Best Chicken Liver Pate Mousse Recipes

Chicken Liver Mousse (Pate) image

Provided by Epi Curious

Categories Spreads

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

1 cup onion, chopped
2 tablespoons olive oil
1 lb chicken liver, trimmed
3 tablespoons cognac
2 tablespoons Dijon mustard
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg
12 ounces unsalted butter, softened

Steps:

Over medium heat, saute' the onions in the olive oil in a heavy skiller for about 5 minutes until the onions turn glossy. Add the chicken livers and saute' for another 10 minutes, until just cooked. Cool to room temperature.
Transfer the mixture to a food processor, add the Cognac, mustard, salt, pepper and nutmeg, and process until smooth. Add the butter, 6 tablespoons (3 ounces) at a time, processing each time until the butter is absorbed.
Scrape the mousse into a pretty serving bowl and chill for 2 hours or more before serving.

Nutrition Facts : Calories 412.6, Fat 40.8, SaturatedFat 23.2, Cholesterol 287.6, Sodium 523.9, Carbohydrate 2.5, Fiber 0.5, Sugar 1, Protein 10.3

CHICKEN LIVER PATE MOUSSE image

Number Of Ingredients 15

3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons finely chopped shallots
1 small tart apple, peeled, cored and chopped coarsely (about 1/4 C)
3 tablespoons butter
1 lb chicken liver, cut in halves
1/4 cup calvados
2-4 tablespoons heavy cream
10 tablespoons butter
1 teaspoon lemon juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
Optional
1-2 tablespoon finely chopped truffle
1/2 lb butter, clarified

Steps:

Clean the chicken livers carefully. Now cut them in half. In a heavy frying pan, melt the first 3 T butter. Add the onions and shallots and cook over moderate heat for 5 to 7 minutes, stirring occasionally, until the onions and soft and lightly colored. Mix in the chopped apple and cook 3 or 4 minutes longer. When soft enough to mash with a spoon, transfer to the bowl of a food processor. Melt the second 3 T butter, this time over rather high heat. As the butter foam subsides, add the livers. Turn them in the sputtering butter for about 3 or 4 minutes. When the livers are quite brown on the outside and still pink within, remove the pan from the heat and flame them with the Calvados, which you have warmed slightly. Let the alcohol burn itself out completely. Now add the livers and all their juices to the onion-apple mixture. Moisten with 2 T cream and process. Add more cream if necessary. Process until very smooth. With a rubber spatula, scrape the mixture out into a fine mest sieve set over a mixing bowl. Let mixture cool completely. Cream the remaining 10 T of butter. When creamed, beat the cool liver paste, little by little into the butter. Stir in the teaspoon of lemon juice and the salt and pepper. Don't be sparing with the salt, since chilling deadens flavor, the pate will be surprisingly less salty than you thought. Smooth the top with a spatula and pour over it enough clarified butter to cover it completely. Refrigerate at least 3 hours. May be frozen.