Chicken Liver Mousse

Name: Chicken Liver Mousse
Cuisine: South African
Ingredients: 500 g Chicken Livers; 1 Shallot; 2 Tablespoons butter; 75 ml White Wine; 75 ml Cream; 100 ml melted butter; As needed Fresh Thyme; 1/2 Teaspoon Black Pepper; Pinch Ground Allspice; To taste Salt

Inge @ingethirion

Worcester

Infused with fresh thyme and pepper, this silkier version of a chicken liver paté is the perfect accompaniment to any charcuterie board or perfect on it's own as a simple starter.

Inge @ingethirion

Worcester

Infused with fresh thyme and pepper, this silkier version of a chicken liver paté is the perfect accompaniment to any charcuterie board or perfect on it's own as a simple starter.

Saved

Ingredients

500 gChicken Livers
1Shallot
2 Tablespoonsbutter
75 mlWhite Wine
75 mlCream
100 mlmelted butter
As neededFresh Thyme
1/2 TeaspoonBlack Pepper
PinchGround Allspice
To tasteSalt

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Steps

1

Finely dice shallot. Remove any connective tissue from chicken livers and dice livers finely.
2

Melt butter in a pan and add chopped liver and diced shallot. Cook until livers are firm but not rubbery, still rosy in the center.
3

Transfer liver mixture to food processor and blend.
4

Meanwhile, add white wine and a few thyme sprigs to the pan and bring to a boil. Reduce until liquid is about two tablespoons.
5

Add wine reduction, cream, melted butter, pepper and allspice to the food processor and blend until smooth. Add salt to taste (I used salted butter so did not add a lot of extra salt.)
6

Pour liver mixture through a fine sieve to get rid of any gritty bits.
7

Refrigerate mousse until set. Optional: seal mousse with some melted butter and add a few sprigs of thyme for decoration.
8

Serve with crackers