Chicken liver mousse | Reader's Digest New Zealand
A splash of brandy makes this light and smooth mousse special enough for a dinner party first course. Poaching the chicken livers with vegetables and herbs, instead of frying them, gives them loads...
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Cooking tools:
- Food processor
- Ramekin
- Butcher's twine
- Saucepan
- Chef's knife
- Cutting board
- Colander
- Slotted spoon
- Mixing bowl
- Fork
- Serving bowl
- Measuring spoon
- Measuring cup
- Plastic wrap
- Paper towel
- Stove
- Refrigerator
Ingredients
- 250 g chicken livers, well trimmed
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 600 ml vegetable stock or water
- several sprigs of fresh parsley
- several sprigs of fresh thyme
- 1 bay leaf
- 1–1½ tablespoons unflavoured fromage frais or Greek–style yogurt
- 2 teaspoons garlic vinegar or white wine vinegar
- 2 teaspoons brandy or Calvados, or to taste
- salt
- pepper
- 1 tablespoon pink or green peppercorns in brine, drained and patted dry
- 2 tablespoons finely chopped fresh parsley
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