Chicken-Liver Mousse With Pickled Red Onion Recipe

Cooking Directions

• STEP 1.Start by cooking the chicken livers in a skillet until they are cooked through and no longer pink in the center.
• STEP 2.Transfer the cooked livers to a food processor and add butter, cream, garlic, thyme, salt, and pepper.
• STEP 3.Blend the mixture until smooth and creamy, scraping down the sides of the processor as needed.
• STEP 4.Transfer the mousse to a serving dish and refrigerate for at least 2 hours to allow it to set.
• STEP 5.Meanwhile, prepare the pickled red onion by combining sliced red onion, vinegar, sugar, and salt in a bowl.
• STEP 6.Let the onion marinate in the mixture for at least 30 minutes, stirring occasionally.
• STEP 7.To serve, spread the chicken-liver mousse on toasted baguette slices or crackers and top with pickled red onion.

Cooking Tips

• Make sure to cook the chicken livers thoroughly to ensure they are safe to eat.
• For a smoother mousse, strain the mixture through a fine-mesh sieve after blending.
• The mousse can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftover mousse in an airtight container in the refrigerator.
• Serve the mousse chilled or at room temperature.
• Garnish with fresh herbs, such as parsley or chives, for added flavor and presentation.