Tuesday, July 26, 2011

PCW Cooking Tip Week 3 Chicken Liver Mousse

My whole chicken comes with a little bag in it. When you buy whole chickens in the restaurant world you usually buy WOGs, or WithOut Guts, when you buy whole chickens at the regular grocery store most of the time they come with a little papery bag inside that contains the liver, kidney, heart and neck. I’m 100% sure that the pieces in that bag did not come from that same chicken, but you’ve got ‘em so you might as well use them!
Today we are concentrating on the livers. Save them! Put them all into a little baggy and throw them into the freezer until you get enough to make a cup or a pint depending on how many people you are feeding or how much you like Chicken Liver Mousse.
Once you have enough pull them out of the freezer and soak them overnight in milk. That pulls out the impurities. Strain them when you are ready to use.
Sauté up in a pan a little shallots/onions/garlic, add your livers and cook a little so they are brown on all sides. Deglaze the pan with a little white wine/marsala/madiera/sherry/brandy or juice. You can add orange zest if you like. Cook all of the liquid out of the pan.
Put everything in a food processor and puree, as it cools add whole cold butter. Season with salt!
You can eat it warm or you can refrigerate it and serve it later. Because of the butter it is going to get thicker as it cools. If you want it to have a very smooth consistency you can press the mouse through a wire sieve or tamis.
Are you annoyed that there are no amounts? You’ll live I promise. You are not going to screw this up if you put in more or less garlic. It depends on what you like.

Fortified Wine
Cold Butter

You’ll have to forgive us, we don’t have any fancy schmancy video equipment or editing program, so the video is too big for Blogger. Check out our Facebook page and we'll post the videos there!


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