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Before you jump to Chicken Liver Mousse recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Healthy eating is today much more popular than in the past and rightfully so. The overall economy is affected by the number of individuals who are suffering from diseases such as hypertension, which is directly related to poor eating habits. Even though we’re constantly being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. In all likelihood, a lot of people assume that it takes a lot of work to eat healthily and that they will need to drastically change their lifestyle. It is possible, however, to make some minor changes that can start to make a positive impact to our day-to-day eating habits.

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Therefore, it should be fairly obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chicken liver mousse recipe. To make chicken liver mousse you need 10 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Chicken Liver Mousse:

1. Use Chicken Livers
2. Get Shallot
3. Provide butter
4. Prepare White Wine
5. You need Cream
6. Prepare melted butter
7. Use Fresh Thyme
8. Provide Black Pepper
9. Get Ground Allspice
10. You need Salt

Instructions to make Chicken Liver Mousse:

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

Immediately add the shallots, thyme and marjoram. Cover with plastic wrap, lightly pressing the wrap to the surface of the mousse so that it doesn't oxidize. Yes, I'm talking Stacy's Chicken Liver Mousse. But I haven't shared it yet for a couple reasons. First of all, I didn't invent this recipe at all.

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