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Before you jump to Chicken Liver Mousse recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Within the Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? That has fully changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living much more environmentally friendly we won't be able to resolve the problems of the environment. This must happen soon and living in ways more friendly to the environment should become a goal for every individual family. Read on for some methods to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to operate less often, will also save electricity.

From the above it should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably uncomplicated to live green, of course. Typically, all it requires is a little bit of common sense.

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

The ingredients needed to make Chicken Liver Mousse:

1. You need 500 g of Chicken Livers.
2. Take 1 of Shallot.
3. Get 2 Tablespoons of butter.
4. Use 75 ml of White Wine.
5. Use 75 ml of Cream.
6. You need 100 ml of melted butter.
7. Take As needed of Fresh Thyme.
8. Take 1/2 Teaspoon of Black Pepper.
9. Prepare Pinch of Ground Allspice.
10. Prepare To taste of 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.

Soak the chicken livers in the milk overnight. Strain the livers, place them on a clean paper towel, and pat dry. Season the chicken livers with cayenne and salt and pepper to taste. Chicken Liver Mousse A rich, custardlike mousse is included on the paté plate with high success at La Boucherie. Liver loves bacon, so fry a few pieces and enjoy this highly palatable first course. —Matthew Lawrence, Vashon, Washington Scott Howell developed this creamy chicken liver mousse with his former sous-chef Bill McGhee.

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