Chicken-Liver Mousse with Pickled Red Onion

Name: Chicken-Liver Mousse with Pickled Red Onion
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 2 slices bacon, cut into 1/2-inch dice; 59 milliliters Calvados or other brandy; 454 grams chicken livers, trimmed; 5 larges egg yolks; 1 small Granny Smith apple—peeled, cored and finely diced; 0 teaspoons ground allspice; 355 milliliters half-and-half; 12 servings Kosher salt and freshly ground white pepper; 1 smalls onion, finely diced; 1 slice Toasted baguette and Pickled Red Onion, for serving; 2 Tbsps unsalted butter

This recipe serves 12. Watching your figure? This gluten free and primal recipe has 162 calories, 9g of protein, and 11g of fat per serving. A mixture of half-and-half, kosher salt and pepper, egg yolks, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Preheat the oven to 30

Equipment you will use

Oven

Butter four 1-cup ramekins. In a large skillet, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Ramekin

Frying Pan

Add the bacon and cook over moderate heat until lightly browned, about 4 minutes. With a slotted spoon, transfer the bacon to a plate.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Add the chicken livers to the skillet, season with salt and white pepper and cook over moderate heat until browned, about 2 minutes per side.

Ingredients you will need

Chicken Liver

White Pepper

Salt

Equipment you will use

Frying Pan

Transfer to the plate.

Add the onion, apple and allspice to the skillet and cook over low heat, stirring occasionally, until the onion and apple are softened, about 5 minutes.

Ingredients you will need

Allspice

Apple

Onion

Equipment you will use

Frying Pan

Add the Calvados and carefully ignite it with a long match. When the flames subside, scrape the apple-onion mixture into a blender and let cool to room temperature.

Ingredients you will need

Calvados

Apple

Onion

Equipment you will use

Blender

Add the bacon and chicken livers to the onion-and-apple mixture in the blender, along with the half-and-half, egg yolks and 1 teaspoon of kosher salt. Blend until very smooth. Pass the mixture through a coarse sieve into a large glass measuring cup.

Ingredients you will need

Chicken Liver

Kosher Salt

Egg Yolk

Apple

Bacon

Onion

Equipment you will use

Measuring Cup

Blender

Sieve

Pour into the prepared ramekins and transfer to a small roasting pan.

Equipment you will use

Roasting Pan

Ramekin

Add enough hot water to reach halfway up the sides of the ramekins, cover loosely with foil and bake the chicken-liver mousse for about 1 1/2 hours, until an instant-read thermometer inserted in the mousse registers 15

Ingredients you will need

Whole Chicken