Cooking columnist Sybil Pratt calls the recipes in The French Slow Cooker, Michele Scicolone's newest cookbook, "so quintessentially French . . . without mess or stress." Classic French cooking was never so easy as with Scicolone's slow cooker!
To be honest, chicken mousse was never on my list of recipes to make. It wasn't even on my radar. But this recipe from The French Slow Cooker sounds like the perfect hors d'oeuvre—one that would really impress guests!
Silky Chicken Liver Mousse
The gentle, moist heat of the slow cooker is perfect for cooking this chicken liver mousse. I adapted the recipe from one in Made in Marseille, by Daniel Young. Daniel uses evaporated milk instead of cream, which is perfect for the slow cooker since it does not curdle. Serve the mousse either unmolded or straight from the cooking vessel with an onion jam, as Daniel suggests, or with crackers or toasted French bread and cornichons for a great party appetizer.
- Unsalted butter
- 2 tablespoons olive oil
- 8 ounces chicken livers, tough sinews and fat trimmed
- ¼ cup chopped shallots
- 1 garlic clove, chopped
- 2 teaspoons chopped fresh thyme
- 1 12-ounce can evaporated whole milk
- 4 large egg yolks, beaten
- 1 teaspoon salt
- Freshly ground pepper
- Fresh herb sprigs for garnish
Butter a 4-cup loaf pan or heatproof bowl or crock that will fit in the insert of a large slow cooker. Place a rack in the insert (to improvise one, see page 9).
In a medium skillet, heat the oil over medium-high heat. Add the chicken livers, shallots, garlic, and thyme. Cook until the livers are browned, about 3 minutes. Turn the livers over and cook for 1 to 2 minutes more, or until they are just slightly pink in the center.
Scrape the contents of the skillet into a food processor or blender. Add the evaporated milk, egg yolks, salt, and pepper to taste. Blend until very smooth. Strain the mixture into a bowl, pressing down on the solids.
Scrape the liver mixture into the prepared pan. Place the pan on the rack in the slow cooker. Carefully pour hot water around the pan to a depth of 1 inch. Cover and cook on high for 2 hours, or until a knife inserted in the center comes out clean.
Remove the pan from the slow cooker. Let cool for 15 minutes on a wire rack. To unmold, run a knife around the inside of the pan and invert the mousse onto a serving plate. Cover and refrigerate until chilled. Serve garnished with fresh herbs.