MOLDED CHICKEN MOUSSE
Make and share this Molded Chicken Mousse recipe from Food.com.
Provided by Alia55
Categories < 30 Mins
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Place bouillon cubes in a large bowl and pour boiling water over them, stirring to dissolve.
- Add gelatin, lemon juice, mustard, curry, and salt. Stir till gelatin is dissolved.
- Add sour cream.
- Refrigerate for 30-40 minutes.
- Add remaining ingredients.
- Pour into 1-1/2 quart mold or smaller individual molds.
- Refrigerate about 4 hours, or until firm.
Nutrition Facts : Calories 255, Fat 18.2, SaturatedFat 8.7, Cholesterol 64.9, Sodium 524.3, Carbohydrate 5.3, Fiber 1.1, Sugar 1.2, Protein 18
CHICKEN LIVER MOUSSE
Make and share this Chicken Liver Mousse recipe from Food.com.
Provided by William Uncle Bill
Categories Spreads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan or cooking pot, add water and bring to boil.
- Add black peppercorns, celery, and bay leaves.
- Reduce heat and simmer for 10 minutes.
- Add chicken livers and cook gently for another 10 minutes.
- Drain, remove livers and set aside.
- In a small saucepan, heat butter, add onion and garlic and cook until onion is translucent, about 4 minutes.
- Transfer onion/garlic to a food processor.
- Add chicken, cognac, salt, thyme, allspice and four teaspoons of green peppercorns.
- Process until smooth.
- Pour in whipping cream, process until incorporated and transfer to a mixing bowl.
- Stir in remaining 1 teaspoon of green peppercorns.
- Mold into small ramekins and refrigerate.
- Unmold before serving.
- Serve with toast points or crackers of your choice.
Nutrition Facts : Calories 176.5, Fat 14.2, SaturatedFat 8.1, Cholesterol 229.3, Sodium 640.1, Carbohydrate 2.2, Fiber 0.5, Sugar 0.7, Protein 10.1
CHICKEN MOUSSE
I am allergic to all types of fish. So my mom changed her Shrimp Mousse recipe to Chicken Mousse recipe. We have this at Christmas dinner and then the next morning! It is a great recipe and delicious! Everyone eats the Chicken more than the mousse! Enjoy!
Provided by Franchi Nicola
Categories Poultry Appetizers
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. First cook chicken in a pot of salted water or use a chicken bouillon cube. Then purree the chicken or finely dice it.
- 2. Melt together cream cheese and tomato soup, whipping with a fork or whisk.
- 3. Just cool.
- 4. Mix together unflavored gelatine and cold water; mix into mayonnaise.
- 5. Using an electric mixer or processor, mix until smooth.
- 6. Stir in cooked shredded chicken, chopped celery, and chopped green onions.
- 7. Lightly oil a mold; pour mousse mixture in.
- 8. Refrigerate for 3 to 4 hours. Then unmold, using a hot, damp cloth around the mold. This makes it easier to come out whole.
- 9. This recipe can be adapted to shrimp. You can use 1 can of tiny shrimps instead of chicken. As for the mold it can be metal or silicone. Just use one greased or stick free 6 cup mold.
- 10. Place the molded mousse out with crackers or brushetta style bread.
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