New South’s creamy chicken liver mousse
06/10/2014 12:00 AM
06/10/2014 4:49 PM
Madeline Cains was so interested in getting this recipe that she emailed me and Observer Food Editor Kathleen Purvis, plus she contacted the restaurant.
“My husband and I discovered New South (Kitchen & Bar) Restaurant at the Arboretum,” she wrote. “The chicken liver mousse was a standout. The texture was light and creamy, with absolutely no graininess. We actually went back the next night and ordered it again.”
New South chef-owner Chris Edwards says the key to the smoothness is to not overcook the livers.
“The recipe says to sear on all sides and that is all the cooking they need,” Edwards said. “They should be medium rare-medium.”
Edwards also says to be patient while processing the livers in the food processor. It takes awhile to achieve the smooth texture. He advises scraping down the bowl and lid a few times during this step.
If you follow Edwards’ directions, you should end up with the same light, rich and creamy mousse that Cains experienced on her visit.
Robin Domeier is owner of Nibbles Personal Chef.
Join the Discussion
Charlotte Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.