Information truly is enlightening.
Before, I would refuse to feel bad about eating anything Allah has created for human consumption. I thought of vegetarians silly, and vegans as simply absurd. Until I was made aware through means of a very graphic video how animals are treated in unimaginably inhumane ways that actually showed me how humans can be so de-humanized and sell their conscience for profit, that in many instances it is the human who is the real animal. Then, and only then, did I understand the value of refusing to eat an animal, slaughtered halal or not, if it was raised and killed inhumanely. It was right there that I vowed to never again buy or consume my beloved foie gras ever again as the cost weighed too heavily on my conscience. Luckily, there is an very guilt-free alternative: chicken liver mousse or pate! We cat chicken on an almost daily basis, so there is no danger that the animal is being killed just for its liver. Just make sure that your meat comes from humane farms, something along the lines of pasture raised or free range.
2 cups (about 450g) chicken livers
2 Tbsp. spring onion, whites only
2 Tbsp butter
1/3 cup chicken broth
1 tsp apple vinegar
1/4 cup heavy cream
1/2 tsp salt
1/8 tsp allspice
1/8 tsp pepper
1/2 cup melted butter
2 Tbsp melted butter, to decorate
fresh sage leaves, to decorate
Remove any greenish or blackish spots from the livers then cut into 1/2″ pieces.
Melt 2 tablespoons butter over medium heat in a sauté pan until foam has subsided.
Sauté the spring onion whites in butter for 2 to 3 minutes, then add the livers for 2 to 3 minutes more until the livers are just stiffened, but still rosy inside. Remove any liquid then scrape into the food processor jar.
Pour the broth and vinegar into the pan and boil it down rapidly until it has reduced to 3 tablespoons. Scrape it into the blender jar.
Add the cream and seasonings to the food processor jar.
Cover and blend at top speed for several seconds until the liver is a smooth paste.
Add the melted butter and blend several seconds more. Adjust seasoning.
Push the mousse through a fine sieve to remove any unwanted little bits.
Pack into the bowl or jar and chill for 2 to 3 hours.
To decorate, top the surface with a couple of leaves fresh sage and pour over two tablespoons melted butter. Allow to set in the refrigerator.
Serve with toasted baguette or crackers and some pickles like cornichons to cut through the fat.