Chicken Liver Mousse

Now I am well aware this isn’t the prettiest recipe I have ever made. I get that it more or less looks like a turd on a plate no matter how much I try to garnish it up. But stick with me.

I am also aware that I have made chopped liver before. And that one is tasty and all, but it is pretty much the Honda of pates. Reliable, functional, safe for children. The chicken liver mousse I present to you today is more of a Mercedes Benz. Sleek, fast, and worthy of shout outs in rap songs. Okay that metaphor didn’t work as well as I hoped, but you get the idea. This one is also not kosher if followed exactly (mmm butter) but I am including alterations to make it kosher as well. Everyone wins! And the grand prize? Insanely delicious chicken liver mousse for all! Here is all Jew need.

First up, cut your shallots into rings. Season with salt, pepper and thyme and saute in butter or olive oil in a medium hot pan until nice and brown.

I’ll give you one gratuitous photo of raw chicken livers. Sorry, vegetarians. Everyone else, you’re welcome. Make sure to wash them off well and cut off any icky parts.

Now add the livers to your pan and sear on either side just until the livers are medium rare (they still should be pink in the middle) or about 1-2 minutes per side.

Remove the onions and livers and pour a little wine in the pan to deglaze and scrape up all the caked on pan deliciousness. Put this and the onion/liver combo in a food processor.

Mix that sucker up and then add cream (leave out or substitute soy creamer if keeping kosher. Make sure the creamer was not made on machines used for dairy products.) Mix up again.

Next up, add the butter (or margarine!) and blend again.

Almost done! Your mousse will still be pretty runny at this point. Don’t worry. Strain the mousse to get rid of any lumps. If you don’t have a strainer, I highly recommend you get one (Here’s one!) I use it to strain sauces, dust powdered sugar on desserts, and of course this tasty chicken liver mousse!

Chill for a few hours to over night and you are ready to go! Eat up kindelah!

Try it; you’ll like it!

Chicken Liver Mousse
 
Prep time
Cook time
Total time
 
The best chopped liver ever.
Author:
Recipe type: Appetizer
Serves: 6
Ingredients
  • 6 ounces shallots (about 6 medium shallots), cut into rings
  • 2 bunches thyme (no stems)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • 8 ounces chicken livers (about 8 livers), cleaned and trimmed
  • 1 tablespoon red wine
  • 1 tablespoon cream (leave out or use soy creamer for kosher recipe)
  • ¼ cup butter or margarine, plus 1 tablespoon for sauteeing shallots
Instructions
  1. First up, cut your shallots into rings. Season with salt, pepper and saute with thyme in butter or olive oil or margarine in a medium hot pan until nice and brown.
  2. Now add the cleaned livers to your pan and sear on either side just until the livers are medium rare (they still should be pink in the middle) or about 1-2 minutes per side.
  3. Remove the onions and livers and pour a little wine in the pan to deglaze and scrape up all the caked on pan deliciousness. Put this and the onion/liver combo in a food processor.
  4. Mix that sucker up and then add cream (leave out or substitute soy creamer if keeping kosher. Make sure the creamer was not made on machines used for dairy products.) Mix up again.
  5. Next up, add the butter (or margarine!) and blend again.
  6. Almost done! Your mousse will still be pretty runny at this point. Don’t worry. Strain the mousse to get rid of any lumps.
  7. Chill for a few hours to over night and you are ready to go! Serve chilled.
Notes
Time does not include chilling time.

 

 

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Comments

  1. Uh…gonna need some convincing here. Every single thing in that recipe looks delicious…shallots, wine, cream…yum! I am pretty adventurous, but I can not get past the chicken liver part. Convince me! I really want to like it so I can try it…just don’t know.

  2. Chef Jerry says:

    I recommend filling the mousse into tiny ramekins and, using a flat tool or knife, flatten the top. You can also use a pastry bag to squeeze out decorative portions onto a plate or into ramekins.

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