Chicken liver mousse is a delicacy, but it’s also very healthy. It’s also surprisingly easy to make. If you prefer not to spread your chicken liver mousse on toast, I can tell you from personal experience that it’s excellent as is, eaten with a spoon. It’s also good on celery or carrot sticks, or you can serve it with these excellent gluten-free crackers.
Ingredients
- 1 tablespoon unsalted butter
- 1 lb. chicken livers, cleaned from sinew
- ¼ cup minced onions
- ¼ cup cognac or brandy
- ¼ cup heavy cream
- 1 teaspoon kosher salt
- ⅛ teaspoon allspice
- ⅛ teaspoon black pepper
- ⅛ teaspoon dried thyme
- 8 tablespoons unsalted butter, melted
Instructions
- Melt the butter over medium heat in a large skillet. Add the livers and the onions. Cook the livers 2-3 minutes on each side, just until no longer raw – center should be pink. Transfer the cooked livers and onions to your food processor’s bowl, leaving any liquids in the skillet.
- Add the brandy to the skillet. Cook on high until it’s reduced to 3 tablespoons, 1-2 minutes. Use a rubber spatula to transfer the skillet contents to the food processor.
- Add the cream, kosher salt, allspice, black pepper and dried thyme to the food processor bowl. Cover and process on high about 1 minute, until the liver turns into a smooth paste.
- Add the melted butter and process again, until well-incorporated. Continue to process 1 more minute, until light and fluffy.
- Divide the mixture evenly among six individual containers (such as small jars or ramekins). Cover and refrigerate for at least 2 hours before serving.
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