Chicken Liver Mousse

Coastal Mains

Chicken Liver Mousse

The Strategy:

We are transforming humble chicken livers into an incredibly sophisticated, silken pâté that rivals any high-end French brasserie. By searing the livers in rendered bacon fat and deglazing the pan with dry sherry, we build a profoundly savory, slightly sweet base that is only enhanced by the tartness of the Granny Smith apple. Blending the warm mixture with butter and cream creates an impossibly smooth texture, while the final cap of apricot jam both seals the mousse from oxidation and provides the perfect, fruity counterpoint to the rich liver.

Serves: a crowd | Total Time: 30 minutes, plus several hours to chill

Ingredients

For cooking bacon and liver

4 slices thick-cut bacon
1 pound chicken livers
1 teaspoon kosher salt
1 teaspoon coarse black pepper
2 tablespoons olive oil

For the apple-shallot mixture

2 large shallots, peeled and diced
1 Granny Smith apple, peeled and diced
½ cup dry sherry
1 teaspoon dried thyme
½ teaspoon allspice

For processing and serving

4 tablespoons butter, room temperature, ½ stick
½ cup half-and-half
¼ cup apricot jam
baguette slices

Ingredients arranged: fresh chicken livers, thick-cut bacon, a Granny Smith apple, shallots, dry sherry, butter, half-and-half, apricot jam, fresh baguette, dried thyme, allspice, olive oil, salt, and pepper around a marble prep board.

Instructions

Cook bacon, livers, and apples

Add the bacon to a skillet over medium heat and cook until crisp on both sides, about 5 minutes. Remove the bacon to paper towels.
Add the chicken livers to the skillet and cook until browned all over. Season with salt and pepper. You want the liver to still be a little pink in the center, about 6 to 8 minutes. Transfer to the bowl of a food processor.
Heat 2 tablespoons olive oil in the same skillet.
Add the shallots, apple, and sherry.
Season with thyme, allspice, salt, and pepper.
Cook until the sherry reduces and the shallots and apple are soft, about 6 to 8 minutes. Transfer to the food processor.

Blend and emulsify mousse

Add in the bacon and pulse to blend everything together.
Add in the butter.
With the machine running, slowly pour in the cream. You will have a smooth, spreadable mixture. You may add more cream if needed.

Chill and serve

The mousse will firm up when refrigerated, so it can be a little loose at this point. Pour into ramekins or small bowls.
Spread a small amount of jam over the top. This will prevent discoloring of the liver.
Cover tightly with plastic wrap and chill for several hours or, even better, overnight.
Let the mousse come to room temperature before serving with slices of baguette or crackers.

Close-up action shot of a cook's hand using a silver knife to elegantly spread a smooth, thick layer of rich Chicken Liver Mousse onto a perfectly toasted, golden baguette slice.

The full recipe lives in the Vault

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The Heart of the Table

Serving a beautifully set, homemade mousse or pâté is the hallmark of a truly confident host. It is an impressive, make-ahead appetizer that instantly elevates the beginning of any gathering, signaling to your guests that this evening is going to be incredibly special and thoroughly considered.

A gorgeous single-view lifestyle photo of freshly prepared Chicken Liver Mousse.

Neighborly Grace

THE PRESENTATION: Present the chilled mousse directly in an elegant porcelain ramekin or a small vintage glass jar. Ensure the layer of apricot jam is smooth and glossy. Serve it surrounded by an abundance of thinly sliced, perfectly toasted baguette rounds and perhaps a small cluster of cornichons for acid.
THE POUR: The intense richness of the liver, butter, and bacon demands a wine that can cut through the fat while complementing the sweet apricot jam. An acidic, slightly sweet French Sauternes is classic, but a very cold, dry Champagne or a bright, fruity Pinot Noir will work wonders here.
THE VIBE: Old-world elegance meets coastal ease. This is the perfect sophisticated starter for a holiday party or a luxurious weekend brunch on the patio.

Chef’s Recommendations

What Goes on the Board: Pretty Pickles
The Dinner That Follows: Roasted Acorn Squash Stuffed with Sausage, Apple & Cheddar
The Glass with the Pate: Classic Sidecar
The Sweet at the End: Cherry Walnut Crumble Cake

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Chicken Liver Mousse

Chicken Liver Mousse

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

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