This Chicken Liver Recipe Will Cure Your Foodie Fears
Face your foodie fears with this Chicken Liver Mousse recipe, a timeless party appetizer that I’ve been enjoying since I was a kid! You’ll be surprised how easy (and tasty) chicken liver can be.
I grew up eating chopped chicken liver. Mom or Gram would sauté the livers with some onions and garlic, add diced hard-boiled egg and swirl in spoonful’s of Miracle Whip. Dad would mold the final product into football shapes for game watching, or into silver dishes for holidays.
We would slather up pieces of pumpernickel bread and chow down. I LOVE chopped liver.
I can see you right now.
You’re turning up your nose at the thought of eating chicken livers.
I’m here to tell you that it’s time to overcome those fears and love you some liver.
Chopped liver may not be your thing, but a fine liver mousse made with shallots and sherry and apples, is just the perfect appy for your next entertaining event.
Let me show you how easy it is to make.
Chicken Liver Mousse
30 Minutes Plus Chilling
4 slices thick-cut bacon (I like maple bacon)
1 pound chicken livers
1 teaspoon kosher salt
1 teaspoon coarse black pepper
2 tablespoons olive oil
2 large shallots, peeled and diced
1 Granny Smith apple, peeled and diced
½ cup dry sherry
1 teaspoon dried thyme
½ teaspoon allspice
4 tablespoons butter, room temperature, ½ stick
½ cup half and half
¼ cup apricot jam
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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 an apple are soft, about 6 to 8 minutes. Transfer to the food processor. 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.
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.