Chicken liver mousse, for many people, a liver mousse is a real delicacy, others find the special texture and the taste of liver something to get used to. I love and enjoy liver mousse tremendously, I love the barely noticeable mineral-like liver taste that is kicked up a notch by adding some Remy Martin Cognac, which was by the way buried in my liqueur cabinet for the last 3o years. In this country, chicken liver mousse comes on the table much less often than, for example, in France or Eastern Europe. I recommend using organic fresh chicken liver. Research shows that organic meat is better for you and the planet, and that is one of the reasons I prefer organic. Another reason is that by using organic liver, there is a lower risk of exposure to antibiotics, growth hormones, and pesticides.
Chicken Liver Mousse
I love the way the liver mousse transforms from a humble ingredient into something so delicious. It’s a reminder that even the most ordinary things can be transformed into something special with a little bit of care and attention. Properly cooked, chicken liver mousse has a soft, delicious creamy consistency, perfect for spreading on warm toast, sourdough, or pecan raisin crostini. It is so delicious, which explains why it is part of so many traditional cuisines.
Chicken Liver, how healthy is the offal?
Enjoying liver in moderation and as part of a balanced diet can contribute important vitamins and minerals. When shopping for chicken liver you should make sure that you get liver from young organic animals. Liver contains cholesterol, so people with cholesterol issues should eat chicken liver in moderation and small servings. The liver, like other organ meats, contains high levels of naturally occurring compounds called purines. Individuals who suffer from gout have problems metabolizing these compounds and are advised to minimize their intake.
Purchasing Chicken Liver
Beware, fresh liver is easily perishable – if you buy it from the butcher or at the counter, you should prepare it the same day. On the refrigerated shelf, you will sometimes find packaged raw liver. These products are packaged under a protective atmosphere and usually have a shelf life of 2 – 3 days. The liver is kept in the freezer for 2-3 months. It is best to defrost them in the refrigerator and cook them within a day.
Liver Mousse Recipe from the Meat Hook Book
I made and tested many liver mousse recipes, but this one from the Meat Hook Book, made with caramelized onions, and cream cheese, is the best. It’s easy to make, delicious, and a crowd-pleaser—what more could you ask for?
Here is a reminder that it is important to cook chicken livers all the way through, to an internal temperature of 165 F. You should never eat raw or half-cooked chicken liver, as it can contain harmful bacteria that can cause food poisoning.
To ensure that your liver mousse is cooked properly, use a food thermometer and cook until it reads 165 F.
Serving Chicken liver mousse with crisp crisp Farmers Bread crostini completes the dish. In case you want to bake your own bread please follow the link for a great Farmer’s Bread. I’m not a Professional baker however I love freshly baked bread. I have been baking Farmer’s bread with great results for some time.
The spread barely has that traditional mineral-like liver taste at all.
Creamy, little Cognacy, and very delicious
Easy to make, delicious, and definitely a crowd-pleaser, what more can you ask for?
For a creamy mousse, do not overcook the livers.
I’m a fan of chicken liver mousse, for me, it is the next best thing to Foie Gras.
If you are into butchering I recommend that you check out The Meat Hook Book
This a great book for anyone who wants to enhance their understanding of meat processing
from a sustainable perspective, where quality rules above all.
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Chicken Liver Mousse
- 1 onion thinly sliced
- 2 tbsp extra virgin olive oil
- 1 pinch sea salt
- 1 pinch black pepper, ground
- 2 sprigs thyme fresh
- 2 sprigs oregano, fresh
- 2 sprigs rosemary, fresh
- 1.5 Lb chicken livers
- 1/3 cup Cognac
- 1/3 cup dry red wine
- 2/3 cup heavy cream very cold
- 4 ounce cream cheese tablespoon-sized chunks, chilled
Soak the Liver in Milk
- Soak the livers overnight in milk. Drain and pat dry, remove any connective tissue with a sharp knife, then cut it into 1-inch pieces.1.5 Lb chicken livers
Caramelize the Onions
- In a large sauté pan or cast-iron skillet, cook the onion slices in the olive oil (or chicken fat, if you have some lying around) over medium heat, stirring occasionally, until lightly golden, 5 to 7 minutes. Season with salt and pepper and cook until the onions are caramelized and brown, 3 to 5 minutes longer.1 onion, 2 tbsp extra virgin olive oil, 1 pinch sea salt, 1 pinch black pepper, ground
- Add 1 sprig each of the thyme, oregano, and rosemary and smash them in with the onions. Deglaze your pan with the Cognac, using a wooden spoon to scrape up the good bits from the bottom of the pan. Cook until all the liquid has evaporated, about 5 minutes. Transfer the onions to a bowl, pull out the herbs, discard them, and let cool.2 sprigs thyme fresh, 2 sprigs oregano, fresh, 2 sprigs rosemary, fresh , 1/3 cup Cognac
Sautee the Liver
- Wipe out your pan with a paper towel and place over medium-high heat. Add your livers and sauté until browned on both sides but still medium-rare, about 2 minutes on each side. Add the remaining herb sprigs and deglaze the pan with the red wine, scraping up the bits on the bottom of the pan. Cook just until all the liquid has evaporated, about 5 minutes; don’t let the livers start to stick to the bottom of the pan. Transfer the livers to a plate or bowl to cool, discarding the herbs.1/3 cup dry red wine
Puree the sauteed Chicken Liver
- Toss the cooled livers and onion into a blender (a food processor will also work, but a blender will yield a smoother texture) and turn it on. After the livers have been spinning for about a minute, slowly add the cream and cream cheese and blend to a puree—taste for seasoning. The mousse should be slightly salty; if it’s not, add more sea salt 1/2 teaspoon at a time. You can add more black pepper too, if you wish.4 ounce cream cheese, 2/3 cup heavy cream
Chill the Mousse
- Pass the blended livers through a fine sieve and pour the mousse into the mold(s) of your choice and chill in the refrigerator for at least 30 minutes before serving. The mousse will keep, covered, in the refrigerator for 1 week.
Slice the bread into approximately 1-inch thick slices. Over medium-high heat, add good olive oil to your pan and fry the pecan raisin bread in the olive oil for approximately 2 minutes per side to a crisp. The mousse can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate