The holidays are in full swing and with all the decorating, shopping and entertaining, I am always trying to create recipes that I can make ahead. Chicken Liver Mousse is a family favorite with its creamy spreadable texture and rich decadent flavors.
One of my first experiences eating chicken liver mousse was tasting my husband’s, Nana’s recipe, who has since passed. She was a vegetarian (at least for the last 40 years), but somehow could make this incredible spread for the Jewish holidays.
Since then, I have created my own version of Chicken Liver Mousse and I think it is perfect for any holiday celebration because it is divine and it always reminds me of her. I do however, add a little red pepper jelly to the top of my mousse to give it a little kick, but you can always serve it the old fashioned way, with nothing on top. This mousse can be prepared a week in advance and refrigerated until party time and it’s best when spread on hearty crackers or a crisp sliced baguette. You can also bring it to a party in a sealed jar for an easy portable treat!
2 ounces pancetta, diced
2 tablespoons butter + more for jars
1 pound chicken livers
1 Granny Smith apple, washed and peeled
1/4 teaspoon allspice
1/2 cup chicken broth
1 cup heavy cream
3 x-large egg yolks
red pepper jelly, optional
crackers or bagquette
1. Preheat the oven to 300 degrees. In a medium saute pan, add the diced pancetta and butter. Saute for 3 minutes or until the fat has rendered off and the pancetta is still lightly golden brown, but not crisp. Remove the pancetta from the pan with a slotted spoon.
2. Add the chicken livers to the same pan with the rendered fat and saute on medium high heat for 3 minutes on each side or until the livers are golden brown around the edges.
3. Remove the chicken livers from the pan and place them in the bowl with the pancetta. Dice the onion and apple and add it to the pan with the allspice and 1 teaspoon salt and 1/2 teaspoon pepper. Saute the apple mixture for 4 minutes or until slightly softened.
4. Then, add the chicken broth and continue to cook the apple mixture until the broth has been absorbed, about 3 minutes.
5. Pour the chicken livers, pancetta and apple mixture into a blender. Then, add the heavy cream and egg yolks and puree the mixture until completely smooth, about 3 minutes.
6. Next, pour the chicken liver mousse into 4 or 5 – 8 ounce buttered ramekins or jars and place them in a deep roasting pan.
7. Fill the roasting pan with hot water and cover with foil. Cook the chicken liver mousse for 1 hour and 20 minutes or until the mousse is set.
8. Remove the mousse from the water bath and place on a kitchen towel to cool. Let cool to room temperature before refrigerating, about 1 hour. Cover the mousse with lids or plastic wrap and refrigerate up to 1 week.
9. Remove the mousse from the refrigerator 1 hour prior to serving and dollop the top of the mousse with 1/4 cup red pepper jelly. Serve the Chicken Liver Mousse with toasted baguette or crackers. Enjoy!