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. Â 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. Â 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. Â 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. Â You can also bring it to a party in a sealed jar for an easy portable treat!
Ingredients
2 ounces pancetta, diced
2 tablespoons butter + more for jars
1 pound chicken livers
1/2 onion
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
salt
pepper
red pepper jelly, optional
crackers or bagquette
To Prepare:
1. Â Preheat the oven to 300 degrees. Â In a medium saute pan, add the diced pancetta and butter. Â 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. Â 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. Â Remove the chicken livers from the pan and place them in the bowl with the pancetta. Â Dice the onion and apple and add it to the pan with the allspice and 1 teaspoon salt and 1/2 teaspoon pepper. Â Saute the apple mixture for 4 minutes or until slightly softened.
4. Â Then, add the chicken broth and continue to cook the apple mixture until the broth has been absorbed, about 3 minutes.
5. Â Pour the chicken livers, pancetta and apple mixture into a blender. Â Then, add the heavy cream and egg yolks and puree the mixture until completely smooth, about 3 minutes.
6. Â 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. Â Fill the roasting pan with hot water and cover with foil. Â Cook the chicken liver mousse for 1 hour and 20 minutes or until the mousse is set.
8. Â Remove the mousse from the water bath and place on a kitchen towel to cool. Â Let cool to room temperature before refrigerating, about 1 hour. Â Cover the mousse with lids or plastic wrap and refrigerate up to 1 week.
9. Â 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. Â Serve the Chicken Liver Mousse with toasted baguette or crackers. Â Enjoy!
