Chicken Liver Mousse with Bacon Jam
Light, creamy, rich and just absolutely decadently delicious, this Chicken Liver Mousse recipe is also incredibly easy to make and the perfect way to impress your guests.
Servings 10 servings
Chicken Liver Mousse:
- 1/2 pound chicken livers
- 1 1/2 cups milk for soaking the chicken livers (optional)
- 4 tablespoons butter divided into 2 parts
- 1 shallot chopped
- 1 garlic clove chopped
- 1/2 cup heavy cream
- 1/4 cup brandy
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cream cheese
Chicken Liver Mousse:
Rinse the chicken livers in cold water. Cover with milk and let sit for 2 hours or overnight (this step is optional)
Drain the chicken livers and rinse them well under cold water.
Heat 2 tablespoons of the butter in a skillet over medium high heat.
Add the chicken livers and cook about 3 minutes per side. Remove from heat and set aside.
Add the garlic and shallots to the skillet with the remaining 2 tablespoons of butter and cook until they are soft and just starting to brown (about 2-3 minutes).
Add the chicken livers back to the skillet along with the brandy and cream cheese and cook until the liquid is mostly absorbed and cream cheese is melted, about 3-4 minutes.
Remove from heat and let cool for about 10-15 minutes before putting them int he blender.
Place the mixture in a blender once cooled.
Add the cream to the blender and puree until smooth. Add additional cream if the mixture is too thick.
Add additional salt to taste if desired.
Store in a covered container in the fridge for up to one week. If making in advance, add a thin layer of olive oil, schmaltz, bacon fat or duck fat to the top of the jar to prevent the mousse from oxidizing.
Heat the butter in a saucepan over medium heat. Add onions and cook until starting to caramelize, about 10-15 minutes.
Add remaining ingredients and stir periodically to ensure the sugar does not burn.
Simmer until mixture has become thick and glossy (about 10-15 minutes). Remove from heat.
Let the jam cool and store in a covered jar in the fridge for up to one week.
- If you're making this in advance, pour a thin layer of smaltz (rendered chicken fat), olive oil, bacon fat or duck fat over the top of the mousse in a jar. This helps to keep it from oxidizing.
- Add additional cream if the mousse is too thick.
- Add additional salt to taste at the end. I use a minimal amount of salt in the recipe as everyone's tastes preferences are different.
- For extra creamy mousse, strain it through a sieve or cheesecloth.
Serving: 2tablespoons | Calories: 239kcal | Carbohydrates: 13g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 408mg | Potassium: 169mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2967IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 2mg