Chicken Liver Mousse

Not all foods are sexy.  They’re not.  As much as I WANT all food to be visually alluring, sometimes they’re blobs.  Yummy tasting blobs, but blobs nevertheless.  

Oatmeal?  Jazz it up however you like, but it’s a blob. Mashed potatoes? Blob. Chicken liver mousse? Heck, this isn’t just a blob, but it’s a blob that many people would never even consider trying.  I imagine that aside from knowing that it’s chicken liver, the visual appearance of a blob isn’t helping to sell chicken liver mousse.

Sometimes, just sometimes, we have to put visual aesthetics aside, close our eyes and just eat. Because THIS culinary experience is not one that you want to miss…

Looks like the ingredients of a “Chopped” basket, right?

Throw the onions, apples and thyme into a pan and saute with butter

Apples and onions will soften and take on a gorgeous light brown color

Add the chicken liver and saute just a few more minutes until it starts to firm up,
but the inside is still soft and pink.

My buddy Jim Beam is invited to THIS party!!!

Using an immersion blender or standard blender, puree all ingredients.
Refrigerate puree.

Pour a cup of whipping cream into stand mixer

Whip until stiff peaks form

Stiff peaks (insert juvenile laughter HERE)

Add refrigerated chicken liver to whipped cream and gently fold together.

Prepare enough for guests to take home!
Chicken Liver Mousse

Chicken Liver Mousse

Adapted from Alton Brown’s Recipe

Ingredients
2 tablespoons butter
2 cups chopped Vidalia onion (about one large onion)
1 cup chopped tart apple, skin on
1 teaspoon fresh thyme leaves
1 pound chicken livers, cleaned
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/4 cup bourbon

1 cup heavy cream

Directions
1. In a large saute pan over medium low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. 
2. Remove lid and add the livers and cook until firm and still pink inside. 
3. Remove from the heat and allow to cool. 
4. Add the pepper, salt, and brandy and puree with an immersion blender or in a food processor
5. Refrigerate, covered, for at least 30 minutes.
6. Whip the heavy cream to medium peaks. 
7. Fold whipped cream into cooled, pureed liver mixture. 
8. Refrigerate for at least an hour or up to 4 days.
9. Serve chilled on toasted baguette.

Eat, Drink & Be Yummy!
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