Rabbit Hill Inn

This hearty Chicken Liver Mousse recipe is creamy and oh-so-rich with flavor. Do not shy away from this recipe – it is worth every bit of effort. This Chicken Liver Mousse recipe is a decadent appetizer. Serve with toast or crusty baguette. Enhance the dish with a port jelly, hearty chutney, jam, gelee, pickled onion jam, or any other fun accompaniments. Chicken liver mousse is gluten free. Brace yourself for applause from your grateful guests.

Chef notes: Have on hand: a blender, saute pan, and fine mesh strainer.

Ingredients: Recipe yields approx. 1.5 quarts

• 1 lb Chicken Livers, soaked in water overnight to remove blood and impurities
• 1 lb Butter, small diced
• 1/2 cup Fortified wine (Port, Sherry, Madiera)
• 1 cup Shallots, very thinly sliced
• 3 Tbsp Kosher salt
• 1 tsp Pink salt (instacure)
• 1/4 cup Garlic, minced
• 1 cup Heavy cream
• 1 Tsp Dijon Mustard
• 2 Tbsp Chef Andrew’s Master spice blend, recipe below

Method: Chef Andrew’s Master Spice Blend

Blend equal parts (by weight or volume) of Whole Coriander Seeds, Whole Fennel Seeds, and Whole Black Peppercorns, toasted lightly in a skillet until fragrant. Grind mixture in a spice grinder or mortar and pestle until finely ground.

Chef note: Keep a supply of this spice blend on hand. Sprinkle it on all meats (great on burgers). Also a good addition to soups.

Method: Chicken Liver Mousse

• Place a large saute pan over medium heat.
• Remove chicken livers from water ad pat dry with paper towels. Season lightly with salt on both sides, using some Kosher salt from the recipe.
• Add a few knobs of butter to the pan. Swirl to melt (it’s OK if it starts turning brown, as long as it doesn’t burn). Add chicken livers. Brown on both sides until the livers are partway cooked, about 6 minutes.
• Remove livers from the pan and place in blender
• Add another Tablespoon or so of butter to the hot saute pan, and melt. Add the shallots, and cook, stirring often, until shallots are translucent and very soft. They may pick up some brown color from the residue in the pan.
• Add the minced garlic and sweat for 1 minute, or until very fragrant. Stir often.
• Deglaze the pan with the fortified wine. Cook until a thick glaze forms and the alcohol is cooked off from the wine, about 3 minutes.
• Add the heavy cream, the remaining Kosher salt, pink salt, and 2 Tbsp of the master spice. Reduce the cream by half, about 5 minutes.
• Pour the cream over the livers in the blender. Add the tsp of mustard. Blend on high, until a smooth puree starts to form.
• Add butter, one or two Tbsp at a time, while the blender is running. Continue adding butter slowly, until it is all incorporated.The mixture should be quite smooth and relatively runny.
• Pour the mixture through a fine mesh sieve into what ever serving bowl you prefer. Individual serving dishes can be used, or a large serving bowl. Also consider small mason jars.
• Once the mousse mixture has cooled a bit, you must seal the top. Sealing the top is key to prevent oxidation. We like to top ours with a flavorful gelee to seal the top. You may also use a bit of melted or clarified butter poured over the top to seal it enough to keep air out.

Storage and shelf life: Cover tightly & keep refrigerated. Mousse should last approx one week. Best served close to room temperature for ideal creamy spreadable texture.