Yid.Dish: Chicken Liver Mousse

1 pt fresh chicken livers

1 pt sliced shallots

1 clove garlic, chopped

3 Tbsp oil

1 tsp chopped thyme leaves

½ cup Madeira or Sherry

2 eggs, hard boiled

1 Tbsp sherry wine vinegar

2 Tbsp chopped mixed herbs such as parsley, chives and chervil

salt and pepper

Pat chicken livers dry with paper towel and remove any sinews or veins; season well on both sides with salt and pepper.

Heat 1 Tbsp of oil in a medium skillet over a medium-high flame; add livers and sear for about 1 minute on each side; the livers should be quite rare. Remove from pan.

Lower the heat to a low flame and add the additional 2 Tbsp oil along with the shallots and garlic; slowly caramelize for about 10 minutes.

Return the seared livers to the pan and stir in thyme.

Deglaze with the Madeira and reduce by ¾.

Transfer the livers to a food processor along with the hard boiled eggs and vinegar and puree until the mousse is smooth.

Stir in the herbs and chill.

Written by

Leah Koenig

Recommend this article

Yid.Dish: Chicken Liver Mousse

Thank you!

This article has been sent!