News

Yid.Dish: Chicken Liver Mousse

By Leah Koenig June 30, 2005

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.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

— Rachel Fishman Feddersen, Publisher and CEO