Chicken Liver Mousse with Caramelized Onions
User Reviews
5
Chicken Liver Mousse with Caramelized Onions
Description
This recipe involves first brining chicken livers in a saltwater solution to improve flavor and texture. The livers are then blended with room temperature butter until smooth, creating a mousse with a velvety consistency. Separately, thinly sliced sweet onions are slowly caramelized in butter and oil, seasoned with salt and pepper to develop deep golden color and sweetness. A splash of brandy deglazes the pan, adding a subtle warmth and complexity. Fresh chopped parsley is folded in to brighten the onion mixture.
The resulting chicken liver mousse is rich and creamy, balanced by the sweet, tender caramelized onions that enhance its flavor profile without overpowering. The mousse can be served as an appetizer spread on toast or crackers, delivering a luxurious mouthfeel and blend of savory and sweet notes.
To prepare this dish successfully, trimming all veins and connective tissue from the livers is important for smoothness. Brining for at least two hours ensures a milder liver taste. Cooking the onions covered initially helps soften them evenly, and finishing uncovered allows the moisture to evaporate for caramelization. The mousse should be refrigerated after assembly to set and meld the flavors.
Ingredients
FOR CHICKEN LIVER MOUSSE
- 2 tablespoons kosher salt
- 2 cups water
- 1 pound chicken liver trimmed of veins and connective tissues
- 1½ cups butter at room temperature
- 2 tablespoons vegetable oil
FOR CARAMELIZED ONIONS
- ¼ cup butter
- ¾ pound sweet onion thinly sliced
- ½ cup brandy or cognac or armagnac
- 2 tablespoons vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper fresh ground
- 2 tablespoons parsley chopped
Instructions
BRINE THE CHICKEN LIVERS:
- In a medium bowl, add the kosher salt and water and stir until the salt is completely dissolved.
- Add the trimmed chicken livers and cover with plastic wrap. Refrigerate for 2 hours or overnight.
FOR THE CARAMELIZED ONIONS:
- Melt 1/4 cup of butter in a pan over medium heat. Add the sliced onions and season with salt and pepper. Stir to combine and cover with a tight fitting lid. Cook until the onions are very soft, stirring occasionally for 10-15 minutes.
- Remove the lid and continue to cook until any remaining liquid has cooked off and the onions turn a golden brown color.
- Stir in half of the brandy to the caramelized onions to deglaze the pan. Continue to cook until the pan is dry and remove from the heat.
- Transfer the onion mixture to a cutting board and chop finely. Add the chopped parsley and fold into the onion mixture to blend. Set aside to cool.
FOR THE CHICKEN LIVER MOUSSE:
- Drain the water from the chicken livers and pat them dry with paper towels.
- Place a skillet over medium high heat and add the oil. Once the oil is hot, add the chicken livers and sear them for about a minute on each side.
- Reduce the heat to low and cover the pan. Cook the livers for an additional 3 or 4 minutes until firm. Deglaze the pan with the remaining brandy and set aside to cool to room temperature.
- Transfer the chicken livers to a food processor and pulse until very smooth. Add the remaining 1 1/2 cups of room temperature butter, 1/2 cup at a time, processing after each addition until it's well incorporated.
- Transfer the chicken liver mousse to a tamis or use a fine mesh sieve to press the mouse through, discarding any gristle or solids.
- Transfer the mousse to a serving dish (I divided it into two smaller dishes), cover and refrigerate for an hour.
- Once the mousse has chilled, top it with the caramelized onion mixture and cover and refrigerate overnight for the flavors to marry.
- Remove the mousse from the refrigerator one hour before serving so the mousse can come to room temperature. It spreads easier this way and will have more flavor at room temperature than when its cold. Serve with your favorite crostini or crackers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 3g | 1% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 202mg | 67% |
| Sodium | 1479mg | 62% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 5071IU | 101% |
| Vitamin C | 9mg | 10% |
| Calcium | 19mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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