Servings
Font
Back
Chicken Liver Mousse with Caramelized Onions
5 from 10 votes

Chicken Liver Mousse with Caramelized Onions

Chicken Liver Mousse with Caramelized Onions is a rich, smooth pâté combining brined chicken livers blended with butter for a creamy texture. It’s paired with sweet, golden caramelized onions finished with brandy and fresh parsley. The brining removes impurities and results in a delicate flavor. The onions add a gentle sweetness and aromatic lift to complement the savory mousse.

Prep Time
1 hr
Cook Time
18 mins
Additional Time
15 hrs
Servings: 12
Calories: 335 kcal
Course: Appetizer
Cuisine: French

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:
    Cup of Yum
  1. In a medium bowl, add the kosher salt and water and stir until the salt is completely dissolved.
  2. Add the trimmed chicken livers and cover with plastic wrap. Refrigerate for 2 hours or overnight.
FOR THE CARAMELIZED ONIONS:
  1. 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.
  2. Remove the lid and continue to cook until any remaining liquid has cooked off and the onions turn a golden brown color.
  3. 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.
  4. 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:
  1. Drain the water from the chicken livers and pat them dry with paper towels.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the chicken liver mousse to a tamis or use a fine mesh sieve to press the mouse through, discarding any gristle or solids.
  6. Transfer the mousse to a serving dish (I divided it into two smaller dishes), cover and refrigerate for an hour.
  7. Once the mousse has chilled, top it with the caramelized onion mixture and cover and refrigerate overnight for the flavors to marry.
  8. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 335

% 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.