Chicken Liver Mousse

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Dip Madness

Rated: 3 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
15 min
Level:
Intermediate
Yield:
1 batch

Times:

Prep: 45 min
Inactive Prep: --
Cook: 15 min
Total:: 1 hr 0 min

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Ingredients

2 tablespoons butter
2 cups chopped onion
1 cup chopped tart apple
1 teaspoon chopped fresh thyme leaves
1 pound chicken livers, cleaned
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/4 cup brandy
1 cup heavy cream

Directions

In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.

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Comments & Reviews

recipe Chicken Liver Mousse
LYNN olalla, WA 01-31-2009
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Very enjoyable
Rated: 4 stars out of 5

My sister and made this. We liked the apple and onion flavor mixed with the livers. Had it both with and without the cream... and it was good both ways. It did not turn out running, I was wondering if maybe you had too much liquid left in your onion mixture before mixing it in with the cream? thank you Alton, keep them coming.Read more
recipe Chicken Liver Mousse
Jenny Glendale, CA 07-17-2008
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It was OK
Rated: 3 stars out of 5

Like others, I think it would make a great chopped liver recipe. I would use less Brandy - say 1/4 and added breadcrumbs to... make it firm.Read more
recipe Chicken Liver Mousse
karen philadelphia, PA 11-18-2007
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don't sleep on the mousse
Rated: 4 stars out of 5

i read the negative reviews as i was making this for a holiday appetizer. i have to admit i changed the recipe based on the... suggestions of those who weren't sucessful, and i found the suggestions to be exactly right. only a half cup of heavy cream is needed. instead of all onion try some fennel too, and top off with some freshly grated nutmeg. let this set and don't be afraid of the brandy. great texture and taste.Read more
recipe Chicken Liver Mousse
k Hixson, TN 07-07-2007
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Oh, Alton...Not Good!
Rated: 1 stars out of 5

I was really disappointed with this dish. I followed the recipe perfectly, but the mousse was way too sweet, not enough... salt, and too soupy. Maybe the Vidalia onions made it too sweet, because the granny smith apple was really tart. Just not a good flavor or texture. Next time I'll stick with a NY style chicken liver spread.Read more
recipe Chicken Liver Mousse
TAMMIE Citrus Heights, CA 03-14-2006
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a little runny
Rated: 4 stars out of 5

This recipe tastes great, but it was really soupy at first. I had to add 3 pieces of bread to the food processor to soak it... all up. Not sure if I did something wrong.Read more
recipe Chicken Liver Mousse
ANDY Lincoln, NE 11-18-2004
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Skip the Cream
Rated: 3 stars out of 5

This is a poor recipe for mousse, but a great recipe for chopped liver - the apple and brandy provide a very nice compliment... to the flavor of the liver. The product BEFORE I folded in the whipped cream was much tastier than after (even after letting it sit for several days). Quite simply, the liver mixture did not have enough flavor for the tasteless cream; the flavor of the finished product was far too diluted for my taste. I may be more of a purist than some, but I don't mind the flavor of liver and I really couldn't taste it in the mousse. Of course, if you use this recipe to make chopped liver, it's more of a spread than a dip, but it'll be delicious nonetheless :)Read more