Chicken-Liver Mousse with Pickled Red Onion Recipe

Name: Chicken-Liver Mousse with Pickled Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 slices of bacon, cut into 1/2-inch dice; 1 pound chicken livers, trimmed; Kosher salt and freshly ground white pepper; 1/2 small onion, finely diced; 1 small Granny Smith applepeeled, cored and finely diced; 1/4 teaspoon ground allspice; 1/4 cup Calvados or other brandy; 1 1/2 cups half-and-half; 5 large egg yolks; Toasted baguette slices and Pickled Red Onion, for serving

Servings: persons

2 tablespoons unsalted butter
2 slices of bacon, cut into 1/2-inch dice
1 pound chicken livers, trimmed
Kosher salt and freshly ground white pepper
1/2 small onion, finely diced
1 small Granny Smith applepeeled, cored and finely diced
1/4 teaspoon ground allspice
1/4 cup Calvados or other brandy
1 1/2 cups half-and-half
5 large egg yolks
Toasted baguette slices and Pickled Red Onion, for serving

1
Preheat the oven to 300.
2
Butter four 1-cup ramekins.
3
In a large skillet, melt the butter.
4
Add the bacon and cook over moderate heat until lightly browned, about 4 minutes.
5
With a slotted spoon, transfer the bacon to a plate.
6
Add the chicken livers to the skillet, season with salt and white pepper and cook over moderate heat until browned, about 2 minutes per side.
7
Transfer to the plate.
8
Add the onion, apple and allspice to the skillet and cook over low heat, stirring occasionally, until the onion and apple are softened, about 5 minutes.
9
Add the Calvados and carefully ignite it with a long match.
10
When the flames subside, scrape the apple-onion mixture into a blender and let cool to room temperature.
11
Add the bacon and chicken livers to the onion-and-apple mixture in the blender, along with the half-and-half, egg yolks and 1 teaspoon of kosher salt.
12
Blend until very smooth.
13
Pass the mixture through a coarse sieve into a large glass measuring cup.
14
Pour into the prepared ramekins and transfer to a small roasting pan.
15
Add enough hot water to reach halfway up the sides of the ramekins, cover loosely with foil and bake the chicken-liver mousse for about 1 1/2 hours, until an instant-read thermometer inserted in the mousse registers 155.
16
Remove the ramekins from the water bath and let cool to room temperature.
17
Cover and refrigerate the ramekins until the mousse is chilled, preferably overnight.
18
Serve with toasted baguette slices and Pickled Red Onion.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 slices of bacon, cut into 1/2-inch dice, 1 pound chicken livers, trimmed, Kosher salt and freshly ground white pepper, and more.

Yes, Chicken-Liver Mousse with Pickled Red Onion falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken-Liver Mousse with Pickled Red Onion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions