Prep Time: 15 minutes
Cook Time: 5 minutes
Special Equipment: cast iron skillet, blender
Ingredients
- 1 pound free-range chicken livers, drained
- 1 shallot or small onion, finely diced
- 2 tablespoons unsalted butter
- 1/3 cup apple juice
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1 teaspoon fresh thyme
- 3 peppercorns
- 3 allspice berries
- 1/2 cup melted butter
Steps
- In a cast iron skillet, melt the two tablespoons of butter over medium heat.
- Sauté the livers with the shallots for about 90 seconds per side. The inside of the liver will still be pink.
- Transfer the shallots and livers into a blender. Pour in the cream and juice and add the salt, thyme, allspice berries and peppercorns.
- Blend on high until completely smooth.
- Pour in the melted butter and pulse to combine.
- Pour the mousse into mason jars and chill for two hours or until cold.
- Serve with a tart apple or veggies for dipping. When it scoops from the jar it should have a pink undertone and have the texture of softened ice cream.
Yields about 3 cups
And a big thank you Julia Child and Paleo Parents for this recipe!
Eating chicken livers, butter and heavy cream from quality sources is essential in this recipe. The ingredients will be much higher in vitamins and minerals, taste much better and be easier to digest when using organic chicken livers and grass-fed, unpasturized butter and heavy cream.
These ingredients are not overly expensive and often available at your local health food store or a nearby farm or farmer's market.
The liver mousse stores well in an airtight container for up to 10-12 days. Once exposed to air the color will brown and top layer will harden over time. You can just scrape that layer off if bothers you.
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