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Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 3/4 cups
chicken-liver-mousse-mslb7052.jpg
Ingredients
Ingredient Checklist
1/2 cup (1 stick) unsalted butter
1 pound fresh chicken livers, trimmed and patted dry
Coarse salt and freshly ground black pepper
5 shallots, sliced
2 ripe Bartlett pears, cored and chopped
3 large fresh thyme sprigs, plus more for garnish
3 whole cloves
2 sticks cinnamon
1 tablespoon light-brown sugar
1/4 cup pear brandy
3 tablespoons heavy cream
2 tablespoons aged balsamic vinegar or Balsamic Syrup
3/4 teaspoon freshly grated nutmeg
Clarified Butter, melted
Maldon sea salt, for serving
Red Onion and Golden Raisin Jam, for serving
Toasts or fruit and nut bread slices, for serving
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 3/4 cups
chicken-liver-mousse-mslb7052.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 3/4 cups
Recipe Summary
Yield: Makes 2 3/4 cups
Yield: Makes 2 3/4 cups
Makes 2 3/4 cups
chicken-liver-mousse-mslb7052.jpg
chicken-liver-mousse-mslb7052.jpg
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 pound fresh chicken livers, trimmed and patted dry
- Coarse salt and freshly ground black pepper
- 5 shallots, sliced
- 2 ripe Bartlett pears, cored and chopped
- 3 large fresh thyme sprigs, plus more for garnish
- 3 whole cloves
- 2 sticks cinnamon
- 1 tablespoon light-brown sugar
- 1/4 cup pear brandy
- 3 tablespoons heavy cream
- 2 tablespoons aged balsamic vinegar or Balsamic Syrup
- 3/4 teaspoon freshly grated nutmeg
- Clarified Butter, melted
- Maldon sea salt, for serving
- Red Onion and Golden Raisin Jam, for serving
- Toasts or fruit and nut bread slices, for serving
Directions
Heat 2 tablespoons butter in a large high-sided skillet over medium-high heat. Season livers with salt and pepper; add to skillet and cook, turning once, until just cooked through (liver may be slightly pink inside), about 4 minutes per side. Remove livers from skillet and set aside.
Reduce heat to medium and add another tablespoon butter to skillet. Add shallots and season with salt and pepper; cook, stirring, until translucent, about 5 minutes. Add pears, thyme, cloves, cinnamon sticks, brown sugar, and 1/4 cup water. Cover and cook, stirring occasionally and adding water as necessary to prevent burning, until pears are soft and easily pierced with the tip of a sharp knife, about 15 minutes.
Remove skillet from heat; uncover and add brandy, scraping up browned bits at bottom of skillet to deglaze. Remove thyme and cinnamon sticks from skillet and discard.
Cut remaining 5 tablespoons butter into small cubes. Transfer remaining contents of skillet to the bowl of a food processor along with chicken livers, cream, vinegar, nutmeg, and cut butter. Process until mixture is very smooth; season with salt and pepper.
Strain chicken liver mousse through a fine mesh sieve, using a spatula to push mousse through sieve. Transfer to a jars and top each with a sprig of fresh thyme. Add enough clarified butter to top of chicken liver mousse to form a thin film, about 1/16 of an inch; cover and transfer to refrigerator to chill. Keep chilled until ready to serve, up to 1 week. Serve with sea salt, jam, and toasts.
Reviews (6)
Add Rating & Review
21 Ratings
5 star values:
5
4 star values:
5
3 star values:
7
2 star values:
4
1 star values:
0
Reviews (6)
Add Rating & Review
21 Ratings
5 star values:
5
4 star values:
5
3 star values:
7
2 star values:
4
1 star values:
0
Add Rating & Review
21 Ratings
5 star values:
5
4 star values:
5
3 star values:
7
2 star values:
4
1 star values:
0
21 Ratings
5 star values:
5
4 star values:
5
3 star values:
7
2 star values:
4
1 star values:
0
21 Ratings
5 star values:
5
4 star values:
5
3 star values:
7
2 star values:
4
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 5
- 3 star values:
- 7
- 2 star values:
- 4
- 1 star values:
- 0
Martha Stewart Member
Rating: 5.0 stars
12/23/2019
I have been making both of these at Christmas for many years. They are a family favorite. Lots of ingredients, but worth it for the complex flavors.
Martha Stewart Member
Rating: 4 stars
12/26/2011
I made this after seeing on the show, easy and delicious. The jam is really good as well and a great combo. Thanks for the recipe!
Martha Stewart Member
Rating: 5 stars
12/20/2011
I made both the mousse and the jam. Wonderful combination. My new favorite holiday recipe.
Martha Stewart Member
Rating: Unrated
12/17/2011
made this recipe and it's wonderful
Martha Stewart Member
Rating: Unrated
12/10/2011
John-I believe they are Weck canning jars available at Crate and Barrel
Martha Stewart Member
Rating: Unrated
12/09/2011
The glass containers are great. Where do I purchase them?
Martha Stewart Member
Rating: 5.0 stars
12/23/2019
I have been making both of these at Christmas for many years. They are a family favorite. Lots of ingredients, but worth it for the complex flavors.
Rating: 5.0 stars
Rating: 4 stars
12/26/2011
I made this after seeing on the show, easy and delicious. The jam is really good as well and a great combo. Thanks for the recipe!
Rating: 4 stars
Rating: 5 stars
12/20/2011
I made both the mousse and the jam. Wonderful combination. My new favorite holiday recipe.
Rating: 5 stars
Rating: Unrated
12/17/2011
made this recipe and it's wonderful
Rating: Unrated
Rating: Unrated
12/10/2011
John-I believe they are Weck canning jars available at Crate and Barrel
Rating: Unrated
12/09/2011
The glass containers are great. Where do I purchase them?
All Reviews for Chicken Liver Mousse
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chicken Liver Mousse
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
