An acquired taste for some, chicken liver.

Growing up we ate chicken liver and I still love it.
This recipe is a great appetizer, and with summer around the corner this is the perfect dish!
Will keep up to 2 weeks in the refrigerator.

Chicken liver mousse.

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
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.
Add Brandy and allow to burn off a little
Remove from the heat and allow to cool. Add the pepper, salt, and puree in a food processor; then chill, covered.
Whip the heavy cream to medium peaks.
Fold into cooled, pureed liver mixture. Serve chilled.




2 Comments (+add yours?)

  1. Conor Bofin
    Jun 04, 2012 @ 10:35:13

    My parents used to make chicken liver paté wrapped in streaky bacon. Delicious as I remember. Must try to make some.


    • justthefoodpeople
      Jun 04, 2012 @ 15:39:48

      When I make Pate it always is in bacon.
      I have a pretty tasty recipe I might dust off and blog about soon.

      I just bought a meat grinder for my Cuisineart and can use it to grind the meat.
      Hmmmm, maybe this weekend!


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