Food Recipes Appetizers Dips & Spreads Chicken Liver Mousse Be the first to rate & review! This chopped liver–style mousse retains a bit of texture, making it a rustic and flavorful rendition of the classic. When cooking the onions, add a splash of water to the skillet if needed to prevent burning and ensure maximum caramelization. Paired with Pinot Noir jam, hazelnuts, and spread on baguette slices, it’s the perfect start to winemaker Clare Carver’s harvest feast at Big Table Farm in Gaston, Oregon. By Rick Cook Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Erin Kunkel Active Time: 35 mins Total Time: 3 hrs Yield: 4 cups Ingredients 2 tablespoons canola oil 1 pound cleaned chicken livers, rinsed and patted dry 3 3/4 teaspoons kosher salt, divided 1 teaspoon coarsely ground black pepper 2 medium-size yellow onions, chopped 1/4 cup unsalted butter 1 1/2 tablespoons fresh thyme leaves 1 tablespoon finely chopped garlic 2 tablespoons applejack brandy (such as Laird’s Blended Applejack) 1 teaspoon granulated sugar 2 hard-cooked eggs, peeled 1 cup unsalted butter (8 ounces), softened and cut into pieces Chopped fresh flat-leaf parsley, for garnish Toasted baguette slices, chopped toasted hazelnuts, and Pinot Noir jam or other jam, for serving Directions Heat oil in a large skillet over medium-high until shimmering. Season both sides of chicken livers with 2 teaspoons salt and pepper. Cook until lightly browned, about 3 minutes per side. Transfer to a plate. Reduce heat to medium-low; add onions, 1/4 cup butter, and 1/2 teaspoon salt to skillet. Cook, stirring occasionally, until onions are deep golden brown, about 20 minutes, stirring in thyme and garlic during last 2 minutes of cook time. Remove from heat. Immediately add brandy and sugar, stirring and scraping to loosen browned bits on bottom of skillet. Let cool 20 minutes. Place eggs, onion mixture, livers, and remaining 11/4 teaspoons salt in a food processor. Process until a coarse puree forms, about 20 seconds. With processor running, add 1 cup softened butter, 2 tablespoons at a time, processing until blended and mostly smooth, about 1 minute. Spoon into an airtight container; refrigerate until slightly firm but spreadable, about 2 hours. Transfer to a serving bowl; garnish with parsley. Serve with baguette, hazelnuts, and jam. Make Ahead Mousse can be made and refrigerated in an airtight container up to 3 days ahead. Suggested Pairing Brightly flavorful Chardonnay. Originally appeared: October 2020 Rate It Print