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How to Make Chicken Liver Mousse

March 2016
How to Make Chicken Liver Mousse
PHOTOGRAPHER: 
At the Glass Onion in West Ashley, Chris Stewart’s perfect-for-sharing chicken liver mousse has been a staple on the menu since the restaurant’s 2008 opening.

Currently, the super-smooth app is served with dilly beans, but Stewart says it’s also great with a sweet-pepper relish and pickled okra, accompanied by French fries or potato chips—or smeared on French bread slices.

❶ Pulse one pound of cleaned chicken livers in a food processor until smooth. 
❷ Add four eggs, three tablespoons kosher salt, two tablespoons finely ground white pepper, and one teaspoon pink salt. Process thoroughly.

❸ Push mixture through a mesh strainer. Then add one quart of heavy cream and stir to combine.

❹ Pour mixture into a one-and-a-half-quart terrine lined with plastic.

❺ Cook in a hot water bath at 325°F for about 90 minutes, until the mousse is firm when jiggled. 
❻ Chill for 24 hours before serving. It will keep in a refrigerator for up to one week.

For your next spring get-together, the chef suggests pairing the mousse with a dry white or red wine.

Another tip for at-home cooks? “Definitely use a blender or food processor,” he says. “I’d never attempt this recipe without one.”

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