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Prep 40 mins
Cook 20 mins
“Every good chicken has a good liver,” says Peter Hoffman. “Sometimes I eat the liver myself as the cook’s reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe" The beautifully silky puree is accented with sauteed apples, smoky bacon and a splash of brandy, then served on crunchy toasts. What can be bad with that? For a healthier version omit the 4 Tablespoons of chilled butter.;) One of the best partners for creamy chicken livers is, surprisingly, German Riesling—its high acidity cuts through the richness, and its touch of sweetness is a nice contrast to the liver’s earthiness (much in the way that Sauternes goes well with foie gras). Two good choices are the apple-inflected 2007 Leitz Dragonstone and the minerally 2007 Hexamer Meddersheimer Rheingrafenberg Kabinett.Food & Wine Magazine, 09/2008. From: The Glass House We made these the other night because of my weakness for chicken livers and they were awesome! :) There is a 30 minute chilling time, didn't allow for it in recipe!
- 6 tablespoons unsalted butter, chilled
- 2 tablespoons extra virgin olive oil
- 1 lb chicken liver, trimmed and patted dry
- 2 ounces thickly sliced bacon, cut into 1-by-1/4-inch pieces
- 1 medium onion, finely diced
- 1 golden delicious apple, peeled cored and cut into 1/4-inch dice
- 1⁄4 cup brandy
- salt & freshly ground black pepper
- 24 baguette, slices toasted
- 1 small sage leaf, for garnish
- In a large skillet, melt 2 tablespoons of the butter in the olive oil until foaming.
- Add the chicken livers and cook over high heat, turning once or twice, until browned all over, about 3 minutes.
- Transfer the livers to a small bowl.
- Add the bacon to the skillet and cook over moderate heat, stirring, until browned and crisp, about 5 minutes.
- Using a slotted spoon, transfer the bacon to a paper towel–lined plate to drain.
- Add the onion to the skillet and cook over moderate heat, stirring frequently, until softened and lightly browned, about 10 minutes.
- Add the apple, reduce the heat to low and cook, stirring, until very soft and just beginning to break down, about 10 minutes longer.
- Add the brandy to the skillet and carefully ignite with a long match; let the alcohol burn off.
- Add 1/4 cup of the apple mixture to the bacon.
- Add the remaining apple mixture to a blender along with the chicken livers and blend until smooth.
- With the machine on, add the remaining 4 tablespoons of butter and puree until creamy.
- Pass the chicken liver mousse through a fine strainer into a bowl (omit this step for a chunkier mousse).
- Season with salt and pepper and refrigerate until firm, at least 30 minutes.
- Spread the chicken liver mousse on the baguette toasts.
- Garnish with a little of the bacon-apple mixture and the sage leaves and serve at once.