Heart Healthy from WakeMed Heart Center

Chicken Liver Mousse with Onion Marmalade

October 17, 2015 |
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Recipe courtesy of Sean Fowler
as seen on episode “Chicken”, season 5

For the Chicken Liver Mousse


  • 8 oz chicken livers, cleaned and chopped
  • 1 oz bourbon
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • 10 oz heavy cream
  • 3 egg yolks
  • 6 Tbsp unsalted butter, melted but warm not hot
  • 8 oz clarified butter
  • Garnish: Grilled Bread and Onion Marmalade

Preheat the oven to 325⁰ F. Bring a pot of water to a boil on the stovetop.

Chill the bowl, blade, and top of your food processor. Chill your livers, bourbon, and heavy cream. Put your livers, bourbon, and seasonings in the food processor and pulse it 10 times for a second at a time, scraping down the sides after 5 pulses. Turn the food processor on and add your egg yolks. Then slowly incorporate the heavy cream. Finally pour in the melted butter. Pass the mousse through a sieve.

Distribute the mousse evenly between 6 2 oz jelly jars. Place the jars of mousse, uncovered, in a small roasting pan. Pour the boiling water into the pan so that it is 2/3 of the way up the sides of your jars. Place the pan in the oven and cook the mousse until it reaches an internal temperature of 150⁰ F. (about 15-20 minutes) Remove the jars from the water bath and refrigerate them for about two hours.

When the mousse is cool pour the clarified butter over top to cover and create a seal. Place the lids on the jars and refrigerate them for up to a week.

For the Onion Marmalade


  • 1 Tbsp canola oil
  • 3 red onions, julienned
  • 1 cup port wine
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup red wine vinegar
  • ½ cup sugar

Add the oil to a large sauté pan and sweat the onions over low heat for about 4-5 minutes. Add the port wine, increase the heat to medium and cook the wine until it is reduced by half. Add the remaining ingredients and reduce the heat back to low. Slowly cook the onions, stirring frequently, until the liquid evaporates and the onions are thick and syrupy. Remove the marmalade form the pan and refrigerate until cool.

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