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Chicken Liver Mousse Dip

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

Do you like liver? Great. Proceed and thank us later. Do you hate liver? That iron-y, gritty, organ-meat taste? This recipe has none of that. Trimming the connective tissue and then cooking the livers to medium rare (pink inside, not gray) eliminates the mealy texture, while caramelized shallots, cream cheese, and a splash of Madeira take it into restaurant-appetizer territory. Just one warning: once you make the seedy crackers on the next page, most store-bought crackers will taste like cardboard in comparison.

INGREDIENTS

3 tablespoons lard, divided

½ pound chicken livers

3 shallots, thinly sliced

½ cup Madeira

4 tablespoons butter, cut into ½-inch cubes

½ cup cream cheese or goat cheese, cut into cubes

1 sprig fresh thyme, leaves only

½ teaspoon salt

¼ teaspoon freshly cracked black pepper

Seedy Protein Crackers, to serve

Save

4.8 / 5

Share

SERVES

4 PEOPLE

ACTIVE TIME

10 MINUTES

TOTAL TIME

10 MINUTES

Do you like liver? Great. Proceed and thank us later. Do you hate liver? That iron-y, gritty, organ-meat taste? This recipe has none of that. Trimming the connective tissue and then cooking the livers to medium rare (pink inside, not gray) eliminates the mealy texture, while caramelized shallots, cream cheese, and a splash of Madeira take it into restaurant-appetizer territory. Just one warning: once you make the seedy crackers on the next page, most store-bought crackers will taste like cardboard in comparison.

Method

  1. Heat 2 tablespoons of the lard in a cast-iron skillet over high heat until shimmering.
  2. Add the chicken livers in a single layer and sear for about 1 minute per side, until browned on the outside but still pink in the center (medium-rare). Do not overcook. Transfer immediately to a blender.
  3. Reduce the heat to medium-low, add the shallots and sauté for 1–2 minutes, until softened. Deglaze with the Madeira, scraping up any browned bits from the bottom of the pan. Let simmer briefly to reduce slightly, about 30–60 seconds.
  4. Pour the shallot–Madeira mixture into the blender with the livers. Add the butter, cream cheese, thyme, salt, and pepper. Blend on high until completely smooth and silky, scraping down the sides as needed.
  5. Transfer to a bowl and smooth the top. Melt the remaining tablespoon of lard if needed and pour it over the surface to create a thin seal. Refrigerate for at least 2 hours or overnight to set.
  6. Serve with seedy protein crackers, toasted bread, jam, fresh fruit, or crisp vegetables. The mousse will keep, covered, in the refrigerator for up to 4 days.

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