Comments on: Easy Chicken Liver Mousse

By: Sarah

Sarah — Mon, 09 Nov 2009 00:28:34 +0000

Soaking the chicken livers in milk for a few hours does a trendendous job of tenderizing them. Also, for a change of pace, try this recipe. I grew up in NH and my family has trotted out this recipe many times at holiday function.

Chicken Livers and Egg
cook 2 hard boiled eggs
fry about 1 pound of chicken livers in a tbs butter
until cooked through.
When everything is cooled, chop the liver and
eggs into fine mince. Also chop about 1/2 red onion
into mixture. Add just enough mayonnaise to mix.
Spread on crackers, goes perfectly with trisket crackers.

By: gastroanthropologist

gastroanthropologist — Mon, 19 Oct 2009 16:37:53 +0000

Sometimes I love sweetbreads, sometimes not. I just had lamb’s tongue a few weeks ago for the first time and it was delicious!
I love chicken liver mousse, though I find myself less in love with foie as time goes on. I’m quite sure the homemade chicken liver mousse version is probably the tastiest. Not sure if I’ll be making this myself, but doesn’t seem to difficult so I might give it a try!

By: megan

megan — Tue, 06 Oct 2009 19:26:30 +0000

yes, I got them at Union Sq. – I think from the Flying Pigs stand, actually? We have them occasionally at the Park Slope food co-op, but it’s rare. Our cats really really like to eat them raw, too!

By: maggie

maggie — Mon, 05 Oct 2009 02:57:56 +0000

I’m glad you posted this! Our favorite stuffing recipe for thanksgiving calls for just a *small* amount of livers, so I’m glad to have something to do with the rest of the package. I’ve seen a few vendors at the Union Sq farmers market with these.

By: Ulla

Ulla — Tue, 29 Sep 2009 13:54:45 +0000

we just “fry” the livers. love liver pate! what a great informative and scrumptious post!

By: Ulla

Ulla — Tue, 29 Sep 2009 13:54:10 +0000

I agree on the liver thing! Where did you buy them? We have egg chickens and eat the rooster everyone once in a while but we just try the

By: katiek @kitchensidecar

katiek @kitchensidecar — Thu, 24 Sep 2009 04:51:06 +0000

love chicken liver pate! a delightful mousse.

My recipe is just like this except that i put a LOAD more butter and a sherry gelee layer. It’s a pate for people who dont like pate – sooo good!

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Thu, 24 Sep 2009 03:44:24 +0000

The chicken liver mousse sound wonderful! I grew up eating chopped liver very frequently but haven’t had it in a very long time!

By: The Chickenless Chick

The Chickenless Chick — Wed, 23 Sep 2009 23:50:56 +0000

You know, it seems so obvious, but it hasn’t occurred to me yet to do a post on organ meats in the Chickenless Kitchen? Thanks for the culinary jumpstart. Looks drool-worthy!

By: Sam@BingeNYC

Sam@BingeNYC — Wed, 23 Sep 2009 15:05:35 +0000

While I love offal, I’ve never once attempted cooking it myself. This looks fantastic, and not TOO threatening. Maybe I’ll give it a spin this weekend.