cook like chef sawyer

ghtCourtesy of chef Jonathon Sawyer of  The Greenhouse Tavern, here’s a dish from his kitchen to yours. Perfect for a winter get-together.

Chopped Chicken Liver

To make Chopped Chicken Liver one must first make:

Chicken Liver Mousse
8 oz. Chicken Livers
16 oz. Whole Milk, separated
12 oz. Chilled Butter, Cubed
4 tsp Nutmeg, separated
Salt, to taste
Ground Black Pepper, to taste

Soak livers in 8 oz. milk, 2 tsp nutmeg and salt overnight. Strain livers out. Bring 8oz. of milk to 135 degrees F. Add livers to milk, cooking two minutes, remove from heat and allow to rest 12 minutes and strain. Puree livers in a food processor, adding one cube of butter at a time and more salt, remainder of nutmeg and pepper. Puree until a smooth, creamy consistency.

To make Chopped Chicken Liver:

1 cup chicken liver mousse, room temperature
1 Tbsp. caramelized onion
1 Tbsp. capers
3-4 cornichons or 1 sweet pickle
1 Tsp. Balsamic or Red Wine Vinegar
1 Hardboiled Egg
Salt/Pepper to taste

Coarsely chop caramelized onion, capers, cornichons and hardboiled egg. Fold those ingredients into the room temperature mousse and then fold in the vinegar and seasonings. It is important that the mousse be room temperature as it will be very firm when chilled (the butter in it will get very firm). Enjoy.

Heinen's Logo PMS 350 & 209This recipe is courtesy of Heinen’s. The wine experts at Heinen’s suggest you pair Sawyer’s chicken liver with Bielsa Garnacha ($8.99/bottle). This old vine Grenache from Spain features rich blackberry, cherry and subtle spice notes that flow through this silky and easy to love wine.


  1. Posted January 18, 2010 at 4:36 pm | Permalink

    This sounds great. I think I’ll make this the next time I need an appetizer. How would you suggest serving this? With some crusty bread?

  2. Posted January 20, 2010 at 3:37 pm | Permalink

    I’d go with crusty bread. If you make it, let me know how it is.

  3. Posted January 24, 2010 at 2:58 pm | Permalink

    I made this last night and it turned out great. It’s pretty easy to make but if you want to save some time, just make the mousse, it is just as good as the chopped liver. Also, I cut back on the amount of butter. Is 12oz’s really what Sawyer’s recipe calls for?