Courtesy 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, separatedSalt, 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 tasteCoarsely 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.
This 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.
3 Comments
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?
I’d go with crusty bread. If you make it, let me know how it is.
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?