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.
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.