I’m so excited to finally introduce my book to the world, and I appreciate everyone who is pre-ordering the book and supporting this project! I know it can be frustrating when you buy something and don’t actually get to see that something right away, so to thank everyone for their support, I thought I’d share an easy and delicious recipe from the book.
This is a great “gateway” recipe for people who are nervous about organ meat: chicken liver is mild-tasting, almost sweet, and when mixed with butter and cream (and a little tequila) and spread on some crispy, salty crackers is a crowd-pleaser!
Chicken Liver Mousse
Yield: 12 servings
Prep time: 10 minutes, plus 1 hour to soak livers and 2 hours to refrigerate mousse
Cook time: 5 minutes
I have high hopes that this will be a crowd-pleasing addition to your appetizer spread or charcuterie board—it’s rich, lightly sweet, and just boozy enough to be a hit. It’s easy to make and so packed with protein and vitamins that I literally feel healthier when I’ve had a few servings of this stuff. You can switch out the cream for coconut milk and the booze for apple cider vinegar if you’re keeping it strictly Paleo, but having tried both versions, I think the original recipe tastes much better! Pair with sliced apples, veggies, crackers, or crusty bread.
8 ounces chicken livers, cleaned (see page 000)
½ cup (1 stick) grass-fed unsalted butter, melted, plus 2 tablespoons for cooking
1 small shallot, finely diced
¼ cup heavy cream or coconut milk
¼ cup white tequila or apple cider vinegar
1 teaspoon fine sea salt
1 teaspoon fresh thyme leaves
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Tart apple slices, such as Granny Smith, raw veggies, crusty bread, and/or crackers, for serving
1. Pat the livers dry.
2. Melt 2 tablespoons of the butter in a 12-inch cast-iron skillet over medium heat.
3. Add the diced shallot and cook until it begins to soften, about 3 minutes, then add the livers and sauté for about 3 minutes per side. The insides of the livers will still be a little pink.
4. Transfer the shallot and livers to a blender. Pour in the ½ cup of melted butter, the cream, tequila, salt, thyme, pepper, cinnamon, and nutmeg. Blend on high until completely smooth, about 2 minutes.
5. Pour into a pint-sized mason jar and place in the refrigerator to chill for at least 2 hours, until the mousse is fully cooled and has a texture similar to soft ice cream.
Note: This mousse will keep for up to a week in an airtight container in the fridge. The color of the top layer may change slightly, which is fine—you can remove it if you want to. You can also freeze the mousse for up to 2 months; just defrost it in the fridge for a day before serving.