Chicken Liver Mousse

By / Photography By Andrew Hyslop | April 01, 2016


• Preheat oven to 275°. Cook pancetta, shallot and apples with the thyme sprig on medium-low heat until soft. Deglaze with cider vinegar and fish sauce. Add the apple brandy and flame, then add cider. Strain the liquid (you should have about 1 cup of liquid) and purée in a blender or processor with the eggs, egg yolk and salt. Add the chicken livers and purée until smooth. With the blender on medium-low slowly drizzle in the clarified butter to emulsify.

• Strain and pour into 2 widemouth pint jars. Screw on the lids. Place in a water bath and simmer until the internal temperature reaches 155° (about an hour). Chill in an ice bath before serving.

• Makes 2 pint jars, plenty for a cocktail party of 20 or more. Serve on crackers or baguette slices.


  • ¼ cup pancetta, diced (substitute bacon)
  • ½ cup diced shallot
  • ¼ cup diced apples
  • 1 thyme sprig
  • 2 tablespoons apple cider vinegar, optional
  • 2 tablespoons fish sauce, optional
  • 2 tablespoons apple brandy
  • ½ cup apple cider
  • 2 eggs
  • 1 egg yolk
  • 2 teaspoons salt
  • Pink salt, optional (“Pink salt” is Annie’s term for Prague Powder #1, a curing salt that helps cured meats, terrines and pâtés keep a pink hue. It may be omitted.)
  • 1 pound chicken livers, rinsed in cold water, membrane removed
  • 1 cup clarified butter
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