Traditional recipes

Chicken Liver Mousse with Burnt Honey Gelée

Chicken Liver Mousse with Burnt Honey Gelée

This has become a Staplehouse all-star. Don’t worry: We didn’t mess with the shamelessly high ratio of butter and cream to liver.



  • ½ teaspoon pink curing salt (optional)
  • 2 teaspoons kosher salt, plus more
  • 8 ounces fresh chicken livers, sinews removed, patted dry
  • 2 tablespoons vegetable oil
  • 2 medium shallots, chopped
  • ½ teaspoon freshly ground white pepper
  • ¼ teaspoon ground cinnamon
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces

Gelée and Assembly

  • 4 tablespoons apple cider vinegar, divided
  • ¼ teaspoon unflavored powdered gelatin
  • Toast points or crackers (for serving)

Special Equipment

  • 2 shallow 8-oz. jars or ramekins

Recipe Preparation


  • If using curing salt, combine with 2 tsp. kosher salt in a small bowl. Sprinkle livers with salt mixture and chill, uncovered, 1½–2 hours. Rinse and pat dry with paper towels.

  • Heat oil in a large saucepan over high. Arrange livers in a single layer in saucepan and cook until browned on both sides but still rare in the center, about 45 seconds per side. Transfer to a paper towel–lined plate.

  • Reduce heat to medium-low and cook shallots and garlic in same saucepan, stirring often, until shallots are translucent, about 3 minutes. Add bay leaves, thyme, white pepper, cinnamon, cloves, and vinegar and simmer, stirring, until liquid is almost completely evaporated, about 1 minute. Add wine and simmer, swirling pan often, until liquid is almost completely evaporated, about 2 minutes. Repeat with brandy, then add cream and bring to a simmer. Cook until reduced by half, about 5 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.

  • Blend cream mixture and livers in a blender until smooth, about 2 minutes. With motor running, add butter a piece at a time, blending until smooth before adding more. Strain mousse into a large measuring glass; season with kosher salt. Carefully pour into jars, dividing evenly, and cover with plastic wrap, pressing directly onto surface. Chill until set, at least 4 hours.

  • Do Ahead: Mousse can be made 3 days ahead. Keep chilled.

Gelée and Assembly

  • Combine 2 Tbsp. vinegar and an ice cube in a small bowl; sprinkle gelatin over top.

  • Heat honey in a small saucepan over medium-high, swirling often, until nearly black, bubbling, and just starting to smoke, about 5 minutes. Remove from heat and add remaining 2 Tbsp. vinegar, whisking until smooth. Add gelatin mixture and whisk until dissolved. Strain gelée into a small measuring glass and let cool.

  • Carefully pour gelée over chilled chicken liver mousse, dividing evenly. Chill until gelée is set, at least 4 hours.

  • Let mousse sit at room temperature 30 minutes before serving with toast.

  • Do Ahead: Mousse can be topped with gelée 2 days ahead. Keep chilled.

Recipe by Staplehouse, Atlanta, GA,

Nutritional Content

For 4 servings, ½ cup each: Calories (kcal) 680 Fat (g) 55 Saturated Fat (g) 30 Cholesterol (mg) 325 Carbohydrates (g) 29 Dietary Fiber (g) 0 Total Sugars (g) 18 Protein (g) 12 Sodium (mg) 630Reviews Section

Watch the video: Keto Chicken Liver Pate. Keto Recipes. Headbangers Kitchen