Chicken Liver Mousse In A Jar Recipe

Prepare the onion: peel and slice the red onion very thinly (preferably on a mandoline) and place into a heatproof jar or bowl.

Make pickling liquid: in a small saucepan combine white wine vinegar, water, sugar, salt, peppercorns and bay leaf. Bring to a gentle simmer over medium heat just until sugar dissolves, about 2–3 minutes.

Pour hot brine over the sliced onions, pressing them down so they're submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 2 hours) before serving. Will keep up to 2 weeks refrigerated.

Bloom gelatin: sprinkle 1.5 tsp gelatin over 2 tbsp cold water in a small bowl and let stand 5 minutes.

Heat apple juice with sugar and lemon juice in a small saucepan over medium heat until just simmering and sugar dissolves, about 3–4 minutes.

Remove from heat and stir in the bloomed gelatin until fully dissolved. Taste and adjust acidity or sweetness if needed. Let cool to lukewarm, then chill until slightly thickened but still pourable, about 20–30 minutes.

Trim and clean livers: rinse chicken livers under cold water, pat dry, and trim away sinew and greenish bits. Pat completely dry with paper towels.

Sauté aromatics: in a large skillet melt 2 tbsp butter over medium heat. Add finely chopped shallot and cook until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Cook livers: increase heat to medium-high, add the livers to the skillet in a single layer and season with 1 tsp salt, 1/4 tsp pepper and thyme. Sear 1.5–2 minutes per side until browned outside but slightly pink inside (internal temp ~140°F / 60°C). Do not overcook — they should be tender.

Flambé or deglaze: remove skillet from heat, add brandy, return to heat briefly and tilt pan to ignite carefully (optional), or simply simmer 30 seconds until most alcohol cooks off. Scrape any browned bits and transfer livers and shallot mixture to a blender or food processor.

Blend with cream and butter: add heavy cream and remaining 6 tbsp softened butter to the blender. If using gelatin for a firmer set, dissolve 1 tsp gelatin in 1 tbsp warm water and add now. Purée until completely smooth, about 1–2 minutes. Taste and adjust salt and pepper.

Strain and chill: pass the puréed mousse through a fine-mesh sieve into a bowl, pressing with a spatula to remove any grain. Divide mousse among small jars or ramekins. Smooth the tops, cover, and refrigerate at least 3 hours or overnight to firm.

Toast baguette slices: preheat oven to 400°F (200°C). Brush both sides of baguette slices lightly with olive oil or melted butter. Arrange on a baking sheet in a single layer and toast until golden and crisp, about 6–8 minutes, flipping halfway. Sprinkle with a little sea salt while warm.

Top mousse with apple gelée: once mousse jars are set and apple gelée has thickened, spoon or gently pour a thin layer (about 1–2 tbsp) of chilled gelée atop each mousse jar. Chill 10–15 minutes more to set the gelée layer slightly.

Garnish: drain a few pickled red onion slices and arrange them on top of the gelée. Sprinkle microgreens or chopped chives over the jar. Serve with toasted baguette slices alongside for spreading.

Serving suggestion: provide small spoons for the jars and place toasts for spreading the mousse with onion and a strand of gelée. Keep refrigerated and consume within 3–4 days.