1-541-482-8333  

Chicken Liver Mousse

By: Dr. Deborah Gordon, February 6, 2015
Meat

 

With gracious permission, I am offering the most wonderful mousse recipe, one I found on Ben Greenfield‘s website, at the end of a nice discussion of the ketogenic diet for athletes. Patricia Daly offered the recipe, and she credits Jasmine and Melissa Hemsley. Once you make this recipe, you will want to share it with others as well. I grant you permission to reproduce it freely and share it with everyone who wants to eat delicious food. I’ve convered Patricia’s quantity from grams to the more conventional American measurements.



Ingredients (serves 4, recipe doubles nicely)

 

  • 1/2 lb. organic Chicken liver, raw    

  • 1/2 apple (I used a fuji apple)   

  • 7 Tbsp. butter

  • 2 eggs from pasture-raised chickens

  • 1/2 yellow onion

  • 1/2 tsp ground allspice

  • 1 tsp sea salt

  • 1/2 tsp black pepper

Cooking Instructions

  • Preheat the oven to 250F
  • Put all ingredients into a strong blender or food processor and pulse until you have a smooth paste.
  • Fill muffin tin or individual ramekins – no need to grease.
  • Bake for 20-25 minutes until surface springs gently back to your touch.
 
I actually tripled the recipe (and overwhelmed my food processor! too much!) and refrigerated what we didn’t eat. Cold, it’s the consistency of pate and also delicious. Reheated beautifully, and I had 3 little muffins with my salad for lunch today. Fantastic.