Okay so John actually told me his favorite food was liverwurst, but I’m not really at sausage-making level, so he agreed to settle for a creamy chicken liver mousse and that is definitely something I can deliver on.
I’ve written a chicken liver mousse recipe before, based off the magical goodness at Parc in Philadelphia (my hometown), but that original recipe has an absurd amount of butter in it and since butter is neither Paleo nor Whole30 and in my old age, I’ve become lactose intolerant – we are well overdue for an upgrade.
I know the reaction people tend to have when I say chicken liver mousse is one of my all-time favorite foods, but it’s also incredibly good for you (in case you needed another push to try it). Ask your butcher for the darker-colored pieces, supposedly this means they’re healthier and I think it tastes better too.
Please note: This recipe makes quite a lot of chicken liver mousse. If you are the only person eating it, I’d recommend cutting all the measurements in half.
1.5 lbs chicken liver
1 can coconut milk
2 large shallots
2/3 apple, peeled (I used Honeycrisp)
1/2 cup melted coconut oil
1 tsp Magic Mushroom Powder (optional, but recommended)
1 tsp salt + to taste
1 tsp garlic powder
Pepper, to taste
The morning of (or the night before) you plan to make your mousse, pour one can of coconut milk into a large sealable/tupperware container. Whisk it until the mixture is uniform, then add the chicken livers. We want to soak or marinate them for at least a few hours, overnight is great too, this will make your final product a little more tender and creamy.
When you’re ready to start cooking, peel and dice two large shallots and about half of an apple (yep, peel the apple too!)
Drain and rinse the chicken livers in a colander under cool water and remove any solid pieces of coconut. Using a sharp knife, remove any blood clots and as much of the membranes as you can. Everything will get blended, so no need to obsess, but you’ll be happier if you spend at least a few minutes to clean it up.
Pre-heat a large non-stick pan over medium heat, then add about one tablespoon coconut oil to melt. Sauté shallots and onions with garlic powder until soft, about 7-10 minutes.
Add chicken livers to the pan in a single layer along with one teaspoon of Magic Mushroom powder and a pinch of salt. Cook until medium rare, about 2-3 minutes per side.
While the livers are cooking, melt four ounces of coconut oil in the microwave (I usually nuke it for 20-30 seconds and give it a good stir, the rest should melt on its own pretty quickly).
Transfer all the pan contents to the bowl of your food processor. Add the melted coconut oil and one teaspoon of salt. Blend until the desired consistency is reached – for me that’s usually about two minutes. If you want more of a chunky chopped liver feel, blend in short bursts until you reach a point you’re happy with. Give it a taste and adjust any seasonings/salt level as needed (I usually do this when I’m at the halfway point of blending, so any added salt will be better incorporated).
Transfer to a heat-safe container with lid and refrigerate to set, at least two hours. Enjoy for up to one week!