Chicken Liver Mousse - SOOO Yummy

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We made the best liver mousse ever!! So good, I will be adapting it for baby soon.
Full recipe ⤵️
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Опубликовано:

29 фев 2020

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Комментарии : 247

@NeishaSalasBerry 4 года назад

Find the full recipe on the blog here

@KenDBerryMD 4 года назад

This is the tastiest way I've found yet to get all of the zoo-nutrients found in liver!!!

@scottjones6624 3 года назад

Froze half the recipe and then thawed it a week later and it was perfect. So freezing seems to be just fine. The recipe makes so much that this was a good move for not having to worry about spoilage. No one had reported back on this so I thought I would.

@lynngoodwin3223 Год назад

I made this recipe today and could not be happier with how it turned out, the taste is amazing.

@mikeLgriebel 3 года назад

Liver is a staple part of a typical Danish diet. We often had calf liver for dinner, so I grew up without any reservations towards it, except my mother claims pig liver is grainy, not nice to the palate. That is usually reserved for pate, or as we call it, leverpostej. My family would strive to assemble every Saturday at my grandparent's place, and they would cook leverpostej for the week, typically to spread on rye bread. Liver plus lard in about equal amounts was basically chopped raw as minced meat, seasonings were added + some secret witchcraft I don't know about, and then it went into the oven, so I was quite surprised when I watched the process in this video. (But it's mousse, rather than pate.) Later in the evening we would eat the leverpostej with butter spread on freshly baked wheat bread.

@jolas7256 3 года назад

I've made my liver mousse yesterday. Used duck liver, onion and garlic, heavy cream, lots of butter, dried herbs , and spices. It's sooo goooood. Thank you ladies for sharing this recipe 🥰

@amieinnovascotia3237 4 года назад

From someone who’s been making chicken liver pate for 50 years, you two gals did a fine job. Good to see you didn’t overcook the livers. A couple things: I always add some garlic; on Neisha’s stove you can flame the cognac to burn off the alcohol (but don’t turn on the fan) by tipping the pan to expose the fumes from the cognac to the flame; and, melt some butter and pour a thin layer over the top. Chill and yum!

@Mothernature61 3 года назад

I’ll never forget when we went to a buffet and a friend of mine took a big scoop of pate’ all the while thinking it was chocolate pudding!!🤣🤣🤣

@Thislittleranch 4 года назад

Y’all are so fun together! Sweet baby is growing!!! I have 5 kids under 10 and I’ve never made this! We are keto and need more yummy recipes!

@rebecaorsi554 4 года назад

Such a cute baby . God Bless him always

@tryphenakyra7104 2 года назад

Thank you for this! I do not like liver and wasn't finding anything that remotely tasted decent enough to get it down. This was a total game changer! I was skeptical, but so glad i gave it a go anyways. Can't even taste the liver at all! Thank you for this and everything you're doing to help us along.

@stalstonestacy4316 3 года назад

Just made this, with a few changes based on what I had on hand. Love it! Can't wait to try it again with all the proper ingredients

@maeverlylilith9295 4 года назад

Your timing is perfect!! I've never been able to tolerate straight liver, but I could eat liver puddin (you're from the South, so you know what I'm talkin about) before going keto. Since you've talked about how yummy this is, I've been wanting to try it, but knew I needed a good recipe. And now I have one!!! Thanks so much❣