Chicken Liver Mousse

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Rich, savory and addictive; no bagel brunch should be without some. Thanks to long time friend Sara for the recipe!

Makes 1½ cups

Ingredients

Pinch of nutmeg
Salt
Pepper
Sherry, about 1 tsp

2 eggs
½ large sweet white onion
1 clove garlic
½-¾  lb chicken livers (to taste)
1 tablespoon chicken fat, or vegetable oil

Instructions

  1. Place the eggs into a small saucepan, and add cold water to cover. Heat over medium-high heat until water comes to a boil. Lower heat to medium, and continue to boil for 10 minutes. Remove from water, and set aside.
  2. Meanwhile, peel and finely chop the onion.  Peel and mince the garlic.
  3. Heat the oil in a skillet over medium high heat, and add the onion. Sauté until translucent.
  4. Add the garlic, stir and sauté until fragrant, 1-2 minutes.
  5. Add the chicken livers, and continue cooking until the livers are cooked through and firm, no pink remains, and all the water has evaporated from the pan. Remove from heat and allow to cool somewhat.
  6. When the eggs have cooled, peel them. 
  7. Place liver mixture, eggs and nutmeg in food processor. Puree until smooth.  
  8. Add salt, pepper and sherry to taste.  Puree some more until very smooth.
  9. Serve in a small bowl, for spreading on your bagel.

My husband says: the amount of chicken liver to use is variable, and up to you. The lesser amount yields a lighter spread, while the greater produces a more intense liver flavor.