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Chicken Liver Mousse















Trans-fat Free, Low Carb, Sugar-Free, Low Sodium


¾ pound chicken livers
1 x salt and black pepper
¼ each bay leaves
1 each thyme sprigs
teaspoon allspice
½ teaspoon cumin
teaspoon cinnamon
1 pinch cayenne pepper
¼ pound schmaltz (chicken fat)
½ cup shallots
thinly sliced
¼ pound mushrooms
thinly sliced
1 tablespoon cognac


Pick over the livers to remove and discard tough connecting tissue or blemished portions.

Put liver in a bowl and add salt, pepper, bay leaf, thyme, allspice, cumin, cinnamon and cayenne.

Heat chicken fat in heavy skillet over medium heat, add shallots and mushrooms.

Cook stirring, until mushrooms give up their liquid.

Cook until most of this liquid evaporates. Add livers and seasonings.

Cook, stirring occasionally about 10 minutes.

Pour and scrape mixture into food processor or blender.

Add cognac and blend to a fine puree.

Spoon and scrape mixture into a small serving dish.

Smooth the top. Serve slightly cooler than room temperature.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 42173% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 504mg 168%
Sodium 80mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 46g
Vitamin A 245% Vitamin C 5%
Calcium 1% Iron 63%
* based on a 2,000 calorie diet How is this calculated?


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