I absolutely hate chicken livers or any of the organ meats for that matter…and my kids would definitely back me up on that one. So it’s a real bummer when liver and other organ meats show up at the top of most super food lists. However, I have learned that I love Chicken Liver Mousse. It must be because it’s mostly heavy cream and butter…what’s not to like right?
I’ve tried probably 10 different recipes…always trying to push the balance of more livers to less dairy. Yesterday I tried a combination of the things I liked most from several recipes and I tried half with cream and butter, and the other half with coconut oil and cashews. Surprisingly, we all agreed that despite loving the version with butter and cream, we all preferred the dairy free version with cashews and coconut oil.
WHY IS LIVER SO GOOD FOR ME?
A popular objection to eating liver is that it’s a detox organ. However, toxins that your body can’t get rid of are stored in the animal’s fat tissues and nervous system. The liver does not store toxins but it does store important nutrients and therefore is very high in vitamins A, D, E, K, B2, B3, B6, B12, folate, methionine, cysteine, zinc, betaine, copper, iron and choline. These nutrients are particularly important for your methylation…your body’s ability to detox toxins and metals and recycle hormones.
Remember that it is important to eat pasture-raised animals because they are much higher in nutrients. For instance, meat and eggs from pasture-raised animals have 2-4 times and up to 19 times more omega-3s, respectively, vs. animals from commercial feedlots.
DAIRY FREE CHICKEN LIVER MOUSSE
- 5 Tbsp refined coconut oil (divided)
- 1 pack pasture-raised chicken livers (about 1 lb)
- 1/2 Tsp salt
- 1 large shallot minced
- 8 sprigs thyme (leaves only)
- 1 Tbsp chopped marjoram
- Zest of 1 lemon
- 1 Tbsp cognac or brandy
- 1/3 cup raw cashews
- 1/3 cup water
Heat 1 tbsp of coconut oil in a nonstick skillet on medium heat. Add livers and salt and cook for 1 minute. Add shallots, thyme and marjoram and cook for one more minute. Using tongs, flip livers to other side and cook another two minutes until the livers are firm and pink in the center. Add lemon and cognac and cook until nearly dry. Stir around so shallots soften and livers cook through.
Transfer immediately to a blender and add cashews, water and remaining 4 tbsp refined coconut oil. Blend until completely smooth.
Pour into ramekins or jars and either serve immediately or cover with plastic wrap to prevent mousse from changing color. It will harden into a firmer mousse once you put it in the refrigerator.
I serve this with stone ground mustard and some sort of jelly or chutney. This is hard to believe but my kids were actually fighting over it (all four of them).
Here’s some more inspiration from Chris Kresser about the benefits of liver and other organ meats.