Chicken Liver Mousse - SOOO Yummy
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- čas přidán 29. 02. 2020
- We made the best liver mousse ever!! So good, I will be adapting it for baby soon.
Full recipe ⤵️
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I can’t wait to try this. Thank you ladies and sweet Beckett
Christy Edwards enjoy!!
Neisha raise your carbs you are too thin. Looks delish
I just subscribed.
Hi Nisha,
Check out the Haitian style of cooking liver. Haitian style mellows the flavor, gives good texture, and is a lot easier to cook than the liver mousse.
Made this yesterday... it’s all kinds decadent flavorful awesomeness ❤️
NOTE RECIPE ... recipe linked is missing you add the last 2 sticks of butter (1/2 lb) to blender while blending livers with shallots/herbs. This really is delicious!!
This is the tastiest way I've found yet to get all of the zoo-nutrients found in liver!!!
And you found it in the fridge!
It is so good! Just made it
Doing the carnivore diet can you use the shallots, cream and rosemary and Tyne or do you just have to use butter and liver?
@@jarrettdoyle8347 depends probably how dogmatic carnivore you are 🤔
Can i make it with beef liver ?
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.
Scott Jones Thank you! Needed that info!
Very helpful
Thank you!
Thank you!
I made this recipe today and could not be happier with how it turned out, the taste is amazing.
I started Keto in June of 2021, lost 60 lbs over the next year and then my weight loss stalled. So I took the next step and went Ketovore (gave up all vegies but not willing to give up the spices I love, I am also super sensitive to the milk solids in butter - IBSD). I added smoked paprika, onion powder, garlic powder. I used bacon fat instead of butter, I added water instead of cream to thin out the mixture and it fits nicely in the 80/20 fat/protein profile I am trying to achieve.
The no.1 thing I want to share about this 'diet' is I NEVER feel like I am starving.
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.
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 🥰
If you nice people do not have shallots, use a mix of onions and a little garlic, it works !
Such a cute baby . God Bless him always
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!
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!!🤣🤣🤣
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❣
Thank you so much guys!
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
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!
Thanks so much for the tip!!
Thoughts & prayers to you, doc & family are all ok from the tornadoes yesterday. Love you Niesha 💕
Merci, Chefs! Looks delicouso!
Thank you so much ladies, this liver pâté mousse is by far the best I’ve ever had. Thank you so much for sharing. It’s now my go to recipe for liver pâté.
OMG! I just made this and have put it in the fridge for its rest time to develop the flavor. I was licking the bowl (I already put it into smaller containers to freeze some for later) and utensils while cleaning up like a little kid whose mom had just made cookies. Can't wait to taste test the final result!
Looks great! Making it next weekend! TY
Thanks for posting this! I've been looking to incorporate more liver! ❤
I cannot wait to make this!!!!! Thanks for sharing!
I made this recipe and oh my is it delish!!!! Thanks for sharing!!!
Looks so good! Will be making this!
I just made this and it is DELICIOUS!!!
Thank you!
I made this recipe yet again, only this time I used full fat butter (Kerrygold (my gut health is not the greatest)) instead of bacon fat. It tastes even better than the first bach I made whitch was amazing. I stuck to the ingredients you recommend.and didn't add others One of the best bites I've put in my mouth.Just wanted to update, In the last 2 months, my gut health has healed enough I can now eat full fat butter.
Gotta try this! Loving your channel!
so far i've never liked liver. most recently i bought some and did some fine dicing, and put it into some scrambled eggs with some bacon. it was fairly acceptable.
will be trying this recipe as well!
Thank you ❤
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.
Thank you for your comment. I've been reluctant to try liver so it is good to know that others like this.
I followed along and made it just now. I didn’t have a shallot but used some sweet onion. I put a little Frank’s Red Hot Sauce. It’s tasty. I ate it on Chicharrones. Yum!
Oh, my, thank you! I'll be trying this in the next few days!
Looks really good
Great video! Thank you!
OMG SO GOOD!!!!!
Soooooo. I took the idea and made it my own. I can't stop eating it. IT'S AMAZING!
Thank you ladies for sharing with us, I was hoping y’all were gonna do a tutorial on this and maybe one on the pork belly?
I just bought chicken livers at the farmers market - perfect timing - Thank you!
meant to be!
Big thumbs up to fun cooking with friends.
I made this, in the written recipe instructions it doesn’t mention when to put the second 1/2 of the butter in , thankfully it does in the video, and in the video or instructions it doesn’t say when to put the HWC in. I guessed and made it work.
My husband wanted more cognac in it so for him I added some at the end.
It’s a good recipe and I am trying to find ways to get more liver in.
Just made some liver patè....didnt have all the ingredients but used regular yellow onion, salt\pepper, lemon juice\zest, whiskey (its all I had on hand and I used only a little).......oh my gosh....so flippin good. Oh yeah, and I clarify all the milk solids out of my butter now. It was freakin amazing.
Will try your recipe . A hunter friend of mine uses marjoram when cooking venison. He said it reduces the “gameyness”.
Yum. Love butter!!
THIS RECIPE KNOCKED MY SOCKS OFF!! i love liver pate, and i make it regularly.. i was leary about adding the lemon and allspice.. but i followed the directions to a T and it is AMAZING. Thank you for sharing. Also the video was super fun, made it feel like we were all hanging in the kitchen together. and... i think i've been overcooking my livers- thanks for showing me how they should look.
looks good I always use smoltz {chicken fat} or bacon grease no butter and cognac always great no matter what. You can serve it in boiled egg whites like deviled eggs sprinkle with finely crumbled egg yolk ,green onion or bacon bits Always on table for occassions
Haven't had any in yrs. but I do like it, and I like it on Lightly Salted Matzo crackers....I found these at Jungle Jim, can't buy these in reg. grocery stores where I shop.....I used to dip the livers in a mixture of flour & cornmeal and saute them in what ever you want, I used bacon grease or butter.....and slice onions thin and saute all together.... they are delicous that way too....when my kids were small they used to ask me to fix liver & onions for dinner....I doubt they have even had any since then, it's been several yrs since I have, but will get some the next time I grocery shop.....
Your baby is so cute. Congrats from New Brunswick, Canada
I love chicken pate and make it often. I add garlic and mace for seasoning and cream sherry.
Looks yummy!
I just recently started eating liver mousse and pate, so not only does it make me feel better seeing how it's made lol, but now I can make it myself!! I'm going to show my husband so he doesn't get all grossed out anymore since IT IS cooked meat lol!
Beckett is adorable
Looks delicious 🤤
I’ve been binge watching your channel Neisha. I love all your vids. And I’ve just taken some chicken liver out of the freezer to make this tomorrow 😊
I love hearing when people binge my channel! So glad you like my videos
Yum!
Thank you SO much! My boys will love doing this with me. Looking to incorporate more nutrient dense simple affordable recipes for family of 6.
Misty Thompson awesome!! Hope they like it!
Neisha Loves It they will LOVE it!
Looks so yummy 😋 I will be trying this! Thank you 😊
Second go round on this wonderful dish. I used BOURBON this time and it was fantastic. No need for cognac in my opinion.
Trying it today 🤗
Made the recipe tonight. 2 hours from prep through clean up. Would definitely follow the advice to work mixture through a strainer at the end. There was a great deal of grit that was removed this way. Also highly recommend the advice given to remove the plug from the top of the blender top and use a cloth. Many have asked about freezing with no answers given that I can find. I am freezing half the product to see how it does and will report back. Would love to hear Neisha's feedback on this question. BTW smells great like a good liverwurst or pate.
I love your recipes....
Looks good ty
This looks very easy, I will try it :)
I love Neisha!!!! She's so funny. She Hates liver...& was so funny saying the butter & liver looked disgusting 🤣. I have always loved liver. We ate it regularly as kids at least once a week. Fried liver & onions & gravy over rice or mashed potatoes 😋 I'm definitely going to make Kim's & Neisha's Liver Pate. It looks incredible & Thanks Neisha😊
Just printed the recipe (added the extra softened 2 butter sticks) and preparing for our Saturday Thanksgiving. YUM
Would love a beef liver version of this. Thanks for the video, will be trying this soon!
I have never liked liver of any kind; however, I may have to try this! :) Thanks!
This looks phenomenal! Can't wait to make it! I know Dr. B before he went complete carnivore loved cabbage. Do you have any favorite cabbage recipes to share???
Awesome baby food!
Thank you so much. I always buy this liver and just fry it but now I have an alternative 😍
Iv never eaten Paté or liver in my life I thought it was so gross!! BUUUT Iv had Vietnamese Banh Mi sandwiches in the past which have Paté on them and I love it!! Don’t know if it’s the same thing but I am going to try this since I am on keto and trying to eat healthier. Thanks
Will try it! I’d like a little change from fried chicken livers!👍
Just made this, now chilling in the fridge.
I love chicken liver pate. I buy it at the island grocery store.
Looks yummy
I just need to say I follow Dr. k religiously!! I'm 69 and carni is my way of life now. Thank you so much for taking the time to make these vids. Take care Sue 👍💙
I’m 68 and a beginner carnivore. I binge Dr Berry!!! I went to your channel and noticed you do acrylic flow art...me too!
I love pate. I bet this is so very good. Gonna give it a try. Thank you!😀😀And what a great team you two make! #ketogirls
Made this today. I used fresh herbs and some Redmonds Season Salt and substituted sherry for ACV. It turned out so good. I take desiccated liver daily but find I stay more satiated when I consume cooked liver instead. I was able to put them in 5 small containers and froze 4. Great for dipping cucumbers, celery, etc. Great way to get more fat in my diet. Thanks!
also great for dipping bacon chips!
This looks like it would make a delicious gravy for things like cauliflour taters or ground beef steak.
As a carnivore I really want to eat liver but I just don't like it when it's just fried up. I'll give this a try. Thanks for the video!
Excellent video! I'm going to try this recipe. Do y'all have any idea what the macros are for this recipe?
Beckett as a baby🥰
Thanks!! I'm trying to work up my nerve to try this!
If you use SHERRY, make sure, that it is the DRY Sherry-fewer carbs and not so sweet ! Barbara.
My favorite way to cook chicken liver: cut into bite-size pieces, coat with ground pork rind, and fry in butter. They have the best flavor when they're cold, so I cook them a day ahead.
I will definitely be trying this mousse.
Wow I will have to try that. Thanks!
Thank you for this! Been buying liver mousse online and it's soooo expensive.
How do you cook your keto chicken livers? Thanks so much for the chicken liver pate recipe! I love liver and it’s so nutritious.
As to the blender, if it has a plastic jar then don't add hot material. The hot material will leech out plasticizer.
You had me at, "...there's a LOT of BUTTER involved." Fun!!!!!
Looks yummy. Lots of butter 👀
thanks for this recipe, i will try this soon.
Chicken liver is not only milder taste, but beef liver has very high amounts of iron and copper which one may wish to limit.
Parmesan chrisp recipe
You got your 100K 🎉🎉🎉🎉🎉
Can you freeze it? also how long dose it last in the refrigerator?
I just made this and it is delicious! My two year old licked the spoon! 😆
Oh that’s so funny!! Smart baby!
Oh my goshhhh I need to make this! ha ha I love liver but always find chicken livers too dry. Of course all they needed was butter. I'm on it!!!! I will make this soon! Great video ladies!
i love chicken liver :)
How do you cook your chicken liver when you're not making pate? I'm trying to get into them for the nutrition, would love to know how to make th so they're more palatable for me. I've only ever tried fried ones from a restaurant, but haven't ever tried making them from home..
I add 3 or 4 cooked slices of bacon with the bacon grease.
Is chicken liver as good for you as beef liver? Thank you♥️
YIKES! Neisha, I went to make this delicious recipe again, but since I had done it before I just used your written recipe. I noticed that your written recipe does not say to add the remaining butter. I almost screwed up but felt hmmm something is wrong and watch the video again. Also the written recipe doesn't talk about putting on the plastic wrap when cooling in the fridge. Perhaps an update of the written recipe would be helpful. Luckily I saw the remaining butter sitting on my counter. Thanks so much.
I know ! I’m sorry Kim wrote it and we forgot to go back and fix it! 😱 I gotta do that
I kept waiting for the alcohol! Did I miss it? I went back and saw it went into one of the first butters! Wow, this pate looks rich and yummy. Lots of butter:)
try Somali liver recipe