Perfect for Passover, my Chicken Liver Mousse is a gourmet version of the standard favorite, chopped liver.

chicken liver mousse


If you have a crowd of chopped liver lovers, then my Chicken Liver Mousse with Date Jam will satisfy them all!  It’s one of the Passover recipes that are sure to be a welcome sight at your Seder table. And the Date Jam certainly makes it worthy of a holiday menu.

Have you ever tried fig jam on a cheese platter?  That lovely combination of sweet and savory is tantalizing paired with a nice crisp white wine.

Now, take that same mindset and apply it to chopped liver.

Think of the smooth liver pate, with a little dollop of date jam piled on top of a crunchy piece of matzo.

 If that doesn’t sound fabulous, adjust your mindset!  (unless you’re not a fan of chopped liver, of course!)

passover planner and recipes

You can serve it family style in a crock slathered with date jam, or be a little fancy and serve it as an individually plated appetizer

It’s entirely up to your style of entertaining!  I really tried to give you some versatility with this selection of Passover recipes.

Now it’s time to talk about how to kasher your chicken livers before using them in your Chicken Liver Mousse with Date Jam.



The Torah forbids eating the blood of an animal or bird, therefore, it’s necessary to extract the blood from the kosher slaughtered meat or liver.

how to kasher chicken liversWith meat, this process, commonly known as kashering, is accomplished by soaking the meat in water, salting it, and then rewashing it.

With liver, this method of extraction is insufficient, and it must be broiled instead.

Chicken livers hold a great deal of blood inside, so this method is the only way to correctly kasher them.




  • Frozen liver should be completely thawed before attempting to broil it, otherwise the liver will not be broiled all the way through.
  • Chicken livers can be broiled whole without cutting the surface. Care must be taken that the gall bladder, which is green in color and cylindrical in shape, has been removed from the livers.
  • Thoroughly wash the chicken livers in cold water and place on the top of a foil-lined broiling pan. The blood and juices must be able to drip freely and fall into the bottom pan to keep them from having any further physical contact with the liver.
  • Lightly salt both sides of livers, which helps facilitate the extraction of the blood, plus it helps season the livers for your recipes (low sodium dietary menus can skip this step)
  • Broil the livers under direct heat, turning occasionally for even broiling and cooking.
  • Kasher livers until the outer juices have stopped flowing the livers are fairly dry on the outside.
  • Rinse the koshered liver under cold water three times to remove the salt and any remaining blood.
  • Your chicken livers are now ready to be used in your recipes.



how to kasher chicken livers

I’ve also created a great printable sheet with the entire process outlined for you. Just download the PDF and you can put Chicken Liver Mousse with Date Jam on your Seder menu.  

If you’re not an IFAFL Subscriber, just fill in the form at the end of this post.  You’ll instantly obtain exclusive access to the IFAFL Resource Library as a new subscriber to our newsletter. 

Then head to the IFAFL Resource Library and download your copy of the HOW TO KASHER CHICKEN LIVERS Printable Instruction Sheet.





DATE JAM – Perfect For Charcuterie & Savory Appetizers

date jam for chicken liver mousse

This is a condiment I like to keep in my refrigerator for impromptu uses like cheese and meat platters. 

That’s why my Date Jam recipe instantly came to mind when I was creating this Passover appetizer.

 The sweet and savory combination is a delight to the tastebuds, and can really help to make a very “grey” mixture a litte more festive.

I also like to use bias-cut green onions and wedges of hard-cooked eggs to garnish my chicken liver mousse more appealing to the eye.

After a few minutes of simmering Madjool dates, diced shallots, red wine vinegar and sugar, you’ll have a marvelous mixture. Then it’s whipped into a dreamy spread! 

That’s another reason I’m able to keep this luscious conconction in the back of my refrigerator.  It’s so quick and easy to cook up a batch while you’re in the kitchen doing something else!

Why not cook up a double-batch to make sure you have some stored away for after the holidays? 



If you’re going to make this delicious appetizer as part of your Passover Seder menu, then keep reading!  The Lifestyle Diva Shoppe at Etsy is the place to find fabulous Jewish holiday printables!

Passover Planner and Printables

When it comes to planning for Passover, you can’t just “wing” it!  It takes planning and organization to pull off a fabulous Seder and plan a week of holiday observant meals.  And our Passover Planner can be an incredibly valuable tool for the holiday hostess.

Click on the link below to find out what’s inside all the incredible Passover Printables:


Come check out our PASSOVER PRINTABLES at The Lifestyle Diva Shoppe:


The Lifestyle Diva Shoppe is ready to help you plan an amazing Passover holiday week!  Don’t forget to snag your copy of the HOW TO KASHER CHICKEN LIVERS INSTRUCTIONS SHEET TOO!



Now’s the time to grab your copy of the HOW TO KASHER CHICK LIVERS INSTRUCTION SHEET from the IFAFL Subscriber’s Resource Library. 

how to kasher chicken liversWouldn’t you love to have unlimited access to all the fabulous printables in the IFAFL Subscriber’s Resource Library?

Then why aren’t you on our list yet? Come join the fun!

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passover planner and recipes

Chicken Liver Mousse with Date Jam

Yield: 2 cups
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 3 hours
Total Time: 3 hours 40 minutes

Smooth liver pate, slathered on a crisp piece of matzo, then topped with a dollop of date jam... now that's some great chopped liver! Passover approved recipe!


  • 1 stick unsalted butter (or melted chicken fat if you can get it)
  • 3 large shallots, finely chopped
  • 1 lb. chicken livers
  • 1 tsp. kosher salt
  • 1/2 tsp. fresh ground pepper
  • 2 bay leaves
  • 1/4 cup brandy
  • 1 tsp. thyme
  • 3 large hard-cooked eggs, chopped
  • 2 tsp. red wine balsamic vinegar
  • 1/2 stick melted butter
  • 1/2 lb. Medjool dates, pitted and diced
  • 1 Tbs. shallot, finely chopped
  • 2 Tbs. red wine vinegar
  • 2 Tbs. sugar


  1. In a large skillet, melt the butter or chicken fat, add shallots and bay leaves and cook over medium heat until they begin to caramelize. (about 12-15 minutes) Add brandy and thyme and cook, stirring occasionally, until brandy has evaporated. Remove from heat and place in a bowl. Remove bay leaves and discard.
  2. Add livers to pan and season with salt and pepper. Cook, stirring often until they are just cooked through, but still pink in the center.
  3. In a food processor, pulse the eggs a few times, then add the livers (with cooking liquid), onions and the remaining ingredients, except melted butter. Pulse mixture a few times, add remaining melted butter and process until smooth. Taste, add salt and pepper to taste.
  5. DATE JAM: Place dates, vinegar, shallots and sugar in a small saucepan over medium heat. Add 1/2 cup water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally until dates are soft and mixture begins to break down. About 6-8 minutes. Remove from heat and cool for 5 minutes. Process in a blender or food processor until smooth. Serve with Chicken Liver Mousse and Matzo.




Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 403Total Fat 23gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 435mgSodium 412mgCarbohydrates 31gFiber 3gSugar 25gProtein 17g
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