Chicken Liver Mousse

by ali

Not everyone is a fan of the liver. I, for one love the flavor of liver but don’t love the texture or look of it, until it is mixed with other delicious stuff. So this is a GREAT way to use the livers that you are pulling out of all these chickens you are using for making chicken broth!

chicken liver mousse with chicken broth

chicken liver mousse on toast

(You can also cook it and grind it up and add to your dogs food for an extra treat…lucky dogs!)

This recipe makes roughly 3 cups of liver mousse which should go far spread on 3 long sliced french baguettes for appetizers. I would say it easily serves 20 as an appetizer.


  • 1 lb chicken livers
  • 1 stick + 2 tbsp butter softened.
  • 1 medium red onion diced
  • 4 thyme sprigs
  • 1/2 cup heavy cream
  • 1 cup chicken broth
  • 1 tsp red pepper flakes
  • salt and pepper to taste
  • 1tsp truffle oil or truffle salt  (or fresh shaved truffle if you’re REALLY fancy)
  • 2 garlic cloves diced
  • 1 shallot diced


In a large skillet, melt 2 tbsp butter. season the livers with salt and pepper and add to pan – cooking over high heat until browned. Transfer to a plate.

In same pan, melt 2 tbsp butter, red pepper flakes, garlic, shallot, thyme sprigs and red onion. Stir until onions are soft, about 10 minutes. Discard thyme.

Add chicken broth and stir until slightly reduced and thickened. Add livers back into the pan and allow to simmer about 5 minutes.

Remove from heat and cool for 10 minutes. In your food processor (mine is cuisinart), puree livers and butter until smooth. Add cream slowly while processing until silky in texture.

Strain through a fine sieve or tamis into a bowl. This last step makes the mousse very light and smooth.

Chill in a bowl – then spread on french bread toasts and top with shallot jam or cherry cinnamon reduction.






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