Chicken Liver Mousse

If you think chicken liver mouse is something you can only get with a charcuterie board at a quality restaurant, think again. This very shareable treat is something you can easily make in under an hour with only fifteen minutes of that being work. If you eat bread, serve it with crostini and mustard. It’s sure to be a hit.

Time: 60 minutes

Serves: 8


30g EVOO
200g onion – diced
5 sprigs thyme
2 sprigs oregano
1 spring rosemary
400g chicken livers
60g brandy
5g salt
1g pepper
150g heavy (35%) cream



Place a frying pan on medium heat and add the oil.

When the oil is hot, add the onion, thyme, oregano and rosemary, stirring occasionally for five minutes. Discard the herbs and set the onions aside.

Add the chicken livers to the same pan, stirring occasionally for five minutes.

Turn the heat to high, add the brandy and stir occasionally for two minutes. Remove from heat and let cool.

Place the onion and livers in a food processor along with the salt and pepper. Turn on food processor and slowly drizzle in cream. Process until very smooth.

Refrigerate until set and serve within five days.

Get the PDF and nutrition info

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