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Chicken Liver Mousse

 Chicken Liver Mousse
A rich, custardlike mousse is included on the paté plate with high success at La Boucherie. Liver loves bacon, so fry a few pieces and enjoy this highly palatable first course.
10 ServingsPrep/Total Time: 20 min.


  • 1/2 cup water
  • 1/3 cup chopped onion
  • 4 bay leaves
  • 4 fresh thyme sprigs
  • 1 garlic clove, peeled
  • 1/2 pound chicken livers
  • 1 tablespoon brandy
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/4 cups butter, softened
  • Assorted crackers


  • In a large skillet, combine the water, onion, bay leaves, thyme
  • sprigs and garlic. Bring to a boil; add chicken livers. Cook,
  • uncovered, for 3-5 minutes or until a meat thermometer reads
  • 160°, stirring frequently. Remove from the heat; cover and let
  • stand for 5 minutes. Discard bay leaves and thyme sprigs; drain.
  • Transfer liver mixture to a food processor; add the brandy, salt and
  • pepper. Cover and process until livers are coarsely chopped.
  • Gradually add butter, 2 tablespoons at a time, processing after each
  • addition until smooth. Serve with crackers. Yield: 1-1/3 cups.
Nutritional Facts: 2 tablespoons (calculated without crackers) equals 233 calories,

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Chicken Liver Mousse (continued)

Nutritional Facts: 24 g fat (15 g saturated fat), 138 mg cholesterol, 237 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.