Chicken Liver Mousse Recipe
Chicken Liver Mousse Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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 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.
Originally published as Chicken Liver Mousse in Country April/May 2010, p52

Nutritional Facts

2 tablespoons: 233 calories, 24g fat (15g saturated fat), 138mg cholesterol, 237mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.

  • 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
  1. 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 thermometer reads 160°, stirring frequently. Remove from the heat; cover and let stand for 5 minutes. Discard bay leaves and thyme sprigs; drain.
  2. 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.
Originally published as Chicken Liver Mousse in Country April/May 2010, p52

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Liver Mousse

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review