Chicken Liver Mousse

Chicken Liver Mousse

Winter means lots of eating & experimenting! I learned how to make chicken liver mousse last winter and ever since I have been raging about it. I mean it's just so goddamn cheap - the perfect snack with red wine and some netflix & chill ;)

Photos by Carmen Ladipo

Total Time: 30 min
Serves: 6-10 people
Yield: 1 large jar


Chicken Liver Mousse:

  • 2 tbsp butter

  • 2 tbsp EVOO

  • 3 onions, chopped

  • 2 whole pears, chopped

  • 2 tbsp thyme, chopped

  • 1 tsp rosemary, chopped

  • 1 lb chicken liver, cleaned

  • 1 tsp black pepper, freshly ground

  • 2 tsp sea salt

  • 1 cup heavy cream

Serve with:


1.     In a medium pot over medium heat, sweat the onion, apple, pear, thyme, rosemary, and a pinch of sea salt in the butter and oil.

2.     Cook for about 15-17 minutes or until the fruit is softened. 

3.     Add the chicken livers, and cook until the liver is firm (about 5-7 minutes). Make sure to not overcook the livers, they should be pink on the inside.

4.     Remove from the heat and add remaining salt, and pepper.

5.     Cool the livers for 5 minutes, then add to food processor and puree.

6.     Chill the chicken liver mixture, meanwhile whip the heavy cream until it becomes a whipped cream consistency.

7.     Fold the whipped cream into the chilled chicken liver mixture. 

8.     Keep refrigerated, serve cold with toast, pickled red onions, and of course some red wine!!

9.     Voila!