Chicken Liver Mousse
This chicken liver mousse recipe is a dinner‑party showstopper, with just the right hint of decadence.
Ingredients
Method
In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside.
Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.
This chicken liver mousse pate is elegant, creamy, spreadable luxury.
Looking for something which adds instant sophistication to your table? This chicken liver pate mousse is effortlessly classy.
It might sound like a dish from a fine-dining restaurant, but this chicken liver mousse recipe is in fact practical to make at home. The butter, onions, thyme and chopped tart apple - think Granny Smith, Bramley, or Pink Lady - are sautéed until they melt together, while the livers add savoury richness. A splash (or two) of brandy and a swirl of double cream blends everything into a silky mousse.
Once cooled, chill in the fridge and serve this smooth chicken liver pate mousse with toasted brioche, sourdough crostini or even simple outcakes. If you want to jazz up your chicken liver mousse pate, you can add a little grated nutmeg, or swap the brandy for madeira or sherry for a slightly sweeter finish.
One you’ve mastered this mouthwatering liver pate mousse, why not try your hand at more decadent delights, take a leaf out of the Michelin cookbook with Michel Roux’s famous souffle fromage, Marcus Wareing’s salmon pithivier with spring onions, chives and dill, or Tom Kerridge’s mackerel pate with pickled cucumber.
