Easy Chicken Liver Mousse

Move over, cheese-and-cracker plate. This rich, smooth-as- butter appetizer is a surefire conversation-starter and makes the most of a humble cut

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Photo by Roland Bello
Easy Chicken Liver Mousse 2.7 3 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 273 calories
    • Fat 22 g
    • Sat Fat 13 g
    • Cholesterol 259 mg
    • Sodium 533 mg
    • Protein 11 g
    • Carbohydrate 2 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 5 mg
    • Calcium 27 mg
Move over, cheese-and-cracker plate. This rich, smooth-as- butter appetizer is a surefire conversation-starter and makes the most of a humble cut

Ingredients

  1. Check 3 tablespoons unsalted butter
  2. Check 1/2 pound chicken livers
  3. Check 1 small shallot, chopped
  4. Check 1 sprig fresh thyme, plus leaves for serving
  5. Check 3 tablespoons brandy
  6. Check 1/2 cup heavy cream
  7. Check Kosher salt and black pepper
  8. Check Toasted bread, for serving

Directions

  1. Melt 2 tablespoons of the butter in a large skillet over medium heat.
  2. Add the chicken livers and cook until browned but still slightly pink inside, 2 to 3 minutes per side. Transfer to a blender; reserve the skillet.
  3. Add the shallot and thyme sprig to the reserved skillet. Cook until the shallot is soft, 3 to 4 minutes.
  4. Remove the skillet from heat and carefully add the brandy. Return to heat and cook until evaporated, about 1 minute.
  5. Discard the thyme sprig. Add the shallot mixture, cream, 1 teaspoon salt, and ¼ teaspoon pepper to the livers in the blender. Blend until smooth.
  6. Press through a fine-mesh sieve into a small serving dish.
  7. Melt the remaining tablespoon of butter and pour over the mousse. Chill until set, 1 to 2 hours.
  8. Serve chilled or at room temperature, topped with the thyme leaves and with the toast on the side.