Chicken Liver Mousse recipe

Chicken Liver Mousse Recipe

This is the most popular recipe from my organ meat cookbook, It Takes Guts. It's easy, nutritious, and popular with everyone from babies to the organ meat-averse. Try it and let me know what you think!

Yield: 8-10 servings
Prep time: 10 minutes, plus 1 hour to soak livers and 2 hours to refrigerate mousse
Cook time: 7-10 minutes

12 ounces chicken livers, rinsed
½ cup (1 stick) grass-fed unsalted butter, melted, plus 2 tablespoons for cooking
1 small shallot, finely diced
¼ cup heavy cream or coconut milk
3 tablespoons white tequila or apple cider vinegar
1 teaspoon fine sea salt
1 teaspoon fresh thyme leaves
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Tart apple slices, such as Granny Smith, raw veggies, crusty bread, and/or crackers, for serving


1. Pat the livers dry.
2. Melt 2 tablespoons of the butter in a 12-inch cast-iron skillet over medium heat.
3. Add the diced shallot and cook until it begins to soften, about 3 minutes, then add the livers and sauté for about 3 minutes per side. The insides of the livers will still be a little pink.
4. Transfer the shallot and livers to a blender. Pour in the ½ cup of melted butter, the cream, tequila, salt, thyme, pepper, cinnamon, and nutmeg. Blend on high until completely smooth, about 2 minutes.
5. Pour into a pint-sized mason jar and place in the refrigerator to chill for at least 2 hours, until the mousse is fully cooled and has a texture similar to soft ice cream.

Note: This mousse will keep for up to a week in an airtight container in the fridge. The color of the top layer may change slightly, which is fine—you can remove it if you want to. You can also freeze the mousse for up to 2 months; just defrost it in the fridge for a day before serving.

If you like this recipe, you may consider trying my Spicy Lamb Heart dish!


Leave a comment

Please note, comments must be approved before they are published