Chicken Liver Mousse


1/2 cup plus 2 tbs unsalted butter, softened
2 large scallions, minced
2 cloves garlic, minced
1 lb chicken livers, trimmed of fat and cut in half
kosher salt and black pepper to taste
1/2 tsp allspice
1 tbs fresh parsley, chopped
1/4 cup madeira wine
  • In a large frying pan melt 1/4 cup butter over moderate heat. Add the scallions and garlic and saute’ until just wilted.
  • Turn up the heat, add chicken livers, and saute stirring, until the chicken livers are just browned on both sides.
  • Season with salt and pepper, then add the allspice and parsley and stir.
  • Add the Madeira and bring to a simmer, scraping up all bits from the bottom of the pan.
  • Remove the chicken livers from the pan with a slotted spoon and set aside.
  • Continue to cook sauce rapidly until liquid is reduced by about half. Remove from heat and allow to cool slightly.
  • Puree livers and contents of the frying pan in a food processor and process until smooth, then beat in 2 tbs of softened butter.
  • Pack into a small bowl or crock and cover the surface closely with plastic wrap. Chill completely.
  • Serve with sweet gherkins and or spread on crisp crackers.




25 min


20 min


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