Chicken Liver Mousse Recipe

Prepare livers

Rinse chicken livers under cold water and pat dry with paper towels. Trim away any connective tissue, greenish bits, or sinew. Cut larger livers into halves so pieces are uniform.

Cook aromatics

In a large skillet over medium heat, melt 2 tbsp of the butter. Add the finely chopped shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Sear livers

Increase heat to medium-high. Add the trimmed livers and sear 1–2 minutes per side until browned on the outside but still slightly pink in the center (internal temp about 140–145°F / 60–63°C). Avoid overcooking to keep the mousse silky.

Flambé (optional) & simmer

Remove pan from heat briefly, add the brandy, and ignite carefully if comfortable (or simply allow alcohol to reduce for 1 minute). Return to heat and stir to coat livers. Add thyme and 1/2 cup of the cream. Simmer gently 1–2 minutes to combine flavors.

Optional gelatin

If using gelatin for a firmer set, sprinkle gelatin over 2 tbsp cold water in a small bowl and let bloom 3–5 minutes. Warm gently until dissolved and stir into the warm cream mixture off the heat.

Blend and strain

Transfer the contents of the pan to a food processor or blender. Add remaining 1/2 cup cream, remaining 4 tbsp butter (cut into pieces), salt and pepper. Puree until completely smooth, about 1–2 minutes. For an extra-silky texture, push the puree through a fine-mesh sieve into a bowl using a spatula.

Chill

Press plastic wrap directly on the surface to prevent a skin, or spoon into ramekins or a terrine. Refrigerate at least 3 hours (or overnight) to firm up. If gelatin was used, chill at least 2 hours.

Combine cherries, sugar, and red wine/port in a small saucepan over medium heat. Cook, stirring occasionally, until cherries release juices and mixture thickens slightly, about 8–10 minutes. Add lemon juice and the optional thyme sprig in the last 2 minutes. Remove thyme sprig and let compote cool to room temperature. Refrigerate until ready to serve; compote can be made a day ahead.

If using fresh quick-pickled cucumber slices, slice into rounds and toss briefly in a tablespoon of pickling brine or vinegar and salt to taste. If using prepared mini pickles or cornichons, drain and pat dry. Keep chilled until plating.

Brush both sides of sourdough slices lightly with olive oil or spread softened butter. Grill or toast in a skillet over medium-high heat until golden brown and crisp, about 1–2 minutes per side. Sprinkle with a little coarse sea salt while warm.

To serve: Spoon or pipe the chilled chicken liver mousse onto toasted sourdough slices or serve mousse in a ramekin with grilled bread on the side. Top individual portions of mousse with a small spoonful of cherry compote and a cornichon or two. Garnish with microgreens or chopped parsley. Serve chilled or at cool room temperature.