CHICKEN LIVER MOUSSE recipe served on a plate, by Bodega Bar
Sep 24 2026
Restaurants›Bodega Bar›Chicken Liver Mousse Recipe

Chicken Liver Mousse Recipe

Inspired by Bodega Bar
Time3h
Serves6

sherry aïoli, cranberry gelée, house pickles, whole grain mustard, baguette

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Ingredients

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Chicken Liver Mousse

Sherry Aïoli

Cranberry Gelée

House Pickles

Serving

Method

Chicken Liver Mousse

  1. 1

    Prepare the Chicken Livers

    Clean chicken livers, removing any membranes and fat. Pat dry.

  2. 2

    Sauté Shallots and Garlic

    In a skillet, melt half the butter and sauté the shallots and garlic until soft.

  3. 3

    Cook the Livers

    Add the chicken livers and thyme to the skillet, cooking until browned but still slightly pink in the center.

  4. 4

    Deglaze

    Add cognac, deglazing the pan and allowing it to evaporate for a minute.

  5. 5

    Blend the Mixture

    Transfer the mixture to a blender, add remaining butter and cream, and blend until smooth. Season with salt and pepper.

  6. 6

    Chill

    Pour into serving dish and chill in the refrigerator for at least 2 hours.

Sherry Aïoli

  1. 7

    Combine Ingredients

    In a bowl, whisk together egg yolk, sherry vinegar, and garlic.

  2. 8

    Emulsify

    Slowly drizzle in olive oil while whisking continuously until the mixture thickens. Season with salt.

Cranberry Gelée

  1. 9

    Prepare Gelatin

    Soak gelatin sheets in cold water until soft.

  2. 10

    Cook Cranberries

    In a saucepan, combine cranberries, sugar, and water. Cook until cranberries burst.

  3. 11

    Strain and Combine

    Strain the mixture, add softened gelatin, and stir until dissolved. Pour into a mold and refrigerate until set.

House Pickles

  1. 12

    Make Brine

    In a pot, combine vinegar, water, sugar, salt, and mustard seeds. Bring to a boil.

  2. 13

    Pickle Cucumbers

    Pour hot brine over cucumber slices and dill in a jar. Let cool and refrigerate for at least 24 hours.

Serving

  1. 14

    Prepare Bread

    Slice the baguette and toast lightly if desired.

  2. 15

    Plate the Dish

    Serve chicken liver mousse with sherry aïoli, cranberry gelée, house pickles, whole grain mustard, and sliced baguette.

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