Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken Liver Mousse
Method
Directions for Chicken Liver Mousse
Prepare the Chicken Livers
Rinse the chicken livers under cold water and trim any excess fat or connective tissue. Pat them dry with paper towels.
Cook the Onions and Garlic
In a large skillet, melt 50g of butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
Cook the Chicken Livers
Increase the heat to medium-high and add the chicken livers to the skillet. Cook for about 5-6 minutes until the livers are browned but still slightly pink inside. Add the cognac or brandy and cook for another minute, allowing the alcohol to evaporate.
Blend the Mixture
Transfer the liver mixture to a food processor. Add the remaining butter, heavy cream, salt, and pepper. Blend until the mixture is smooth and creamy.
Chill the Mousse
Transfer the mousse to a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 2 hours, or until firm.