Chicken Liver Recipe

Prep livers

Rinse the chicken livers under cold water and pat dry with paper towels. Trim away any white sinew or greenish bits and cut any large lobes into halves so pieces are roughly uniform (about 1-inch pieces).

Sweat aromatics

In a large skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-low heat. Add the finely chopped shallot and cook gently, stirring, until soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant; do not let the garlic brown.

Sear livers

Increase heat to medium-high and add remaining 2 tablespoons butter. Add the trimmed chicken livers in a single layer (do not overcrowd; do in two batches if necessary). Sear each side about 1–2 minutes until browned on the outside but still slightly pink inside — you want them cooked through but not dry. Total cook time per batch ~3–4 minutes. Season lightly with 1 teaspoon of the salt and 1/2 teaspoon pepper while cooking.

Deglaze

Return any cooked livers to the pan, add the dry sherry or brandy, and use a wooden spoon to scrape up browned bits from the pan. Let the alcohol cook off for about 1 minute. Remove pan from heat and let cool 3–5 minutes.

Blend to a smooth mousse

Transfer the cooked livers and aromatics to a food processor or high-speed blender. Add the cream cheese, heavy cream, chopped thyme, remaining 2 teaspoons salt, remaining 1/2 teaspoon pepper, and optional cayenne if using. Blend until completely smooth, about 30–60 seconds. Taste and adjust seasoning: add more salt, pepper, or cream to reach a spreadable, silky texture.

Spoon the smooth liver mixture into a small serving ramekin or mold, pressing down to remove air pockets. Smooth the top with a spatula.

Pour the melted butter evenly over the top to form a thin seal (this keeps the mousse fresh and adds flavor). Allow to cool at room temperature for 15 minutes, then cover and refrigerate at least 2 hours, ideally 4 hours or overnight, until firm and chilled.

Remove the chilled mousse from the refrigerator 10–15 minutes before serving to soften slightly. Garnish with a sprinkle of thinly sliced chives and serve with Ritz crackers and optional cornichons or a smear of Dijon mustard on the side.

Store any leftovers covered in the refrigerator up to 3 days. If you used a butter seal, reheat gently or scrape off butter before serving.