Chicken Liver Mousse

Chicken Liver Mousse

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 5 tablespoons butter, divided
  • 1/4 cup chopped shallots
  • 1 clove garlic, minced
  • 1/2 teaspoon chopped fresh thyme
  • 1 pound chicken livers, patted dry
  • Salt and pepper, to taste
  • 1/4 cup cognac or brandy
  • 1/4 cup heavy cream
  • 1 teaspoon chopped fresh parsley
  • 2 tablespoons capers, rinsed and drained
  • High-heat oil, for frying
  • 1/2 baguette, sliced into 1/4-inch-thick pieces and toasted


Melt 2 tablespoons butter in a large skillet over medium heat. Add shallots and cook until soft, about 7 minutes. Stir in garlic and thyme; cook for 1 additional minute. Increase the heat to medium-high and add chicken livers. Sauté until firm but still slightly pink inside, about 5 minutes. Season with salt and pepper. Carefully add cognac to the skillet and let flame. Cook, shaking the pan frequently, until the flame goes out, about 2 minutes. Remove from the heat and let cool slightly.

Transfer liver mixture, cream and remaining 3 tablespoons butter to a food processor; blend until smooth. Fold in chopped parsley. Transfer mousse to a clean ramekin or glass jar and refrigerate, covered, until firm, 2 to 3 hours.

Meanwhile, heat 1-inch oil in a small, straight-sided skillet until 350° F. Add capers and cook until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels.

Serve mousse on toasted baguette slices and sprinkled with fried capers.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member