Best 9 Spiced Chicken Liver Mousse Recipes

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Spiced chicken liver mousse is a delectable and versatile dish that has captivated taste buds for centuries. Originating from French cuisine, this rich and creamy spread is typically prepared using chicken livers, butter, and a host of aromatic spices. Its smooth and velvety texture, coupled with its burst of flavors, makes it an ideal appetizer, pâté, or spread for sandwiches and crackers. Whether you prefer a classic recipe or a modern twist infused with exotic spices, there's a spiced chicken liver mousse recipe out there to satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

For a gift that will impress any foodie, prepare a jar of this savory appetizer spread from TV chef Nora Singley.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 3/4 cups

Number Of Ingredients 17

1/2 cup (1 stick) unsalted butter
1 pound fresh chicken livers, trimmed and patted dry
Coarse salt and freshly ground black pepper
5 shallots, sliced
2 ripe Bartlett pears, cored and chopped
3 large fresh thyme sprigs, plus more for garnish
3 whole cloves
2 sticks cinnamon
1 tablespoon light-brown sugar
1/4 cup pear brandy
3 tablespoons heavy cream
2 tablespoons aged balsamic vinegar or Balsamic Syrup
3/4 teaspoon freshly grated nutmeg
Clarified Butter, melted
Maldon sea salt, for serving
Red Onion and Golden Raisin Jam, for serving
Toasts or fruit and nut bread slices, for serving

Steps:

  • Heat 2 tablespoons butter in a large high-sided skillet over medium-high heat. Season livers with salt and pepper; add to skillet and cook, turning once, until just cooked through (liver may be slightly pink inside), about 4 minutes per side. Remove livers from skillet and set aside.
  • Reduce heat to medium and add another tablespoon butter to skillet. Add shallots and season with salt and pepper; cook, stirring, until translucent, about 5 minutes. Add pears, thyme, cloves, cinnamon sticks, brown sugar, and 1/4 cup water. Cover and cook, stirring occasionally and adding water as necessary to prevent burning, until pears are soft and easily pierced with the tip of a sharp knife, about 15 minutes.
  • Remove skillet from heat; uncover and add brandy, scraping up browned bits at bottom of skillet to deglaze. Remove thyme and cinnamon sticks from skillet and discard.
  • Cut remaining 5 tablespoons butter into small cubes. Transfer remaining contents of skillet to the bowl of a food processor along with chicken livers, cream, vinegar, nutmeg, and cut butter. Process until mixture is very smooth; season with salt and pepper.
  • Strain chicken liver mousse through a fine mesh sieve, using a spatula to push mousse through sieve. Transfer to a jars and top each with a sprig of fresh thyme. Add enough clarified butter to top of chicken liver mousse to form a thin film, about 1/16 of an inch; cover and transfer to refrigerator to chill. Keep chilled until ready to serve, up to 1 week. Serve with sea salt, jam, and toasts.

SPICED CHICKEN LIVER MOUSSE



Spiced Chicken Liver Mousse image

Provided by Florence Fabricant

Categories     dips and spreads, appetizer

Time 35m

Yield About 2 cups

Number Of Ingredients 11

6 to 8 tablespoons chicken or duck fat, or clarified butter
1/2 teaspoon black mustard seeds
1/2 teaspoon ground cardamom
1 1/2 teaspoons ground cumin
1 pound chicken livers, connective tissue removed
1 medium onion, chopped
1 inch long piece fresh ginger, peeled and slivered
1/4 cup amontillado sherry
1/3 cup heavy cream
Salt
freshly ground black pepper

Steps:

  • Melt 3 tablespoons fat in a 12-inch skillet. Add mustard, cardamom and cumin and sauté until spices sizzle and are fragrant. Add livers and sauté over medium-low heat, turning, until cooked but still pink inside, about 10 minutes. Remove livers from pan.
  • Add 2 tablespoons fat, onion and ginger to skillet and sauté until soft, about 5 minutes. Add sherry, simmer about 5 minutes until somewhat reduced, stir in cream and cook until it starts to thicken. Transfer livers and contents of skillet to food processor and process until smooth. Season with salt and pepper.
  • Spoon mousse into a crock or bowl and smooth the top. Melt 2 tablespoons remaining fat and pour onto surface of mousse. Use an additional tablespoon of fat if needed to cover the surface. Refrigerate at least 4 hours before serving. Scrape fat off before serving, or mix it into mousse.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 227 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN LIVER MOUSSE RECIPE



Chicken Liver Mousse Recipe image

The classic whipped chicken liver mousse is one of the easiest pâtés to make. It takes a mere 30 minutes and the results are as good as any restaurant snack.

Provided by Elaine Lemm

Categories     Lunch     Snack     Appetizer

Time 1h53m

Yield 4

Number Of Ingredients 11

12 ounces chicken livers (fresh or frozen)
4 tablespoons milk
7 ounces butter (diced)
1 shallot (minced)
1/4 cup dry sherry or dry white wine
1 teaspoon fresh thyme leaves (chopped)
1/2 teaspoon salt
1/2 teaspoon black pepper (freshly ground)
1/4 teaspoon mace
1/4 teaspoon ground ginger
1/4 cup heavy cream

Steps:

  • Gather the ingredients. If you are using frozen chicken livers, defrost before using.
  • Clean the livers by soaking the livers in the milk for 20 minutes.
  • Drain and pat dry with kitchen paper and remove any connective tissue with a sharp knife, then chop into 1/2-inch chunks.
  • Heat 1 ounce of the butter in a large frying pan over medium heat until the butter has melted and is foaming. Add the minced shallots and cook until they are softened and translucent.
  • Turn the heat up and add the chopped livers. Cook for 3 minutes, turning with a spatula; do not worry of the centers are a little pink, that's fine.
  • Put the livers to one side to cool slightly. As they are cooling, reheat the pan they were cooked in over high heat and add the sherry or wine. Stir to scrape up any bits of liver on the pan (also know as deglaze ) and let this bubble until reduced to a bare tablespoon.
  • Add back the livers to the pan, and toss to coat.
  • Tip everything into a food processor. Add the thyme, salt, black pepper, mace and ginger and blitz to combine. Add the cream, 3 ounces of the butter, and blitz until super-smooth.
  • Using a fine sieve, push the liver mousse through the remove any lumps or remaining bits of connective tissue into a bowl. Using a wooden spoon whip the mousse once again and now it will be light and airy and exceedingly smooth.
  • Decant the mousse into either a serving dish or individual jars. Try to avoid any holes, so gently push the mousse into the dish using the back of a spoon. Put into the refrigerator for an hour to set. Individual jars will only need 30 minutes. While the mousse is setting, melt the butter in a small saucepan over a low heat then leave to cool.
  • Once cooled, pour a layer of butter over the mousse, return to the refrigerator until chilled and ready to serve.

Nutrition Facts : Calories 573 kcal, Carbohydrate 5 g, Cholesterol 604 mg, Fiber 0 g, Protein 23 g, SaturatedFat 31 g, Sodium 752 mg, Sugar 2 g, Fat 52 g, ServingSize Serves 4, UnsaturatedFat 0 g

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Provided by Nancy Fuller

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 medium yellow onion, chopped
3 sprigs fresh thyme
1 pound chicken livers, cleaned
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/2 cup brandy
1/2 cup heavy cream
Toasted baguette slices, for serving
Sliced pickled red onions, for garnish

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onions and thyme and cook until the onions are softened, about 3 minutes. Add the chicken livers and cook until firm but still pink inside, about 3 minutes.
  • Remove the skillet from heat, add the salt, pepper and brandy, and deglaze the pan by stirring and scraping up the brown bits from the bottom; cool.
  • Remove the thyme stems from the skillet, transfer the chicken liver mixture to a blender, puree until smooth and transfer to a bowl.
  • In another medium bowl, use an electric hand mixer to whip the heavy cream to medium peaks. Fold the whipped cream into the liver mixture, taste and adjust the seasoning. Cover with plastic wrap and chill for 30 minutes.
  • Serve the mousse with toasted baguette slices and garnish with pickled onions.

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Provided by Alton Brown

Categories     appetizer

Time 1h

Yield 1 batch

Number Of Ingredients 9

2 tablespoons butter
2 cups chopped onion
1 cup chopped tart apple
1 teaspoon chopped fresh thyme leaves
1 pound chicken livers, cleaned
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/4 cup brandy
1 cup heavy cream

Steps:

  • In a large saute pan over low heat, melt the butter and cook onion, apple, and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside. Remove from the heat and allow to cool. Add the pepper, salt, and brandy and puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled.

CHICKEN-LIVER MOUSSE



Chicken-Liver Mousse image

Provided by Pete Wells

Categories     condiments, dips and spreads, appetizer

Time 30m

Yield Makes 3 half-pint jars

Number Of Ingredients 15

3 (1-cup) canning jars
1 pound chicken livers
Olive oil
Kosher salt
Freshly ground black pepper
1 cup thinly sliced sweet white onions
2 medium shallots, thinly sliced
4 cloves garlic, thinly sliced
1 tablespoon thyme leaves
1 star anise
1 teaspoon sherry vinegar, plus more to taste
1 tablespoon Cognac or aged rum
1/4 pound butter, cool but not cold, cut into medium chunks
Sliced and toasted bread
Pickled cherries

Steps:

  • Clean and dry the canning jars.
  • Trim the sinew and any green patches from the livers. Rinse and dry them on paper towels.
  • In a 12-inch skillet, heat 2 tablespoons olive oil until very hot. Sauté the livers, letting them caramelize on one side before flipping them. (If the pan threatens to smoke or blacken, immediately lower the heat; otherwise the juices will become too bitter to use.) When the livers are well browned but medium-rare inside, about 4 minutes, turn off the heat and transfer them to the bowl of a food processor. Season with 1 teaspoon kosher salt and 1?8 teaspoon pepper.
  • Add another tablespoon of oil to the pan and sweat the onions, shallots, garlic, thyme and star anise over low heat, covered, until soft, about 10 minutes. Raise the heat and deglaze the pan with the vinegar and Cognac or rum until evaporated. Discard the star anise and transfer the onion mixture to the food processor.
  • While the onions are still warm, purée with the livers and butter until smooth. Taste, adding more salt, pepper or vinegar as needed.
  • Transfer to the jars. Wipe the inside lip of the jars clean with a damp cloth. Slowly pour enough olive oil over the mousse to just cover. Screw on the lids. Let cool before moving the jars to the refrigerator, where they can keep for a few days. Serve chilled with toasted, sliced bread and sweet-and-sour cherries.

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

A rich, custardlike mousse is included on the paté plate with high success at La Boucherie. Liver loves bacon, so fry a few pieces and enjoy this highly palatable first course. -Matthew Lawrence, Vashon, Washington

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1-1/3 cups.

Number Of Ingredients 11

1/2 cup water
1/3 cup chopped onion
4 bay leaves
4 fresh thyme sprigs
1 garlic clove, peeled
1/2 pound chicken livers
1 tablespoon brandy
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups butter, softened
Assorted crackers

Steps:

  • In a large skillet, combine the water, onion, bay leaves, thyme sprigs and garlic. Bring to a boil; add chicken livers. Cook, uncovered, for 3-5 minutes or until a thermometer reads 160°, stirring frequently. Remove from the heat; cover and let stand for 5 minutes. Discard bay leaves and thyme sprigs; drain., Transfer liver mixture to a food processor; add the brandy, salt and pepper. Cover and process until livers are coarsely chopped. Gradually add butter, 2 tablespoons at a time, processing after each addition until smooth. Serve with crackers.

Nutrition Facts : Calories 233 calories, Fat 24g fat (15g saturated fat), Cholesterol 138mg cholesterol, Sodium 237mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

CHICKEN LIVER MOUSSE



Chicken Liver Mousse image

Categories     Condiment/Spread     Milk/Cream     Chicken     Egg     Bake     Quick & Easy     Cognac/Armagnac     Chill     Gourmet

Yield Makes 8 hors d'oeuvre servings

Number Of Ingredients 17

2 tablespoons finely chopped shallot
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup Cognac or other brandy
6 oz chicken livers, trimmed (3/4 cup)
5 large egg yolks
1 cup whole milk
1/4 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
3/4 stick (6 tablespoons) unsalted butter
Several bay leaves (preferably fresh; see cooks' note, below)
Accompaniments: crackers or toasted baguette slices; flaky sea salt; cornichons
Special Equipment
a 2 1/2- to 3-cup ovenproof crock or terrine

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes.
  • Transfer to a blender and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam.
  • Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes.
  • Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.
  • Arrange bay leaves decoratively on top of mousse. Skim froth from butter, then spoon enough clarified butter over mousse to cover its surface, leaving milky solids in bottom of saucepan.
  • Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.

CHICKEN LIVER MOUSSE (PATE)



Chicken Liver Mousse (Pate) image

From "Summer On A Plate" by Anna Pump of the famed Loaves and Fishes store in Long Island. Serve with toast, crunchy French bread, or apple and pear slices. This can be made ahead of time and kept covered and refrigerated for up to 1 week. Prep time does not include 2 hour chilling time.

Provided by Epi Curious

Categories     Spreads

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

1 cup onion, chopped
2 tablespoons olive oil
1 lb chicken liver, trimmed
3 tablespoons cognac
2 tablespoons Dijon mustard
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg
12 ounces unsalted butter, softened

Steps:

  • Over medium heat, saute' the onions in the olive oil in a heavy skiller for about 5 minutes until the onions turn glossy. Add the chicken livers and saute' for another 10 minutes, until just cooked. Cool to room temperature.
  • Transfer the mixture to a food processor, add the Cognac, mustard, salt, pepper and nutmeg, and process until smooth. Add the butter, 6 tablespoons (3 ounces) at a time, processing each time until the butter is absorbed.
  • Scrape the mousse into a pretty serving bowl and chill for 2 hours or more before serving.

Nutrition Facts : Calories 412.6, Fat 40.8, SaturatedFat 23.2, Cholesterol 287.6, Sodium 523.9, Carbohydrate 2.5, Fiber 0.5, Sugar 1, Protein 10.3

Tips:

  • To ensure a smooth mousse, blend the mixture in a food processor or with an immersion blender until completely smooth and creamy.
  • For a richer mousse, use a combination of chicken livers and pork or beef liver.
  • If you don't have any Madeira wine on hand, you can substitute it with dry sherry or white wine.
  • Season the mousse to taste with salt, pepper, and nutmeg. You can also add a touch of cayenne pepper for a bit of heat.
  • Serve the mousse immediately or chill it for at least 2 hours before serving.

Conclusion:

Spiced chicken liver mousse is a delicious and elegant appetizer that is perfect for any occasion. It is easy to make and can be prepared ahead of time. Serve it with your favorite crackers, bread, or vegetables for a truly special treat.

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