My Blue Kitchen

Where Confidence Reluctance and Sass Come To A Boil

Badass Burning Flames

Chicken Liver Mousse

The first time I tasted Pâté was at “The Fox and Hounds Inn” on the Mountain Road in Stowe, Vermont.  The quaint little British style country inn no longer exists, but I have many wonderful memories of good times spent there.  (Thank you, Ed & Dale!) Anyway,  I was enchanted by the flavor and creamy texture of the Pâté.  It was sinfully delicious and made me feel like I was some rich bitch sailing on a yacht.  And let’s face it folks; I want to feel that way everyday! Over the years I came across many recipes for Pâté, but they just weren’t quite what I was seeking. Some required special equipment that I was not willing to rush out and buy.  Most were for a chunky farm-style Pâté, and there’s nothing wrong with that, but quite frankly it reminded me of head cheese.  Ewww.  Finally, in a Eureka moment I decided to type ‘Pâté’ into the search box on  Food Network .  I printed out a version I thought might work and immediately started monkeying around with it.  I love that part.  The end result is everything I hoped for and more.  After further research I decided to rename my ‘Pâté’ “Chicken Liver Mousse” in the interest of accuracy.   I do hope you enjoy it as much as we do.

The Stuff You Need:

1 pound of chicken livers

1 cup milk

1 stick cold butter

1 cup yellow onions; chopped

2 tsp garlic; minced

2 Bay leaves

1 tsp fresh thyme; chopped (you can also use rosemary or sage or a combination of them all)

½ tsp each of salt & freshly ground pepper

¼ cup cognac (or brandy or sherry)

Here's How It's Done:

  1. Divide and clean the chicken livers; removing the fatty connective tissue.
  2. Soak the livers in milk for up to 2 hours.  Drain well.
  3. Melt 4 tablespoons of butter in a large skillet, add the bay leaves and onions and sautée until the onions are soft.
  4. Add the garlic and cook until aromatic.
  5. Add the chicken livers, fresh herbs and salt & pepper.  Cook and stir until the livers are brown on the outside and still slightly pink on the inside.
  6. Add the cognac and continue to cook until most of the moisture has evaporated.
  7. Remove from heat and allow to cool slightly.
  8. Puree the livers in a food processor (or blender).  Add the remaining pieces of butter and pulse to blend.
  9. Pack the Mousse in 6 ramekins and cover with plastic wrap.  Chill for at least 6 hours.



Mousse will keep in the fridge for about a week or you can freezer for several months.

This is meant to replace chicken liver pate recipe but keep original intro and grabber quote after editing to reflect title change.

Be Inspired By, Explore, or Scroll Past My Other Recipes

Culinary Oils Uses and Recipes

Ancho Oil (17) Basil Oil (10) Lemon Oil (18)

All My Recipe Categories

Ancho Oil (17) Appetizers (9) Basil Oil (10) Beef & Lamb (7) Beverages (9) Breads (10) Brunch (0) Culinary Oils (1) Desserts (2) Dressings & Sauces (15) Leftovers (6) Lemon Oil (18) Marrakesh Oil (1) Pork (5) Potatoes (4) Poultry (11) Rice & Grains (2) Salads (13) Sandwiches (3) Seafood (8) Soups & Stews (6) Sweets (3) Uncategorized (0) Vegetables (4)

Leave a Reply

Your email address will not be published. Required fields are marked *