Chicken Liver Mousse

Rich, silky chicken liver mousse blended with fresh herbs, pancetta, and cold butter for a velvety texture. Finished with lemon and sherry vinegar for brightness, and perfect for spreading on toast or crackers.

Why You'll Love Chicken Liver Mousse❤️

Chicken liver mousse is rich, velvety, and packed with nutrients. Organ meats like liver are among the most nutrient-dense foods you can eat-loaded with iron, vitamin A, B12, and essential minerals. This recipe is fast, easy, and deeply flavorful thanks to pancetta, fresh herbs, and a splash of sherry vinegar. Make a batch to enjoy now, or preserve it under a layer of fat for long-term storage.

Tips and Tricks

• Dry your livers well: Pat them dry thoroughly with a towel to ensure proper searing and flavor development.
• Don't overcook the livers: A quick hard sear on each side keeps them tender and creamy, not chalky.
• Use cold butter: Blending cold butter into the mousse gives it a silky, airy texture as it emulsifies.

Variations

This classic mousse is easy to adapt:

• Duck or pork fat cap: Pour rendered fat over the finished mousse for preservation and extra richness.
• Port or brandy twist: Swap sherry vinegar for a splash of port or brandy for deeper, sweeter complexity.
• Spiced version: Add a pinch of clove or allspice for a warm, aromatic note.

Substitutions

Need to make a swap? Try these:

• Pancetta → Bacon or prosciutto: Any cured pork will work for salt and depth.
• Sherry vinegar → Red wine vinegar or white balsamic: Anything with a touch of acidity will do the job.
• Butter → Ghee or duck fat: For a dairy-free or richer result.

Best Served With

• Toasted sourdough or baguette slices
• Pickled shallots or cornichons
• Grainy mustard or fig jam
• A crisp white wine like Sancerre or dry Riesling

How to Store Leftovers

• Scoop mousse into an airtight jar and press plastic wrap directly onto the surface to prevent oxidation. Chill and consume within 3-5 days.
• For long-term storage, melt chicken, duck, or pork fat and pour over the mousse to cap it-this will preserve it for up to 2 months in the refrigerator.

Common Questions

Chicken Liver Mousse

No ratings yet

Rich, silky chicken liver mousse blended with fresh herbs, pancetta, and cold butter for a velvety texture. Finished with lemon and sherry vinegar for brightness, and perfect for spreading on toast or crackers.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 30 minutes mins

Course: Appetizer, Meat

Cuisine: French

Calories: 792

Ingredients Equipment Method Nutrition

Ingredients

  

• 16 oz chicken livers soaked, trimmed, and dried with towel
• 4 -6 oz pancetta diced
• 1 shallot chopped
• 1 teaspoon thyme fresh leaves, finely chopped
• 1 tablespoon sage fresh leaves, finely chopped
• 4 -5 garlic cloves minced
• 4 tablespoon butter cold
• 1 tablespoon sherry vinegar
• 1 tablespoon lemon juice
• Kosher salt to taste

Equipment

• Skillet
• Knife & cutting board
• Airtight Container
• Blender
• Tongs or spatula

Method

 

Sear the Livers

1. Heat a pan over medium and add oil.
2. Sear chicken livers on one side until browned, flip, and cook for 1 minute.
3. Transfer to a plate.

Sauté Aromatics

1. In the same pan, add pancetta and cook until lightly browned.
2. Deglaze with sherry vinegar, then add shallots, thyme, sage, and garlic.
3. Cook until softened.

Blend

1. Transfer livers, pancetta, and aromatics to a blender.
2. Blend on high for 1 minute.
3. With the blender running, add cold butter a piece at a time until smooth and mousse-like.
4. Finish with lemon juice and salt to taste.

Store

1. Transfer mousse to an airtight container and smooth the top.
2. Cover directly with plastic wrap to prevent oxidation.
3. Optional: seal with melted fat for long-term storage.

Nutrition

Calories: 792kcalCarbohydrates: 59gProtein: 80gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 1565mgSodium: 757mgPotassium: 1214mgFiber: 2gSugar: 28gVitamin A: 50346IUVitamin C: 92mgCalcium: 220mgIron: 43mg

Tried this recipe?

Let us know how it was!