Ahead of Time Alcohol Chicken Dips/Spreads Liver Pate Vegetables

Chicken Liver Mousse

Chicken Liver Mousse
Written by lucywg

Chicken Liver Mousse is an easy recipe to follow with amazing results. Serve as dip/spread and pate on toast for a brilliant breakfast/brunch, snack and also as a starter. This can be made in advance and stored in the fridge for a few days. To me this is best served chilled.

Chicken Liver Mousse

Chicken Liver Mousse

Served on warm toast is my idea of heaven. It is so smooth and full of flavour.
4.63 from 37 votes
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Course: Canapes, Pate, Snacks, Starter
Cuisine: French
Keyword: Alcohol, Chicken, Dairy, Dips/Spreads, Pate, Vegetables
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 3 hours 23 minutes
Servings: 8 people
Calories: 156kcal



  • Heat 2 tablespoons (30 ml) of the butter in a skillet over moderate heat and saute the onion until tender but not browned, about 5 minutes.
  • Add the garlic and cook 1 minute.
  • Add the chicken livers, thyme, salt, and pepper and saute until the chicken livers turn color-they should still be slightly pink in the centres.
  • Add the optional brandy and cook 1 minute. Transfer the contents of the skillet to an electric food processor and process, adding the remaining butter a little at a time and scraping down the sides of the processor once or twice, until smooth.
  • Press through a fine sieve and pack into a 2-cup (500 ml) loaf pan that has been lined with plastic wrap.
  • Chill for at least 3 hours to overnight.
  • To serve, dip the pan in warm water and invert onto a cutting board.
  • Remove the plastic wrap and smooth with a knife.
  • Serve with toast points, crackers, or Melba toast.


Sodium: 104mg | Sugar: 0.01g | Fiber: 0.1g | Potassium: 139mg | Cholesterol: 220mg | Calories: 156kcal | Trans Fat: 0.04g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 7g | Fat: 12g | Protein: 10g | Carbohydrates: 0.4g