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
Served on warm toast is my idea of heaven. It is so smooth and full of flavour.
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Add to CollectionServings: 8 people
Calories: 156kcal
Ingredients
- 6 tbsp cold butter 90 ml
- 1 small onion finely chopped
- 2 cloves garlic finely chopped
- 1 lb chicken livers trimmed, 450 g
- 1/2 tsp dried thyme 2 ml
- 1 pinch salt
- 2 tbsp brandy 30 ml
Instructions
- 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.
Nutrition
Calories: 156kcal | Carbohydrates: 0.4g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 220mg | Sodium: 104mg | Potassium: 139mg | Fiber: 0.1g | Sugar: 0.01g
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