Chicken Liver Mousse

Chicken liver mousse Served with herb-anchovy butter and poached quail eggs.

I am absolutely obsessed with chicken liver, pates and mousses in particular. So much creamy richness, yet slightly funky in taste, I love it! Oh and don’t get me started on the pate in the Vietnamese banh mi.

Chicken livers are also nutrient dense- high in protein and a rich store of folate. Livers are also loaded with iron to give you energy and a treasure trove of certain B vitamins, most notably B12. This nutritional profile makes them a good choice for anyone prone to anaemia. Chicken livers are also one of the top sources of vitamin A, which helps eye health. (Food Standards Authority advises pregnant women not to eat liver because too much vitamin A can harm the baby.)


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


In a large pan over low heat, melt the butter and cook onion, apple, garlic and thyme, covered, until apples soften. Remove lid and increase heat to medium add the livers and cook until firm and still pink inside, 3-4 mins; season with salt and pepper. Add brandy and cook until reduced by half, 30 seconds. Remove from the heat and allow to cool. Puree in a food processor; then chill, covered. Meanwhile whip the heavy cream to medium peaks. Fold into cooled, pureed liver mixture. Serve chilled with toasted baguette slices.

Optional: if you want the mousse to be very smooth, pass the puree through a sieve before chilling it and folding in the whipped heavy cream.



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