Recipe: Chicken Liver Mousse

Next time you have to plan an appetizer for dinner or for a party, why not step it up with a delicious "charcuterie board."

Executive Chef John Hogan from River Roast joined us on FOX 32 News at Noon to explain what it is and also share a special recipe with us for chicken liver mousse.

Chicken Liver Mousse

  • 1 lb. chicken livers (soaked in milk overnight)
  • ¾ lb. soft butter
  • 1 medium onion, sliced
  • ½ cup port, Madeira or brandy
  • salt and white pepper to taste
  • Drain livers very well and dry thoroughly with towels
  • Season with salt and pepper
  • Heat a skillet until hot and add 2 tbsp. butter
  • Wait until there is no more crackling in the pan (called brown butter) then place the livers in the skillet
  • Sear livers on both sides until cooked through, but still pink on the insides
  • Place livers, onions, remaining butter, salt and pepper in a blender and blend until smooth
  • Pass through a strainer and put in a serving vessel; strain overnight
  • Serve with cornichons, diced onions and crusty bread

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