Learn how to make that rich, light and creamy chicken liver mousse right in your own kitchen. Easy to make and perfect for appetizers, this chicken liver mousse is absolutely delicious served with a mouthgasm invoking homemade bacon jam!
The first time I had chicken liver mousse (some may call it chicken liver pate), it was love at first bite.
For those of you that don’t love liver, don’t worry, the liver flavor is cut with delicious flavors such as garlic, shallots, brandy, cream cheese, and then lightened up with a generous amount of cream.
It’s good stuff guys.
And if you’re throwing a party, your guests will be impressed.
While chicken liver mousse is yummy on its own, it’s even better served with this droolworthy sweet and savory homemade bacon jam.
We decided that this stuff was so good we could just eat it with a spoon.
It’s super delicious, and of course super easy to make.
So lets get fancy!
How to make chicken liver mousse
First, you’ll want to soak the chicken livers in milk for 2 hours or overnight; it gives it a slightly better flavor.
This step isn’t mandatory if you’re strapped for time, but I like to do it.
Drain the livers and heat 2 tbsp. of the butter in a skillet over medium heat. Saute the chicken livers a few minutes on each side until they are just barely pink in the middle, but cooked through.
Set aside. Add the remaining butter to the skillet with the garlic, shallots and thyme. Saute for about 3-5 minutes, or until soft.
Add the chicken livers back to the skillet along with the brandy and cream cheese and cook until the liquid is absorbed, about 3-4 minutes.
Remove from heat and place in a blender. I recommend letting the livers cool for a bit at this point to avoid a messy chicken liver explosion.
Once cooled, add the cream, starting with 1/4 cup, and puree. Add more cream as needed if the mixture is too thick.
Store it in a sealable jar in the fridge for about 3-4 days.
This light and creamy French style chicken liver mousse is best served chilled with bacon jam.
how to make the best 10 minute bacon jam
You guys are about to fall in love.
First, fry up 4 pieces of bacon and crumble into small pieces. I always recommend frying a full pan of bacon so you have something to much on later…
Heat the butter in a saucepan over medium heat. Add the onions and cook until they start to caramelize, about 10 minutes.
Add the remaining ingredients and bring to a boil, stirring often.
Simmer for about 5-10 minutes, or until mixture has become thick and glossy. make you you stir periodically to prevent the sugar from burning.
Store in a sealable container in the fridge for up to one week. Best served chilled.
I recommend serving the chicken liver mousse with some crusty french bread topped with homemade bacon jam.
If you like this, you will absolutely love some of these other decadent recipes:
White Wine Braised Short Ribs
Easy to Make Almond Meringues
10 Minute Blender Hollandaise sauce
Instant Pot Creamed Corn
Chicken Katsu Curry
The Best Seafood Gumbo
Homemade Cheesy Sausage Grits
3 Ingredient Banana Nutella Pastries
Did you make this chicken liver mousse? How about the bacon jam? leave a comment below and let me know how it turned out!
Learn how to make that rich, light and creamy restaurant style chicken liver mousse right in your own kitchen.
- 1/2 lbs. chicken livers
- 1 shallot minced
- 1 garlic clove minced
- 1/4 to 2/3 cup cream
- 4 tbsp. butter
- 1/4 cup brandy
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 sprig thyme
- 1 tbsp. cream cheese
- 1-2 cups milk for soaking
- 4 slices bacon cooked and crumbled
- 1 onion sliced
- 1 tbsp butter
- 1/4 cup coconut sugar
- 1 tbsp. apple cider vinegar
- 1/8 tsp. cayenne pepper
- 1 tbsp. dijon mustard
- 1/4 cup maple syrup
- Rinse the chicken livers in cold water. Cover with milk and let sit for 2 hours or overnight.
- Drain the chicken livers.
- Heat 2 tbsp. of butter in a skillet over medium high heat.
- Add the chicken livers and cook about 3 minutes per side. Remove from heat and set aside.
- Add the garlic, shallots and thyme to the skillet with the remaining butter and cook until soft and just starting to brown.
- Add the chicken livers back to the skillet along with the brandy and cream cheese and cook until the liquid is absorbed and cream cheese is melted, about 3-4 minutes.
- Remove from heat and place in a blender. If mixture is still very hot, let cool for a bit before blending. Otherwise, you may end up with an explosive mess of chicken livers...
- Add the cream to the blender and puree. Start with the 1/4 cup, then add more if mixture is too thick.
- Serve on a French baguette with bacon jam.
- Heat butter in a saucepan over medium heat. Add onions and cook until starting to caramelize, about 10 minutes.
- Add remaining ingredients and stir periodically to ensure the sugar does not burn.
- Simmer until mixture has become thick and glossy. Remove from heat.
- Store in the fridge for up to one week.