Chicken Liver Mousse

Impress your guests with this classic French bistro dish. If you have a high speed blender, we recommend using it for this recipe for a super-smooth texture (without the need for straining through a fine sieve).

  • Makes about 2½ cups
  • Active time 15 minutes
  • Total time 25 minutes


  • 1 package MOINK chicken livers
  • ½ cup whole milk
  • ¾ cup salted butter
  • 2 Tbsp. minced shallot
  • ⅓ cup brandy
  • 1 ½ tsp. fresh thyme leaves
  • ¼ tsp. ground nutmeg
  • ⅓ cup heavy cream

Cooking instructions

  1. Soak the chicken livers in the milk for 30 minutes. Drain the livers and pat dry with paper towels. Remove and discard the connective tissue from the livers. Dice the trimmed livers.
  2. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the livers and cook 2 to 3 minutes or until done. Set aside.
  3. Add 1 tablespoon of butter to the hot skillet. Add the shallot and cook 30 seconds or until tender. Add the brandy and use a wooden spoon to scrape any browned bits from the pan. Simmer until the mixture is reduced to 1 tablespoon.
  4. Transfer the chicken livers and brandy mixture to a high-powered blender. Cut the remaining butter into small pieces. Add to the blender along with the thyme, nutmeg, and heavy cream. Process until the mixture is very smooth. Season with salt and pepper to taste. Spoon into a serving dish and serve with crackers, crostini, or bread slices.

Pro Tip

If you don’t have a high powered blender, you can also use a food processor. The mixture won’t be as smooth, so you may want to press the mixture through a fine sieve to remove any lumps. Beat the strained mixture until light and fluffy.


This spread can be completely made in advance. Just be sure to cover the surface with cooled melted butter or plastic wrap (directly on the mousse) to prevent oxidation.


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