Chicken Liver Mousse

Makes 1-1/2 cups


  • 5 tablespoons butter, softened
  • 2 shallots, chopped
  • 1 pound chicken livers, drained and halved
  • 1/4 cup brandy or cognac


In large saucepan, melt butter over medium heat. Add shallots and saute until softened, about 4 minutes. Increase heat to high; add chicken livers. Saute until browned and firm, about 5 minutes. Transfer chicken livers to the bowl of a food processor; cool for 10 minutes.

In the food processor bowl, add cognac or brandy. Whirl until very smooth. Add shallots gradually; process until last of shallots is added. Transfer to bowl; cover and refrigerate until needed.

Serve as a spread with crackers or apples.

Recipe reprinted by permission of All rights reserved.

RecID 9550

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