Chicken Liver Mousse

Chicken Liver Mousse

Chicken Liver Mousse 1200 750 Round Pond Estate

So rich and delicious, our Executive Chef Jamie Prouten’s chicken liver mousse is certain to delight both the most seasoned foodie and the most unadventurous of dinner guests.  Chef says: “I love to bring something that people may turn their nose up to, but if you can get them to try it, this mousse can completely change their mind about chicken liver.”


1 ½ lbs chicken livers (soaked in milk overnight)
½ cup brandy
2 oz sliced shallot
1/3 lb butter
2 Tbsp salt
3 tsp pepper
2 ¼ cups heavy cream

Soak chicken livers in milk overnight.  Remove livers from milk and dry on a paper towel-lined sheet tray.  Place butter in a large rondeau or other wide, shallow pan and melt on low heat.  Add shallots, mixing to coat them in butter, put lid on pan and allow to cook until translucent.

Turn up heat once the butter almost starts to brown, and add the chicken livers.  Stir livers, keeping them from sticking to the pan as much as possible.  Cook for 2-3 minutes until they are medium-rare.  Add brandy and deglaze pan, scraping any shallot or livers that may have become stuck.  Add cream and bring to a simmer.

Remove mixture from the heat and add to a blender to puree until smooth.  Strain through a chinois or fine cheesecloth.   Pour into ramekins or jars and cover with plastic wrap, lightly pressing the wrap to the surface of the mousse to prevent oxidization. Chill in the refrigerator until set, roughly 4 to 6 hours.

Serve with crostini or fresh baguette.  Enjoy!

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