Chicken Liver Mousse

by Jefferson Munroe


  • 1 lb. chicken livers, cleaned
  • 1 onion, roughly chopped
  • 2 cloves garlic, chopped
  • 1 Tbsp. extra virgin olive oil
  • 1/4 cup Madeira
  • 1/4 tsp. cayenne pepper (optional)
  • Salt & pepper, to taste
  • 1 pinch ground pistachios
  • 1 sprinkle cocoa powder
Chicken Liver Mousse

Sybil Teles

Jefferson's Chicken Liver Mousse finished with cocoa powder and ground pistachios.

Rinse the livers to remove any excess blood. Remove butter from the refrigerator. Sauté the onions and garlic in the olive oil over medium heat until softened and translucent but not browned. Add the livers and cook, stirring until the livers are cooked through, about 5 minutes. Season with salt and pepper and add the Madeira and deglaze until most of the liquid is gone. Remove the livers from the heat and let them cool at room temperature, which may take about 20 minutes. You want the butter at room temperature and the livers and onion in the same range—if the livers are too hot, they’ll melt the butter and your mousse will separate; if the butter is too cold, it will get cut up in the food processor rather than whipping into mixture. It’ll be delicious either way, but the texture won’t be quite the same. So, once everything is at the same temperature, combine with the cayenne pepper in your food processor and get it whizzing away until the texture seems right. Season again for salt and pepper, keeping in mind that once cold you won’t taste the salt as much. Once it seems right, scoop it into a suitable container and sprinkle with ground pistachios pieces and a dusting of cocoa powder. Eat with just about anything crunchy. For the lactose intolerant, the butter can be replaced by olive oil or preferably rendered chicken fat.