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Chicken Liver Mousse

Chicken Liver Mousse
Recipe Date:
March 14, 2017
Cook Time:
Chicken Liver Mousse
  • 425 g chicken livers
  • 425 g butter
  • 4 large eggs
  • 90 ml brandy
  • 90 ml port
  • 2 sprigs of thyme
  • 4 g pink salt (optional)
  • kosher salt and pepper to season
  • Combine livers, butter and eggs and place in a bowl. Cover in plastic wrap, at warm kitchen temperature until everything is at room temp and the butter is nice and soft.
  • Preheat oven to 300º F.
  • In a small pan simmer brandy, port, shallots and thyme until almost all of the liquid has evaporated, but there's still enough left to pour. Pour it into the liver mixture.
  • Add seasonings and puree until completely smooth in a blender
  • Pass through a fine mesh sieve
  • Pour into a terrine mold
  • Place terrine in a larger roasting pan and fill the larger roasting pan with hot tap water so it reaches about 3/4 of the way up the terrine mold
  • Place in a 300º F oven and bake for about 35 minutes or until just set.
  • Remove and cool overnight in the fridge
  • To plate, scrape back the top crusty layer and scoop out a nice smooth scoop with spoon that's been heated under hot tap water. Serve with grilled crusty bread, radicchio, apple, wild honey and chillies.

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