Creamy Chicken Liver Mousse
Recipe type: Appetizer
Cuisine: Food is Medicine
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 2 shallots, peeled and diced
  • 1 pound pastured chicken liver, cleaned
  • 8 tbsp. grass-fed butter
  • 1 tbsp. fresh thyme
  • ⅓ cup organic mirin cooking wine
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • 3 tbsp. organic heavy cream
  • 1 tsp. balsamic vinegar
  1. In a frying pan, on medium heat, put 3 tbsp. butter, shallots and thyme
  2. Saute 1-2 minutes or until the shallots wilt
  3. Add chicken livers, mirin, sea salt and black pepper
  4. Cook 3-5 minutes or until liver no longer runs red when you pierce it.
  5. Turn off the heat and let sit, covered, 5-10 minutes.
  6. Put sauteed chicken livers into a food processor with 3 tbsp. heavy cream and 3 tbsp. of softened butter.
  7. Puree until creamy.
  8. Adjust seasoning if needed (salt and pepper), and add 1 tsp. balsamic vinegar.
  9. Spoon pureed chicken liver into a sealable glass jar and set in the refrigerator for 45 minutes.
  10. Once the chicken liver has cooled and set, heat remaining 2 tbsp. of butter in a small frying pan.
  11. Pour the melted butter on top of the chicken liver mousse and put back into the refrigerator.
  12. This will keep for a week.
  13. Enjoy on your favorite toast.
Recipe by Andrea Beaman at