Recipe: Chicken Liver Bourbon Mousse

Chicken Liver Bourbon Mousse
Courtesy of Chop Butchery, Portland, OR
  • 2.5 oz butter, for sauté
  • 4 oz bacon
  • 1-1/4 c. onion, diced
  • 1-1/4 c. apple, diced
  • 1-1/4 c. cremini mushrooms, sliced
  • 3 cloves garlic, chopped
  • 1/4 tsp white pepper
  • 1/4 tsp thyme
  • 1/2 tsp curry powder
  • 4 tsp épices fines
  • 2 Tbsp sage
  • 2-1/2 lbs chicken liver
  • 1 lb cold butter, diced
  • 1/2 lb mascarpone
  • 1 c. bourbon
  1. Make the spice mix: Combine the white pepper, thyme, curry powder, épices fines and sage. Set aside.
  2. Place chicken livers on a kitchen towel and salt them with 3 Tbsp of salt. 
  3. In a deep dish pan, saute the bacon, onion, apple and mushroom in 1 oz of butter until caramelized. Add chopped garlic and spices and set aside on a low simmer. 
  4. Melt butter in a separate pan set on medium high until butter just starts to turn brown. Add liver to butter, making sure not to overcrowd the pan. 
  5. Sear 1/2 of the chicken liver on one side for two minutes; turn over for another two minutes. Caution: Livers will splatter so don't stand too close while you sear them. If possible, use a splatter guard. 
  6. Deglaze with 1/2 cup of bourbon.
  7. Place chicken liver in pan with the sauteed veg and spices. 
  8. Repeat with the other half of the livers. 
  9. Place 1/2 lb of cold butter and 1/4 lb of mascarpone in a food processor and top with half of the liver and veg mixture. 
  10. Puree until smooth. 
  11. Strain through a fine-mesh sieve using a ladle to push through into a bowl. 
  12. Repeat with the remaining ingredients. 
  13. Season with salt and pepper if needed.
  14. Set in individual crocks or a shallow bowl and place in refrigerator overnight.
  • I think I need to try this. I’ve tried many riffs on chicken liver mousse, but it never comes out right.

  • I’m really eager to reproduce it, as it seemed really easy and was very good.

  • Bourbon? Mascarpone? I know I am going to love this.

  • Yum! This sounds like a fantastic recipe! I’ve never made any sort of pate before, but this could be a good first attempt!

  • It is remarkably easy, perhaps the easiest kind of charcuterie you can do!

  • I’ll add my 5 stars to the rest. This was absolutely fantastic. I did use some cornstarch to thicken. The only thing I’d do next time, and next time WILL be soon, is to double the sauce it was soooo good!

  • So glad you enjoyed it! We made it last year and loved it. I think it’s time to make it again.