This is my new absolutely favorite recipe for liver pate. The texture is smooth and light thanks to the cream and butter, and the flavors are amazing. The sweet shallots, the umami [or savoriness] chicken liver, and the bright herbs are delightful together. Try it and see!
I was inspired by the New York Times Cooking chicken liver mousse recipe, but I made some substantial modifications.
Recipe moderator notes — We recommend that the chicken livers be sourced from animals on pasture, whose supplemental feed is organic and preferably soy and corn-free.
- 2 tbsp butter for sautéing
- 12 oz chicken liver, cut into approx. 1/2 inch long pieces
- 2 shallots, finely diced
- 1 tsp fresh marjoram leaves, chopped
- 1 tsp fresh thyme leaves, chopped
- 1/2 cup heavy cream
- 5 tbsp butter, cut into 5 pieces
- Heat 2 tbsp butter on a pan on medium heat.
- When hot, add liver, shallots, and herbs.
- Sauté, stirring frequently, for about 3 or 4 minutes, until liver is cooked on the outside but still pink inside.
- Add salt and pepper to taste. Turn off heat.
- Add contents of pan to food processor.
- Add cream.
- Turn on food processor and process until smooth.
- While food processor is running, add butter one piece at a time, waiting until each piece is incorporated before adding more. Process until smooth.
- Pour into bowl or jar, cover, and place in fridge for a few hours.
- Once mousse is cold, serve and enjoy! This is delicious on crackers and as a dip for raw veggies.
I can not tolerate cows milk products. Have you tried it with coconut cream?
Does it work?
Matthew Buitron says
Try raw (UN-pastorized) milk….major game changer 😉
Whitney Aronoff says
Looking forward to trying this. Making it tomorrow for my clients. Thank you for sharing!
You think I can use beef liver?? Would that taste much different?