Chicken Liver Mousse
Prep time
Cook time
Total time
The best chopped liver ever.
Recipe type: Appetizer
Serves: 6
  • 6 ounces shallots (about 6 medium shallots), cut into rings
  • 2 bunches thyme (no stems)
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, plus more to taste
  • 8 ounces chicken livers (about 8 livers), cleaned and trimmed
  • 1 tablespoon red wine
  • 1 tablespoon cream (leave out or use soy creamer for kosher recipe)
  • ¼ cup butter or margarine, plus 1 tablespoon for sauteeing shallots
  1. First up, cut your shallots into rings. Season with salt, pepper and saute with thyme in butter or olive oil or margarine in a medium hot pan until nice and brown.
  2. Now add the cleaned livers to your pan and sear on either side just until the livers are medium rare (they still should be pink in the middle) or about 1-2 minutes per side.
  3. Remove the onions and livers and pour a little wine in the pan to deglaze and scrape up all the caked on pan deliciousness. Put this and the onion/liver combo in a food processor.
  4. Mix that sucker up and then add cream (leave out or substitute soy creamer if keeping kosher. Make sure the creamer was not made on machines used for dairy products.) Mix up again.
  5. Next up, add the butter (or margarine!) and blend again.
  6. Almost done! Your mousse will still be pretty runny at this point. Don’t worry. Strain the mousse to get rid of any lumps.
  7. Chill for a few hours to over night and you are ready to go! Serve chilled.
Time does not include chilling time.
Recipe by What Jew Wanna Eat at