Liver Pâté or Mousse Recipe

French · Appetizer · 25 min total

A silky, rich liver pâté that's perfect for spreading on crusty bread or crackers. This easy recipe uses chicken livers for a smooth, decadent mousse-like texture.

Ingredients

• 1 pound chicken livers, trimmed and rinsed
• 1 cup unsalted butter, divided
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons brandy or cognac
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 2 tablespoons heavy cream

Instructions

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add shallot and garlic; cook until softened, about 2 minutes.
2. Add chicken livers, thyme, salt, pepper, and allspice. Cook, stirring occasionally, until livers are browned on the outside but still pink inside, about 5 minutes.
3. Remove from heat. Carefully add brandy and return to medium heat; cook for 30 seconds, scraping up any browned bits.
4. Transfer liver mixture to a food processor. Add remaining butter (cut into pieces) and heavy cream. Process until completely smooth, about 2 minutes, scraping down sides as needed.
5. Pass the mixture through a fine-mesh sieve for an ultra-smooth texture (optional but recommended).
6. Pour into a serving dish or ramekins. Cover and refrigerate for at least 4 hours or overnight until firm.

Tips

• Let pâté sit at room temperature for 15 minutes before serving for best spreadability.
• Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
• Top with a layer of clarified butter to seal and extend shelf life.

More about Liver Pâté or Mousse →