Housemade Chicken Liver Mousse with Toasted Country Bread
Silky, rich chicken liver mousse served with toasted country bread, inspired by Kansas City’s artisanal charcuterie offerings. This french-inspired chicken ready in about 30 minutes pairs chicken livers, unsalted butter, small, finely chopped shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz chicken livers
- 4 tbsp unsalted butter
- 2 small, finely chopped shallots
- 2, minced garlic cloves
- 1/4 cup heavy cream
- 2 tbsp brandy
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 8 slices country-style bread
- 2 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse and pat dry 12 oz chicken livers, trimming away any connective tissue. Heat 2 tbsp unsalted butter in a skillet over medium heat. Add 2 finely chopped shallots and 2 minced garlic cloves, sautéing for 2-3 minutes until translucent and fragrant.
- Step 2: Add the chicken livers and cook for 5-6 minutes, turning occasionally until browned on the outside but still slightly pink inside. Pour in 2 tbsp brandy and 1 tsp fresh thyme leaves, cooking for another 1 minute to flambé and infuse flavor.
- Step 3: Transfer the livers and pan juices to a food processor. Add 2 tbsp unsalted butter, 1/4 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth and creamy, scraping down the sides as needed.
- Step 4: Chill the mousse in a covered container for at least 2 hours to firm up.
- Step 5: Meanwhile, brush 8 slices of country-style bread with 2 tbsp olive oil and toast in a 375°F oven for 8-10 minutes until golden and crisp.
- Step 6: Serve the chilled chicken liver mousse spread generously on toasted bread slices, garnished with fresh thyme if desired.
Frequently asked questions
How long does Housemade Chicken Liver Mousse with Toasted Country Bread take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Housemade Chicken Liver Mousse with Toasted Country Bread?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken livers from drying out.
Can I substitute ingredients in Housemade Chicken Liver Mousse with Toasted Country Bread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Housemade Chicken Liver Mousse with Toasted Country Bread for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Housemade Chicken Liver Mousse with Toasted Country Bread?
French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
