This Chicken Liver Mousse recipe by November Featured Chef Ashleigh VanHouten is the perfect “gateway” recipe for those who are nervous to try organ meat dishes. Even with having a milder taste than other organ meats, chicken liver is packed with Vitamin A, Vitamin B12, and high in Folate. By pairing this nutrient-dense ingredient with butter, cream, and a little tequila, Ashleigh creates a sweet and creamy mousse.
“I have high hopes that this will be a crowd-pleasing addition to your appetizer spread or charcuterie board—it’s rich, lightly sweet, and just boozy enough to be a hit. It’s easy to make and so packed with protein and vitamins that I literally feel healthier when I’ve had a few servings of this stuff. You can switch out the cream for coconut milk and the booze for apple cider vinegar if you’re keeping it strictly Paleo, but having tried both versions, I think the original recipe tastes much better! Pair with sliced apples, veggies, crackers, or crusty bread.”
Chicken Liver Mousse
Recipe and Pictures By: Ashleigh VanHouten
Yield: 8-10 servings
Prep time: 10 minutes, plus 1 hour to soak livers and 2 hours to refrigerate mousse
Cook time: 5 minutes
USWM Shopping List: Chicken Livers, Unsalted Butter
- 12 ounces chicken livers, rinsed
- ½ cup (1 stick) grass-fed unsalted butter, melted, plus 2 tablespoons for cooking
- 1 small shallot, finely diced
- ¼ cup heavy cream or coconut milk
- 3 tablespoons white tequila or apple cider vinegar
- 1 teaspoon fine sea salt
- 1 teaspoon fresh thyme leaves
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Tart apple slices, such as Granny Smith, raw veggies, crusty bread, and/or crackers, for serving
1. Pat the livers dry.
2. Melt 2 tablespoons of the butter in a 12-inch cast-iron skillet over medium heat.
3. Add the diced shallot and cook until it begins to soften, about 3 minutes, then add the livers and sauté for about 3 minutes per side. The insides of the livers will still be a little pink.
4. Transfer the shallot and livers to a blender. Pour in the ½ cup of melted butter, the cream, tequila, salt, thyme, pepper, cinnamon, and nutmeg. Blend on high until completely smooth, about 2 minutes.
5. Pour into a pint-sized mason jar and place in the refrigerator to chill for at least 2 hours, until the mousse is fully cooled and has a texture similar to soft ice cream.
Note: This mousse will keep for up to a week in an airtight container in the fridge. The color of the top layer may change slightly, which is fine—you can remove it if you want to. You can also freeze the mousse for up to 2 months; just defrost it in the fridge for a day before serving.
Find more of Ashleigh’s recipes on the Discover Blog.
Ashleigh VanHouten is an author, speaker, podcast host, and self-proclaimed muscle nerd. Her first book, a nose-to-tail, organ-meat-centric cookbook called It Takes Guts, is available online and in stores. As the host of The Muscle Maven Radio podcast, she interviews some of the leading minds in exercise and nutrition methodology and overall wellness. She also works as a consultant in the fitness industry to help others build their brand and communicate their messages to the world. In her downtime, Ashleigh is a nationally ranked natural figure competitor, and she dabbles in powerlifting, arm wrestling, and BJJ. However, her biggest hobby is trying to convince people to eat organ meat!