chicken liver mousse

This recipe is one that has stuck with me through cities, climates, and languages. Traditionally, chicken liver mousse is a bit of a heavier thing, albeit healthy due to the livers, as it is replete with cream and egg and butter. This recipe is a gluten and dairy free chicken liver mousse that would be shocking not to please.

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Whenever I have a special dinner I prepare this, so it’s my Christmas gift to myself to finally share it with you. : )

Enjoy part 1 of 2 of the Bubble Child Holiday Special. Check out the Coriander Leek Soup (vegan) for the meat-less part of the duo!

chicken liver mousse

Serves about 10
Prep time 10 minutes
Cook time 8 minutes
Total time 18 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Gourmet, Pre-preparable, Serve Cold


  • 2 cups chicken liver (free range and/or organic preferred)
  • 2 tablespoons high heat neutral oil
  • 1/2 teaspoon sea salt (plus more to taste)
  • 1 shallot (diced)
  • 2 cloves garlic (minced)
  • 2 tablespoons coconut oil (can substitute with a non-hydrogenated margarine for coconut allergies, or simply use butter if you have no dairy issues)
  • 2 tablespoons apple cider vinegar
  • leaves of 1 sprig thyme (optional, but nice!)


Check out the video here at:


Step 1 Heat high heat oil in large sauté pan over high heat. Add chicken livers without crowding (this is important so that you sear the livers, not steam them!) Add 1/4 tsp. sea salt. Sear until caramelized, then flip. Remove when just seared and keep next to the stove in a clean bowl. Finish with remainder of chicken livers if needed.
Step 2 Immediately add coconut oil to the hot oil to the caramelized brown bits in the bottom of the pan. Reduce heat to medium. Add shallots and garlic (and optional thyme). Cook until transparent. Add back the seared chicken livers. Heat through about 30 seconds, then add vinegar. Cook another 30 seconds.
Step 3 Remove chicken livers from pan, and reduce sauce until it is just starting to thicken. Pour over chicken livers in bowl, let cool 5 minutes. In a blender, emulsify until creamy (no chunks). Season with salt and pepper. If mousse tastes too acidic to you, add more coconut oil. If it tastes too fatty, add a bit more vinegar.
Step 4 Store AIR TIGHT for 4 days in the refrigerator. The edges of the mousse might oxidize so remove them before serving. Serve with gluten-free toasts and a bit of mustard and fig jam for something awesome.

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