Cured Chicken Liver Mousse

By: The Local Palate
Cured Chicken Liver Mousse

At Cured in San Antonio, Texas, this chicken liver mousse is a staple for their charcuterie boards. Serve with baguettes, on crackers, or in small ramekins for dipping. Note: this recipe needs to be started the day before serving.

recipe heading-plus-icon


Serves 6 to 8

    For the compound butter
  • Makes about 2¼ cups
  • 2 teaspoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons shallot, minced
  • 2 teaspoons red pepper flakes
  • 2 teaspoons thyme leaves, chopped
  • 1 teaspoon tarragon leaves, chopped
  • 1 teaspoon orange zest
  • 2 teaspoons unpasteurized apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 1 pound (4 sticks) unsalted butter, softened
  • For the mousse:
  • 1 pound chicken livers, drained and rinsed under cold water
  • 2 large eggs
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup compound butter, softened
  • Bread or crackers, for serving

Make the Compound Butter

  1. Heat the olive oil in a sauté pan over medium heat. Add the garlic and shallots and sauté for 1 minute, stirring. Remove the pan from the heat and let cool completely.
  2. Use a rubber spatula to scrape the shallot mixture into the bowl of a stand mixer fitted with the paddle attachment, along with the red pepper flakes, thyme, tarragon, orange zest, vinegar, salt, sugar, and butter. Mix on low speed until thoroughly combined.
  3. Place two 1-foot-long pieces of plastic wrap on a clean cutting board or countertop, and use a spoon to create a 2-inch-wide line of the butter down the center of each piece of plastic. Roll the plastic around each line, creating cylinders roughly 2 inches in diameter. Twist up the ends, label, and freeze.
  4. When ready to use, peel back the plastic, cut off the desired portion size, and rewrap. Use to top freshly cooked pork, chicken, fish, or vegetables. The butter will melt down and baste the dish, forming an instant sauce.

Make the Chicken Liver Mousse

  1. Heat the oven to 300 degrees. Bring several cups of water to a simmer in a small saucepan and keep hot.

  2. Grease a 1-quart casserole or gratin dish with butter and place in the refrigerator. Puree the chicken livers, eggs, salt, and pepper in a blender or large food processor until smooth, about 20 seconds.

  3. Add the softened butter and puree for another 20 seconds.

  4. Pour the mixture into the chilled dish and cover with foil. Put a roasting pan in the oven and put the dish in the pan. Pour the hot water in the roasting pan until it comes halfway up the sides of the dish.

  5. Bake until the mousse is just barely set. It should be mostly firm yet still slightly jiggly in the center when you wiggle the pan. The exact bake time will vary depending on the size and depth or your dish, but start checking at 40 minutes.

  6. Allow the mousse to cool for 30 minutes at room temperature.

  7. Refrigerate the mousse, covered, for 12 hours to set.

  8. Remove the mousse from the refrigerator 1 hour before serving. Serve with bread or crackers.

  • Adapted from
    ​​Reprinted with permission from Cured by Steve McHugh & Paula Forbes, copyright © 2024. Photographs by Denny Culbert. Published by Ten Speed Press, a division of Penguin Random House, LLC.
  • Contributing City
    San Antonio

Related Recipes


Chicken Liver Paté

Truffle farmers Franklin and Betty Garland, Hillsborough, NC


Fried Chicken Livers with Pequin Pepper Jelly

Make the pepper jelly: In a large saucepan over high heat, mix peppers, vinegar, [...]

Leave a Reply

Be the first to comment.

The Wine Lover Issue


1 year for only $24.99

1 year
for only $24.99

Subscribe and Save 72%!

Suscribe Now
The Travel Issue