Chicken-Liver Mousse with Mascarpone

Mascarpone and a hit of bourbon make this creamy chicken-liver mousse especially delicious. 

Active Time:
45 mins
Total Time:
3 hrs
2 cups


  • 1/4 pound bacon, finely chopped

  • 1 cup finely chopped onion

  • 1/2 tart apple, peeled, cored and finely chopped

  • Kosher salt

  • 1/2 teaspoon minced thyme

  • 1/4 teaspoon white pepper

  • 1/4 teaspoon sweet paprika

  • Pinch of grated nutmeg

  • Pinch of cinnamon

  • 1 stick plus 2 tablespoons unsalted butter, softened

  • 1 pound chicken livers, trimmed and patted dry

  • 2 tablespoons bourbon

  • 1/2 cup mascarpone


  1. In a large cast-iron skillet, cook the bacon over moderate heat, stirring, until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer to a bowl; reserve for another use.

  2. Add the onion, apple and a generous pinch of salt to the skillet and cook over moderate heat, stirring, until starting to brown, 8 minutes. Stir in the thyme, pepper, paprika, nutmeg and cinnamon and cook until fragrant, 1 minute; transfer to a food processor.

  3. In the skillet, melt 2 tablespoons of the butter. Season the livers with salt and cook over moderately high heat, turning, until barely pink inside, 4 minutes. Add the bourbon and simmer for 1 minute. Scrape the livers and any juices into the processor; let cool.

  4. Add the mascarpone and remaining stick of butter to the processor and puree. Press the mousse through a fine sieve and season with salt; spread in a serving bowl. Press a sheet of plastic wrap onto the surface. Refrigerate for at least 2 hours or up to 2 days; serve at room temperature.

Serve With

Baguette toasts, mustard and jam.

Suggested Pairing

Red Burgundy.

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