Scott Howell developed this creamy chicken liver mousse with his former sous–chef Bill McGhee. The key to its rich texture is to let the livers come to room temperature and to blend the softened butter into them gradually when pureeing. This recipe must be refrigerated overnight to let the flavors develop, so plan accordingly.Plus: More Appetizer Recipes and Tips
The mousse can be refrigerated in its terrine for up to 1 week; place plastic wrap directly on its surface. Leftovers can be tightly wrapped in plastic and refrigerated for up to 5 days. Let stand at room temperature for 30 minutes before serving.
A fruity champagne or rosé sparkling wine will contrast beautifully with this rich and creamy chicken liver mousse.