We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy.
Recipe Detail Page
Chicken Liver Mousse
Winter 2014
Use leftovers as a spread on crackers.
Makes 1 cup (250 mL)
¼ cup (60 mL) butter
¼ cup (60 mL) chopped onion
½ tsp (2 mL) chopped garlic
8 oz (250 g) chicken livers, cleaned
¼ tsp (1 mL) curry powder
¼ cup (60 mL) sour cream
Salt and freshly ground pepper
1 Heat butter in skillet over high heat. Add onions and garlic and sauté until softened, about 1 minute. Add chicken livers and fry for 3 minutes or until still slightly pink in middle. Add curry powder for the last minute of cooking.
2 Place in food processor and purée until smooth. Add sour cream and blend until combined.Season with salt and pepper.
Makes 1 cup (250 mL)