Chicken Liver Mousse
Brandy and butter add to the decadence of this wonderful treat. Serve it with hearty crackers at your next party.
- 1 lb chicken livers, drained and halved
- 5 tbls butter, softened
- 2 shallots, chopped
- 1/4 cup brandy or cognac
- In a large sauce pan, melt butter over medium heat. Add shallots and saute until softened, about 4 minutes. Increase heat to high; add chicekn livers. Saute until browned and firm, about 5 minutes. Transfer chicken livers to the bowl of a food processor; cool for 10 minutes.
- In the food processor bowl, add cognac or brandy. Whirl until very smooth. Add shallots gradually; process until last of shallots is added. Transfer to bowl; cover and refrigerate until needed.
- Serve as a spread with crackers or apples.
Calories from Fat 118 (41%)
(21%)Total Fat 13g
(36%)Saturated Fat 7g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 22g
(0%)Dietary Fiber 0g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.