Chicken Liver Mousse with Pistachios

Chicken Liver Mousse with Pistachios
  • 4 servings
  • 0:15 Preparation
  • 0:05 Cooking
  • 0:20 Total Time


Add all
  • 1 lb
    (450 g)

    fresh chicken livers

  • 3 cups
    (750 mL)

    chicken bouillon

  • 1/3 cup
    (80 mL)

    butter at room temperature

  • 1/4 cup
    (60 mL)

    cream 15%

  • Salt and pepper to taste

  • 3 Tbsp.
    (45 mL)

    shelled unsalted pistachios


In a pan, heat bouillon and cook chicken livers about 4-5 min. Remove and devein livers.

Mix livers and butter in food processor. Add cream, salt and pepper and process again.

Mix pistachios in by hand.

Spoon mousse into ramekins and refrigerate.

Serve with crackers or bread.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007