Recipe: Chicken Liver Mousse from John Coronado of Aviary Wine & Kitchen

Here's a recipe for Chicken Liver Mousse from John Coronado, owner/partner of Aviary Wine & Kitchen, that can be made with a Made In Saute Pan and Utility Knife!

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Chicken Liver Mousse

Serves: 6

Ingredients

  • 2 Tbsp garlic, chopped
  • 2 bunches Texas spring onion
  • 1 lb cured Texas chicken liver
  • 1 Tbsp thyme
  • 3 Tbsp red wine
  • 1 lb European butter
Substitutions: We are using Texas spring onion in place of shallots. Instead of Texas chicken liver, you can substitute foie gras or duck liver.

Directions

  1. Saute garlic and spring onions in Saute Pan until spring onions become soft and just before garlic starts to brown.
  2. Add chicken liver and thyme and cook until liver is cooked through.
  3. Add red wine to deglaze.
  4. Remove from pan and add to Vitamix.
  5. Puree chicken liver mixture.
  6. Slowly add in 1 lb butter while continuing to puree.
  7. Remove from Vitamix and place in a container to cool in fridge.

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