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

Team Made In|May 17, 2020

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


Utility Knife


Chicken Liver Mousse

Serves: 6


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.


Saute garlic and spring onions in Saute Pan until spring onions become soft and just before garlic starts to brown.

Add chicken liver and thyme and cook until liver is cooked through.

Add red wine to deglaze.

Remove from pan and add to Vitamix.

Puree chicken liver mixture.

Slowly add in 1 lb butter while continuing to puree.

Remove from Vitamix and place in a container to cool in fridge.