Chicken Liver Mousse

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Delicious! Love the brandy.

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I generally make a recipe similar to Alton's (has apple and cream, saute's the livers before blending, etc. Have been making it for 15 years. However, I tried to use this as a guide today, and in doing so also found that there is too much cream here, and no butter to stabilize.The mousse has to set up in the fridge, so your product in the food processor is NOT your final texture:.Try 1/2 cup of cream, and a 1/4 cup of butter when you whiz the mixture, and then put ramekins,etc sit for an hour/two in the fridge, and then you may just love it as I did! Apple, thyme, and brandy make a chicken liver mousse come alive!

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I read the other comments and was a little concerned... I used venison liver vice chicken livers. I was concerned about it being soupy so I only added half the brandy. But then it was too thick so I added the rest. For a novice in the kitchen, it came out fantastic! Thanks!

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Just made it and luckily had the episode on TIVO. He actually added the brandy before removing from heat, so almost all the moisture was cooked off, may be a reason for loose texture found by some. Followed suggestion to cut cream in half and I think it is just right. Good call.

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I made this recipe as an appetizer for Christmas and although it got raves, it was not without having first made some key changes. For all those having the runny pate issue, cook the chicken livers and onion longer. After blending the lot up in a Cuisinart I recognized the goopy consistency and slightly off taste as the tell-tale sign of underdone liver. Slightly pink inside may be fine for a saute, but not a pate or mousse. I had to butter a large pan and toss the mixture in for another 8 minutes (stirring constantly for the excess moisture to cook off and the taste to improve enormously. I also reduced the cream to 1/4 cup.

I think, if I make this again, I'll also substitute shallots for the onion and maybe add some truffle butter. Might also be nice mixed with a mushroom duxelle.

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My sister and made this. We liked the apple and onion flavor mixed with the livers. Had it both with and without the cream and it was good both ways. It did not turn out running, I was wondering if maybe you had too much liquid left in your onion mixture before mixing it in with the cream? thank you Alton, keep them coming.

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Like others, I think it would make a great chopped liver recipe. I would use less Brandy - say 1/4 and added breadcrumbs to make it firm.

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i read the negative reviews as i was making this for a holiday appetizer. i have to admit i changed the recipe based on the suggestions of those who weren't sucessful, and i found the suggestions to be exactly right. only a half cup of heavy cream is needed. instead of all onion try some fennel too, and top off with some freshly grated nutmeg. let this set and don't be afraid of the brandy. great texture and taste.

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I was really disappointed with this dish. I followed the recipe perfectly, but the mousse was way too sweet, not enough salt, and too soupy. Maybe the Vidalia onions made it too sweet, because the granny smith apple was really tart. Just not a good flavor or texture. Next time I'll stick with a NY style chicken liver spread.

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This recipe tastes great, but it was really soupy at first. I had to add 3 pieces of bread to the food processor to soak it all up. Not sure if I did something wrong.