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Chicken Liver Mousse Pâté with Port Gelée

Chicken Liver Mousse Pâté with Port Gelée

Chicken Liver Pate

Don’t be mistaken. This is not Gwyneth Paltrow’s “go-to nosh” after a detoxing, beachside pilates sesh’. It is, however, a full-fat, full-flavored hors d’oeuvre of which Julia Child would be proud to serve—at least I’d like to think so.

Here’s something you won’t hear everyday: “I’ve always loved the taste of liver!” On the other hand, chicken liver pâté plays this role of ambassador; a shining star that’s somehow managed to bridge the divide between the liver lover and those with less sophistication. Cream is a key component in this recipe, producing a lightly-colored, less livery tasting mousse; making this a perfect introduction for the less initiated—and we all have one of those in our family.

Mousse or Pâté?

Is it a mousse or is it a pâté? The texture falls nicely between; the gelatin providing body, yet retaining a spreadable consistency. It’s likely the classification of mousse is most felicitous, as cream and gelatin are key components, and the resulting texture is more refined than one might typically associate with a “pâté”. As to what it’s called, I’ll let you decide.

Etymology of Pâté

The English word pastry, Italian pasta, and French pâté all go back to a suggestive group of ancient Greek words having to do with small particles and fine textures, according to Harold McGee.1

“Pâté is a medieval French word that was given originally to a chopped meat preparation enclosed in dough, but eventually came to name the meat preparation itself, with or without enclosure. Pie was the near equivalent of the original pâté in medieval English, and meant a dish of any sort—meat, fish, vegetable, fruit—enclosed in pastry. The word has less to do with the doughs than with the odds and ends; it came from magpie, a bird with variegated coloring that collects miscellaneous objects for its nest.” — Harold McGee1

Chicken Liver Mousse: Two Methods

There are two methods by which you can make this mousse: By sauté or bain-marie.

The chicken livers can be sautéed, puréed with other ingredients, and chilled. Or you can purée raw livers with other ingredients, cook au bain-marie (water bath), and chill. The latter results in a more refined, silky texture; the former, generally considered easier, less so.

The trade-off: Sautéing the livers will develop a more robust flavor by way of maillard reaction, but with that comes a slightly grittier texture. If you do have a high-powered blender, you can get excellent results puréeing the sautéed mixture, though it will never be as refined as that produced au bain-marie.

Color and appearance is another point for consideration when choosing a method. Liver oxidizes quickly, turning a less-than-appealing gray-brown color when exposed to air. A mousse cooked by bain-marie prevents this, retaining it’s slightly pink color. Insta Cure #1, an optional ingredient, is also an antioxidant and slows oxidation, retaining more color in both methods.

Finally, either method benefits from straining the cooked liver mixture through a fine sieve or chinois.

Chicken Liver Pate Recipe with Crusty Bread

The Sauté Method:

The sauté method is detailed within the recipe at the bottom of the page.

The Bain-Marie Method:

You’ll need an accurate digital thermometer—but you already have one of those, right? Cooking time is wholly dependent upon the size of the vessel you use, so you’re going to need to keep an eye on it.

  1. Preheat your oven to 300ºF/150ºC
  2. Follow the directions for the sauté method until you reach the point of cooking the livers. Do not cook the livers.
  3. Add the cream, bacon and shallot mixture to the blender or food processor.
  4. Purée, adding the raw livers in batches until everything is very well emulsified.
  5. Pour the puréed mixture into your container(s).
  6. Prepare your water bath. Use an oven-proof vessel, like a baking dish or dutch oven; big enough to hold your mousse container and allow for a good amount of water to surround it.
  7. Place your container, filled with mousse purée, into the baking vessel.
  8. Fill the baking vessel with water to within an inch or so of the top of the mousse container.
  9. Transfer to preheated oven.
  10. Cook until center of mousse registers 158ºF/70ºC; begin checking temperature after 10-15min. (to monitor progress, I use the wireless iGrill thermometer)
  11. Remove from water bath and allow to cool.
  12. Cover surface with port gelée.
  13. Transfer to refrigerator and chill overnight.

158ºF, not “Rosy”

Let me preface with this: I’m not one to shy away from a bloody-blue steak. Hell, I’d drink the blood from a still-beating heart as long as it was bacterially safe. But undercooked livers? Not a good idea. And the majority of chicken liver recipes out there call for under-cooking—including that ubiquitous recipe by Julia Child2, which instructs cooking “until just stiffened, but still rosy inside.”

There are two major issues with this:

  1. Color is not an accurate gauge of doneness—especially in poultry. Meathead at has an excellent article on the topic of meat color in realtion to temperature and pH (acidity).
  2. Chicken livers should be cooked to at least 158ºF/70ºC and held for two minutes to be safe for consumption3.

According to a study by the CDC 77% of chicken livers are contaminated with campylobacter jejuni. This is not something that’s going to kill you, but it will make you wish-you-were-dead sick.

“… studies have shown that 77% of retail chicken livers are contaminated with Campylobacter and that, when contamination is present, it is usually in internal tissues, as well as on the surface … in order for chicken livers to be free of Campylobacter they must be heated to internal temperatures in excess of 158ºF/70ºC and held at that temperature for 2–3 minutes. In this investigation, the livers were found to be intentionally cooked lightly to maintain a desired texture and taste. This practice might be common, particularly when preparing chicken livers for use in a mousse or pâté. …”

1. McGee, On Food and Cooking, 562
2. Child and Bertholle, Mastering the Art of French Cooking, Volume 1, 560
3. Multistate Outbreak of Campylobacter jejuni Infections Associated with Undercooked Chicken Livers, 2012

Chicken Liver Mousse Pâté
Is it a mousse or is it a pâté? The texture falls nicely between; the gelatin providing body, yet retaining a spreadable consistency. It’s likely the classification of mousse is most felicitous, as cream and gelatin are key components, and the resulting texture is more refined than one might typically associate with a “pâté”. As to what it’s called, I’ll let you decide.
  1. 500 g chicken or duck livers, trimmed of any thick sinew or green/black spots
  2. 350 mL heavy cream
  3. 15 g fresh thyme
  4. 40 mL cold water
  5. 4 grams granulated gelatin (half a packet)
  6. 1 g (0.02% of liver weight) Insta Cure #1 (aka pink salt or curing salt) (optional)
  7. 112 g butter (1 stick), divided in half
  8. 75 g bacon, diced
  9. 75 g shallots, thinly sliced
  10. 10 g garlic (about 3-4 cloves), peeled and chopped
  11. 100 mL port wine, or other sweet dessert wine
  12. Kosher salt and fresh finely-ground white pepper, to taste
  13. 1 g, allspice, finely ground
  14. 50 mL lemon juice
  15. 5 g Ajinomoto MSG (optional)
Port Gelée (optional)
  1. 250 mL port wine, or other sweet dessert wine
  2. 4 g granulated gelatin (half a packet)
  1. Combine cream with thyme in a saucepan and bring to a simmer. Simmer for 10 minutes; remove from heat, cover and steep for 30 minutes or more.
  2. While cream is steeping, add 2 tablespoons of ice-cold water to a small ramekin. Sprinkle gelatin over water and allow to bloom (fully hydrate); about 10 minutes.
  3. After cream has finished steeping; strain through fine sieve, discard thyme.
  4. Combine Insta Cure #1, bloomed gelatin and allspice into warm cream, whisking to dissolve; set aside.
  5. In a large pan, heat half the butter. Add bacon and cook gently over medium-low heat. It's important that the bacon remains soft, not browning or crisping.
  6. Add shallots; cook until translucent and just starting to color. Add garlic; cook until fragrant.
  7. Deglaze pan with half (50mL) of the port, bringing to a simmer. Remove from heat and transfer bacon and shallot mixture to the cream.
  8. Clean the pan. Heat remaining butter in pan over medium-high heat. Sauté the livers in small batches, taking care not to overcrowd the pan. Season generously with salt and cracked white pepper. Cook until golden brown and 160°F/71°C .
  9. Purée the livers, combining with cream mixture, in a blender or food processor. Add remaining port and lemon juice. Season with salt and very finely ground white pepper. Add allspice. If using MSG, add it as well. Purée for several minutes until very smooth.
  10. For a refined texture, strain the mixture through a fine sieve or chinois.
  11. Pour the mixture into serving vessel of choice. Chill in refrigerator for several hours to set. The mixture will resemble very thin batter but will thicken as it cools and the gelatin sets.
Port Gelée
  1. Sprinkle remaining gelatin packet (1/2 packet at 4g) over water and allow to bloom (fully hydrate); about 10 minutes.
  2. Over low heat, bring port to just to simmer; remove from heat.
  3. Mix bloomed gelatin into warm port; cool to room temperature.
  4. After port gelée is cooled pour over chilled mousse and return to refrigerator; allow to chill overnight.
  1. For a more refined, silky texture, use the bain marie method specified in the post.
  2. This should keep for around a week refrigerated.
Our Daily Brine
Our Daily Brine is my personal journal of food exploration and experimentation; covering topics of fermentation, preservation, salumi and all things charcuterie. I appreciate your part in this journey. Please comment, ask questions, offer criticism, or simply say hello.


  1. Chris Burg 1 year ago

    thank you for this recipe, I look forward to trying this out.

    • Author
      Kyle Hildebrant 1 year ago

      Let me know your thoughts. I consider it all a work in progress.

  2. Mark Jackson 1 year ago

    Just discovered the blog through a Reddit post. Really liking what I see. Hopefully with a full time job you can keep up the quality and quantity. I like that you offer alternative preparations and explain the pros and cons of each methodology. Good Luck and I look forward to more posts.

    • Author
      Kyle Hildebrant 1 year ago

      Thanks. That’s certainly the goal. If you subscribe (below) to the email list, I do send out updates when I post new recipes to the site.

  3. michaeltang27 1 year ago

    Thanks for this recipe. I really love reading your thoughts and the depth of information provided in your blog. Subscribed and I hope to see more posts :)

    • Author
      Kyle Hildebrant 1 year ago

      Thanks, Michael. I really appreciate you taking the time to provide feedback. Lots more in store…

      • Michael Tang 4 months ago

        Wow it’s been a year. And I’m still here! Anyways, if you use Instacure, do you think the safe temperature would be lowered from 70 to something else?

        • Author
          Kyle Hildebrant 4 months ago

          Michael — Happy to have you! :) As for your questions, I don’t understand what you are asking?

          • Michael Tang 4 months ago

            Well I was wondering, since Instacure helps kill harmful bacteria, does that mean that I can cook chicken livers something below 70C if I use Instacure?

            Also I’d love some quick advice! I’m planning on doing a 72 hour sous vide short rib tomorrow night. Could you recommend me a brine percentage that I can lightly cure the meat in before I drop it in the sous vide bath tomorrow night?

          • Author
            Kyle Hildebrant 4 months ago

            Michael, that’s not an easy answer. The short answer is this: Its primary purpose in charcuterie/salumi is to prevent botulism growth. A secondary (and sometimes primary) purpose is to retain the pink color in meat, which is done by slowing oxidation. Nitrite is an antioxidant. The temperature at which you can cook depends on the time held at that temp. You can reference this table (PDF download) for the times and temps necessary to kill salmonella. As for percentages, use at most 0.25% of the meat weight. For a “light” cure, maybe you use 0.15%. Weigh your meat, then calculate 0.15% of that weight. Add that in Insta Cure #1. Rub into meat and you can simply cook it sous vide and cure simultaneously. The nitrite is a good addition for a long cook like that. It protects against botulism, which is a serious concern with any time longer than 2 days under a vacuum. Hope that’s helpful and in time.

          • Michael Tang 4 months ago

            Also sorry for the late response, I thought I clicked the notify button but I didn’t get an email! Thanks for you speedy response though.

          • Michael Tang 3 months ago

            There is something weird going on because I never get notifications when you respond :(

            Anyways, thanks for the info! I’m actually visiting Portland next week, any recommendations? I was thinking of trying Le Pigeon because I saw on your Instagram that it was your favorite restaurant.

          • Author
            Kyle Hildebrant 3 months ago

            Not sure why that is. I’ll look into it and see if it’s something on our end. I usually respond to all questions within a few days.

            If you email me from the contact form here, I can hook you up with some recommendations. I’ve got a list. :)

          • Michael Tang 3 months ago

            P.S. The short ribs turned out great/no funk. I ended up just using an equilibrium brine the day before. It actually looked like it penetrated the meat entirely after 24 hours, I did cut the ribs into individual pieces to speed up the process. Next time I’ll try a dry rub as you recommended and see what that’s like!

  4. August Ritter 1 year ago

    I have a surplus of pork, sheep and beef liver. Could this be done with them?

    • Author
      Kyle Hildebrant 1 year ago

      You certainly can. I made a 50/50 mix of chicken and pork livers this weekend. The thing to keep in mind: pork and beef livers are considerably more “livery” than chicken. So as long as you (or your guests) are good with that flavor, you’re golden. (I’ve yet to have sheep liver).

  5. T 1 year ago

    Great looking recipe! Got a question though…. Could you blast the livers with a torch or under a broiler to get the maillard flavor and then cook in a Bain Marie?

    • Author
      Kyle Hildebrant 1 year ago

      Thanks. You could certainly do that. The taste likely won’t be much different than sautéing. Broiler is probably a better option than a torch, as there’s a lot of surface to cover there; it’d be hard to not burn a bit here or there… and the torch taste can be hard to avoid. There’s always the Searzall as well. Should be shipping soon. I’m finding that the browning offers very little additional/enhanced flavor in the finished product. Just recently did a few more comparisons on the topic, though it’s certainly not something I’ve explored exhaustively.

  6. T 1 year ago

    Interesting – I may try a comparison myself… And I’ll be looking forward to getting my searzall next month too!

    Love your bolg, man… Keep it up!

  7. Reed Crull 10 months ago

    Hey, I was looking over your blog when I saw this recipe. I haven’t tried yours, but I feel like I have a slightly easier recipe. I have no idea where it is, but I do remember the important ingredients/techniques. Firstly I marinate the chicken livers in sherry, brandy, port wine over night. Drain and discard. I make a panade by combining heavy cream and white bread. In a high speed blinder I add my livers(I don’t trim them unless there is something truly nasty on them) and liquefy them. I add my panade, salt, pink salt, some egg yolks, and some chopped back fat. Liquefy it all.
    From there you can pour your pate and cook covered a la baine.
    OR to get a REALLY smooth pate you can pass it through a tammy. This step is how you get an amazing product. It is not easy, it is not fast.
    My favorite way to cook it is in a terrine mould lined with very thinly sliced back fat. To slice the fat thinly simply stack about 3-6″ worth of fat and press firmly with your hand and freeze. Slice on a slicer… or with a very steady hand.

    • Reed Crull 10 months ago

      Oh, something I had a question about!
      How can I get a product like this to store for 2-3 months!? If i just seal it with hot fat instead of gelee when it comes out of the oven will that work?

      • Author
        Kyle Hildebrant 10 months ago

        Reed — That’s probably not going to happen. To get the longest storage life, you could cook en sous vide, ice chill, then store sealed. Maybe that gets you about a month, maybe a bit more. The fat will not afford you any more protection that the gelee. In fact, the gelee will hold up a bit better as it won’t pickup the other tastes in your fridge. The dairy is the weakest link in shelf life here. I’d suggest eating within a couple weeks, at most.

    • Author
      Kyle Hildebrant 10 months ago

      The quickest path is does not always lead to the best outcomes. ;) That said, I make many different types of chicken liver mousses; this being one of the most “approachable” in flavor, due to it’s high dairy content. I’ve never tried soaking the livers in an alcohol, but I know this is very common in Japan (with sake) as they do not like the gaminess of meats. You can soak the livers in milk as well. That is a traditional way of drawing out any residual blood and mellowing the flavor of the liver. Personally, I avoid the panade as I am allergic to wheat. I do like fatback as well. I’ve used homemade pancetta and all sorts of fatty meats. Thanks for sharing your approach.

  8. Marlon 9 months ago

    Great post! Very informative. Here’s my problem. I don’t think 1 gram is 0.02% of 500 grams. Am I missing something? Reason being I’m cross-referencing recipes to determine correct pink salt percentages. (Baker’s thinking.) Should it be 1 gram or 0.02#? Thanks!

    • Author
      Kyle Hildebrant 9 months ago

      Damn! You’re right. It’s 0.2% of liver weight. Had the decimal in the wrong spot. Typical pink salt is used at 0.25% of meat weight. So you could use up to 1.5 grams, if you so desired. I used a bit less here simply to keep color, but to affect taste a bit less.

  9. Matt 7 months ago

    Kyle, I made your pate and it turned out incredible. Thinking of trying this one next. Quick question… why do you bring this up to 158 for two minutes while only bringing the chicken livers in the pate to 150 for two minutes? Thanks.

    • Author
      Kyle Hildebrant 7 months ago

      Matt, first, thank you. Happy to hear it turned out well. Second, yes, that is different. I originally pulled this from the CDC site, which is longer than is really necessary. It really only needs to be 58F for 11 seconds, according to FDA. In fact, temp and times are all based on a curve for pasteurization. See the chart I posted here. This shows and temps and relative times needed to kill salmonella. If you’re interested in the topic, this is a good summary (but not brief) on the topic of temp, time and food safety.

  10. Matt 7 months ago

    (I’m talking about the pate de campagne vs this one, obviously. Should’ve clarified, though)

  11. Ted 6 months ago

    Do you pour hot water in the pan prior to baking, or water that’s just off the boil?

    • Author
      Kyle Hildebrant 6 months ago

      Not boiling water. Just hot water off the tap. The point is that is allows the water to come up to temp quicker. Boiling water would shock the pate and likely cause it to cook less evenly.

  12. Raymond McConville 3 months ago

    Just subscribing to get updates

    Enjoy reading the journey

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