Liver Mousse

I don’t care if you haven’t historically liked liver. With enough butter and cream, even cardboard would taste good. And by the way, liver is WAY more nutritious than cardboard. It ranks at the top of superfoods, is full of vitamins D & A and several B’s, high in all nine essential amino acids, iron, and antioxidants: So don’t knock this recipe till you’ve tried it! Oh and by the way, babies LOVE liver mousse. Seriously. Check out my Paleo Baby page.


  • 1.5 lbs free-range chicken livers
  • 3 T organic grass-fed butter
  • 2 tsp thyme
  • 1 tsp allspice
  • 1.5 cups organic heavy cream (even better, use raw cream)
  • 1 tsp sea salt

*This recipe is adapted from Julia Childs’.

How To:

  1. Saute chicken livers in butter on low heat for about 5 minutes or until chicken livers are still slightly pink inside.
  2. Transfer to a food processor and puree.
  3. Pour liver puree back into the pan (low to medium heat) and add cream, salt, and spices, stirring occasionally. It’s done once the cream has thickened slightly, but don’t cook it till it is thick. It’s best when it’s a slightly soupy. Do a little taste test. if it doesn’t taste awesome yet, add a little more cream and/or butter. I’m only half joking when I recommend adding butter and cream until it tastes good.

This mousse is incredibly high in healthy fats and is great for protein type metabolic types. If you aren’t someone who does well with higher amounts of protein and fat, I’d advise enjoying smaller portions of this moussey goodness.

Great with any meal, as a dip for veggies or on its own. Good hot or cold.


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