Incredibly easy to prepare, chicken liver mousse is rich and delicious as a first course or a snack with a glass of wine. I’m thinking rosé but our red blend of Merlot and Cabernet Sauvignon would work equally well.
The high ratio of butter to chicken livers gives this mousse a lightness, silkiness, and creaminess. The hefty addition of bourbon gives sweet spice notes from the heavily charred American oak and makes for a heady finish.
Bring out of the refrigerator at least 30 minutes before serving or the butter will be too hard. Spread on warm toast or torn, soft, country loaf. Cornichons, hard-cooked egg, capers, and minced or pickled red onion all would work well as a garnish.
The recipe for the pâté spice mix can be found here with the Pork Terrine with Pancetta and Pistachios.