A recent inventory of my freezer revealed a significant number of chicken livers, the result of my inability to waste anything that can be later turned into something yummy!  To explain, each time I buy a whole chicken, the carcass, heart and gizzards all go into stock.  Chicken livers, on the other hand, are no good for stock, as they will make it bitter and cloudy.  So I save them up, tightly wrapped, in the freezer, until I have enough to make chicken liver mousse, a favorite around here.

This is not so much a recipe as a general discussion, as chicken liver mousse adapts well to improvisation and ingredient substitutions.