🍴Easy Chicken Liver Parfait

Chicken liver pate in a terracotta color dish topped with cooled butter, peppercorns and fresh herbs.

🍴Easy Chicken Liver Parfait

Impress your family or friends with this easy-to-make chicken liver parfait, which will be ready in a jiffy. It is smooth, elegant and super tasty.

Course Appetizer, Snack, Starter, Tea Time

Cuisine French, Mediterranean

Diet Gluten Free, Low Salt

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 217kcal

Author Ramona Sebastian

Cost £8

Equipment

1 blender
1 wooden spoon
1 frying pan
1 knife
1 chopping board
4-6 ramekins or any ceramic or glass small dishes

Ingredients

400 grams chicken liver
100 grams butter plus extra 50g or so for sealing
3 medium garlic cloves
8 medium spring onion/ scallions
1 tablespoon peppercorns I used mixed ones
¼ teaspoon nutmeg freshly grated
100 ml double/heavy cream
50 ml vodka I infused some thyme for 20 minutes or so
1 pinch celtic salt
2 sprigs fresh thyme or any herb you have or like

Instructions

Prepare the livers

Rinse and pat dry the chicken livers. Remove any green or sinewy bits – this is crucial for a clean, non-bitter flavour.

Saute the Aromatics

In a larger frying pan, melt the butter, gently add the chopped scallions/spring onions, and saute for 3-4 minutes. Add the grated nutmeg.

Cook the Livers

Increase the heat slightly, add the livers, and cook for 3–4 minutes. They should be browned on the outside but slightly pink in the centre – don't overcook them as they become grainy and bitter. Add the garlic now too if you want this cooked.

Deglaze with Brandy

Carefully pour in the vodka or brandy. If you're confident, flambé it (optional but dramatic!). Let it reduce slightly, then remove from the heat.
Add the cream and the herbs

Blend Until Smooth

Transfer the liver mixture to a blender. Add the cream and remaining butter. Blitz until silky smooth, taste and season with some more salt and pepper if you feel it needs it.

Seal with Butter

Melt the extra butter and pour it over the top to seal and preserve. Let it cool, then cover and refrigerate for at least 4 hours (overnight is best).

Notes

Sieve for Perfection - For an ultra-smooth texture, pass the mixture through a fine mesh sieve or chinois into ramekins or a serving dish. This is extra fancy, but mine comes perfectly every time by just using a blender.

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