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Chicken Liver Parfait

A rich, silky brasserie classic made by blending soaked chicken livers with reduced alcohol, herbs, eggs, and melted butter.

Appetiser High Protein French Chicken Livers Entertaining

Estimated Nutrition

Calories

526.8

kcal / serving

5267.5 kcal total

Carbs

4.2g

per serving

42.1 g total

Fat

50.5g

per serving

505.2 g total

Protein

11.8g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

500

Milk

for soaking

piece

Egg

medium free-range

400

Unsalted Butter

melted and kept warm

Softened Butter

for finishing

Liquids

100

Dry Madeira

100

Ruby Port

Cognac

Meat

400

Chicken Liver

fresh, free-range or organic, sinews and gall bladders removed

NutsSeeds

Salt

divided use

sprig

Thyme

leaves only, finely chopped

clove

Garlic

peeled and crushed

pinch

Black Pepper

freshly ground

OilsFats

Softened Lard

for finishing

Vegetables

Shallot

finely chopped

Method

Boil Madeira, port, shallots, thyme, garlic, and Cognac until reduced by one-third.

Process livers and reduced liquid in a blender, adding eggs one at a time.

Gradually blend in 400g melted butter, remaining salt, and pepper.

Line a 23cm x 9cm x 8cm terrine tin with greaseproof paper.

Sieve the mixture into the tin and cover with greaseproof paper.

Place tin in a tray filled with boiling water reaching two-thirds up the sides.

Bake under perforated foil for 40 minutes until center reaches 65°C-70°C.

Cool at room temperature for 30 minutes, then refrigerate.

Unmold the parfait by dipping the tin in hot water and lifting the paper.

Smooth surfaces with a warm palette knife and chill to firm up.

Coat all sides of the parfait with a beaten mixture of 75g butter and 75g lard.

Chill for at least one to two days before serving.

Slices thick and serve with chutney and toasted sourdough.

Soak livers in milk, 500ml water, and 10g salt for one hour.

Rinse and drain the livers well.

Preheat the oven to 130°C.

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