This French chicken liver parfait is packed full of flavours including thyme, brandy and allspice.
Perfect for an elegant starter or lunch, it's easy to whip up in advance and grab it from the fridge when you need it.
Easy to make and a doddle to serve, I guarantee that people will ask you for this recipe. It's seriously good!
Bon appétit!
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Why you will love this recipe
- easy to make
- great as a gift
- make in advance
- perfect as a starter, snack or brunch
What are the ingredients?
The main ingredients in this dish are chicken livers, a shallot, garlic and butter. The butter adds the creamy velvety texture and 'sets' the parfait when it's refrigerated. Try and use a large banana shallot, they are easier to peel and bigger than normal shallots.
You can normally buy chicken livers fresh or frozen so I normally keep some in the freezer and leave in the fridge to defrost overnight.
If you've not tried them before they are milder than other liver, and much more tender.
For extra flavour you'll need thyme, bay leaf, nutmeg, allspice and brandy.
How to make chicken liver parfait
Wash the chicken livers and trim any membranes and green areas. Cut the pieces into an even size and leave to drain on kitchen paper.
Melt the butter in a large frying pan and add a finely chopped shallot over a medium heat for about 3 minutes. The shallot should be transparent.
Add a minced clove of garlic, using a crusher if fine, along with the herbs and spices for one minute.
Tip in the chicken livers and stir regularly for 2-3 minutes. The chicken livers should still be pink inside but not bloody.
Pour in the brandy and cook for a couple of minutes more until the liquid has almost evaporated.
Remove the herbs and season with salt and pepper.
Put everything in a food processor and blend together.
Melt the butter and and add to the mix with the motor running. You could also do this in a blender if you prefer.
Set a fine sieve over a large bowl and press the mixture through. I find it's easier to do this with a large metal spoon. This will take a few minutes.
If you find that you have some left over that won't easily go through the sieve then discard.
Pour the mixture into pots or ramekins and leave to cool before adding the clarified butter then refrigerate to set for an hour.
I've used 4 spring clip pots but you can use any container you like. If you want to serve this in slices line a container like a loaf tin with cling film and don't add the clarified butter.
How to make clarified butter
It's really easy to clarify butter, which is essentially butter with the water and milk solids removed.
In the past clarified butter was added to terrines and pâté as a seal to preserve it. When the butter is clarified it will last for months. You can put it in a pot in the fridge and use for at least three months.
Clarified butter, also known as ghee, has a high smoking point which means that you can use it like you would do a vegetable oil. Think of really crispy and buttery roast potatoes, creamy curries and delicious fried onions!
- Put the butter in a small saucepan and heat gently until it melts.
- Use a spoon to skim off any foam or bits that rise to the surface and discard.
- Next pour the liquid butter into another container, being careful not to let any of the sediment at the bottom to go with it. I prefer to use a separating jug for this.
- The clarified butter is now ready to use.
Serve the chicken liver parfait in slices as a starter with a green salad, some cornichons and red onion or with toast.
In France we used to slather it on to pieces of baguette and eat it with brie. Delicious!
Recipe FAQs
A terrine is normally made by lining the dish with bacon, layering meats and sometimes vegetables, then cooked in a water bath in the oven. It is served in slices, normally for a starter.
A pâté is often cooked in the same way but the meats are minced before cooking so that the pâté can be spread on bread. Pâté can be course or smooth.
With a parfait the meat is cooked first and then passed through a sieve to achieve a smooth mixture. Cream and butter are often added for added richness, along with brandy or other alcohol. I should point out that the term parfait, when discussing a savoury dish, is more used by the British than French. A parfait in French, related to a smooth dessert.
Try madeira wine or sherry instead of brandy or even Calvados or Champagne!
Try adding a few sliced mushrooms, fried in butter to the sieved chicken livers or try adding pickled peppercorns or your favourite herbs instead.
It will keep easily for a week in the fridge or you could freeze for up to one month in a covered container.
Top tips
- If you want to make this in a rush you can omit passing the mixture through a sieve. Just blend it a little longer. The texture won't be as smooth but it will still taste amazing.
- Don't overcook the livers - they should still be pink on the inside. Liver has a tendency to become dry and tough if they are cooked for too long.
- Take the parfait out of the fridge for 30 minutes before serving to get the full flavour.
More French starter recipes
📋 Recipe
Chicken Liver Parfait with Brandy
Equipment
- food processor or blender
- sieve
Ingredients
- 500 g chicken livers
- 1 shallot banana
- 1 clove garlic minced
- 200 g butter
- 10 g thyme fresh
- 1 bay leaf
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 50 ml brandy
- ½ teaspoon salt
- ½ teaspoon pepper
For the clarified butter
- 100 g unsalted butter
Instructions
- Wash the chicken livers and trim any membranes and green areas. Cut the pieces into an even size and leave to drain on kitchen paper.
- Melt 50g of the butter in a large frying pan and add a finely chopped shallot over a medium heat for about 3 minutes until softened and transparent.
- Add a minced clove of garlic along with the herbs and spices for 1 minute.
- Tip in the chicken livers and stir regularly for 2-3 minutes. The chicken livers should still be pink inside but not bloody.
- Pour in the brandy and cook for a couple of minutes more until the liquid has almost evaporated.
- Remove the herbs and season with salt and pepper.
- Put everything in a food processor and blend together.
- Melt the remaining butter and add to the mix with the motor running.
- Set a fine sieve over a large bowl and press the mixture through then pour the mixture into pots and leave to cool.
For the clarified butter
- Put the butter in a small saucepan and heat gently until it melts.
- Use a spoon to skim off any foam or bits that rise to the surface and discard.
- Pour the liquid butter into another container, being careful not to let any of the sediment at the bottom go with it.
- Pour the clear butter over the parfait pots.
- Refrigerate for one hour before serving.
Notes
- If you want to make this in a rush you can omit passing the mixture through a sieve. Just blend it a little longer. The texture won't be as smooth but it will still taste amazing.
- Don't overcook the livers - they should still be pink on the inside. Liver has a tendency to become dry and tough if they are cooked for too long.
- Take the parfait out of the fridge for 30 minutes before serving to get the full flavour.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Amanda
Hi Jim. Thanks for bringing that up. Its 50g of butter of about 3 tablespoons to cook the sdhallots and livers and the rest is added in the food processor. It doesn't matter if you use a little more of less if you need to. I've amended the recipe card instructions so it should be clearer. Thanks and merry Christmas, Amanda
Jim
Step 2 says “melt the butter”.
Step 8 says “melt the butter”.
Please can you clarify exactly when & how much butter is melted each time??
Amanda
Thanks Mimi. I think the term is used for many things, rather than the original dessert, but I'll go with taste anytime! So good to hear from you! Happy new year to you too xx
Chef Mimi
This is beautiful. I’ve never known the term parfait to be anything other than layered yogurt, granola, and fruit! good to know! I love my mother’s recipe, so I’ll have to see if you do anything different! Happy New Year!
Nathan
I've never made anything like this before but it seems so simple! The tip about clarified butter is also super helpful 🙂
Kelli
Sounds so unique and decadent! Love all the tips that you included in your post for others like me that are totally new to working with chicken liver.
Katherine
This recipe is so unique! Perfect with the herbs and brandy.
Toni
This is so good!! Can't wait to make it again!
Sharon
I love this appetizer, perfect for spreading over grainy crackers. The addition of the brandy makes it even better.
Beth
This looks interesting and unique! I can't wait to make this recipe! Looks delicious and tasty!
veenaazmanov
This is definitely a unique recipe and a must try one. Bursting with all the flavors. Yum
Danielle Wolter
I will eat anything with chicken liver, and this came out just perfect! What a great party appetizer too 🙂
Adrianne
What a great chicken liver recipe! It is perfect this time of year when we all want to dip and dunk more. Thanks for sharing.
Bless my food by payal
An amazing recipe well explained with beautiful clicks