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 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 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.
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.
DisclaimerThe 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.