Chicken Liver Parfait with Brandy
Smooth chicken liver parfait flavoured with herbs, spices and brandy. Perfect for a starter, buffet or picnic idea.
Equipment
- food processor
- sharp knife
- chopping board
- kitchen paper
- colander / sieve
- Frying pan or skillet
- small saucepan
- Large bowl
- 8 small or 4 serving bowls such as ramekins
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
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.
- 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, such as a loaf tin with cling film and don't add the clarified butter.
Nutrition
Calories: 363kcalCarbohydrates: 2gProtein: 11gFat: 33gSaturated Fat: 20gCholesterol: 296mgSodium: 370mgPotassium: 168mgFiber: 1gSugar: 1gVitamin A: 7920IUVitamin C: 14mgCalcium: 19mgIron: 6mg
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