Chicken Liver Parfait: A Rich Culinary Delight
Chicken Liver Parfait is a classic dish that has long been a favorite among gourmets and home cooks alike. Smooth, rich, and creamy, this elegant appetiser is known for its luxurious texture and intense flavour. Often served in fine dining restaurants, it’s surprisingly easy to recreate at home with the right recipe.
A Brief History of Chicken Liver Parfait
Parfait, originating from the French word meaning “perfect,” is a dish deeply rooted in French cuisine. While “parfait” in desserts may refer to a layered frozen treat, in savoury dishes, it specifically refers to a smooth, airy pâté made from liver—often chicken or duck. Chicken Liver Parfait, in particular, gained prominence during the 19th century in France and has since become a symbol of indulgence in European culinary culture.
The liver’s smooth texture, when blended with butter, cream, and aromatic herbs, makes this dish a quintessential part of French charcuterie boards. Traditionally, Chicken Liver Parfait is served with warm, crusty bread or brioche and a sweet chutney or fruit compote to balance its richness.
The Popularity of Chicken Liver Parfait in Modern Cuisine
Though its origins are in France, Chicken Liver Parfait has become a staple worldwide, especially in the UK and fine dining establishments across the globe. Modern chefs have elevated the parfait with creative flavor infusions, such as truffle, port, or cognac, making it even more alluring.
As a recipe for home cooks, Chicken Liver Parfait provides an opportunity to master a classic French technique while impressing guests with a professional-level appetiser. The dish’s delicate balance of rich liver and buttery smoothness makes it the perfect dish to learn for those seeking to expand their repertoire of elegant starters.
For a recipe website focused on chef-led experiences, Chicken Liver Parfait is the perfect dish to showcase both tradition and versatility. Whether you’re introducing readers to the rich history of this French delicacy or guiding them through making their own, this dish is sure to inspire home cooks to try something new and rewarding. Pair it with the right accompaniments, and Chicken Liver Parfait is a showstopper on any dining table.
With this comprehensive approach, your Chicken Liver Parfait recipe will not only rank well on Google but will also draw in food lovers eager to try their hand at a restaurant-quality dish.
PrintChicken Liver Parfait
- Prep Time: 20 minutes
- Cook Time: 4 hours and 10 minutes
- Total Time: 4 hours and 30 minutes
Ingredients
- 500g banana shallots, peeled and finely sliced
- 400ml Madeira 400ml brandy
- 400ml ruby port 250ml water
- 50g cater sugar
- 530g chicken livers
- 475g unsalted butter, melted
- 15g salt
- 4g Prague powder
- 135g alcohol reduction
- 6–7 eggs depending on size (you want 320g weight without shells)
- You will also need a terrine mould measuring about 30cm x 12cm
Instructions
- Start by making an alcohol reduction: in a medium-sized heavy-based pan, place the shallots, brandy, Madeira, port, water and caster sugar. Bring to the boil and then turn the heat down as low as possible. Leave to reduce slowly, checking and stirring so that the mixture does not catch and burn. You want to be left with a dark, sticky, jam-like substance of only a few tablespoons full. This will take 2.5 to 3 hours. If the liquid evaporates too soon, keep adding a little water and stirring again until the shallots are fully soft and sweet.
- Meanwhile, wash the chicken livers to remove any excess blood, dry and trim off any nasty bits and sinew. Prepare a Bain Marie by choosing a roasting tin big enough to hold your terrine mould. Pour in enough water to come half way up the size of the terrine and place into the oven at 100 degrees c to preheat. Cut a piece of tin foil large enough to cover the terrine well.
- Once you are happy with the reduction, leave to cool a little, then place in the jug of a blender. Add the eggs, salt, and Prague powder and blend on a high speed until smooth. Melt the butter in a pan and with the motor still running pour the butter slowly into the blender. Continue to blitz until it looks completely smooth.
- Quickly pour the mixture through a chinois to remove any last particles and get it into the terrine mould while it’s still warm. Cover tightly with the foil
- Place the terrine into the Bain Marie and back into the oven. Cook for 30 minutes and using a probe check the internal temperature of the parfait. When it reaches 64 degrees c remove from the oven and lift the terrine out of the water bath. Leave to cool at room temperature for 30 minutes then put it in the fridge to set overnight or for at least 8 hours.
- Serve scoops of the terrine, sprinkled with salt alongside some toasted brioche or sourdough and pickles, we like cornichons!
