Chicken Liver Parfait

New Chicken Liver Parfait

Usually serve with brioche slices and chutney or prune jam or figue jam. But I personally prefer this with macaroons and black cherries balsamic vinegar reduction.

(For recipe on Chicken Liver Parfait with Macaroon in Black Cherries Balsamic Vinegar Reduction please visit my blog posted on 11th of December 2012)

When I haven’t got the time to make the macaroons I have this instead with a lightly toasted brioche with either plum or apricot jam. I love the sweetness of the plum or apricot with the chicken liver parfait.


A food processor, a sauce pan and a Terrine Mould of approx 12½ inches long. I used to use a 12½ inch mould but as I recently got a lovely ‘Terrine Mould’ present that is approx 10 inches long, I used this now instead, using same recipe below and just pour the excess mixture on a small ramekin/oven proof dish.

Ingredients Serves 8:

For the parfait marinade:
1.  400g fresh chicken livers (remove the sinews and gall bladders or it will be bitter) It is also important to get fresh and not frozen chicken liver.
2.  500ml of milk
3.  2 tsp of salt

For the parfait:
4.  100ml Madeira
5.  100ml ruby port
6.  60g of shallots, finely chopped
7.  2 sprigs of thyme leaves only
8.  1 garlic clove, finely chopped or grated.
9.  50ml Armagnac (alternatively you can also use cognac)
10. 3 pinches of salt
11. 3 pinches of ground black pepper
12. 400g of melted, unsalted butter
13. 5 large eggs or 4 medium ones

For a butter base glazing:
14. 120g softened butter.
15. 3 bay leaves
16. a handful of pink peppercorns
For a jelly base glazing:
14. 150 ml. port
15. 30 ml. water
16. 1 tsp. sugar
17. A pinch of salt
18. A pinch of ground black pepper
19. 5g. of gelatine
20. 3 Bay leaves

For the parfait marinade:
Day 1:
1.  On a bowl, add the milk, 2 tsp of salt and chicken liver. Soak overnight or for at least an hour.

Chicken Liver

For the parfait:
Day 2:
2.  Drain chicken livers and discard the liquid marinade.
3.  Preheat the oven at 120°C and grease your terrine mould with butter.

4.  On a sauce pan bring to boil the Madeira, Port, shallots, thyme, garlic, Armagnac, pinches of salt and pepper until liquid has reduced by one-third and then remove the pan from the heat and set aside to cool.

5.  Once the liquid has cooled down add on a food processor with the drained chicken livers and process, slowly add the eggs one at a time. Process until all the ingredients are incorporated and smooth.
6.  Next, add the butter slowly into the parfait mixture, as the parfait may split if the butter is added all at once too quickly. Process all ingredients well.

7.  Press parfait mixture through a fine sieve into a bowl; then add the mixture into the terrine mould. Cover the terrine mould with a greased foil or with a terrine mould cover.

8.  Place the terrine in a deep baking tray; pour in boiling water until it reaches two-thirds of the way up the sides of the terrine. Cook for 45 minutes or until just set. Remove from the oven and set aside to cool.

For the butter base glazing:
9.  Once the parfait has cooled down at room temperature, remove the foil and any discolouration from the top. Pour over melted butter on top of the parfait, decorate with pink peppercorns and or bay leaves.
10. Cover with a cling film. Chill on the fridge overnight, though ideally it would be best to give it 2
days to chill.


For a jelly base glazing:
9.  On a small sauce pan, warm the port, water, 1 tsp of sugar, pinch of salt and ground black pepper. Add and melt the gelatine.
10. Once the gelatine has fully melted, pour the mixture on top of the parfait, decorate with bay leaves. Cover with a cling film. Chill on the fridge overnight, though ideally it would be best to give it 2
days to chill.






Removing The Chicken Liver Parfait from the mould:

Day 3:
11. Dip a palette knife/knife into hot water, run through the sides of the terrine to detach the mixture from the terrine mould.

Transfer onto a plate and serve or spread over the macaroon shells and sandwich the macaroons together or spread on a toasted brioche with apricot/plum jam.

Chicken Liver Parfait

Chicken Liver Parfait

Extra Tip: Leftover Chicken liver parfait can be eaten for up to 3 days, if covered with a tight cling film on the fridge. The cling film needs to be air tight to prevent the parfait from oxidising and discolouring. The addition of the double cream, nutmeg/all spice and thyme gives the parfait a creamier texture and more delicate flavour. If you prefer your parfait to be firmer, with a stronger chicken liver and Armagnac flavour omit the double cream, nutmeg/allspice and thyme from your ingredients. I have tried both recipes and enjoyed both equally.

Chicken Liver Parfait

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