How to Make Chicken Liver Parfait

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How to Make Chicken Liver Parfait Recipe
77 Steps
Ingredients
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1
First soak your livers in the milk and salt to draw out the blood and any bitterness. Leave overnight

First soak your livers in the milk and salt to draw out the blood and any bitterness. Leave overnight

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Next day drain off milk and discard

Next day drain off milk and discard

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Start cleaning your livers by removing all sinew and any fatty bits

Start cleaning your livers by removing all sinew and any fatty bits

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All done

All done

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Next scale them and note how much you have as you need the same quantity of butter

Next scale them and note how much you have as you need the same quantity of butter

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Like this

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Dice it up and melt

Dice it up and melt

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Count eggs I use one egg for every 100g of livers

Count eggs I use one egg for every 100g of livers

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Crack them all

Crack them all

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Slice your shallots

Slice your shallots

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Pick some thyme and rosmary

Pick some thyme and rosmary

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Like this

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Chop it up

Chop it up

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Peel your garlic

Peel your garlic

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Slice it up

Slice it up

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Get your terrine ready

Get your terrine ready

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By coating the inside with a lick of oil, this helps the parfait slide out later on

By coating the inside with a lick of oil, this helps the parfait slide out later on

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Roll out 3 layers of cling film and smooth out with a dry tea towel

Roll out 3 layers of cling film and smooth out with a dry tea towel

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Like this

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Line your terrine making sure there are no creases to mess up your parfait

Line your terrine making sure there are no creases to mess up your parfait

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Gather your ingredients for your reduction

Gather your ingredients for your reduction

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Stick all of it in a pot and reduce by 2/3

Stick all of it in a pot and reduce by 2/3

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Melt the butter

Melt the butter

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Nicely reduced

Nicely reduced

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Get livers and butter ready to process

Get livers and butter ready to process

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Livers first

Livers first

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Then some reduction

Then some reduction

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Then eggs

Then eggs

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Blitz for a bit

Blitz for a bit

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Then add warm butter slowly so your mix doesn't split

Then add warm butter slowly so your mix doesn't split

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Mmmm, liver milkshake:)

Mmmm, liver milkshake:)

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Pour into a bowl

Pour into a bowl

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Get your seasonings

Get your seasonings

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And season, make sure you taste it. Season some more, you want to season it right up as when it is served chilled you still want to taste it.

And season, make sure you taste it. Season some more, you want to season it right up as when it is served chilled you still want to taste it.

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Then the fun part, passing your mix through a fine sieve to get rid of any bits and also to make it super smooth

Then the fun part, passing your mix through a fine sieve to get rid of any bits and also to make it super smooth

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Fill er up

Fill er up

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Press it through and discard what's left

Press it through and discard what's left

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Give your mix a whisk and check the seasoning again

Give your mix a whisk and check the seasoning again

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Pour into your terrine

Pour into your terrine

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Cover over

Cover over

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Put the lid on

Put the lid on

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Place it in a preheated oven on 130c in a water bath for 1-1.5 hours or until the temp of the parfait has reached 72c

Place it in a preheated oven on 130c in a water bath for 1-1.5 hours or until the temp of the parfait has reached 72c

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When ready lift it out

When ready lift it out

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It will look something like this, a bit grey and boring

It will look something like this, a bit grey and boring

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Leave overnight to chill then turn out onto a chopping board and unwrap

Leave overnight to chill then turn out onto a chopping board and unwrap

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Like this

Like this

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Looking good, but we're gonna make it better

Looking good, but we're gonna make it better

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Get some softened butter and whisk the bejesus out of it until it is nearly white

Get some softened butter and whisk the bejesus out of it until it is nearly white

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Lay your parfait on its side

Lay your parfait on its side

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Get a long straight edged knife and place in really hot water

Get a long straight edged knife and place in really hot water

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And start scraping off the oxidised sides

And start scraping off the oxidised sides

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Like this

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Next get your butter and start spreading

Next get your butter and start spreading

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Do two sides

Do two sides

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Chill to set butter

Chill to set butter

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Do the next side and chill again

Do the next side and chill again

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Start to clean the last side

Start to clean the last side

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Like this

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Until your parfait is lovely and pink

Until your parfait is lovely and pink

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Cover with more butter and chill

Cover with more butter and chill

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Like this

Like this

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Get a hot knife and start gently scraping back the butter

Get a hot knife and start gently scraping back the butter

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Until the butter is around 1.5-2mm all around

Until the butter is around 1.5-2mm all around

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Lay out 3 sheets of cling film and smooth out

Lay out 3 sheets of cling film and smooth out

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Place on your parfait

Place on your parfait

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And gently roll up, keeping the last bit scrunched up so you know where to unwrap

And gently roll up, keeping the last bit scrunched up so you know where to unwrap

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Like this

Like this

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Transfer onto a board and chill until ready to serve

Transfer onto a board and chill until ready to serve

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Slice a piece off

Slice a piece off

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And serve, I am doing mine with Melba toast and caramelised fig jam:) enjoy

And serve, I am doing mine with Melba toast and caramelised fig jam:) enjoy

Ingredients

400 Grams Chicken livers 
4 Teaspoons Salt 
500 Milliliters Milk 
125 Milliliters Port wine 
125 Milliliters Brandy 
60 Grams Shallots 
2 Sprigs of thyme 
1 Sprig of rosemary 
4 Free range eggs 
400 Grams Unsalted butter 
Mace 
Nutmeg 
Allspice 
Cayenne pepper 
Flaky salt 
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