Chicken Liver Parfait (Pâté)
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5.0
18 reviews
Excellent
Chicken Liver Parfait (Pâté)
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Chicken Liver Parfait (or Pâté) with brandy is an elegant yet fuss-free dinner party starter and can be made up to three days in advance.
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Ingredients
- 500 grams chicken liver
- 90 grams unsalted butter (30 grams and 60 grams separated / at room temperature)
- 1 shallot (medium size, chopped)
- 1 clove garlic (finely chopped)
- 2 prigs thyme (only the leaves)
- 2 tablespoon capers
- 60 ml brandy
- 60 ml double cream
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Trim the fat and the stringy sinews of the chicken livers and pat dry.
- Put 30 grams of the butter in a large frying pan over medium heat.
- Add shallots and cook for a few minutes until soft and brown.
- Add chicken livers and cook for a few minutes until they brown the outside but are still pink inside.
- Add the garlic, thyme, capers, and seasoning, and cook for another minute.
- Add the brandy carefully as it can flame up, especially when using a gas cooker.
- Cook the brandy until it has a syrup consistency and remove the pan from the heat, let it cool down for 10 minutes.
- Put them in a food processor when cooled down and blitz for a few seconds to combine.
- Add the rest of the soft butter and double cream, and blitz for a few minutes until smooth.
- Spoon the pâté mixture in ramekins or in a terrine dish lined up with cling film.
- Let the pâté set in the fridge for a few hours, ideally overnight.
Equipments used:
Notes
- Trim the fat and stringy sinews of the livers - Although it’s a bit fiddly task, this step is necessary to achieve a smooth pâté and it totally worth the effort.
- Use high heat to cook the chicken livers - We want quick browning of the chicken livers on the outside while still pink inside, without overcooking them. The main reason to have grainy pate is overcooked chicken livers.
- Use soft butter - When blitzing the pâté mixture in the blender, make sure the butter is soft but not melted.
- Serve your chicken liver parfait - pâté at room temperature - This smooth and delicious pâté tastes much better at room temperature and it is much easier to spread it on your bread.
- You can keep the leftovers in the fridge for up to 3 days. It would keep even longer - up to a week- if you cover the top of the pate with some melted butter.
- Brandy is very flammable, especially when cooking on a gas hob so take extra care when glazing the pan.
Nutrition Information
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Calories
269kcal
(13%)
Carbohydrates
2g
(1%)
Protein
15g
(30%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
333mg
(111%)
Sodium
527mg
(22%)
Potassium
224mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
9774IU
(195%)
Vitamin C
16mg
(18%)
Calcium
23mg
(2%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6portions
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 333mg | 111% |
| Sodium | 527mg | 22% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 9774IU | 195% |
| Vitamin C | 16mg | 18% |
| Calcium | 23mg | 2% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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