Chicken Liver Parfait (Pâté)
User Reviews
5
Chicken Liver Parfait (Pâté)
Description
Chicken Liver Parfait (Pâté) begins with trimming chicken livers before cooking them with butter, shallots, garlic, thyme, capers, and seasoning. The livers are cooked quickly over medium heat until browned outside yet still pink inside to avoid a grainy texture. Brandy is added carefully and reduced to a syrupy consistency, then the mixture is cooled and pureed with soft butter and double cream to ensure a smooth and rich spread.
The pâté is spooned into ramekins or a terrine and refrigerated for several hours to firm up. This results in a silky textured parfait with balanced savory and creamy notes, ready to be served on bread or crackers.
Serve the pâté at room temperature for easier spreading and fuller flavor. It works as an elegant starter or snack paired with crusty bread. The smooth texture and mild richness make it accessible and appealing.
Careful trimming of sinews and fat before cooking improves the final texture. Use soft but not melted butter when blending to maintain creaminess. Leftovers keep up to 3 days refrigerated and can last longer if covered with melted butter. Beware of the flammable brandy when cooking.
Ingredients
- 500 grams chicken liver
- 90 grams butter 30 grams and 60 grams separated / at room temperature, unsalted
- 1 shallot (medium size, chopped)
- 1 clove garlic (finely chopped)
- 2 prigs thyme (only the leaves)
- 2 tablespoon capers
- 60 ml brandy
- 60 ml cream double
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
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.
Notes
- Trim fat and sinews carefully from chicken livers to avoid grainy pâté texture.
- Cook livers quickly over medium heat, leaving interiors pink to prevent dryness.
- Use soft, not melted, butter when blending to ensure creaminess.
- Serve pâté at room temperature for better flavor and spreadability.
- Leftovers last up to 3 days refrigerated; cover with melted butter for extended storage.
- Take caution when cooking with brandy due to flammability, especially on gas stoves.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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