Chicken Liver Parfait

Serves: 6

Chicken Liver Parfait
Chicken Liver Parfait Chicken Liver Parfait

A chicken liver parfait takes me straight back to my parents’ late 70’s dinner parties. Ramekins of parfait and melba toast were the first course winter staple-cucumber vichyssoise in the summer. The parfait freezes really well so it is a good idea to split the mixture into two or three vessels and freeze whatever you won’t eat straight away. I always pass the mix through a fine sieve which saves picking all the little sinews out of the raw livers. It gives a deliciously smooth finish to the parfait so don’t skip this stage.



  • 340g chicken livers
  • 200g slightly salted butter
  • 2 shallots, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 150ml madeira wine
  • 3 tablespoons double cream
  • ½ teaspoon celery salt
  • 1 teaspoon pink peppercorns, lightly crushed
  • 1 tablespoon thyme leaves
Chicken Liver Parfait


  1. Prep the chicken livers by cutting away the largest sinews but don’t worry too much about removing everything as the parfait is passed through a sieve later. Take a knob of the butter –about 20g- and put in a frying pan. Put the rest of the butter into a small saucepan and melt over a low heat. Set aside.
  2. Heat the knob of butter and add the shallots to the pan. Cook over a low heat for about 6-8 minutes until the shallots are soft but not coloured. Add the garlic and chicken livers and turn the heat up a little. Cook the livers for about 4-5 minutes, turning them over a few times, until they are no longer bloody but still have a pink tinge inside when cut in half. Transfer to the bowl of a food processor.
  3. Without wiping the frying pan, place it back on a moderate heat and pour in the madeira wine. Bubble down to reduce the liquid to about 3 tablespoons. Pour over the contents in the food processor. Add the double cream, celery salt, peppercorns and thyme leaves and a good grind of black pepper. Blend to a purée. With the motor running slowly pour in the melted butter. Taste and season again if necessary.
  4. Place a fine mesh sieve over a large bowl. Pour the chicken liver purée into the sieve. Press through the sieve with a plastic or wooden spoon until about a tablespoon of solids remain in the sieve. Pour the smooth parfait into a bowl or individual ramekins – or if you want to turn the parfait out, you can line a small terrine mould with cling film and fill with the parfait. Chill for at least 6-8 hours-preferably overnight.
Chicken Liver Parfait