a taste of France

A Chicken liver parfait recipe



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Ingredients


Chicken liver parfait

to make 1.5kg / 3lbs

1kg / 2½ lb chicken livers trimmed

salt and pepper

4 tablespoons brandy

1 tablespoon oil

750 / 1 1/2 butter soften.


Cover the livers with iced water and leave for about 2 hours.

Drain and pat dry. Mix with 2 pinches of salt and a small pinch of pepper and the brandy and oil.

Place in a terrine and leave for 2 hours. Cover the terrine with foil and put in a bain marie for 40 mins.

In a preheated oven 150c or 300f gas 4. The livers should be firm but still slightly pink on the inside.

Allow to cool and drain the livers, select 8 livers and put to one side.

Press the rest through a sieve. then whisk in the butter working it until it is creamy.

Correct the seasoning and pack the mixture into a terrine. Refrigerate for 24 hours and serve sliced with toast



  • if you liked the chicken liver parfait try the chicken pate
  • A smoked salmon pate
  • Try a Chicken soup
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