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A Chicken liver parfait recipe
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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. Placing the set aside livers in the middle. Refrigerate for 24 hours and serve sliced with toast
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