Chicken Liver Parfait

This entry is filed under Chicken Recipes, Starter Recipes.

Valentine’s Chicken Liver ParfaitSophisticated, yet surprisingly easy to make,
parfaits are rich, smooth and delicate.

Key To Success: Oven temperatures and ramekin sizes vary and will effect the overall cooking time, so check them around 45 minutes. Parfaits are best when they’re just set. These timings and temperatures are using a non fan assisted oven. For best results, make a day ahead.
Serving Size: 2 portions
Preparation: 10 minutes
Cooking Time: 45 – 55 minutes
Effort Level: Easy
Shelf Life: 4 days in the fridge. 3 months in the freezer

75g raw chicken livers
100ml double cream
½ small clove garlic – roughly sliced
1 medium egg yolk – room temperature
2 tsp port
¼ tsp salt (no more!)

freshly ground black pepper
Food processor
Small oven dish
2 ramekins
Small sieve or tea strainer
Cling film
Tin foil
Kitchen towel

Here’s What You Do:
Preheat the oven to 130C/250F/Gas 2

First prepare the ramekins and ‘bain marie’. Begin by pulling off a generous length of cling film and fold in half to make a double lining for each ramekin. Allow for plenty of overhang – so you can lift them out easily when serving.

TIP: For best results, lay the cling film over each ramekin and use your knuckles to push it into the base. With your thumbs, gradually smooth the cling film out around the sides, turning the pot as you go to remove any trapped air pockets.
Next, line the base of a small oven dish with 3 sheets of kitchen towel.

Into the food processor add 75g raw chicken livers, ½ small clove garlic roughly sliced, 1 egg yolk, ¼ tsp salt, freshly ground black pepper and 2 tsp port. Blitz to a smooth puree for about a minute.

Now add 100ml double cream and blitz again for 30 seconds or so until well mixed. Don’t overbeat or the cream will separate.

Pour the chicken liver mixture through a fine sieve into the prepared ramekins, pressing the mixture through with the back of a spoon.

Fold the cling film up over the top of each ramekin then sit them in the prepared oven dish. Half fill the dish with cold water then cover with a generous layer of tin foil to create a lid.
Slide the dish onto the bottom oven shelf and leave to cook for 45-55 minutes.

After 45 minutes insert a skewer or knife into the parfaits, if it comes out clean they’re cooked. Otherwise return to the oven for a while longer (but check on them every 5 minutes). You don’t want them over cooked.

Replace the tin foil and leave them to cool in the bain marie, then refrigerate as they are until needed.
When you’re ready to serve, dress the rocket and heap it onto both croutons. Lift out the parfaits onto a chopping board and slice them into strips. Tip: Dip a knife into hot water in between slicing to prevent the parfait from sticking.
Arrange the slices in a mound on top of the rocket and drizzle with cumberland jus to decorate (warm the jus for a few seconds in the microwave first if necessary.)

4 Responses to “Chicken Liver Parfait”

  1. James says:

    It’s the smoothest, creamiest, richest tasting parfait I’ve ever had the pleasure of eating – making it was a treat. SUBLIME !!

  2. Brenda Larkin says:

    I’m genuinely impressed. Superb parfait, easiest and best tasting by a longmile. I made/served it as the first course on New Years Eve to a hushed and delighted table of eight. I congratulate you Uma!

  3. Jennie says:

    Quite the best chicken liver parfait I have ever tasted – even better than my favourite at Bibury Court Hotel!
    I’m making it again at the weekend.

  4. AEH says:

    Excellent parfait. Congratulations. Far better than the one we had last week at Raymond Blancs brasserie. Your recipes have really raised the bar. My wife is stunned I made such a brilliant Valentines meal. The only problem now is she expects me to cook more often.

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