Chicken liver parfait

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Ingredients:

Half an onion, diced.

Small knob of butter.

Splash of brandy and/or port.

500g chicken livers, drained.

250g butter, melted.

Salt and pepper.

A little more melted butter to top the parfait.

Method:

Sauté the onion in the knob of butter until softened.

Add the port and/brandy and cook until nearly all the liquid has evaporated.

Add the chicken livers and cook over a medium to high heat for five minutes.   The outsides should have become brown while there is still some pink in the centres.

Season and place in a food processor with the melted butter.   Whizz until smooth.

Pour into serving dishes and top each with a little more melted butter to keep out the air.

Chill for several hours or overnight.

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© 2022 - Penny Melville-Brown
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