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Chicken Liver Parfait

Author
Cookinero 11 Mar 2025
7790
Chicken Liver Parfait

The French word "parfait" may not only refer to a sweet delicacy. A dish under this name is also prepared from vegetables, seafood and meat. For example, in Great Britain, a popular parfait is a liver paste, usually chicken or turkey. Chicken parfait is served as a cold appetizer or spread on bread. To prepare a chicken liver parfait, you will need a small amount of cognac or brandy, as well as low-fat cream.

How to cook Chicken Liver Parfait

Step 1

Chicken Liver Parfait

Prepare the vegetables. Finely chop the onion and garlic and fry until caramelized in a frying pan with butter.

Step 2

Chicken Liver Parfait

Prepare the liver. Melt 70 g of butter in a saucepan, add the chicken liver, and simmer for about 8 minutes. The offal should be white on top and pink inside. Season with salt and pepper, add spices. Pour in the cognac and continue simmering for 5 minutes. Pour in the cream, stir, and cook for 10-12 minutes, covering the saucepan with a lid. 2-3 minutes before the end of cooking, add the onion-garlic mixture and stir the contents.

Step 3

Chicken Liver Parfait

Finish the parfait. Use a blender to beat the liver with the spices and vegetables. You should get a smooth, homogeneous mass. Transfer the mass to a mold and pour melted butter on top.

Chicken Liver Parfait - FAQ About Ingredients, Baking Time and Storage

Yes, you can use duck or goose liver for a richer flavor, or calves' liver for a milder taste. Adjust cooking times slightly as different livers may vary in tenderness.
Brandy or sherry are good substitutes for cognac. For a non-alcoholic version, use apple juice or chicken broth with a splash of vinegar for acidity.
Properly stored in an airtight container, the parfait will last for 3-4 days in the refrigerator. Ensure it's covered with a layer of melted butter to preserve freshness.
For a vegetarian version, try substituting the liver with sautéed mushrooms (like portobello or shiitake) and use vegetable broth instead of cream. The texture and umami flavor will be different but still delicious.
Serve chilled with toasted baguette slices, crackers, or crusty bread. Garnish with cornichons, mustard, or a fruit compote (like fig or cherry) for contrast.
Yes, you can freeze it for up to 2 months. Freeze in individual portions, topped with butter to prevent oxidation. Thaw overnight in the fridge before serving.
A grainy texture usually means the liver was overcooked or not blended long enough. Ensure you simmer the liver just until pink inside and blend thoroughly while still warm.
Reduce the butter by half and use low-fat cream or Greek yogurt. Note that this will affect the rich, creamy texture traditional to parfait.
Classic choices include thyme, allspice, nutmeg, or juniper berries. For a twist, try smoked paprika or a pinch of cloves (use sparingly as they're potent).

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