Chicken liver parfait
- Preparation and cooking time
- Total time
- + chilling overnight
- Easy
- Serves 6
Skip to ingredients
- 400g chicken livers
- a knob butter
- 1 clove garliccrushed
- 1 shallotchopped
- a sprig thyme
- a pinch chinese five spice
- 125g butter
- 2tbsp double cream
Method
step 1
Trim the chicken livers of any green bits (these will be bitter) or sinews. Heat a knob of the butter in a large frying pan and gently fry the livers with the crushed garlic clove, shallot, thyme and a pinch of Chinese five-spice. Fry until the livers are browned, but still soft when pressed, and pink (not raw) in the middle.
step 2
Whizz the chicken livers to a paste in a food processor, then whizz in the butter and double cream. Season. Divide the mixture between 6 small ramekins lined with clingfilm, smooth the tops and chill overnight. Turn out and serve with toast and chutney.
