Chicken Liver Parfait
(Recipe adapted from Jamie Oliver ‘Jamie’s Kitchen’)
I was 1st inspired to try and make my own pâté after I watched a Jamie Oliver Christmas special back in something like 2002. Jamie made it look surprisingly easy, so much so that I wondered why I had been eating store-bought all this time.
Jamie Oliver’s recipe is for a Chicken Liver Parfait. It has a silkier smooth, almost mousse like consistency, compared to a pâté that generally has a bit more texture.
I like to serve the parfait spread on slices of grilled or toasted baguette, or mini baguette crisps. The crunchy bread is a perfect foil to the silky-smooth parfait.
Serve with Dijon mustard, spiced apple chutney or some bitter-sweet marmalade on the side for topping, and you have a delicious, easy hors d’oeuvre.
What you will need
You only need a few ingredients to make this quick, easy, and delicious parfait. Chicken livers, shallots, garlic, butter, and some brandy make up the base of the parfait. Fresh thyme, a little nutmeg or allspice, salt and pepper add seasoning, and enhance the flavours in the parfait.
Recipe Yield
The recipe makes about 4 cups of parfait. You can make one large serving dish, or divide between 3-4 small serving dishes, perfect if you are making some to give as gifts! The parfait is topped with clarified butter to create an air-tight seal, then placed in the refrigerator to set.
I like to use small containers with air-tight lids especially if I am giving the parfait as gifts.
Storing the Parfait
The parfait needs at least an hour to set. It can be eaten as soon as it’s set, but it’s even better if the flavours are left to develop for a couple of days.
The parfait will keep, refrigerated for up to 2 weeks if the clarified butter seal is not broken (airtight) or 7-8 days once the seal has been disturbed. Alternatively, the pate can be frozen for up to 2 months (who knew?). A great idea if you are planning to give as gifts or want extra on hand for unexpected guests.
Defrost overnight in the fridge, removing it from the fridge about an hour before serving.
Ingredients
- ½ cup unsalted butter (for the clarified butter)
- 1¼ cups slightly softened unsalted butter (for the parfait)
- 1 large or 2 medium size shallots – chopped
- 2 garlic cloves – minced
- 1 lb chicken livers – cleaned
- ½ cup brandy
- 1 ½ tablespoon fresh thyme leaves or ¾ tablespoon of dry thyme
- salt & pepper
- ⅛ tsp allspice or nutmeg
- a few small sprigs of thyme for garnish
Instructions
Clarify the butter
- Stovetop method: Melt ½ cup of butter in a saucepan over low heat, allow the melted butter to gently simmer until it has separated. Skim off foam as it rises to the surface.Oven method: Preheat oven to 225F 107C. Place ½ cup of butter in an ovenproof container and melt until it has separated. When no more foam forms on the surface, strain the clarified butter into a bowl, leaving the milky solids in the pan or oven proof container. Set the clarified butter aside and discard the milky solids.
- Prepare the Parfait
- Cut the remaining 1¼ cups of cold butter into cubes and set aside.
- Heat 2 tablespoons of olive oil in a sauté pan over medium -low heat. Cook the chopped shallot until soft, about 5 minutes. Add the chopped garlic and cook for 1-2 minutes longer, just to cook out the rawness of the garlic.Using a slotted spoon, remove the shallot and garlic and place them in a blender or food processor.
- Increase the heat to medium, add more olive oil if needed. Add the chicken livers to the pan and allow them to quickly sear on both sides. You want the livers to be lightly browned on the outside, but still slightly pink on the inside. If you overcook them the parfait will be grainy.Add the thyme
- Pour the brandy into the pan and allow to bubble for just a minute or so to cook off the alcohol (You can flame it until the alcohol cooks off, but be very careful not to set anything else on fire!)Remove from the heat. Transfer the chicken livers and the liquid from the pan to the blender or food processor with the cooked shallots and garlic. Blend or pulse immediately until you have a smooth purée.
- Add the allspice or nutmeg and half of the cubed butter to the parfait mixture and blend/pulse while adding the rest of the cubed butter a bit at a time until all the butter is fully incorporated. The heat from the chicken livers will melt the butter.Taste and add salt and pepper to taste. Note: If using a food processor the parfait will not have as silky smooth texture as with a blender. If you want a more silky smooth consistency push the pâté through a sieve before dividing.
- Divide the finished parfait between serving dishes, using an offset spatula, or knife to smooth and level the surface.
- Gently spoon an even layer of the clarified butter over each parfait to cover. The clarified butter acts as a seal to stop oxygen access. Place a few small sprigs of thyme on top of the clarified butter.
- Place the parfaits in the fridge to set.