Chicken liver parfait

Chicken liver parfait

Margaret Fulton Favourites
Tanya Zouev and Armelle Habib

I wouldn’t want to live anywhere else in the world but if I could wave a magic wand I’d like to regularly transport myself to France, where I would set about finding the nearest charcutière (butcher). ‘Charcuterie’ is French for ‘cooked meat’, and describes the processing of sausages, cured meats, hams, terrines and pâté.

I miss my late friend restaurateur Anders Ousback — his keen intellect, sharp wit and wonderful sense of humour. He would constantly bring me little treasures. Chicken liver parfait was one of his regular gifts. We would share it over a glass or two of whisky or a glass of wine. So, to keep up the tradition, I make my own parfait for special occasions.


Quantity Ingredient
500g chicken livers
1 medium onion, finely diced
500g butter, butter,
1 teaspoon thyme leaves
1 bay leaf
1 teaspoon rosemary leaves
3 garlic cloves, peeled
1/3 cup red wine
1/3 cup brandy
1/3 cup port
4 eggs
1 teaspoon salt
1 teaspoon freshly ground black pepper


  1. Trim the chicken livers well of all sinew using kitchen scissors and then cut each in half. In a medium-sized pan, gently cook the onion with 2 tablespoons of the melted butter until softened. Add the herbs, garlic, red wine, brandy and port and bring to the boil. Simmer over a moderate heat until reduced to a thick syrupy glaze. Cool and remove the bay leaf.
  2. Preheat the oven to 180°C. Pour the glaze into a food processor fitted with a metal blade and add the chicken livers, eggs and remaining butter, reserving some of the butter to spoon over the top later. Season well with salt and freshly ground pepper.
  3. Process until very smooth, then spoon the mixture into individual ovenproof ramekins. Place the dishes in a baking pan and fill the pan with boiling water until it reaches halfway up the height of the ramekins. Cover with a sheet of baking paper and bake for 45–50 minutes.
  4. Remove from the oven, leave to cool, then pour a little of the reserved melted butter onto each ramekin to seal the parfait from the air. Refrigerate for several hours at least before eating. Serve with crackers, thin toast, crusty bread or lavash.
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