Gluten Free, Dairy Free
Chicken liver parfait
Prep 30 mins/set 3 hours
Easy
10 Servings
Liver is nature's multivitamin but many people aren't keen on the texture, so here's our chicken liver parfait, a super-smooth pate high in vitamin B12, vitamin A and vitamin B2, as well as iron and copper.
Brilliant Bases Used In This Recipe
About This Recipe
As we’ve become more accustomed to eating muscle meats, organ meat – once so popular – has been on the decline. Which is a shame as liver is one of nature’s superfoods, dense in so many vitamins and minerals.
With many people not finding it palatable, this silky smooth parfait is a great way to enjoy it as an indulgent treat, allowing you to pack in vast amounts of vitamin B12, vitamin A and vitamin B2, as well as iron, copper and choline, the latter of which supports various bodily functions, including cellular growth and metabolism.
This is a high-fat dish thanks to the butter content – perfect if you’re on a keto diet. And while we advocate an amount of saturated fat in the diet, some may want to enjoy this in moderation if looking to keep calorific intake low.
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Ingredients
250g/9oz chicken livers drained and dried
250g/9oz salted butter
125g/4.5oz diced shallots or onions
150g/5oz port
50g/1.8oz brandy
2tsp chopped garlic
2tsp orange peel
0.5tsp black pepper corns
1 sprig rosemary or thyme
Nutrition Per Serving
Calories
286
Fats
24G
Carbs
7G
Protein
7G
Method
Remove the livers from the packaging. Examine and remove any connective tissue or stones. A 320g/11oz pack should yield around 250g/9oz of liver
Finely dice the shallots or onions and add to a pan with all other ingredients except the butter and livers
Bring to a boil with the lid on and turn down to simmer for around 15mins. Remove the lid and allow some liquid to evaporate, add the butter to the pan and bring back to boil
Add the livers to the pan liquor and return to a low heat with the lid on for 10 mins
Check temperature is above 75C/170F to ensure the livers are pasteurised. Or cut into one – it should be soft but not dry.
Remove the rosemary/thyme sprig and orange skins
Blend in a liquidiser and pass through a sieve
Set in pots for individual servings or a bowl if using as a centrepiece
Serve with sourdough toast or seed crackers
