Chicken Liver Parfait Recipe

Instructions

1. 1

   Prepare the Chicken Livers

   Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any visible fat or connective tissue.

2. 2

   Sauté Shallots and Garlic

   In a large skillet, melt 50 grams of the unsalted butter over medium heat. Add the finely chopped shallots and minced garlic. Sauté until the shallots are translucent, about 5 minutes.

3. 3

   Cook the Chicken Livers

   Add the cleaned chicken livers to the skillet and increase the heat to medium-high. Cook for about 5-7 minutes, stirring occasionally, until they are browned on the outside but still slightly pink inside.

4. 4

   Add Cognac and Seasoning

   Remove the skillet from the heat and carefully add the cognac (or brandy) to deglaze the pan, scraping up any browned bits. Sprinkle in the salt, black pepper, fresh thyme, and add the bay leaf. Stir to combine.

5. 5

   Blend the Mixture

   Transfer the contents of the skillet to a food processor. Add the remaining butter (100 grams) and heavy cream. Blend until smooth and creamy, about 2-3 minutes.

6. 6

   Strain the Mixture

   Pass the blended mixture through a fine-mesh sieve into a bowl to remove any remaining solids for a smoother texture.

7. 7

   Chill the Parfait

   Transfer the strained mixture into a serving dish or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or overnight, until set.

8. 8

   Serve

   Once chilled and set, serve the chicken liver parfait with toasted bread, crackers, or fresh vegetables.