Chicken liver parfaits

Chicken liver parfaits

  • serves 6
  • A little effort

Challenge yourself with this chicken liver parfait featuring shallots and garlic. Serve on toasted slices of brioche as an appetiser to impress your guests.



  • chicken livers 400g
  • butter 150g, plus 50g for the top of the parfaits
  • garlic 1 clove, crushed
  • shallot 1, chopped
  • thyme 1 large sprig, plus sprigs to top
  • Chinese five-spice a pinch
  • double cream 2 tbsp
  • brioche buns 4, sliced and toasted to serve


  • Step 1

    Trim the 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 garlic, shallot, thyme and chinese five-spice.

    Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle.

  • Step 2

    Tip the livers into a food processor. Whizz to a paste, then whizz in the remaining butter and cream. Push the mixture through a sieve – this is boring, but worth it for a really smooth texture. Season well.

    Divide the mixture between 6 small china or glass ramekins and smooth the surface.

  • Step 3

    Melt the final 50g butter in a pan and let the milk solids settle to the bottom. Put a sprig of thyme on top of each ramekin and pour a little butter over each. Chill to set.

  • Step 4

    To serve, bring the parfaits up to room temperature and eat with toasted brioche buns.

Nutritional Information

  • Kcals 336
  • Fat 31.6g
  • Saturates 19.3g
  • Carbs 0.7g
  • Fibre 0.1g
  • Protein 12.2g
  • Salt 0.7g