Enjoy this chicken liver parfait, then also check out our chicken liver pâté recipe, tuna niçoise pâté and mushroom pâté.


  • 400g chicken livers
  • a knob butter
  • 1 clove garlic, crushed
  • 1 shallot, chopped
  • a sprig thyme
  • a pinch chinese five spice
  • 125g butter
  • 2tbsp double cream


  • STEP 1

    Trim the chicken 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 crushed garlic clove, shallot, thyme and a pinch of Chinese five-spice. Fry until the livers are browned, but still soft when pressed, and pink (not raw) in the middle.

  • STEP 2

    Whizz the chicken livers to a paste in a food processor, then whizz in the butter and double cream. Season. Divide the mixture between 6 small ramekins lined with clingfilm, smooth the tops and chill overnight. Turn out and serve with toast and chutney.


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