Chicken liver parfait
I first came across a recipe for chicken liver pate when I was working with Weezl on what is now Cheap Family Recipes. I recently made a BBC Good Food version of chicken liver pate that had lots of ingredients. Wondering how I could frugalise it, I stripped everything back to basics and made that the following week.
I preferred this version to the much more expensive BBC version! It is very smooth and slightly sweet from the slow cooked onions. I added a good splosh of Muscat, using up the remains from a very old bottle that had been lurking in the cupboard for years. This is possibly what made the parfait rather softer than I was imagining, but it was still easy to keep on my toast
Chicken liver pate or chicken liver parfait?
Wondering whether to call this a chicken liver pate or a chicken liver parfait, I looked up parfait and found that it is described as a very smooth and rich pate. So chicken liver parfait it is. Parfait sounds more luxurious and more expensive too!
It is very simple to make, not taking very long at all. You really need to whizz it with a stick blender or processor to get a richly smooth finish. If you don’t have either, cook the livers through as in the recipe, then fish them out and give them a good old chop on a board. You won’t get the super smoothness of a parfait, but you will get an extremely tasty pate
How much chicken liver parfait does this recipe make?
I potted my finished chicken liver parfait into ramekins and made 10 x 2 person portions. Adding lots of onions to the recipe makes the liver go further, although it is the butter that is the most expensive ingredient. So you can adjust things to suit. Reduce the butter by half, cut the onions down by half or leave them out altogether. Add some (lots of?) garlic, some very finely chopped rosemary, sage or thyme. Add more pepper if you like it peppery. Use a different vegetable, other than onion. You could use a small onion and a big squirt of tomato puree. Or add a big dollop of miso, I like the creamy white version best. Or cook some mushrooms well to remove most of the water and use those. Or use anything else you think you’d like
The quantities are to use a whole 400g package of chicken livers for convenience, so if you don’t want that much parfait, or your pack is of a different size, adjust the recipe quantities accordingly
- 400 g chicken liver
- 250 g butter
- 400 g onions
- 1 tsp black pepper
- Peel and chop the onions
- Melt a generous knob of butter in a saucepan and add the onions
- Gently saute the onions until cooked through
- Add the chicken liver
- Cook the onion and liver mixture until the liver is cooked through with no pink parts remaining
- Add the remaining butter and melt
- Add the pepper
- Now you need to blitz the mixture. Use a stick blender or a food processor. Blitz until very smooth
- Store the parfait in small containers, freezing any you won't use in the next 2 or 3 days
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