Chicken Liver Parfait
Very variable, lots of flavours to try
Servings: 20 50g portions
Calories: 122kcal
Cost: £3.59 for the batch, 18p a portion
Equipment
- large mixing spoon
- digital weighing scales
- pan to fry in
- stick blender
- or
- food processor
Ingredients
- 400 g chicken liver
- 250 g butter
- 400 g onions
- 1 tsp black pepper
Metric - US Customary
Instructions
- Peel and chop the onions 400 g onions400 g 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 400 g chicken liver400 g chicken liver
- Cook the onion and liver mixture until the liver is cooked through with no pink parts remaining. Do not overcook or the livers will toughen.
- Add the remaining butter and melt 250 g butter250 g butter
- Add the pepper 1 tsp black pepper1 tsp black 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
Notes
Priced at Sainsbury, April 2024
The livers are cheaper in frozen packs of 250g. You can either reduce the quantity to fit the 250g, or increase to two packs of 500g, in which case I would leave everything else the same.
Fresh livers are in 400g packs
Nutrition
Calories: 122kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 104mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2528IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 2mg
