Chicken Liver Parfait - Restaurant-Quality Starter at Home

A restaurant-quality classic you can make at home with ease. Silky, rich, and beautifully smooth, this parfait feels incredibly fancy but uses simple ingredients and no special equipment. Perfect for Christmas, dinner parties, or when you want something delicious spread on warm toast.

Recipe Details:

• Prep Time: 15 minutes (plus 2-3 hours soaking)
• Cook Time: 20 minutes
• Total Time: 3 hours 30 minutes (including chilling)
• Serves: 4-6
• Difficulty: Medium
• Special Equipment: Blender (jug blender preferred), small ramekins or serving dishes

This is the parfait chefs make on repeat at home and in restaurants. Rich chicken livers, a deeply flavored reduction, and just enough butter and cream to transform everything into a silky, luscious spread. The key to perfect parfait is building flavor early with aromatics, gently cooking the livers so they stay pink in the center, and blending while everything is warm so it emulsifies beautifully. No preservatives, no fuss, just pure deliciousness that tastes like it came from a fancy French bistro. The milk soak removes any bitterness from the livers, while the port or brandy reduction adds sophisticated depth. This is an impressive make-ahead starter that actually improves overnight in the fridge.

Why You'll Love This Recipe

• Restaurant quality at home: Achieve the silky texture and rich flavor of expensive restaurant parfait in your own kitchen
• Make-ahead friendly: Prepare 1-3 days in advance, making it perfect for stress-free entertaining
• Simple ingredients: Uses accessible ingredients with no fancy equipment beyond a blender
• Impressive but easy: Looks and tastes incredibly sophisticated but the technique is straightforward
• Perfect for special occasions: An elegant Christmas starter or dinner party appetizer that never fails to impress

Ingredients

For the Parfait:

• 200g chicken livers, cleaned and trimmed
• Milk (enough to cover the livers for soaking, approximately 200ml)
• ½ onion, finely diced
• 3-4 cloves garlic, sliced
• Small bunch fresh thyme (leaves picked, plus a few sprigs for garnish)
• Olive oil
• Salt and pepper
• Splash of alcohol: port, white wine, or brandy (optional but highly recommended)
• 50g unsalted butter, diced and at room temperature
• 20 - 50ml double cream

To Finish:

• 20-30g unsalted butter, melted (to seal the top)
• Fresh thyme sprigs for garnish

To Serve:

• Sourdough bread, sliced and toasted in olive oil
• Cornichons (small pickled gherkins)
• Beetroot relish, chutney, or any sweet-acidic condiment

Instructions

1. Prepare and soak the livers: Carefully examine the chicken livers and trim away any sinew, fat, visible veins, or bloodlines using a sharp knife. The cleaner the livers, the smoother your final parfait will be. Place the trimmed livers in a bowl and cover completely with cold milk. Cover and refrigerate for 2-3 hours. This soaking process softens the flavor and removes any bitterness.

2. Make the aromatic base: In a medium frying pan, warm a tablespoon of olive oil over low heat. Add the finely diced onion, sliced garlic, picked thyme leaves, and a good pinch of salt and pepper. Sauté very gently for 8-10 minutes, stirring occasionally, until the onions are soft, sweet, and completely translucent. You want no color or browning at all, just gentle cooking to bring out the sweetness. Set aside.

3. Cook the livers: Drain the livers thoroughly in a colander and pat them completely dry with kitchen paper. Any excess moisture will cause them to steam rather than sear. Heat a separate frying pan over medium-high heat. Add a drizzle of olive oil and, when hot, add the livers in a single layer. Pan-fry for 1-2 minutes per side until nicely golden and caramelized on the outside but still pink and slightly soft in the center. Don't overcook them or the parfait will be grainy. Remove the livers to a plate.

4. Deglaze and reduce: With the pan still hot, immediately add a generous splash of port, white wine, or brandy (about 50ml). Be careful as it may flame briefly. Let the alcohol bubble vigorously, using a wooden spoon to scrape up all those delicious caramelized bits stuck to the bottom of the pan. Cook until the liquid has reduced by at least half and looks syrupy. Pour this reduction into the pan with the onion mixture.

5. Combine and reduce further: Place the pan with the onions and reduction back on medium heat. Cook together for 2-3 minutes, stirring, until the pan is nearly dry and all the liquid has evaporated. This concentrates all the flavors. Remove from heat.

6. Blend the parfait: While everything is still warm, transfer the onion reduction and the cooked livers into your blender. Begin blending on medium speed. With the blender running, gradually drop in the diced butter, a few pieces at a time, allowing each addition to incorporate before adding more. This creates the emulsion. Once all the butter is incorporated, add the cream and blend on high speed for 1-2 minutes until the mixture is completely silky smooth with no lumps. Taste and season generously with salt. The parfait should be well-seasoned as flavors dull when chilled.

7. Strain for extra smoothness (optional): For restaurant-perfect texture, pass the blended parfait through a fine-mesh sieve into a clean bowl, using a spatula to push it through. This removes any small bits and creates an incredibly silky finish. This step is optional, a bit of a faff, but it will be next level SMOOTH.

8. Fill the ramekins: Spoon or pour the warm parfait into small ramekins or serving dishes, dividing it evenly. Tap each ramekin firmly on the work surface several times to bring any air bubbles to the surface and remove them. Smooth the top with a small spatula or the back of a spoon.

9. Seal with butter: Melt the 20-30g of butter gently in a small pan or microwave. Pour a thin layer of melted butter over the top of each parfait to completely seal the surface. This prevents oxidation and stops the top from turning grey. Place a small sprig of fresh thyme on top of the butter for garnish if desired.

10. Chill: Refrigerate for at least 1 hour until completely set and firm. The parfait is actually better after 24 hours, so this is an ideal make-ahead recipe. It will keep for up to 3 days in the refrigerator.

11. Serve: Remove the ramekins from the fridge 15-20 minutes before serving to take the chill off. Toast slices of sourdough bread in olive oil until golden and crispy. Serve the parfait with the warm toast, cornichons, and a sweet-acidic condiment like beetroot relish, fig chutney, or caramelized onion jam. Provide small knives for spreading.

Chef's Tips

For the smoothest texture: Blend while everything is still warm. The heat helps the butter emulsify properly, creating that silky, smooth consistency. If the mixture cools too much, it won't blend as smoothly.

Don't skip the soak: Soaking the livers in milk for 2-3 hours is crucial for removing any bitter or metallic flavors. This is what separates good parfait from great parfait.

Keep livers pink: The livers should still be slightly pink in the center when you remove them from the pan. Overcooked livers create a grainy, dry parfait. They'll continue cooking slightly from residual heat.

Season generously: Cold food needs more seasoning than warm food. Make sure your parfait is well-seasoned before you chill it, as the flavors will become more subtle when cold.

The alcohol matters: While optional, the port, brandy, or wine adds significant depth and complexity. Port gives sweetness, brandy adds warmth, and white wine provides acidity. Don't skip this if you can help it.

Perfect presentation: For a professional look, warm a spoon under hot water, dry it, and use it to smooth the top of the parfait before adding the butter seal.

Substitutions & Variations

No port or brandy? Use Madeira, Marsala, or even a splash of balsamic vinegar for depth. In a pinch, red wine works too.

Cream alternatives: You can use crème fraîche instead of cream for a slightly tangier parfait, or increase the butter slightly and omit the cream altogether for a richer, more traditional pâté texture.

Herb variations: Try rosemary instead of thyme, or add a sage leaf or two for an earthy flavor. Tarragon is also beautiful with liver.

Spiced version: Add a tiny pinch of ground allspice, nutmeg, or quatre épices to the mixture before blending for a warming, festive flavor.

Rustic pâté: If you prefer a coarser texture, blend for less time or use a food processor with pulse function instead of a blender.

Individual or shared: You can make this in one large terrine dish instead of individual ramekins. Just adjust the chilling time to at least 2-3 hours.

Chicken liver substitute: Duck livers create an even richer, more luxurious parfait if you can find them.

Storage & Reheating

Storage: Once set, cover the ramekins with plastic wrap or lids and keep refrigerated for up to 3 days. The butter seal helps preserve freshness. In fact, the parfait improves after 24 hours as the flavors meld together.

Freezer-Friendly: Yes, chicken liver parfait freezes beautifully for up to 2 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw overnight in the refrigerator before serving.

Serving temperature: Remove from the fridge 15-20 minutes before serving. Parfait is best enjoyed at cool room temperature rather than fridge-cold, as the flavors are more pronounced and the texture is creamier.

Make-ahead timeline: This is an excellent make-ahead dish. You can prepare it up to 3 days in advance, making it perfect for stress-free Christmas entertaining or dinner parties.

Frequently Asked Questions

Q: Why do I need to soak the livers in milk? A: The milk soak draws out impurities and removes any bitter or metallic flavors from the livers. This step is essential for achieving a mild, sweet flavor. Don't skip it or your parfait may taste too strong or slightly bitter.

Q: Can I make this without alcohol? A: Yes, though you'll lose some depth of flavor. You can substitute with a tablespoon of balsamic vinegar or simply use extra chicken stock to deglaze the pan. The parfait will still be delicious, just slightly less complex.

Q: My parfait is grainy, what went wrong? A: This usually happens when the livers are overcooked or the mixture isn't blended while warm. Make sure to keep the livers pink in the center and blend immediately while everything is hot for the smoothest emulsion.

Q: Do I have to seal it with butter? A: The butter seal is optional but highly recommended. It prevents the top of the parfait from oxidizing and turning grey, which doesn't affect taste but doesn't look as appealing. The butter also adds richness and helps preserve the parfait for longer.

Q: What's the difference between parfait and pâté? A: Parfait typically has a smoother, silkier texture achieved through blending and a higher butter-to-liver ratio. Pâté can range from smooth to coarse and often has a firmer texture. The terms are sometimes used interchangeably, but parfait is generally the more refined version.

Q: Can I use a food processor instead of a blender? A: Yes, though a jug blender typically creates a smoother result. If using a food processor, process for several minutes, scraping down the sides frequently, until completely smooth. 

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Homemade Sourdough Bread - The perfect vehicle for this luxurious parfait. Learn to make authentic sourdough at home with my step-by-step class, Its all about Starter to Slice when making sourdough. The Reliable Sourdough Method

 Enjoy!

Del x