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Chicken Liver Parfait with Rosemary and Barberries

© 2023 |

© 2023 |

© 2023 |

Parfait is pretty much the same as pate, but it's always smooth, where pate can be more chunky. It's well worth passing the pureed liver through a sieve for an extra velvety texture. Opt for paler chicken livers which tend to have a richer flavour than the deep red ones. You can serve the parfait as soon as it's set, but it’s even better if the flavours are left to develop for overnight. The parfait will keep, refrigerated for up to 2 weeks if the clarified butter seal is not broken. Otherwise, it shall be consumed in a week. Alternatively, freeze the parfait for up to 2 months and defrost overnight in the fridge, removing it from the fridge about 30 minutes before serving.

  • 1 tbsp Olive oil
  • 2 Garlic cloves, peeled and finely sliced
  • 1 Shallot, peeled and finely sliced
  • 500 g Chicken livers, connective tissue removed, cleaned and roughly chopped
  • 3 Rosemary sprigs (or thyme / sage), chopped plus more for the topping
  • 50 ml Brandy (or Port / Madeira / Sherry)
  • 100 g Truffle butter (or regular butter)
  • 50 ml Heavy cream
  • A large pinch Ground mace
  • Salt and freshly ground black pepper
  • 100 g Unsalted butter (to make clarified butter)
  • 1 tbsp Barberries
  1. In a heavy-based frying pan, heat the olive oil and add the chopped garlic and shallot. Cook over a medium heat to soften, taking care not to let the garlic and shallot brown.
  2. Add the chicken livers, chopped rosemary and cook for a few minutes. Pour in brandy and continue cooking for a few more minutes until liver is browned but still pink in the middle. Don't over cook the liver or you will end up with a grainy parfait.
  3. Remove from the heat and tip the contents of the pan into a blender. Add truffle butter, cream and mace and whizz until smooth. Season generously with salt and pepper, then strain through a sieve into a bowl, ramekins or any suitable container.
  4. Put the unsalted butter in a small saucepan and heat gently until it melts. Remove and pour into another container. Spoon off any foam that rises to the surface and leave to stand for a few minutes to allow the milk solids to sink to the bottom of the container.
  5. Pour the clear butter over the top of the parfait to seal. Top with extra sprig of rosemary and sprinkle barberries over. Keep in the fridge for at least overnight to mature before serving. Enjoy as a starter with warm toast, seedy crackers, pork rinds or crispy chicken skins.

© 2023 |

© 2023 |

© 2023 |


Cooking Julia 2/6/23 23:48

I often make this kind of paté, it is so easy to do and so good!

David M. Gascoigne, 3/6/23 00:08

This sounds really delicious. Chicken livers are really underrated, I think. Years ago when I lived in rural Québec, the butcher would actually give them to you.

Ben | Havocinthekitchen 3/6/23 01:51

I love livers and some good liver pate/parfait, and this one looks absolutely wonderful. Great flavours going on, I particularly like the use of barberries. I haven't had them for so many years, so I'll need to try finding them in Cabada :)

Tom 3/6/23 02:31

...barberries, really?

J.P. Alexander 3/6/23 05:09

Gracias por la receta. Se ve genial. Te mando un beso.

Citu 3/6/23 05:09

Gracias por la receta. Se ve genial. Te mando un beso.

roentare 3/6/23 06:03

That looks delish! Somehow it feels like steamed chawan

Neil 3/6/23 09:29

An interesting combination here Angie. I've made chicken live pate before but not a parfait. Looks lovely!

speedy70 3/6/23 11:26

Una splelndida presentazione, molto invitante!!!

eileeninmd 3/6/23 12:34

Hello Angie,
This recipe looks delicious. I have not seen barberries in our stores.
Take care, have a great weekend.

Liz That Skinny Chick Can Bake 3/6/23 17:33

That's the prettiest liver pate I've ever seen!! I grew up eating this---my parents both loved it. I wish I had some of yours to eat on crackers today!!

DeniseinVA 3/6/23 21:10

Always love your presentations Angie, and the food always looks very yummy.

Bill 3/6/23 21:13

Never liked liver, so I probably would skip this.

Lowcarb team member 3/6/23 22:13

I'm sure this tastes delicious.
Many thanks for sharing the recipe.

All the best Jan

[Reply] 3/6/23 22:31

I can't do chicken livers but you sure make it look pretty!

DEZMOND 3/6/23 23:20

WHat kind of flavour do barberries have?

Brian 4/6/23 01:11

That sure is pretty!

Angie's Recipes 4/6/23 05:17

@DEZMOND Tart..very similar to cranberries.

Rainbow Evening 4/6/23 13:52

I didn't consume chicken liver parfait for long time..... delicious....
thank you for sharing recipe..


Te ha quedado un paté exquisito. Besos 😘

Eva Taylor 4/6/23 18:49

We used to get chicken livers with whole chickens but we no longer do as the vendors figured out that some cultures love them so they sell them separately. They haven't removed them from turkeys yet so just after Easter I made a turkey liver paté with the turkey liver. It was lovely. I will try your recipe next time.

Carol @Comfort Spring Station 5/6/23 15:10

interesting recipe - I've never had parfait but I'd like to try it

Federica Simoni 5/6/23 16:55

che bella ricetta complimenti!


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