- 1.5kg cleaned chicken livers - trimmed (weight after cleaning)
- 3 cloves garlic - sliced
- 750g ( 3 packets) unsalted butter
- 3 large sprigs fresh thyme
- 1100ml port - reduce down to a syrup
- 300ml calvados
- 16 whole eggs - lightly beaten together
- 3 heaped tablespoons salt petre
- Salt to taste
- 2 tablespoons truffle oil
- 30 twists peppermill
- 3 x terrines double lined with silicone paper
- Fresh thyme butter:
- 500g butter - whipped until light and white
- 1/2 bunch fresh thyme leaves - well washed and lightly chopped
Chicken liver parfait
Alexander Wood
25th February 2011
Chicken liver parfait
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken liver parfait recipe a try? Makes 3 terrines
Ingredients
Method
Reduce port and calvados at a quick simmer until syrupy (approx 40 minutes)
To make the parfait - heat butter, fresh thyme and garlic, cook gently for 10 minutes or until tender and remove from heat and allow to cool at least 5 minutes. Remove thyme sprigs.
When the port is reduced then place the livers into a liquidizer, together with lightly beaten eggs and quite warm garlic and butter and salt petre - liquidize until fine and smooth.
Now add the reduced port and calvados and truffle oil, add milled pepper and salt slightly over season to taste.
Taste check. Pass through a fine sieve into a clean container (the mix should be quite warm or it will difficult and lots wasted when passed through the sieve).
Fill terrines, cover with butter paper and a lid, poach in a waterbath at 275F/135°C for approx 45-55 minutes or until firm but wobbly.
Allow to cool, then cover and refrigerate to become firm. When firm turnout onto a board.
Thyme butter: simply beat soft butter and fresh thyme leaves together until butter is light and white.
Using a palette knife, smooth a 2-3mm think layer all over the outside of the unmoulded terrines, refrigerate then turnover and cover the one remainin unbuttered side. Refrigerate then cover with cling film until needed.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
