Chicken liver parfait

steve bennett

steve bennett

10th February 2012
steve bennett

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? Ideal as a sharing amuse for two.

Ingredients

  • 225g chicken livers
  • 225g foie gras
  • 225g rabbit livers
  • 480ml double cream
  • 120ml luke warm jus
  • 10 egg yolks
  • Salt and pepper

Method

Robo chicken livers, foie gras for 3-4 minutes.
Add (b) with robo running, then add (c), then (d)- 1 at a time.
Season the mix, and pass.pour into ramekins/ serving dishes.
Cook in a Bain Marie or tray with water in an oven, covered with foil @120c for 25-35 minutes.
Chill, and serve with crostini, or cover with a little jelly, or with a sweet chutney.

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.