- 700g trimmed chix livers
- 200g foie gras
- 1 egg
- 7 egg yolks
- 50ml sherry
- 50ml brandy
- 1 clove of garlic
- 700ml double cream
- 2 bay leaves
- Sprig of thyme
- Salt and pepper
chicken liver parfait
Rick Kirby
31st March 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?
Ingredients
Method
Bring the cream to the simmering point with the thyme, bay leaves, salt & pepper. Puree livers, foie gras, eggs, egg yolks, alcohol & garlic. Pour cream onto livers and pass through sieve. Pour mix into terrine mould and cook in a bain marie in the oven at 180°C for 45 mins.
Press in the fridge overnight if possible
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
