Image: Chicken pate

Chicken liver parfait recipe

Image: Chicken pate


30 June 2020

A simple, delicious recipe for you to enjoy at a picnic or on a summer's evening.


  • One shallot, sliced
  • 50ml port
  • 50ml madeira
  • 50ml brandy
  • 2 sprigs thyme
  • 1 bay leaf
  • 250g chicken livers
  • 3 whole egg
  • 1 heaped teaspoon salt
  • Pinch of ground white pepper
  • 250g unsalted butter, plus 100g extra for coating the top


  1. Preheat oven to 100 degrees.
  2. Trim the chicken livers of any sinew and place in a container with the eggs and clingfilm. Allow to come to room temperature.
  3. In the meantime, place the shallot, alcohol and herbs in a small saucepan and reduce on a medium heat until only a teaspoon of liquid is left.
  4. Gently melt the 250g butter, either in a pan on the hob, or in a suitable container in a microwave.
  5. When the livers and eggs are ready, blitz using either a jug or hand blender along with the reduced alcohol mix.
  6. Once incorporated continue to blitz whilst slowly adding the melted butter, and finally the salt and pepper. The mixture should be silky smooth.
  7. Pass the mixture through a fine sieve and pour into 4 ramekins/small kilner jars.
  8. Place in a roasting tray on top of 5-6 layers of kitchen paper and fill the tray with enough hot (but not boiling) water to come halfway up the ramekins.
  9. Place tray in the oven and cook until the surface of the parfaits has a slight wobble in the center, the size of a 5p piece.
  10. Once ready take out and allow to cool down before placing in the fridge to set up.
  11. Once fully chilled, a tablespoon of melted butter can be spooned on top to create a seal if desired.
  12. Serve with freshly toasted bread and chutney and/or pickles.