Best 2 Chicken Liver Parfait Recipes
Indulge in the delectable world of chicken liver parfait, a classic French appetizer that combines the richness of chicken livers with a velvety-smooth texture. This culinary treasure is not only a feast for the taste buds but also a versatile dish that can be enjoyed in various forms. In this comprehensive guide, we'll explore two distinct yet equally tantalizing recipes for chicken liver parfait: the classic rendition and a modern interpretation that incorporates the vibrant flavors of orange and Grand Marnier. Both recipes promise an unforgettable taste experience, whether you prefer the traditional approach or a contemporary twist. Also find a foolproof chicken liver pate recipe offering tips for perfectly creamy results.
**The Classic Chicken Liver Parfait**
This traditional recipe embodies the essence of chicken liver parfait, capturing its timeless appeal. It starts with carefully cleaned and trimmed chicken livers that are gently sautéed in butter until tender and flavorful. A combination of aromatic herbs, brandy, and Madeira wine adds depth and complexity to the mix. Once the livers have reached their peak, they are blended with cream, eggs, and seasonings to create a smooth and velvety mousse-like texture. Finally, the mixture is poured into molds and baked in a water bath, ensuring an evenly cooked and perfectly set parfait.
**The Orange and Grand Marnier Chicken Liver Parfait**
This modern variation on the classic parfait introduces a burst of citrusy sweetness and a hint of orange liqueur, elevating the dish to new heights. Zesty orange zest and juice dance harmoniously with the richness of the chicken livers, while Grand Marnier adds a sophisticated touch. The preparation follows a similar process to the classic recipe, with the addition of orange and Grand Marnier during the blending stage. This delightful parfait promises a vibrant and unforgettable taste experience that will leave a lasting impression.
**Foolproof Chicken Liver Pâté**
If you're new to the world of pâtés, this foolproof recipe is your perfect starting point. It offers a straightforward approach to creating a creamy and flavorful chicken liver pâté. The recipe guides you through the essential steps, from cleaning and trimming the chicken livers to simmering them in a flavorful broth. Once cooked, the livers are blended with butter, cream, and seasonings until smooth. The resulting pâté is then chilled until firm, ready to be spread on crackers or toast for a delightful appetizer or snack.
CHICKEN LIVER PARFAIT WITH APPLE & SAFFRON CHUTNEY
If you love liver parfait, try Gordon Ramsay's step-by-step recipe to get a rich, silky smooth result
Provided by Gordon Ramsay
Categories Dinner, Starter
Time 1h10m
Yield Makes 8 x 100ml ramekins
Number Of Ingredients 25
Steps:
- Soak the livers overnight in milk to remove any bitterness. Drain well in a colander. To make the reduction, heat the oil in a sauté pan and fry shallots, herbs and peppercorns for 3-5 mins until the shallots are starting to soften. Add the Cognac and carefully flambé by tipping the pan towards the flame, or use a match.
- Once the flames have subsided, boil the Cognac for a few secs until it reduces down to a couple of tbsp. Add the port and madeira together and boil again for about 10 mins, or until reduced by two thirds. Leave to cool slightly so it's not piping hot.
- Add the livers, eggs, egg yolks and butter into the reduction and stir gently. Once the butter has almost melted, add the salt and some freshly ground black pepper. Transfer to a blender and blitz for 2 mins or until smooth, scraping the sides down. Strain into a jug; rub the mix against the sieve with the back of a ladle. Discard any sinewy bits left behind.
- Check seasoning, then pour into eight 100ml ovenproof ramekins. Heat the oven to 110C/fan 90C/gas ¼. Line a heatproof pan with four layers of kitchen towel and sit the ramekins on top. Pour very hot, but not boiling, water into the pan
- Test if the parfaits are ready by tilting one of them to the side - the parfait mix should just bulge slightly at the edge of the ramekin and gently wobble in the middle when shaken gently. (Don't forget that it will keep on cooking as it cools.) Remove the ramekins from the pan, cool then chill for at least 4 hrs or until set.
- Seal the parfaits with butter. Melt the butter in a pan but do not let boil. Whisk in the nutmeg, rosemary and half the thyme leaves. Taste butter for seasoning, then spoon over the parfait tops, sprinkle with the reserved thyme to decorate and return to the fridge to set. Will keep in the fridge for up to 3 days.
- Heat the oil in a frying pan and add the shallots, ginger and a good pinch of sea salt, then fry for 3 mins. Crumble in the saffron, sprinkle in the sugar and carry on cooking for few mins until the sugar melts and starts to caramelise, stirring all the time.
- Tip in the vinegar and apples, then cook for 5 mins until the apples are just softened and coated in a syrupy sauce. Cool and serve. Can be spooned into an airtight container and kept in the fridge for up to 2 weeks.
Nutrition Facts : Calories 573 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
CHICKEN LIVER PARFAIT
Steps:
- Preheat oven to (260°F) 125° degrees C. In a saucepan pour in the port and add the fresh stems of thyme. Place on high heat and reduce the port down from (20 fl oz.) 600ml to (4 fl oz.) 100ml. Strain off the thyme from the thickened reduced port. Clean any sinews from the livers and discard. In the blender add the cleaned livers, reduced port and juniper berries. With the motor running add the yolks, whole eggs and the warm clarified butter. Finish by seasoning with the sea salt and fresh black pepper. Take this runny liver mix and pass through a fine sieve, discarding any lumps etc.. Line a standard Loaf tin with glad wrap (with plenty over hanging). Pour in the liver mix. In a deep oven dish, ( Au Bain Marie) place the loaf tin in the center and carefully pour in hot water so it comes three quarters of the way up the sides of the parfait tin. Cover the lot tightly with tin foil and place in the pre heated oven. Cook for 20-25 minutes, then pull back the foil and check if it's cooked when it's just set but still a little soft in the middle. If it's not ready cover again tightly and place back in the oven, checking every 5-10 minutes until done. Remove and let cool on a rack for an hour then refrigerate (6hrs at least or overnight).
Tips:
- Choose fresh, high-quality chicken livers: This will ensure that your parfait has the best possible flavor and texture.
- Soak the chicken livers in milk before cooking: This will help to remove any bitterness and make them more tender.
- Cook the chicken livers gently: Overcooking will make them tough and dry.
- Season the chicken livers well: Use a variety of spices and herbs to create a flavorful parfait.
- Let the parfait chill thoroughly before serving: This will allow the flavors to meld and the texture to firm up.
Conclusion:
Chicken liver parfait is a delicious and versatile dish that can be served as an appetizer, main course, or snack. It is easy to make and can be tailored to your own taste preferences. With its rich, creamy texture and savory flavor, chicken liver parfait is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
