Chicken liver parfait recipe

A step-by-step guide to making chicken liver pâté and crostini at home - this time with an Italian flair that's perfect for aperitivo hour.

Serve this chicken liver pâté with crusty baguette or baked crostini and an apricot relish.

Jamie Oliver Chicken Liver Parfait is made with butter, olive oil, shallots, garlic, higher-welfare chicken livers, fresh sage, brandy, ground mace, French bread, and salad cress. This elegant Chicken Liver Parfait recipe creates a luxurious appetizer that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.

This classic chicken liver pâté is easy to make at home. The perfect appetizer for parties & gatherings, it's best made the night before.

This isn't offal as you know it. This is dressed up offal, luxurious offal even. And why not? Why shouldn't we celebrate this incredibly nutritious cut, as we do a glorious steak? This recipe can only be described as 'the best' as it really is just that good. In fact, I would go as far as to say that this sumptuous chicken liver parfait would convince even those who are fearful of eating offal - as there really is nothing 'offaly' about it, into becoming super fans. Our great friend…

Angies Recipes Taste of Home Recipes with detailed instructions and extensive illustrations

Get your dinner party off to a great start with a silky-smooth chicken liver parfait. Serve with toasted brioche and a sweet chutney for an indulgent starter

Indulge in culinary decadence with this exquisite brûléed chicken liver parfait. This luxurious pâté features velvety smooth chicken livers, sautéed shallots, a hint of brandy, and a caramelized sugar brûlée topping. Spread this creamy delight on toasted brioche and savor the harmonious flavors that will transport you to gourmet heaven. Elevate your dining experience with a side of bourbon cherries for a touch of sweetness and sophistication. Get ready to impress your guests with this…

Don't be afraid of making your own parfait, it really is surprisingly easy. Parfait is pretty much the same as pate, but it's always smooth, where pate can be more chunky. Try to source the freshest free-range chicken liver from your local butcher. When making it at home, pour it into a jar and set it in the fridge with a little melted butter on top to keep it from oxidising.