Ivan’s Tasty Homemade Chicken Liver Parfait

Ivan’s Tasty Homemade Chicken Liver Parfait


  • 500gms of cleaned chicken livers (remove hearts, gall bladders and sinew)
    • Soak in milk, cover livers for 4hrs maximum, this removes bitterness)
    • When ready to make rinse and drain livers
  • 100 ml Madeira
  • 100 ml Brandy
  • 100 ml Good Port
  • 3 shallots finely chopped
  • 3 sprigs fresh thyme
  • 2 cloves garlic finely chopped
  • 5 large free-range eggs
  • 500gm unsalted butter (soft or melted)
  • Salt & Pepper
  • Serves Approx 10x125ml ramekins or 1 standard terrine mould
  • 50ml salted melted butter with some fresh thyme leaves infused and pink peppercorns (optional)

Preparation time:

  • 4 hours for livers in milk
  • 30 minutes to prep livers and then cook off onions, alcohol, herbs
  • 40mins to 1 hour for bain marie livers


  • Preheat Oven to 130.c/270F
  • Fry off the shallots, garlic, thyme and then add chopped livers for approx. 2 minutes, deglaze pan with brandy and cook off the alcohol approx. 1 minute.
  • In a separate pan reduce the Madeira and Port by half and cool
  • Put the liver mixture and alcohol reduction in a food processor and blend till smooth gradually adding one egg at a time, then add the melted butter slowly so the mixture doesn’t split. For an even smoother finish you can pass the mixture through a drum (fine) sieve.
  • Take your ramekins and fill with mixture till ¾ way up the moulds.
  • Place on a tray deep enough for the ramekins to sit in, put a dish cloth on the case on the tray to stop ramekins sliding around.
  • Pour boiling water into the tray and fill ¾ up the ramekins (bain marie method, or cooking using water)
  • Cover your tray fairly loosely with tin foil and place into the oven.
  • You want to cook the parfait till it reaches 65-70.c or 150-158f or the parfait will split and won’t look very nice when finished. The best way is to have a food temperature probe or use the wobble technique for experience parfait makers.
  • When cooked take out and leave to cool, once cooled take optional thyme/peppercorn butter and pour over each ramekin and then leave to set in fridge for at least 8 hrs.
  • Serve with hot toast, chutney of choice, melba toast or another condiment or bread stuff accompaniment that you desire
  • Finally enjoy the labour of your love.