Chicken Liver Parfait

autumn, winter, grazing table
French
Yield: 10
Author: Katie Schenk
Chicken Liver Parfait

Chicken Liver Parfait

Prep time: 25 MinCook time: 20 MinInactive time: 15 HourTotal time: 15 H & 45 M

Chicken liver parfait sits somewhere between deeply elegant and slightly outrageous. The livers become impossibly smooth once blended with cream, butter, and pancetta, creating something rich enough to feel luxurious but simple enough to make at home. Spread onto warm toast with a sharp pickle and a glass of wine, it suddenly becomes very difficult to remember what restraint was supposed to look like.

Ingredients

  • 1 pound chicken livers, trimmed
  • 1 cup whole milk
  • 4 ounces pancetta, finely diced
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons brandy
  • 1 cup heavy cream
  • ¾ cup unsalted butter, divided
  • ½ teaspoon flaky sea salt

Instructions

  1. Place the chicken livers in a bowl and pour over the milk. Refrigerate for 2 to 4 hours.
  2. Drain the livers well and pat dry thoroughly with paper towels. Trim away any visible connective tissue or green spots.
  3. Place a large skillet over medium heat. Add the pancetta and cook for 5 to 7 minutes until the fat has rendered and the pancetta is lightly golden.
  4. Add the onion and cook gently for 6 to 8 minutes until very soft and translucent but not browned. Stir in the garlic and thyme and cook for 1 minute more.
  5. Add 2 tablespoons of the butter.
  6. Increase the heat slightly and add the chicken livers in a single layer. Season with the kosher salt and black pepper.
  7. Cook for about 2 minutes on the first side until lightly browned. Turn the livers over and cook for another 1 to 2 minutes. The outside should be cooked and lightly coloured while the centres remain faintly pink. Overcooked livers become grainy rather than silky.
  8. Transfer the contents of the skillet, including all the cooking juices, to a food processor or high-speed blender.
  9. Return the skillet to medium heat. Add the brandy and cook for about 30 seconds, scraping up any browned bits from the bottom of the pan. Add this to the blender.
  10. Add the heavy cream and the remaining 10 tablespoons butter, then blend for 2 to 3 minutes until the mixture is completely smooth and glossy. Taste and adjust the seasoning if needed.
  11. Set a fine-mesh sieve over a bowl and press the mixture through using a spatula. Pass it through the sieve a second time for the smoothest possible texture.
  12. Divide the parfait between 4 small ramekins or one medium terrine dish. Tap gently on the counter a few times to remove air bubbles and smooth the tops.
  13. Melt the remaining 2 tablespoons butter and pour a very thin layer over the tops to seal. Sprinkle lightly with the flaky sea salt.
  14. Cover and refrigerate overnight.
  15. Serve chilled with toasted brioche, melba toast, crackers, cornichons, pickled onions, or a sharply dressed salad attempting to restore dignity to the table.

Costs

  • Total Cost: $14.51
  • Cost per Serving: $1.45

Costs calculated in May 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of brandy from OHLQ, livers from Market Wagon, and pancetta and salts from Whole Foods.

Nutrition Facts

Calories

330

Fat

30 g

Sat. Fat

17 g

Carbs

4 g

Fiber

0 g

Net carbs

3 g

Sugar

2 g

Protein

11 g

Sodium

358 mg

Cholesterol

230 mg

Nutritional information is an estimate only, and depends on the ingredients you use.

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