Chicken liver parfait

James Graham's recipe for a delectably rich, smooth pâté liberally flavoured with alcohol, is perfect for a dinner party.
By James Graham
Chicken liver parfait
  • Rating:
  • Serves: 8
  • Cook Time: 50 minutes
  • Prep Time: 30 minutes plus overnight chilling
  • Effort: easy



  • oil, for greasing
  • 400 g chicken livers, cleaned and chopped
  • 100 ml ruby port
  • 100 ml madeira
  • 50 ml brandy
  • 150 g shallots, finely sliced
  • 1 1/2 clove garlic, finely sliced
  • leaves from 1 large sprig thyme
  • 4 eggs, at room temperature
  • 400 g unsalted butter, melted
  • sea salt


1. Preheat the oven to 170°C/gas 3. Ensure that all ingredients are at room temperature.

2. Grease and line eight ramekins with greaseproof paper.

3. Put the chicken livers, port, Madeira and brandy in a food processor with the shallots, garlic and thyme. Whiz to a smooth paste and scrape into a bowl.

4. Whisk the eggs and butter together until creamy.

5. Combine the egg and chicken liver mixtures, mixing well. Season with sea salt to taste.

6. Push the mixture through a chinois or fine sieve. Spoon into the ramekins.

7. Place the ramekins in a roasting pan with enough hot water to come halfway up their sides. Put in the preheated oven for 40-50 minutes or until just set.

8. Remove from the roasting pan and leave to cool. When cool, cover and chill in the fridge for 24 hours.

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