Gary Rhodes Chicken Liver Parfait Recipe
Chicken liver parfait is a smooth and rich spread made from chicken livers, butter, cream, and seasonings. It is a classic French dish that can be served as an appetizer or a light lunch with bread and chutney. Gary Rhodes, a renowned British chef and TV personality, has his own version of this delicacy, which he shared in his cookbook Rhodes Around Britain. Here is how to make it:
Gary Rhodes Chicken Liver Parfait Recipe
Ingredients
450g (1lb) chicken livers, trimmed of any sinew and veins
150ml (1/4 pint) brandy
2 bay leaves
1 celery stick, chopped
150g (5oz) unsalted butter, softened
Salt and freshly ground black pepper
Melted butter, to seal
Method
Put the chicken livers in a bowl and pour over the brandy. Cover with cling film and leave to marinate in the fridge for at least 4 hours or overnight.
Preheat the oven to 180ÂC (350ÂF/Gas 4). Drain the livers and reserve the brandy. Put the livers, bay leaves, and celery in a small ovenproof dish. Cover with foil and bake for 15 minutes or until the livers are just cooked through.
Discard the bay leaves and celery and transfer the livers and their juices to a food processor. Add the butter and blend until smooth. Season with salt and pepper to taste.
Spoon the mixture into six small ramekins or one large terrine. Smooth the surface and pour over some melted butter to seal. Refrigerate until set.
To serve, unmould the parfait onto plates or slice the terrine. Serve with toasted bread and your favourite chutney.
This recipe makes six servings of chicken liver parfait. You can also freeze the parfait for up to a month and thaw it in the fridge before serving. Enjoy this delicious dish with a glass of red wine or a cup of tea.
Source: [Rhodes Around Britain] by Gary Rhodes
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