Chicken Liver Parfait
A silky chicken liver parfait makes a magnificent dish! This classic French preparation is wonderful spread on a piece of crusty bread for an excellent breakfast, a satisfying snack, or a light supper.
Cooking method
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Step 1:
Sauté the chopped onion and garlic in the olive oil.
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Step 2:
Add the chopped livers and sauté them. Sprinkle with the thyme. Cook until golden brown on the outside but still slightly pink in the center. In a separate container, ignite the brandy to burn off the alcohol, then add it to the livers. Sauté for 1 minute more.
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Step 3:
Transfer the livers to a blender and purée.
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Step 4:
Melt the butter and strain the clear liquid through a sieve, discarding the milky sediment at the bottom. Add the clarified butter, salt, and pepper to the livers and mix. Press the mixture through a fine sieve twice.
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Step 5:
Spoon the parfait into individual ramekins and refrigerate for an hour.
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Step 6:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Brandy - 225 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Sea salt - 0 kcal/100g
- Chicken liver - 140 kcal/100g
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