I still remember the first time I tried chicken liver parfait. It wasn’t in a fancy restaurant but in my aunt’s kitchen during Christmas. She served it with warm toast and a tart cranberry relish. I was skeptical at first because liver sounded intimidating. But one bite changed everything. It was silky smooth, deeply flavorful, and felt like something far more luxurious than the humble ingredients suggested.
That memory made me curious about making parfait myself. And like many of us, I turned to Jamie Oliver for inspiration. His approach to food is approachable yet refined. His chicken liver parfait recipe is no exception. It’s comforting, rich, and surprisingly easy to make once you understand the steps.
Jamie Oliver’s Chicken Liver Parfait Recipe
Jamie Oliver’s recipe is all about balance. He doesn’t overcomplicate things. Instead, he focuses on letting the liver shine while enhancing it with aromatics and a velvety texture.
At its heart, his parfait is smooth, spreadable, and deeply savory. It’s the kind of dish that feels special enough for guests but easy enough to enjoy on a weeknight with crusty bread and a glass of wine.
Ingredients Needed
When I first shopped for this recipe I realized most of the ingredients were already in my pantry or fridge. That’s the beauty of it-you don’t need anything fancy.
Here’s what you’ll need:
- Chicken livers – fresh and firm, not grey or mushy
- Butter – lots of it, for richness and silkiness
- Shallots or onions – add sweetness and depth
- Garlic – a little goes a long way
- Fresh herbs – thyme and bay leaf are classics
- Brandy or cognac – for a touch of luxury and complexity
- Double cream – to give the parfait its smooth, melt-in-your-mouth quality
- Salt and pepper – don’t be shy here, seasoning makes the dish sing
Optional extras for serving:
- Crusty bread or toast
- Fruit chutney, onion jam, or pickles
How To Make Jamie Oliver’s Chicken Liver Parfait
The first time I made this I was nervous about overcooking the livers. That’s the one thing that can make or break this dish. But once I followed Jamie’s method, it all came together beautifully.
Here’s the process broken down:
-
Prep The Livers
- Trim off sinew or greenish parts (these can make it bitter)
- Pat them dry with kitchen paper
-
Cook The Aromatics
- Gently sauté shallots and garlic in butter until soft and golden
- Add herbs for fragrance
-
Sear The Livers
- Cook them quickly over medium-high heat
- They should be browned outside but slightly pink inside
- This keeps the texture smooth and flavor mild
-
Deglaze With Brandy
- Add a splash and let it bubble
- This lifts all the rich bits from the pan and adds depth
-
Blend Until Silky
- Tip everything into a blender
- Add cream and more butter
- Season generously then blitz until perfectly smooth
-
Set And Chill
- Pour into ramekins or a terrine dish
- Cover with a layer of melted butter to seal it
- Chill until firm and ready to spread
Ingredient Science Spotlight
I love understanding the ’why’ behind cooking. With chicken liver parfait the science makes all the difference.
- Chicken livers are high in iron and vitamin A. They have a strong flavor but when cooked just right they taste mild and creamy.
- Butter acts as both flavor and preservative. It locks in freshness and creates that luscious texture.
- Alcohol (brandy or cognac) helps dissolve fat-soluble flavor compounds in the liver. That’s why the flavor feels deeper and more rounded.
- Cream stabilizes the emulsion so the parfait doesn’t split and instead stays silky.
- Herbs and aromatics cut through the richness. Thyme adds an earthy note while garlic brings warmth.
Expert Tips
I’ve learned a few tricks that make this recipe foolproof:
- Always trim livers well to avoid bitterness.
- Don’t overcook-aim for pink centers. That’s what keeps it smooth.
- For ultra-smooth texture, pass the blended parfait through a sieve before chilling.
- Use good quality butter since it’s such a dominant flavor.
- If you’re making ahead, the butter seal on top prevents oxidation and keeps it tasting fresh for days.
Recipe Variations
One of the joys of this recipe is how versatile it is. Here are some ways I’ve adapted it:
- Port instead of brandy – gives a sweeter, richer flavor.
- Add spices – a pinch of nutmeg or allspice makes it feel festive.
- Citrus zest – a little orange zest brightens the richness.
- Duck or goose livers – for an even more luxurious parfait.
- Serving twist – pair with spiced apple chutney or caramelized onions instead of the usual pickles.
Final Words
Making chicken liver parfait might feel intimidating at first but once you try it you’ll see it’s surprisingly approachable. The process is forgiving as long as you don’t overcook the livers. And the result feels like something you’d pay good money for in a bistro.
It’s also a dish that makes people smile. Serve it with warm bread and a little chutney and suddenly you’ve turned a simple evening into a special one.
FAQs
How Long Does It Take To Make Jamie Oliver’s Chicken Liver Parfait?
It takes around 30-40 minutes to prepare and cook, plus chilling time.
Can I Substitute Chicken Livers With Other Types Of Liver?
Yes, you can use duck or pork liver as alternatives, though the flavor will change slightly.
How Should I Store Chicken Liver Parfait?
Store it in an airtight container in the fridge for up to 3 days.