Chicken Liver Parfait (Pâté)
Description
A delicious appetizer for any gathering. In this recipe, you'll learn one of the easiest ways to make chicken liver parfait (pâté). You can use turkey liver instead of chicken liver. The main feature of this recipe is that the liver must be braised in both cream and cognac, which helps the meat stay tender during cooking and also gives an incredibly appetizing aroma! It's best to use cream with low fat content; I personally use 10%. Parfait made with this recipe turns out incredibly tender and airy.
Instructions
- 1
Step 1
1. Sauté finely chopped onion and garlic in heated butter until golden. Set them aside.
- 2
Step 2
2. Next, melt 70 grams of butter in a saucepan and sauté the liver in it for about 8 minutes (until it turns white on the outside but remains pink inside). Season the liver with pepper and salt, and add spices to taste.
- 3
Step 3
3. Add the cognac and simmer for another 4-5 minutes. Add warm cream and simmer for another 10-12 minutes with the lid on. At the end, add the pre-fried onion and stir.
- 4
Step 4
4. Using a blender, puree the liver, transfer it to a mold, and pour melted butter over it.