I wasn’t prepared for how much I’d love this. Jamie Oliver Chicken Liver Parfait—yeah, it sounds a bit posh, I know. But oh, the texture. Like silk. Like the richest thing you’ve ever had on toast and somehow… cleaner? More refined? And still earthy, like it remembers where it came from. I made this on a gloomy Thursday when I needed a win. Didn’t expect it to feel like a little luxury in a ramekin. (inspired by Jamie Oliver)
Ingredients Needed
- 300 g butter (about 10.5 oz), no skimping
- 2 tablespoons olive oil
- 2 shallots, super finely chopped—almost minced
- 2 garlic cloves, smashed and minced
- 400 g chicken livers (14 oz), trimmed like you mean it
- Fresh sage — a few good sprigs
- 1/3 cup brandy (80 ml) — just use what you’ve got if you don’t have the fancy stuff
- A pinch of ground mace
- 1 French bread loaf — you want that crust
- 1 box of salad cress — optional, but delightful
How To Make Jamie Oliver Chicken Liver Parfait
- Clarify the Butter: First things first. Oven on—110°C or 225°F. Toss half the butter in an oven-safe saucepan, and let it melt gently, about 10 mins. It’ll split into layers. That top golden stuff? That’s what you want. Pour it off gently. Cool it down. Bin the cloudy dregs.
- Build the Base: Splash your olive oil into a pan—go gentle. Add in the shallots and garlic, keep the heat low. Think of coaxing flavor, not blasting it. About 10 minutes. Pull them out before they catch any color.
- Time for the Livers: Wipe out that pan. Crank up the heat. In go the livers, along with most of the sage (save a few leaves for later). Sear them. Not too long—just enough to brown them on the outside. Then the brandy. It’ll sizzle, maybe even flare a little. Let it calm down. About a minute, then kill the heat.
- Blend it All: Into a food processor go the livers, shallots, garlic. Blitz until they lose their shape. Add the rest of the butter—soft, not straight from the fridge. Salt. Pepper. That little bit of mace. Blend again. You’re aiming for something that looks like chocolate mousse but smells like a bistro.
- Finish & Chill: Scrape that velvety mix into a serving bowl. Scatter over your reserved sage leaves. Spoon the clarified butter on top. Not too much. Just enough to seal it in. Pop it in the fridge. Give it at least an hour. More if you can wait. Good things.
- Toast & Serve: Cut thick slices of French bread. Griddle until crisp but still tender in the middle. Serve with chilled parfait and snipped cress. Looks elegant. Tastes even better.
Why I Love This Recipe
The first time I made this, I was just trying to use up livers before they went off. No plan. But then the house started smelling like something from a memory I didn’t even know I had—warm, sharp, buttery. I served it to a friend who usually recoils at the word “liver.” She asked for seconds. That was enough for me.
Recipe Tips
- Trim the livers like you care. That weird green bit, It’s the enemy.
- Go low and slow on the aromatics. If they go brown, they go bitter.
- Butter matters. Use decent stuff. And don’t rush the chilling.
- Serve it cold, but bread, Hot and crackling. It’s the contrast.
- No mace, Grate a little nutmeg. Not the same, but close enough.
How To Store This Jamie Oliver Chicken Liver Parfait
- At Room Temperature: Don’t. Honestly. This is one of those cold things. Serve, eat, back to the fridge.
- In the Fridge: Covered, airtight. It’ll keep for a solid 3 days. Maybe more, but 3 is the sweet spot.
- In the Freezer: Sure, freeze it. Just know it’ll be a bit different when it thaws. Still good though. Just let it come back in the fridge overnight.
- Reheating: Not the point of this dish. But if you must, do it slow. Low oven. Foil on. Just to take the chill off. Or use the microwave. Carefully.
Let’s Answer a Few Questions! (FAQs)
Can I use regular chicken livers instead of higher-welfare ones?
Yep. But the good ones? They taste cleaner. Smoother. Like the difference between tap water and spring.
How do I know when the livers are cooked?
Still pink in the middle. Just a little. If they go grey, you’ve gone too far.
Can I use another liquor instead of brandy?
Totally. Cognac is nice. Sherry works. Even white wine will give you something.
What if I don’t have ground mace?
Nutmeg. Just a bit. It’s not identical, but close enough for jazz.
Can I make this ahead?
You should. It’s better the next day. Like lasagna or revenge.
Nutrition Facts (per serving)
- Calories: 260
- Carbs: 0.9g
- Protein: 1.7g
- Fat: 22g
- Sugar: 0g
- Fibre: 0g
- Sodium: 50mg
Try More Recipe:
- Jamie Oliver Smoked Mackerel Pate
- Jamie Oliver Air Fryer Yorkshire Pudding
- Jamie Oliver Cauliflower And Broccoli Cheese
Jamie Oliver Chicken Liver Parfait
Course: Side DishesCuisine: British4
servings30
minutes1
hour260
kcalRich, silky chicken liver parfait with sage and brandy—easy luxury that spreads like velvet on warm, crisp bread.
Ingredients
300 g butter (10.5 oz)
2 tablespoons olive oil
2 shallots, finely chopped
2 garlic cloves, minced
400 g higher-welfare chicken livers, trimmed (14 oz)
A few sprigs of fresh sage
1/3 cup brandy (80 ml)
1 pinch ground mace
1 loaf of French bread
1 punnet of salad cress
Directions
- Preheat oven to 110°C (225°F). Melt half the butter gently for 10 mins. Strain and cool.
- Sauté shallots and garlic in olive oil until soft. Remove.
- Brown livers and sage. Add brandy, simmer, remove from heat.
- Blend everything with remaining butter, mace, salt, pepper. Puree until silky.
- Spoon into a bowl, top with sage, seal with clarified butter. Chill.
- Griddle bread slices. Serve cold parfait with warm toast and cress.
Notes
- Trim the livers like you care. That weird green bit, It’s the enemy.
- Go low and slow on the aromatics. If they go brown, they go bitter.
- Butter matters. Use decent stuff. And don’t rush the chilling.
- Serve it cold, but bread, Hot and crackling. It’s the contrast.
- No mace, Grate a little nutmeg. Not the same, but close enough.