Chicken Liver Parfait – Bruno Albouze

Discover the secrets behind this gourmet appetizer as I show you how to create the perfect chicken liver parfait in my latest video. Learn about the key ingredients such as fresh chicken livers, butter, brandy, and aromatic spices that contribute to the exquisite taste of this dish. Follow along as I guide you through each step of the process, from preparing the livers to blending them into a smooth and creamy texture. Join me in this culinary journey to explore the world of French delicacies and discover a new favorite appetizer that will impress your guests at any gathering. Whether you are hosting a dinner party or simply craving a luxurious treat for yourself, this chicken liver parfait recipe is a must-try.

To get the full recipe go to https://brunoalbouze.com/chicken-liver-parfait/
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Creating the perfect Pate is an art form that has been perfected over Centuries with each region adding its own unique twist to this classic dish hey Bruno Alo here welcome to my cooking channel and blog Bruno alo.com all right let’s make this unbelievably smooth chicken liver parfait first you want to melt the

Butter slowly and as soon as it is melted remove from the heat meanwhile I’m going to Min the shallots and drain the chicken lers and trim the meat away from the connective tissues discard connective tissues and any impurities and blood spots left so what I’m going

To do next I’m going to sweat the shallots with some of the butter we’ve just melted and cook it until fragrant it’s going to go fast and then I’m going to throw in there the chicken lers and yet give a quick saut for less than a minute on full blast and season the

Chicken livers with some of the salt and pepper we prepped earlier and transfer the sealed chicken liers onto a frozen tray lined with parment paper all right so I’m going to leave this here to cool off a little bit and then it’s going to end up in the refrigerator until ready

To blend so it’s important to keep the liver cold prior to blend otherwise the mixture may indeed turn gray due to the friction Factor during mixing blend all together chilled lers along with uh the Brandy eggs salt pepper and the butter blend for about 40 seconds and pass

Through a shinoa fill up prepared pans and refrigerate for at least 2 hours before cooking meaning you want the mixture to set completely before throwing in the oven cook Pate in aari for 30 minutes or so at 325° F 160 C then remove the cooked Pate from hot water immediately let cool and

Refrigerate overnight then it is going to be demolded and glazed with duck fat to unmold warm up bottom pan quickly over the flame flip and demold remove bman paper and keep refrigerated chicken liver parf logs done to follow and as promised I am going to show you a very

Pretty way to present your Pate using silicone Canal mold needless to say that glass jars and ramens may also be used for that purpose so I am going to top my chicken liver per with a toasted pandami this step remains optional though so in order to use the the Sid cooking method

You’re going to have to freeze your chicken liver parfait overnight prior to vacuum sealing though if using silicon mold just like so you may need to turn off the vacuum seral machine right before the mold flexes too much cook Pate at 154.181 hour and 45 minutes once cooked C that

Off in ice water and freeze overnight before unmolding so to prevent Pate from drying out you may want to glaze them with duck fat and top with chopped lemon thyme great news you can vacuum seal the finished chicken liver parfait you know vacuum sealing is a great tool to extend

Food shelf life especially in a food industry when a lot of things can indeed be prepared and produced in advance and stored accordingly Pate makes great crossi and sandwiches it is often served with Pickles such as cornishon greens and of course wine to get the full recipe visit my

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