Gordon Ramsay Chicken Liver Pate Recipe

Gordon Ramsay Chicken Liver Parfait (often called pâté, though technically smoother) is the ultimate elegant starter. Unlike a coarse farmhouse pâté, a parfait is blitzed until silky smooth and passed through a sieve to achieve a texture similar to soft butter. Ramsay’s version is renowned for its depth of flavor—achieved by marinating the livers in brandy and port—and its delicate, pink interior. It is typically sealed with a layer of clarified butter or jelly to preserve freshness. While it looks incredibly sophisticated served in a jar with toasted brioche, the process is surprisingly straightforward and forgiving for home cooks.

Try More Recipe:

• Gordon Ramsay Chicken Parmesan Recipe
• Gordon Ramsay Salmon Nicoise Salad
• Gordon Ramsay Tuna Niçoise Salad

Why You Will Love This Chicken Liver Parfait Recipe:

• Velvety Texture: The defining characteristic of this recipe is its unbelievable smoothness. By blending the warm livers with butter and passing the mixture through a fine sieve, you eliminate any graininess.
• Rich & Boozy: The reduction of port, madeira (or brandy), and shallots provides a sweet, complex backbone that cuts through the richness of the liver and butter.
• Make-Ahead Masterpiece: This dish actually improves after 24 hours in the fridge, making it the perfect appetizer to prepare a day or two before a dinner party or holiday meal.
• Cost-Effective Luxury: Chicken livers are one of the most affordable cuts of meat available, yet this preparation turns them into something that feels high-end and luxurious.
• No Water Bath Needed: While traditional terrines are baked in a bain-marie, this version cooks the livers in a pan first, then blends them, which is faster and easier to control.

Gordon Ramsay Chicken Liver Parfait Ingredients

• 1 lb (450g) fresh chicken livers, trimmed of sinew and connective tissue
• 1 cup (225g) unsalted butter, softened (plus extra for sealing)
• 1 shallot, peeled and finely diced
• 1 clove garlic, peeled and sliced
• 2 sprigs fresh thyme, leaves picked
• 1/4 cup (60ml) Port (Ruby or Tawny)
• 1/4 cup (60ml) Madeira (or Brandy/Cognac)
• 1/4 cup (60ml) heavy cream (double cream)
• Salt and freshly ground black pepper/white pepper
• Olive oil (for frying)

How To Make Gordon Ramsay Chicken Liver Parfait

1. Prep the Livers: Clean the chicken livers thoroughly. Use a small knife to cut away any white sinew, green bile spots, or connective tissue. This is crucial for a smooth texture and clean flavor. Pat them dry with paper towels.
2. Sauté Aromatics: Heat a splash of olive oil and a small knob of butter in a large frying pan over medium heat. Add the diced shallot, sliced garlic, and thyme leaves. Sauté for 3 to 4 minutes until softened but not browned.
3. Cook the Livers: Increase the heat to medium-high. Add the chicken livers to the pan. Sear them for 2 to 3 minutes on each side. They should be browned on the outside but still pink in the center (rosé). Do not overcook them, or the parfait will be grainy and grey.
4. Deglaze: Pour in the Port and Madeira (or Brandy). Let the alcohol bubble and reduce rapidly for 1 to 2 minutes until nearly evaporated and syrupy.
5. Blend: Transfer the entire contents of the pan (livers, shallots, and juices) immediately into a food processor or high-speed blender. Pulse until the mixture is a smooth purée.
6. Add Butter and Cream: With the motor running, gradually add the softened butter piece by piece. Once the butter is incorporated, pour in the heavy cream. Blend until the mixture is pale, silky, and emulsified.
7. Season: Season generously with salt and pepper. (The seasoning will dull slightly as the pâté cools, so make it slightly saltier than you think it needs to be).
8. Pass (The Secret Step): Place a fine-mesh sieve over a bowl. Pour the mixture into the sieve and use the back of a ladle or spatula to push it through. This catches any remaining bits of sinew or unblended skin, ensuring a perfectly smooth parfait.
9. Chill and Seal: Spoon the smooth parfait into ramekins or a terrine dish. Smooth the top. Melt a little extra butter and pour a thin layer over the top to seal it (this prevents oxidation/greying). Refrigerate for at least 6 hours, preferably overnight, to set.

Recipe Tips

• Trimming is Key: Don’t rush step 1. Any white stringy bits left on the livers will get caught in the blender or sieve and can affect the final texture.
• Pink Centers: When cooking the livers, you really want them pink in the middle. If they are grey all the way through, they are overcooked and will taste chalky.
• Room Temp Butter: Ensure your butter is soft before blending. If it is cold and hard, it won’t emulsify properly with the warm livers, and the mixture might split.
• Oxidation: Chicken liver pâté turns grey quickly when exposed to air. The layer of clarified butter on top is not just for decoration; it is an airtight seal.

What To Serve With Chicken Liver Parfait?

The classic accompaniment Chicken Liver Parfait is warm toasted Brioche or slices of crusty Sourdough Baguette. To cut through the richness, serve with something acidic like Cornichons (pickled gherkins), Onion Marmalade, or a sweet fruit chutney like Fig Jam.

How To Store Leftovers Chicken Liver Parfait?

• Refrigerate: Keep the parfait in the fridge. Once the butter seal is broken, it should be eaten within 2 to 3 days. Unbroken, it can last up to 5 days.
• Freeze: You can freeze the parfait (without the butter seal is best, but with is fine). Wrap the ramekins tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight.

FAQs

More Recipes:

• Gordon Ramsay Chicken Salad Recipe
• Gordon Ramsay Orzo Pasta Salad Recipe
• Gordon Ramsay’s Crunchy Coleslaw Recipe

Gordon Ramsay Chicken Liver Parfait Nutrition Facts

Serving Size: 1 slice/ramekin (approx 60g)

• Calories: 280 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 220mg
• Sodium: 150mg
• Total Carbohydrate: 3g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 12g

Gordon Ramsay Chicken Liver Pate Recipe

Recipe by Sophie LaneCourse: Appetizers, Chicken, StarterCuisine: American, British, FrenchDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

280

kcal

Gordon Ramsay Chicken Liver Parfait (often called pâté, though technically smoother) is the ultimate elegant starter. Unlike a coarse farmhouse pâté, a parfait is blitzed until silky smooth and passed through a sieve to achieve a texture similar to soft butter. Ramsay’s version is renowned for its depth of flavor—achieved by marinating the livers in brandy and port—and its delicate, pink interior. It is typically sealed with a layer of clarified butter or jelly to preserve freshness. While it looks incredibly sophisticated served in a jar with toasted brioche, the process is surprisingly straightforward and forgiving for home cooks.

Ingredients

• 1 lb (450g) fresh chicken livers, trimmed of sinew and connective tissue

• 1 cup (225g) unsalted butter, softened (plus extra for sealing)

• 1 shallot, peeled and finely diced

• 1 clove garlic, peeled and sliced

• 2 sprigs fresh thyme, leaves picked

• 1/4 cup (60ml) Port (Ruby or Tawny)

• 1/4 cup (60ml) Madeira (or Brandy/Cognac)

• 1/4 cup (60ml) heavy cream (double cream)

• Salt and freshly ground black pepper/white pepper

• Olive oil (for frying)

Directions

• Prep the Livers: Clean the chicken livers thoroughly. Use a small knife to cut away any white sinew, green bile spots, or connective tissue. This is crucial for a smooth texture and clean flavor. Pat them dry with paper towels.
• Sauté Aromatics: Heat a splash of olive oil and a small knob of butter in a large frying pan over medium heat. Add the diced shallot, sliced garlic, and thyme leaves. Sauté for 3 to 4 minutes until softened but not browned.
• Cook the Livers: Increase the heat to medium-high. Add the chicken livers to the pan. Sear them for 2 to 3 minutes on each side. They should be browned on the outside but still pink in the center (rosé). Do not overcook them, or the parfait will be grainy and grey.
• Deglaze: Pour in the Port and Madeira (or Brandy). Let the alcohol bubble and reduce rapidly for 1 to 2 minutes until nearly evaporated and syrupy.
• Blend: Transfer the entire contents of the pan (livers, shallots, and juices) immediately into a food processor or high-speed blender. Pulse until the mixture is a smooth purée.
• Add Butter and Cream: With the motor running, gradually add the softened butter piece by piece. Once the butter is incorporated, pour in the heavy cream. Blend until the mixture is pale, silky, and emulsified.
• Season: Season generously with salt and pepper. (The seasoning will dull slightly as the pâté cools, so make it slightly saltier than you think it needs to be).
• Pass (The Secret Step): Place a fine-mesh sieve over a bowl. Pour the mixture into the sieve and use the back of a ladle or spatula to push it through. This catches any remaining bits of sinew or unblended skin, ensuring a perfectly smooth parfait.
• Chill and Seal: Spoon the smooth parfait into ramekins or a terrine dish. Smooth the top. Melt a little extra butter and pour a thin layer over the top to seal it (this prevents oxidation/greying). Refrigerate for at least 6 hours, preferably overnight, to set.

Notes

• Trimming is Key: Don’t rush step 1. Any white stringy bits left on the livers will get caught in the blender or sieve and can affect the final texture.
  Pink Centers: When cooking the livers, you really want them pink in the middle. If they are grey all the way through, they are overcooked and will taste chalky.
  Room Temp Butter: Ensure your butter is soft before blending. If it is cold and hard, it won’t emulsify properly with the warm livers, and the mixture might split.
  Oxidation: Chicken liver pâté turns grey quickly when exposed to air. The layer of clarified butter on top is not just for decoration; it is an airtight seal.