Wonderful video. i'm sure i would love what you made. Blessings to you.

Thank you for the tasty and surprisingly straight forward recipe! You have a talent for this!

Thanks for sharing your lovely chicken liver parfait. Nice for Christmas.

I like how you made the steamer. Thanks for posting. I make mine by frying liver onions garlic put into a food processor on low and add two boiled eggs olive oil salt pepper and blend to desired consistency and eat straight away although it does taste better 24 hours later.

I would like to say voice very clear and at no rush good job

It's very French to cook chicken livers demi-cuit! Love your calm style of teaching! You meant to say discarded not disregarded. 😉

IMPORTANT: If you use a large terrine, and not the smaller portion sized cups, you will need it cook 50 minues, not 30 minutes.

It seems very delicious. :)

I have prepared the recipe up till when I blitz the livers and eggs unfortunately I forgot to pass the chix livers thru sieve, I put directly the shallots and brandy.cream ,butter on top. So I had to pass my livers with my butter and cream thru sieve, then pour it into jars and cooked for nearly 50 minutes. But it is still too pink. Question:do I have to throw away the chix parfait as I did it in the wrong way. If you read this chef. will appreciate your answer. Thanks.

Where do we get the quantities of the recipe from?

The chef looks like a younger version of Paul Hollywood.

Is this similar to pate?

Is that 250 degrees fahrenheit for 30 minutes, is that enough? USA

Would have been nice to see how it spread on toast

How much brandy and port? Too much would be yuck and too little would be bland.

?? liver parfait or butter with some liver? wow

Please write engineering under video or at screen

130 degrees in "F' or "C"?

Overcooking liver can ruin a pate. I would be more concerned about the pound of butter. 😂

WOW that's a lot o butter!

Dude you make it you eat it.400 grams of butter,4 eggs blended with the liver, sorry.

Nope no way to add 2 eggs for a chicken pate😢

Tooo much work and I don't care to blend liver uncooked

I didn't see him cook the livers; they looked raw.

No. No eggs

W chutney? How odd

Omw shuch a long process 🤦🏼‍♀️

V odd approach, never seen pate done like this, ever.

you can't simply put 400 grams of butter for 500 grams of liver. and you cannot put the hot mini jar in the refrigerator while it is still hot. that's stupid

4 eggs? we call that a frittata

Why are you lecturing people about food safety when you have raw chicken next to fruit?