Donkey: “You know what ELSE everybody likes? Parfaits! Have you ever met a person, you say, "Let's get some parfait," they say, "Hell no, I don't like no parfait"? Parfaits are delicious!”
Shrek: “NO! You dense, irritating, miniature beast of burden! Ogres are like onions! End of story! Bye-bye! See ya later.”
Donkey: “Parfait's gotta be the most delicious thing on the whole damn planet!”
Our organic chicken liver can be used for many a culinary delight, one of them being chicken liver parfait – a smooth, silky pate. They can also be pan-fried and served with pasta, or added to a warm chicken salad. Or cook them in a rich red wine sauce and serve with a heap of buttery mash - sensational!
We’ve been looking for a free range chicken that meets our high standards as holders of the 2010 RSPCA Good Business Award for animal welfare. Peter and Sue run a chicken cooperative in Devon, made up of a few free-range farms, and they really impressed us with their expertise and the passion they have for their birds. The birds are kept in the warm for the first 28 days as they are too fragile to cope with the British outdoors at this stage. Once they move to the arcs, they have complete access to the outdoors during daylight hours – the whole side of the arc is open so they can come and go freely. They get a carefully balanced feed which is not only rainforest-friendly, but rich with British ingredients too. It is completely free of additives, antibiotics and growth promoters and it is varied weekly.
Free range chicken liver (100%)
Toss the livers in some seasoned flour, then sauté them in a pan in a little melted butter. Cook on a high heat for 5-7 minutes, until browned and thoroughly cooked. Keep your chicken livers in the fridge in their original wrapping or in a covered container, below and away from cooked or ready-to-eat foods. To freeze, freeze on the day of delivery, for up to 1 month. Never re-freeze chicken livers that have been frozen and then thawed. Make sure you thoroughly wash work surfaces, chopping boards, utensils and hands after handling raw chicken livers.