Pastured chicken livers
- Provenance
- Producer details will appear here when verified.
- History
- Potted liver is medieval English and French alike — the smoothest version, whipped with butter and fortified wine, is a nineteenth-century refinement.
Sealed, numbered and signed by the hand that made it.
THE BUTCHER
Chicken Liver Parfait Under Butter
Livers, cream, butter and madeira, cooked at 62°C and sealed under clarified butter.
$38
Pre-launch
Release notes on the Cellar List.
Pre-launch: we're not taking orders quite yet. Add pieces to your case and it will be held for you — join the Cellar List for first notice when we open.
Cold Cellar / ships chilled
Ships chilled and must be kept refrigerated. Recipes, packaging and validated shelf-life vary by product — final storage and shelf-life instructions will be confirmed on the product label before release.
- Origin
- Producer details will appear when verified
- Batch
- TBC · PRE-LAUNCH
- Pairing
- Sauternes, or a cold Tokaji
- Batch size
- Made in small released batches
- Keeping
- Ships chilled and must be kept refrigerated. Final storage and shelf-life instructions will be confirmed on the product label before release.
- On the palate
- Silk. Sweet at the front from the madeira, savoury and long at the back.
Where this dish comes from
Potting under butter is a classic English preserving method, documented in cookbooks from the eighteenth century and earlier. Fish, game, cheese and liver were all potted this way; the butter cap excluded air and the pot went into a cold larder.
The French parfait — literally 'perfect' — is a refined descendant: livers emulsified with butter and cream into something closer to a custard than a pâté. The two traditions meet in this jar.
Chicken liver parfait sealed under butter is a well-established preparation across both English and French culinary traditions.
How we make it
An overnight milk soak draws out bitterness and is a step that makes a noticeable difference to the finished flavour.
The emulsion is cooked to a precise, moderate temperature; a few degrees too high and it breaks, leaving grainy liver in a pool of fat.
Water-bath emulsion, butter-sealed
Overnight soak · 90 minutes cook
- 01Livers soaked overnight in milk to draw out bitterness, then trimmed vein by vein.
- 02Blended warm with reduced madeira, port and shallot, and emulsified with butter.
- 03Cooked in a water bath to exactly 62°C — one degree over and it splits.
- 04Passed through a fine sieve twice, jarred, and sealed under clarified butter.
Cold, from the fridge, on hot brioche. Break the butter cap at the table.
THE INGREDIENT LEDGER
Every defining ingredient, named where we can: what it is, and what it has meant to the people who kept it. Producer and sourcing details will appear here as they are verified.
Madeira & cultured butter
- Provenance
- Producer details will appear here when verified.
- History
- Madeira was baked by tropical crossings in barrel and became the fortified wine that survived any cellar — and the classic liver seasoning.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
