Tender chicken liver pate can be easily prepared at home. You only need a sous vide thermostat, Mason jars with two-piece lids and a blender to make it.
Make sure the jars can contain at least 200 ml.
Ingredients
Serves: –+
- Chicken liver 500 gr
- Bacon 100 gr
- Bulb onion 200 gr
- Shallot 50 gr
- White wine 200 ml
- Cognac 50 ml
- Chicken eggs 4 pcs
- Egg yolk 1 piece
- Fresh thyme 2 sprigs
- Clarified butter 200 gr
Method
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Preheat a sous vide water bath to 68°С.
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Fry the bacon along with onion in a pan until soft. Add cognac and wine. When they boil, continue boiling for 1 minute stirring from time to time.
Turn off the heat and wait for 10 minutes while ingredients are infusing. -
Draw the cooking liquid from the pan through a strainer into the blender bowl. You'll get approximately 250gr of the liquid you need for the rest of this recipe. Add the liver, eggs, egg yolk, and spices to the bowl then season the whole thing with salt to your liking. Blend the ingredients together until smooth. Then start adding the clarified butter continuing to blend the ingredients. -
Strain this paste through a fine strainer really quickly. Hesitation favors for it to flake away. Lay out the pate into jars and seal them with lids.
Important: do not seal the jars tightly. Otherwise, they may burst right in a sous vide cooker due to the gathered air is inable to escape.
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Immerse the jars in a preheated water bath for 1.5 hours (increase the cooking time to 2 hours if you've got the larger jars).
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Take time to arrange an ice bath and immerse the jars when the chicken liver pate is ready. After that, shelve the jars into a fridge for 3 hours.
Your chicken liver pate is done! You can add honey to it and spread it on toast. Some folks prefer fibers along with it, i.e. corn, green peas, carrots. Also, it goes well with sauces made from sour or sweet berries (raspberries, strawberries, cranberries, etc.)
