Chicken Liver Pâté
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Ingredients for 4
2 packages of chicken liver, washed and trimmed (slightly over 800g)
100g bacon (prechopped)
1 onion
1 apple
2 cloves of garlic
2 sprigs of thyme
Half a bottle of apple cider (about 150ml)
225g cream cheese
2 eggs
2 tbsp of thickend/heavy cream (optional)
2 tsp celery salt
2 tsp black pepper
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 68ºC / 154.4ºF
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Step 2
Cut onion, garlic cloves and apple in to small pieces
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Step 3
Cook chopped onion and garlic with 2 sprigs of thyme until softened and slightly browned in bacon fat
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Step 4
Add apple pieces to the pan and cook until softened
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Step 5
Deglaze pan with cider and reduce the mixture until it is no longer watery
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Step 6
Remove thyme sprigs and set pan aside to cool
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Step 7
Once cooled, combine Chicken liver, cooked mixture, eggs, cream cheese, and cream in blender
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Step 8
Blend until smooth and no chunks remain
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Step 9
Pour into canning jars with canning lids
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Step 10
Tighten lids to fingertip tightness (or as directed by manufacturer for canning) so air can escape but water cannot get into the cans
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Step 11
Sous vide at 68°C for 2-2.5hrs. Ensure the center of the jars has reached 68°C and the pâté is set before removing from water bath
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Step 12
Let cool to room temperature before transferring to the fridge to chill overnight or for at least 2 hours
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Finishing Steps
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Step 0
Open and enjoy