Chicken Liver Pâté

This recipe is a combination of an existing chicken liver mousse recipe on the app by Emily Farris and Jeff Akin, and a chicken liver pâté recipe from website, The Local Palate, from Chef Joe Sparatta of Heritage and Southbound, Richmond, Virginia. It yields about 5-7 small 350g jars. The pâté itself has a very light taste and sets easily due to the combination of cream cheese and eggs in the recipe. The celery salt helps the pâté stay relatively pink however it will still oxidize quite quickly. The recipe will keep, chilled in the refrigerator, for about 2 weeks.

Author

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Prep Time: 00:30

Recipe Time: 02:30

Temperature : 154.4F / 68C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 68ºC / 154.4ºF
2. Cut onion, garlic cloves and apple in to small pieces
3. Cook chopped onion and garlic with 2 sprigs of thyme until softened and slightly browned in bacon fat
4. Add apple pieces to the pan and cook until softened
5. Deglaze pan with cider and reduce the mixture until it is no longer watery
6. Remove thyme sprigs and set pan aside to cool
7. Once cooled, combine Chicken liver, cooked mixture, eggs, cream cheese, and cream in blender
8. Blend until smooth and no chunks remain
9. Pour into canning jars with canning lids
10. Tighten lids to fingertip tightness (or as directed by manufacturer for canning) so air can escape but water cannot get into the cans
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
12. Let cool to room temperature before transferring to the fridge to chill overnight or for at least 2 hours

Finishing Steps

1. Open and enjoy