Best Way To Enjoy Chicken Livers | Sous Vide Chicken Liver Pate

A lot of people are grossed out by eating livers, but if it's done right, livers can be incredibly delicious. In this video I will be making a chicken liver pate using sous vide. If you don't like eating livers, hopefully this will change your mind.
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Recipe
Yields about 5 each 8 oz or half pint jars
Time:
5-6 Hours
Equipment needed:
Blender or food processor
Sous vide circulator
Ingredients:
1 lb chicken livers
3.5 oz Bacon
3.5 oz Onion or shallot
2 Cloves garlic
1 small bunch fresh thyme
1 bay leaf
Freshly ground black pepper
1/4 teaspoon cayenne pepper ( optional )
6 oz or 3/4 cup white wine ( bourbon, port or brandy are good too )
4 each whole eggs
4 oz or 1/2 cup creme fraiche
2 oz or 1/2 stick butter, melted
16 grams or 1 Tablespoon sea salt
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Chef step original recipe:
www.chefsteps....
If you're wondering about food safety on sous vide chicken livers:
www.cooksillus...
www.seriouseat...
How to make creme fraiche:
• Stop Buying Creme Frai...
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[@henrymok8740]

Great idea!! Will try.

[@MrDanbecker]

Looks Yummy .. Thanks ..

[@jazzyflymc]

How are these type of 2-piece lids called and what is their advantage in comparison with a single piece lid? I do not see them in Europe but I've encountered often in US recipes.

[@TypicallyUniqueOfficial]

This was a very interesting/fun video.

[@WhatWeEatTonight]

thank you!!

[@gabyfridman7475]

Great !!!

[@mmmygc]

Have you tried putting the clarified butter on top of the pate mixture before it goes in the sous vide bath so you don't need to open the jars?

[@Mike-ss1ju]

This could also reduce oxidization.

[@kirstiewilde1670]

what did you drizzle on the top right before eating? It looked like maybe honey?

[@smoll.miniatures]

Could you freeze it?

[@abdullahmohammad855]

why did you cook it for 2 hours exactly? what if I cook it less or more?

[@WhatWeEatTonight]

to kill bacteria and pasteurize the livers

[@ActBreaker]

Better cook more than less. With sous vide, it's hard to overcook because the temperature is strictly regulated and quite low for cooking. I likely wouldn't notice a change in the end result if the sous vid time was 4 hours.

[@leekianchiong]

how long will this last in chiller?

[@WhatWeEatTonight]

Up to a week and up to 2 months in freezer

[@RUdanik]

Hello from Reddit.

[@WhatWeEatTonight]

@@RUdanik hi 👋👋