Best Way To Enjoy Chicken Livers | Sous Vide Chicken Liver Pate
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- čas přidán 21. 08. 2024
- 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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Great idea!! Will try.
Looks Yummy .. Thanks ..
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.
This was a very interesting/fun video.
thank you!!
Great !!!
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?
This could also reduce oxidization.
what did you drizzle on the top right before eating? It looked like maybe honey?
Could you freeze it?
why did you cook it for 2 hours exactly? what if I cook it less or more?
to kill bacteria and pasteurize the livers
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.
how long will this last in chiller?
Up to a week and up to 2 months in freezer
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