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Snacks
Chicken Liver Pâté
A smooth and aromatic homemade chicken liver pâté with cognac and butter, prepared for long-term storage.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Prep: Melt the butter and let it cool. Warm the cognac, ignite it to burn off the alcohol, and let it cool.
2
Blend: Process all ingredients in a blender until smooth and creamy.
3
Jarring: Pour into jars (~200g each), leaving 1 cm of headspace, and seal tightly.
4
Processing: Oven method (jars in a water bath at 100°C for 1 hour) or Sous-vide (70°C for 1 hour 20 minutes).
5
Cooling: Immediately plunge the jars into ice water until chilled. Store in the refrigerator.
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