Soft, tender, melting chicken liver pate in your mouth: it would seem that this dish cannot be attributed to home cooking. However, thanks to the blender, Sous Vide technology, it is possible to cook such a miracle of cooking at home. Try it and you will want to repeat it again.

Ingredients:

2 kg chicken liver
200 g onions
240 g butter
25 g salt
10 g sugar
3 g freshly ground black pepper
1,5 g freshly ground allspice
1,5 g freshly ground nutmeg
1,5 g ground coriander

We prepare the liver, remove excess fat and film. Cut the onion into cubes and fry it until golden brown in a frying pan.
The liver is placed in a blender, crushed. To the crushed liver, add salt, sugar, ground black pepper, ground allspice, ground nutmeg, ground coriander and melted butter. Again, whisk everything together with a blender.
We distribute our mass into prepared, sterilized jars. And if you do not have special jars for cooking using Sous Vide technology, this does not mean that you will not be able to use ordinary ones. I have the most ordinary 500 ml cans. We put it in a container with water, where Sous Vide is installed. The water should completely cover our cans. Set Sous Vide for 2 hours at 65°C. I also added one hour, because I have a large volume in banks. If you have small jars, then 1.5-2 hours is enough.
At the end of cooking, cool to room temperature. For better storage, pour melted butter into each jar so that it covers the pate. Put it in the refrigerator for 8 hours. And you can use it.

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