Creamy, buttery chicken liver paté it’s the stuff you order at the all-organic, farm-to-table establishment in the trendiest neighborhood in town. Making it at home has maybe never crossed your mind it’s just one of those foods that seems to exist outside the domain of the home kitchen, its liver-y beginnings perhaps better left to mystery.
So imagine your friends’ surprise at your next dinner party, when you serve up grilled bread topped with a gorgeous rose-colored smear of the stuff, drizzled with honey and topped with mounds of flaky salt. One bite, and they’ll think they died and went to that trendy neighborhood, minus all the beanies and attitude. With nothing but a simple sous vide setup, a blender, and some super-cute mini-mason jars, the previously unattainable chicken liver paté is yours to master.
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