• 200 g of chicken liver
  • 2 slices of bacon
  • 1 chopped shallot
  • 1 sprig of thyme
  • 10 g of sweet sherry
  • 2 eggs
  • 50 g of cream
  • Salt
  • Pepper


To prepare this chicken liver paté recipe, we start by browning the bacon, shallot, and thyme in a frying pan. When it starts to take colour, we remove everything from the fire and add the sweet sherry.

Then, in a blender, we add the previous mixture, the livers, the eggs, the cream, the salt and pepper, and with the help of XM-12 hand blender, we blend it to obtain a homogeneous and fine mixture.

Cook the mixture in the sous-vide cooker SmartVide at 85 ºC for 1 and a half hours.

After the stipulated time, we cool it and serve with toast and pickles.

In this recipe of paté, the vacuum allows us to obtain very precise cooking on the one hand and, on the other, to standardise the recipe very well. In addition, we get a semi-conserve that will last two weeks in the refrigerator.

Notes from the chef