Enjoy this Sous Vide Chicken Liver recipe that’s 100% carnivore-friendly and nutrient-dense. No plants, no compromises.
Introduction
What makes this Sous Vide Chicken Liver with Pork Belly truly special? Chicken Liver is milder than beef liver but still packed with essential nutrients, while the Sous Vide cooking method is a precision cooking method that ensures perfect doneness from edge to edge. This recipe celebrates the natural richness of animal foods without needing any plant-based additions. Whether you’re new to the carnivore diet or a seasoned pro, this recipe demonstrates how satisfying animal-based eating can be.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 425 minutes
- Total Time: 435 minutes
- Servings: 2
- Difficulty: Advanced
Ingredients
- 23 oz Chicken Liver
- 7 oz Pork Belly
- 1 tbsp Tallow
- 1 tsp Oregano
- 2 tsp Himalayan Salt
- 2 tsp Sea Salt
Instructions
- Take Chicken Liver out of the refrigerator and let it come to room temperature (about 30 minutes).
- Season Chicken Liver generously with Oregano, Himalayan Salt and Sea Salt.
- Preheat water bath to 130°F (54°C) for medium-rare.
- Seal Chicken Liver in a vacuum-sealed bag with Tallow.
- Cook for 1-2 hours (for steaks) or 6-8 hours (for tougher cuts).
- Finish with a quick sear in a hot cast-iron pan to develop a crust.
- Cook Pork Belly separately using the same method, or add it during the last 9 minutes of cooking time.
- Let the meat rest for 5-10 minutes before serving.
- Serve hot, optionally with additional Tallow on top.
Nutrition Information
- Calories: 576
- Protein: 63g
- Fat: 36g
- Carbs: 0g
- Saturated Fat: 18g
- Cholesterol: 246mg
- Sodium: 443mg