Sous vide chicken livers in a vacuum-sealed bag with marinade

Tender and Flavorful Sous Vide Marinated Chicken Livers

Name: Tender and Flavorful Sous Vide Marinated Chicken Livers
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 3
Cuisine: international
Ingredients: 300 g Chicken livers (cleaned and trimmed); 2 tbsp Olive oil; 2 cloves Garlic (minced); 1 tsp Fresh thyme (or dried thyme); 1 tbsp Lemon juice; 1 tsp Salt; 0.5 tsp Black pepper (freshly ground); 1 tsp Honey (optional for slight sweetness)

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easy

45 min

Nutritional value per serving

Calories200kcal

Carbs2gram

Fat12gram

Protein24gram

Ingredients

Quantity

Chicken livers (cleaned and trimmed)300 g
Olive oil2 tbsp
Garlic (minced)2 cloves
Fresh thyme (or dried thyme)1 tsp
Lemon juice1 tbsp
Salt1 tsp
Black pepper (freshly ground)0.5 tsp
Honey (optional for slight sweetness)1 tsp

This recipe teaches you how to prepare tender and delicious chicken livers using sous vide cooking. Marinated in a flavorful blend of garlic, herbs, and spices, the chicken livers come out perfectly cooked, moist, and safe to eat. Sous vide cooking allows precise temperature control, ensuring food safety and ideal texture every time. The total cost of the ingredients is approximately $8 USD/€7/£6/₹650. The dish contains about 200 kcal per serving and is suitable for Paleo and Keto diets. The recipe is easy to follow and takes about 1 hour and 15 minutes in total, including marinating time.

Preparation instructions

Prepare the marinade and chicken livers

1In a bowl, mix olive oil, minced garlic, thyme, lemon juice, salt, black pepper, and honey if using. Add the cleaned and trimmed chicken livers and toss them so they are well coated. Let marinate for 30 minutes in the refrigerator. This step helps infuse flavor and tenderize the livers.

Seal the livers in a vacuum bag

2Place the marinated chicken livers along with all the marinade into a vacuum-sealable bag. Seal the bag using a vacuum sealer or using the water displacement method if using a ziplock bag. Removing the air helps with even cooking.

Set up the sous vide cooker

3Fill a pot or sous vide container with water and attach your sous vide cooker. Set the temperature to 65°C (149°F). This temperature will cook the livers safely and keep them creamy in texture.

Cook the chicken livers sous vide

4Place the sealed bag in the water bath, ensuring it is fully submerged with water circulating around it. Cook for 45 minutes. Cooking for this time ensures livers are cooked to a safe internal temperature of at least 65°C.

Finish and serve

5Carefully remove the bag from the water bath and take out the livers. You can serve them immediately, or optionally quickly sear in a hot pan for 1 minute on each side to add color and a slight crust, but this is optional. Be careful not to overcook. Enjoy warm as a side or over toasted bread.

Cooking Tips

1Pick fresh chicken livers that are deep reddish color and smell fresh. Avoid livers that look dull or have off odors.

2Always clean and trim any connective tissue or green spots from chicken livers before cooking.

3Keep raw chicken livers separate from other foods to avoid cross-contamination; wash your hands and utensils after handling raw livers.

4If you don't have a vacuum sealer, use a ziplock bag and the water displacement method to remove air before sealing.

5Do not reuse marinade that has been in contact with raw chicken livers unless you boil it first to kill bacteria.

Equipment

Sous vide cooker (immersion circulator)
Pot or sous vide container for water bath
Vacuum sealer and vacuum bags or ziplock bags
Mixing bowl
Measuring spoons
Knife and cutting board
Tongs or slotted spoon
Optional: skillet or frying pan for searing

Grocery Shopping List

[ ] Chicken livers 300g (~$4) - Choose fresh livers that are deep red and moist.
[ ] Olive oil 2 tbsp (~$0.50) - Extra virgin olive oil for best flavor.
[ ] Garlic 2 cloves (~$0.20) - Look for firm bulbs without green sprouts.
[ ] Fresh thyme or dried thyme 1 tsp (~$0.30) - Fresh herbs provide better flavor if available.
[ ] Lemon 1 tbsp juice (~$0.30) - Fresh lemons for better aroma.
[ ] Salt (~$0.05) - Use regular table salt or sea salt.
[ ] Black pepper (~$0.10) - Freshly ground is better for aroma.
[ ] Honey (optional) 1 tsp (~$0.50) - Use pure honey.

Total approximate cost: $6.95

FAQ

Is sous vide cooking safe for chicken livers?

Yes, sous vide cooking is safe for chicken livers as long as it is cooked to the recommended internal temperature (at least 65°C or 149°F) and cooked for sufficient time to pasteurize the meat.

Can I marinate the chicken livers overnight?

Yes, you can marinate the livers overnight for stronger flavor, but be sure to keep them refrigerated and cook them promptly afterwards.

Can I skip sous vide and cook chicken livers on the stove?

You can pan-fry chicken livers, but sous vide ensures more even cooking and creamier texture while reducing risk of overcooking.

How do I clean chicken livers properly?

Rinse chicken livers with cold water, trim off connective tissue and any green or discolored parts, then pat dry before marinating.

What should I do to avoid cross-contamination?

Always wash your hands, utensils, and surfaces after handling raw chicken livers. Use separate cutting boards if possible. Do not reuse marinade that has touched raw livers unless boiled.