Delicate chicken liver pate
10 servings
60 minutes
Tender chicken liver pâté is a true embodiment of European gastronomy. Its history goes back centuries when pâtés were a privilege of the nobility. This recipe is distinguished by its exceptional softness and rich flavor. Marinated in milk, the liver acquires tenderness, while aromatic spices, carrots, and onions add depth to it. The creamy consistency comes from the butter that unites all ingredients into perfect harmony. The pâté can be served as a standalone dish on toast or used as a filling for tartlets. Its delicate taste pairs wonderfully with berry sauces or crispy baguette, creating a refined gastronomic delight. Chilling before serving allows the flavor nuances to unfold, making each spoonful even more delightful.
1
Wash the liver and soak it in cold milk overnight.
- Chicken liver: 1 kg
- Milk: 350 ml
2
Grate the carrot finely and chop the onion. Heat sunflower oil in a pan, add a crushed garlic clove and spices. Once the garlic flavors the oil, remove it. Unfortunately, we won't need it anymore.
- Onion: 1 head
- Carrot: 3 pieces
- Ground black pepper: to taste
- Thyme: to taste
- Rosemary: to taste
- Marjoram: to taste
3
Sauté the carrots and onions in herbs and garlic oil with a tablespoon of butter and a bay leaf. When everything is browned and softened, turn it off. Remove the leaf. Transfer the vegetables to a separate dish, trying to leave as much juice in the pan as possible.
- Butter: 175 g
- Bay leaf: 2 pieces
4
Clean the liver of connective and fatty tissue. Rinse lightly, as you have already washed the liver before soaking, and there's no need to wash the milk. Sauté in vegetable juices and a small amount of sunflower oil for 5-7 minutes. The inside of the liver should remain reddish — then it is not overcooked.
- Chicken liver: 1 kg
- Butter: 175 g
5
Pass the liver mixed with vegetables and warm butter through a food processor or meat grinder in portions. The pâté should not be too runny. Here it is, ready — so tender and soft in taste.
- Butter: 175 g
6
Before starting to eat, it's better to leave it in the fridge for an hour or two. This can be done in a dessert dish or shaped into a block and then cut into pieces.