Classic Chicken Liver Pate

10 servings

60 minutes

Even, so to speak, in its naked form, without any embellishments, a pate can be textural perfection. But here, as in a fairy tale, three conditions must be met. First: butter, in which the liver should be fried . Replace it with vegetable oil - you will lose some of the creaminess, which is almost the main advantage of the pate. Second: before putting the liver in the frying pan, it must be thoroughly washed and, most importantly, wiped dry with paper towels, otherwise it will steam rather than fry, which, of course, is not a crime, but still inclines the pate to the state of dietary porridge. Third: you need to fry the liver exactly until the state when it has stopped bleeding, but still retains a pink inside under a darkened crust . However, even if you slightly overfried it, a powerful blender can save the situation and a little more butter, so that the liver can finally turn into a homogeneous, tender mass.

Energy value per serving

• Calories: 238.9
• Proteins: 10g
• Fats: 21.4g
• Carbohydrates: 1.7g

Ingredients

• Chicken liver: 500 g
• Butter: 100 g
• Onion: 1 pc
• Chicken broth: 120 ml
• Melted butter: 100 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Take the butter out of the fridge in advance to soften it.

   Required ingredients:

   • Butter: 100 g

2. In a deep skillet, melt 1 tablespoon of butter.

   Required ingredients:

   • Butter: 100 g

3. When it starts to bubble, add the liver, increase the heat, and fry for 5 minutes so that the liver remains pink inside.

   Required ingredients:

   • Chicken liver: 500 g

4. Transfer the liver along with the butter and meat juices from the pan to a plate.

   Required ingredients:

   • Chicken liver: 500 g

5. Peel the onion and slice it thinly.

6. Add another tablespoon of butter to the pan, melt it and add the onion. Reduce the heat to low, add the onion and simmer until transparent without letting it brown.

   Required ingredients:

   • Butter: 100 g
   • Onion: 1 piece

7. Put the liver in the blender with oil and juices, add onion.

   Required ingredients:

   • Chicken liver: 500 g
   • Onion: 1 piece

8. Add 3-4 tablespoons of butter, salt, and pepper, and blend everything into a smooth mixture.

   Required ingredients:

   • Butter: 100 g
   • Salt:  to taste
   • Ground black pepper:  to taste

9. If the pâté is too thick, add a little chicken broth and mix again.

   Required ingredients:

   • Chicken broth: 120 ml

10. Place the pâté in molds or in one serving dish.

11. Melt the lard or clarified butter and pour the pâté into molds. Place in the refrigerator for at least 4 hours.

    Required ingredients:

    • Melted butter: 100 g

12. Serve with your favorite bread.