Chicken liver pate with carrots and nuts

10 servings

60 minutes

In pate, carrots play the same role as in a stir-fry for soup: they don't add much flavor, leaving only a slight sweetness. In pate, this sweetness is necessary, since even the best livers will inevitably be bitter. With the possible exception of foie gras, to which adding carrots is like making mulled wine from a hundred-year-old Bordeaux. But let's leave fatty liver out of the equation. Carrots go well with ordinary livers, enlivening not only the flavor, but also the color. You can use any nuts - hazelnuts, walnuts, but if you can afford them, unsalted pistachios will be even better, they have the least tart flavor plus a beautiful green tint.

Energy value per serving

• Calories: 190.5
• Proteins: 11.1g
• Fats: 14.7g
• Carbohydrates: 4g

Ingredients

• Chicken liver: 500 g
• Butter: 100 g
• Walnuts: 50 g
• Onion: 2 head
• Carrot: 1 pc
• Chicken broth: 120 ml
• 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. Dry the nuts in a dry pan.

   Required ingredients:

   • Walnuts: 50 g

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

   Required ingredients:

   • Butter: 100 g

4. 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

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

   Required ingredients:

   • Chicken liver: 500 g
   • Butter: 100 g

6. Peel and slice the onion thinly.

   Required ingredients:

   • Onion: 2 heads

7. Grate the carrot on a coarse grater.

   Required ingredients:

   • Carrot: 1 piece

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

   Required ingredients:

   • Butter: 100 g
   • Onion: 2 heads

9. Add the carrot and continue to simmer for another 5 minutes.

   Required ingredients:

   • Carrot: 1 piece

10. Put the liver in the blender with butter and juices, add half of the nuts, onion, and carrot.

    Required ingredients:

    • Chicken liver: 500 g
    • Butter: 100 g
    • Walnuts: 50 g
    • Onion: 2 heads
    • Carrot: 1 piece

11. Add all the remaining butter and nuts, and blend everything into a smooth mixture.

    Required ingredients:

    • Butter: 100 g
    • Walnuts: 50 g

12. If the pâté is too thick, add a little chicken broth. Mix and place in a serving dish or divide into molds.

    Required ingredients:

    • Chicken broth: 120 ml

13. Crush the remaining nuts and sprinkle them over the pâté. Refrigerate for at least 4 hours.

    Required ingredients:

    • Walnuts: 50 g

14. Serve with your favorite bread.