Airy chicken liver pate

10 servings

120 minutes

A delicate airy chicken liver pate recipe. A minimal set of ingredients, nothing extra. Nutmeg and coriander are responsible for the aroma, butter and cream for the consistency.

Energy value per serving

• Calories: 235.1
• Proteins: 19.9g
• Fats: 15.5g
• Carbohydrates: 4g

Ingredients

• Chicken liver: 1 kg
• Onion: 200 g
• Garlic: 30 g
• Cream: 80 ml
• Nutmeg: 0.5 tsp
• Ground coriander: 0.5 tsp
• Butter: 100 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare the ingredients.

2. Clean the liver from blood clots and white debris.

   Required ingredients:

   • Chicken liver: 1 kg

3. Blend it until creamy.

   Required ingredients:

   • Chicken liver: 1 kg

4. Sauté finely chopped onion, garlic, a bit of nutmeg, and coriander in butter.

   Required ingredients:

   • Onion: 200 g
   • Garlic: 30 g
   • Nutmeg: 0.5 teaspoon
   • Ground coriander: 0.5 teaspoon
   • Butter: 100 g

5. Add cream to the pan, keep on low heat until thickened to form a sauce, and lightly simmer everything.

   Required ingredients:

   • Cream: 80 ml

6. When the contents of the pan cool slightly, combine it in a blender with the mashed liver.

   Required ingredients:

   • Chicken liver: 1 kg

7. Add salt and pepper to taste and 50 grams of softened butter. Mix well.

   Required ingredients:

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

8. Pour the obtained mass into a tall mold for terrines or cakes.

9. Cover it with foil, place the mold in a tray filled with boiling water.

10. Send all this to the oven preheated to 120 degrees for 1 hour and 10 minutes.

11. Chill and serve.