Gehakte-leber (Chicken liver pate)

3 servings

30 minutes

The recipe is taken from the book "Cuisines of the World. Jewish cuisine.

Energy value per serving

• Calories: 927.3
• Proteins: 45g
• Fats: 77.7g
• Carbohydrates: 12.4g

Ingredients

• Chicken liver: 600 g
• Onion: 2 head
• Carrot: 1 pc
• Chicken fat: 4 tbsp
• Butter: 100 g
• Chicken egg: 2 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wash the chicken liver, clean it from ducts and films, place it in boiling water just to cover it, and cook over medium heat for 10-15 minutes.

   Required ingredients:

   • Chicken liver: 600 g

2. Save the broth.

3. Peel the onion and carrot, then chop them finely.

   Required ingredients:

   • Onion: 2 heads
   • Carrot: 1 piece

4. Heat chicken fat in a pan.

   Required ingredients:

   • Chicken fat: 4 tablespoons

5. Fry the onion and carrot until soft for 5-7 minutes.

   Required ingredients:

   • Onion: 2 heads
   • Carrot: 1 piece

6. Mix the boiled liver, softened butter, and sautéed vegetables, then pass through a meat grinder twice or blend in a blender until a uniform fluffy mass.

   Required ingredients:

   • Chicken liver: 600 g
   • Butter: 100 g
   • Onion: 2 heads
   • Carrot: 1 piece

7. Boil the eggs.

   Required ingredients:

   • Chicken egg: 2 pieces

8. Clean and chop finely.

   Required ingredients:

   • Chicken egg: 2 pieces

9. Add fat from the pan and a little warm broth to the pâté, season with salt and pepper to taste, add eggs, and mix well.

   Required ingredients:

   • Chicken fat: 4 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Chicken egg: 2 pieces

10. Place the ready pâté in a mold and chill before serving.