Chicken liver pate with carrots
12 servings
60 minutes
Chicken liver pâté with carrots is a delicate and rich dish rooted in French cuisine, where pâtés are valued for their velvety texture and rich flavor. Chicken liver, with its natural softness, gains subtle sweetness from the carrots, while caramelized onions add a light spiciness. Butter brings the consistency to silky perfection. This pâté is versatile—it can be served with crispy baguettes, fresh vegetables, or used as a base for appetizers. Perfect for breakfasts, festive tables, or cozy evenings. Its simplicity in preparation has made it popular in home cooking while preserving the spirit of classic French gastronomic traditions.
1
Wash the liver, trim off any excess (fat, membranes, etc.), salt it, and let it rest.
- Chicken liver: 500 g
2
While the liver is resting, grate the carrot and fry it in oil (for about 3-5 minutes).
- Carrot: 1 piece
- Butter: 50 g
3
Chop the onion, add it to the carrot, and fry for another 3-5 minutes.
- Onion: 1 piece
4
Add liver to the vegetables and simmer until cooked (about 10 minutes).
- Chicken liver: 500 g
5
Then everything should be passed through a meat grinder hot 2 times, along with butter (I added 30 g, but actually more is needed according to the recipe, as desired).
- Butter: 50 g