Chicken liver pate
12 servings
40 minutes
There are some nuances in the approach to preparing this pate: it can be rough and lumpy, some people like it that way, or brought to the state of mousse, which is liked by many more people. In any case, when preparing pate , do not forget about good bread.
1
Rinse the liver with cold water and clean it of veins. If the liver has a green pouch or a spot of the same color, ruthlessly throw it in the trash: bile is the enemy of pâté. Place the rinsed liver in a bowl, cover it with milk, and leave it for an hour: it will draw out all the harmful substances the chicken accumulated during its short life.
- Chicken liver: 1 kg
- Whole milk (3.2%): 500 ml
2
Slice the onion into half rings. Heat vegetable oil in a pan over medium heat, add a third of butter. Add the onion. Fry until soft.
- Onion: 3 heads
- Vegetable oil: 3 tablespoons
- Butter: 100 g
3
Wash the liver from the milk. Add to the onion. Fry for twenty to thirty minutes over medium heat, stirring regularly.
- Chicken liver: 1 kg
4
Then reduce the heat and pour in the cream: it should almost completely cover the contents of the pan. Reduce the cream by half - this will take about fifteen minutes. Only after that add salt and pepper. Turn off the heat and let it cool.
- Cream 20% fat: 400 ml
- Salt: to taste
- Ground black pepper: to taste
5
Blend the onion-liver-cream mixture in a blender, adding the remaining butter.
- Butter: 100 g
6
Transfer the pâté to a convenient container — preferably a clay pot — and leave it in the refrigerator overnight.
