Chicken liver pate with onions
10 servings
55 minutes
Chicken liver pâté with onions is a delicate and rich dish of European cuisine that captivates with its velvety flavor. Its roots trace back to French gastronomy traditions, where pâtés are valued for their sophistication and versatility. This recipe combines the light sweetness of sautéed onions and carrots with the deep, slightly bitter taste of chicken liver, while butter adds softness and a silky texture. The pâté is perfect for breakfasts and snacks – it can be spread on fresh bread or served with crackers and greens. It pairs especially well with pickled vegetables or sweet-and-sour jam that highlight its flavor richness. Easy to prepare, it can become a favorite treat on any table, adding charm and coziness to home cooking.
1
Cut 1 large carrot into strips and 2 small onions into half rings.
- Carrot: 1 piece
- Onion: 2 heads
2
Cut the liver into pieces - 3-5 pieces from each liver.
- Chicken liver: 300 g
3
Sauté the carrots in vegetable oil, add onions, and continue sautéing until half-cooked, stirring continuously. Essentially, this is like stewing. During the sautéing of carrots and onions, add a little black pepper.
- Vegetable oil: 2 tablespoons
- Carrot: 1 piece
- Onion: 2 heads
- Ground black pepper: to taste
4
Next, add the liver and continue frying everything while stirring continuously. You can fry over medium heat and occasionally cover with a lid to let the liver stew. Cook until the liver is done: break a piece with a spatula, and there should be no blood inside. Avoid overcooking the liver as it will become tough.
- Chicken liver: 300 g
5
Salt just before the end of roasting (do not salt earlier).
- Salt: to taste
6
Let it cool, as adding oil to warm pâté will cause it to separate.
- Butter: 200 g
7
The cooled roast needs to be blended into a uniform mass.
8
Then mix with softened butter. The pâté is ready.
- Butter: 200 g
