Chicken pate with carrots and onions
4 servings
55 minutes
Chicken pâté with carrots and onions is a delicate and aromatic dish that combines the rich flavor of liver with the light sweetness of carrots and the spiciness of onions. This recipe has deep roots in Russian cuisine, where pâtés have long been valued for their nutrition and convenience. The finished pâté has a velvety texture, and butter adds softness and richness. Baking in cocottes enhances the flavor and makes the dish particularly exquisite. It can be spread on fresh bread, served with crispy toasts, or used as a base for appetizers on a festive table. It pairs perfectly with pickles, greens, and aromatic spices.
1
We clean the liver beforehand and cut it.
- Chicken liver: 400 g
2
Place the liver in a pan without oil and simmer in its own juice for 25 minutes, adding carrot and half an onion.
- Chicken liver: 400 g
- Carrot: 120 g
- Onion: 1 piece
3
Add salt, pepper, and herbs to taste. Simmer for 10-15 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Fresh herbs: to taste
4
Cool the liver and blend it with the remaining half of the onion and butter.
- Onion: 1 piece
- Butter: 30 g
5
Place the mixture in ramekins and send to the oven for 10-15 minutes.
