Pate of liver and chicken giblets
12 servings
60 minutes
The recipe is taken from the book "Holiday salads and appetizers.
Calories259.9kcal
Proteins16.1grams
Fats20.1grams
Carbohydrates3.3grams
1
Boil chicken offal in salted water until cooked.
- Chicken giblets: 500 g
- Salt: to taste
2
Sauté beef or veal liver in 100 grams of chicken fat until cooked (save the cracklings).
- Beef liver: 500 g
- Chicken fat (schmaltz): 200 g
3
Pass the liver and offal through a meat grinder with onion.
- Beef liver: 500 g
- Chicken giblets: 500 g
- Onion: 1 head
4
Add 100 grams of chicken fat, cracklings, salt, pepper, and mix everything thoroughly.
- Chicken fat (schmaltz): 200 g
- Salt: to taste
- Ground black pepper: to taste
