Chicken liver pate with butter

Chicken liver pate with butter Let me present my special meal recipe - chicken liver pate with butter. Tasty, tender, easy to prepare and perfect to spread on bread. There is a thing I'd like to emphasize - in the recipe, it is important to use soft, but not melted butter. The peculiarity is that re-frozen butter hardens in grains, and so spoils smooth texture and taste impression of the pate.
  • 500g chicken liver
  • 1 medium bulb onion
  • 1 medium carrot
  • 50g fresh butter
  • 2 bay leaves
  • 1-2 pinches freshly ground black pepper
  • 2/3 tsp salt
  • 2 tbsp vegetable oil for frying
Peel the onion and cut into two halves. Finally, slice into medium-thin half-rings.
Peel the carrot and cut into 1/10 inch (2-3mm) slices.
Preheated a pan over the medium heat with 2 tbsp vegetable oil pored in. Saute the onions until golden brown for about 7-10 minutes, stirring frequently to prevent them from burning.
Add the carrot slices and the chicken liver.
Pour over a cup of water, add a bay leaf and 2/3 tsp salt. Bring to a boil.
Cover and simmer for 20-30 minutes until tender.
Remove the cover and simmer for additional 5-10 minutes until the liquid is almost evaporated. Let it cool down.
The butter should be soft and warm, but not melted. (Once melted, when frozen for the second time butter hardens turning into small grains, which will spoil both the texture and taste of the pate).
Mix in the liver mixture and the butter.
Beat with a blender until smooth.
Spread on sandwiches and eat with pleasure! Bon appetit!

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