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Not so long ago I learned how to cook homemade chicken liver pate in a blender. I liked it very much: you can use it for sandwiches, and it’s great for a feast as a snack, and you can put it in the refrigerator in a container and use it for several days (if no one eats it right away, right?). What I liked the most is that the recipe for such a pate is very simple, does not require much effort and time.
Recipe for homemade chicken liver pate
Ingredients:
- Chicken liver – 0,5 kg
- Onions – 2-3 heads (medium)
- Carrots – 2 pieces (medium)
- Bay leaf – 1-2 small
- Butter – 100 grams
- Sunflower oil – 1-2 tbsp. spoons
- Water – about 1 cup
- Salt, nutmeg, cinnamon, ground black pepper
Some recipes use less onions and carrots, but I prefer the texture and taste of a liver pâté with more vegetables.
The process of making homemade chicken pate
- Liver prepare: if you need to defrost, then cut off the veins, bile ducts, etc. Rinse and let drain. Someone soaks chicken liver in milk for two hours to remove bitterness, but experience shows that it is chicken liver that does not taste bitter anyway.
- Bow peel and cut into half rings. Not necessarily “jewelry”, since then the whole mixture will be ground into a single mass. Heat vegetable oil in a frying pan, fry the onion until light golden brown over medium heat, stirring occasionally (on average, fry for about 10 minutes).
- Carrots peel, cut into rings (or as you like, you can finely, you can grate) and add to the onion, mix and fry for a couple of minutes. After that, add the liver, bay leaf and a glass of water (you need enough water to practically cover the liver with onions and carrots). Salt (half a teaspoon of salt), bring to a boil, reduce heat.
- Then simmer under a lid over low heat for about 30 minutes until all the ingredients are ready. Open the lid, evaporate excess liquid for 5-10 minutes (not completely, leave a little, it will go away during cooling, and the rest will make the homemade chicken pate more tender). During these 5-10 minutes of evaporating the water, you should first sprinkle the mixture with cinnamon (a pinch), and then, before turning off the fire, with nutmeg (slightly less than cinnamon). Turn off, hold for a few minutes under the lid, then open the lid and cool.
- When the liver with onions and carrots have cooled, add a piece of butter (about 100 grams) and beat in a blender (the mass is soft enough, so choose the nozzle based on the instructions for your blender). If the flask is small, then you can beat in two batches, then mix them thoroughly. Chicken pate is ready!
Chicken liver pâté can be placed in the refrigerator for a short time before serving. Serve with a sprig of greens. Since the taste is very delicate, it is better to take bread with a neutral taste. Bon appetit, Rum readers!