Liver roll can be made from any liver of your choice. Today we are preparing it on the basis of chicken liver, with a layer of butter. It is the butter that makes the roll very beautiful in cut. This appetizer will adorn any festive table. The roll is cut into portions, served in tandem with loaf slices or on its own.
To make the liver softer, mix it with carrots and onions sautéed in oil. The result is a liver paste, from which we form a roll with butter filling.
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Ingredients:
Chicken liver - 500 gr.
Onions - 1 pc.
Carrots - 1 pc.
Butter - 200 gr.
Vegetable oil - 1 tablespoon
Salt, pepper - to taste
How to cook:
Prepare all ingredients as listed. Remove the oil from the refrigerator 1 hour before cooking until it softens.
Wash the liver well, cut off any blood clots and fatty layers. Place the offal in a saucepan, cover with water, set on fire. After boiling, remove the thick foam on the surface, salt the water.
Cook for the next 15 minutes, no more, to keep the liver soft and juicy. After cooking, drain the water completely, and cool the offal.
Peel the onions and carrots. Wash everything. Grate the carrots with large holes, chop the onion into squares.
Heat a frying pan on the stove, add oil, then toss in onions. Fry it separately for 2 minutes, then add the carrots. Saute vegetables in oil until soft, about 5 minutes, stirring occasionally with a spatula. Cool the vegetable mixture after frying.
Place the cooled liver and vegetables in a blender bowl. Drain the oil first after frying the vegetables, otherwise the mass may turn out to be too liquid, then it will be difficult to form a roll. To make the blender better process the contents, bookmark in parts.
Knock the liver with vegetables into a homogeneous mass without lumps. Taste the mixture and salt if necessary. Add 50 grams of butter, whisk again, or just stir well.
Lay the foil on the table in two layers, put the liver mass on top, smooth with a spatula (as shown in the photo).
Top with a layer of soft butter. Re-level with a spatula around the entire perimeter.
Using the foil, roll the liver tissue with butter into a tight roll. Wrap it with cling film, form an oblong round shape with your hands. Refrigerate for 6 hours.
Cut the finished liver roll with butter into portions and serve with slices of bread.
Bon Appetit!
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