Hello honest people. Today on the agenda are classics of the genre, combat accompaniment to any breakfast and decoration of the refrigerator. I'm talking about chicken liver pate. The recipe is basic, without a lot of components and many manipulations. It is prepared quickly and is eaten just as quickly. So follow me, I'll tell you what and how.
Ingredients:
Chicken liver - 600g.
Bulb onions - 400g.
Butter - 30g.
Olive oil - 40 ml.
Cream 10-15% - 150ml.
Thyme - 1 tsp
Salt to taste
How to cook:
Prepare food. Clean the liver if necessary and remove visible ducts.
Peel the onion and cut into thin half rings.
Heat both types of oil in a saucepan, skillet, or deep saucepan. When the butter is melted, toss in the onion and cook over medium heat until firmly golden brown.
Add liver, thyme (it can be used both fresh and dry, but the former is preferable). Mix everything and cook over medium heat until the liver is nicely browned. But don't overdry.
Pour in the cream and cook over low heat for 5 minutes.
Remove from heat and season with salt and pepper.
Grind the liver with a blender until smooth. The texture can be from rough, with chunks, to completely uniform.
Transfer the pate to jars, ceramic tins, or any other suitable shape, covered with lids or plastic.
This fresh chicken liver pate will keep in the refrigerator for several days. For long-term storage, it can be doused with melted butter or fat.
Bon Appetit!
Such is the liver pate. On a toasted piece of fresh of bread it will be an excellent accompaniment to your morning coffee. I sprinkle it with fresh thyme and coarsely ground black pepper to suit my mood.
Cool pate is made from duck or rabbit liver. For a change, sour apples or, say, calvados are added to it. Or cognac or rosemary. And even forest mushrooms. There are a great many additives and modifications. In the future, I will show you another variation of my favorite pâté.
As usual, I propose to cook, form your opinion and tell in the comments what you got there.
And for today I have everything. Good luck, your Bra.
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