Dear friends! Having run through the vastness of the Internet, I decided that my recipe for pate is no worse. Therefore, it is with great pleasure that I share with you my favorite recipe for chicken liver pate. I've been making pate like this for 30 years, maybe more. And this recipe has only one pluses: it cooks quickly, nothing needs to be chopped, fried and fiddled with the oven. However, do not faint, but write it down!
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HOW TO COOK:
I take 500 gr. chicken liver, rinse, separate from the veins and boil in a saucepan until tender (no more than 15-20 minutes).
Salt to taste (about 0.5-1 tsp. l.), do not forget about the bay leaf (1-2 pcs.) and put a little black pepper (I always take peppercorns and grind it in advance). The aroma is in the kitchen beyond words!
I cool it down, take out the prepared liver, but do not pour out the broth yet.
I take another pan, send 2-3 pieces of washed peeled carrots into it and cook until cooked.
I also take 3-4 eggs (I boil them together with carrots, but I take them out earlier so as not to overcook).
I cool the carrots and eggs in cold water, peel (and if I do not cook the pate immediately, then I put all the ingredients and broth in the refrigerator).
I grind in a meat grinder: liver, carrots, eggs and put here a piece of good butter 180-200 grams (I do not regret butter). I add the butter hard, not soft (therefore, the butter must be frozen in advance).
READ MORE:
500 gr. chicken liver
2-3 carrots
3-4 eggs
180-200 gr. butter
salt, bay leaf, peppercorns to taste
walnuts, aromatic herbs
Then I mix everything with a spoon, and if it seems thick, then I add broth to the mixture (the same one in which the liver was cooked). I add the broth not all, but little by little over a tablespoon.
To get a uniform consistency, I interrupt the mixture with a blender (and add salt if it tastes unsalted).
I put walnuts and aromatic herbs in the finished pate, put it in a container and send it to the refrigerator for storage.
Chicken liver pate according to this recipe turns out to be unusually tender and aromatic. It can be eaten immediately, spread on a bread or bun. Bon Appetit!