Today cook chicken liver pate. I love and chicken, and turkey from, and pork. But the chicken a particularly delicate pate.
To prepare the pate - liver, I do not I cut, I have a very powerful blender that "interrupts" all to a pulp! Sometimes even more than that I want to)) Onions and carrots - also for this reason, not smaller.
First you need to fry the onions and carrots. I do not fry, but rather, are passaged. Luke adds the soul, then the pie is juicy.
Then I add there gras and lightly roasted (to color changed)
Pour in milk and then boil to simmer protushivayu literally 2-3 minutes.
Then I give it all to cool and interrupt in a blender.
After a couple of hours in the fridge - get tenderest pate without Eshek and preservatives. Kept the paste, as well as all ecological products - not for long: no more than two days. But we have to storing somehow never came: departs for the evening or for breakfast.
proportions:
Chicken liver * - 250 c (half 500 gram package)
* Onion - one large or a couple of small
* Carrots - 1 pc
* Milk - 200g
* Salt / pepper to taste
And by the way, do not forget that chicken livers - very useful. Cook chicken livers to carry delicacies and nutritionists recommend to use it for health purposes, because the high content of chicken liver glandIt helps improve hemoglobin blood, and heparinIt maintains normal blood clotting ability, which means that it is ideal for the prevention of myocardial infarction, stroke, and atherosclerosis. Improved memory and stimulation of brain activity occurs due contained in the liver choline. And by the way, wishing to lose weight, include liver diet food because it low calorie.
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