To prepare chicken liver pate at home, butter is usually used.
However, this ingredient can be replaced with another one with a clear conscience, and, believe me, the taste will be no worse (and maybe even better) than in the traditional version.
Let's not simmer - for 500-600 g of chicken liver, take 100-150 g of lard, which should be cut into small pieces and put into a preheated cauldron (a saucepan with thick walls will do).
It is also worth sending vegetables here: 1 carrot and 1 onion, cut into cubes.
By the way, if you want the snack to acquire an interesting flavor and become even more healthy, use parsnips (the same amount as carrots).
After 2-3 minutes of frying, you can put the liver into the dish, which must first be washed and dried with paper towels.
Turn the heat to low and simmer the contents of the cauldron for about 20-25 minutes.
After this, wait until all the ingredients have cooled down, and using a blender, turn them into a homogeneous mass, not forgetting about salt and pepper.
Now the finished pate should be transferred to a bowl and poured with melted butter on top, of which you only need 3 tablespoons.