Liver pate has almost no specific taste, so it is often eaten even by those people who are not usually fond of offal.
Chicken liver always makes a very tender pate, which is a great addition to any sandwich.
To prepare the pate you will need the following products:
- chicken liver – 1 kg;
- chicken broth – 500 ml;
- onions – 4 pcs.;
- carrots – 1 pc.;
- cream (fat content 33%) – 250 ml;
- sunflower oil – 30 ml;
- butter – 50 ml;
- sugar – 1.5 tbsp;
- salt and pepper.
How to make pate
1. First, rinse the liver thoroughly under running water. Then dry it and remove the film.
2. Peel and dice the onion and carrot. Use a frying pan with high sides to sauté the vegetables.
Place the pan on medium heat and put in a piece of butter or add a little vegetable oil. First fry the onion, then the carrot.
3. When the onion has acquired a golden hue and the carrots have become soft, add the liver pieces, salt and pepper.
4. Fry the liver and vegetables together for 3-4 minutes, then add the chicken broth and simmer the ingredients for about 15 minutes.
5. 10 minutes before it is ready, pour in the cream and add sugar. When the ingredients are ready, turn off the heat and let them sit for a while.
6. Using a blender, grind the liver and other products into a homogeneous mass.
