Chicken Liver and Thigh Pâté
⏳ Time
1 hour + 7 hours
🥕 Ingredients
13
🍽️ Servings
12
Description
Chicken Liver and Thigh Pâté
Ingredients
- Water - 1 qt
- Ocean salt - 2.8 oz
- Sugar - 0.3 oz
- Thyme - 4 sprigs
- Garlic - 1.4 oz
- Chicken Liver - 17.6 oz
- Vegetable Oil - 1 fl oz
- Butter - 1.1 oz
- "Petelinka Thigh Fillet" - 8.8 oz
- Onion - 3.5 oz
- 33% Cream - 17 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Boil water with salt, sugar, 2 sprigs of thyme, and roughly chopped garlic (10 grams). Then let it cool completely.
Step 3
Clean the liver from fat and blood clots.
Step 4
Place the liver in the cooled marinade and let it sit for 2 hours.
Step 5
Dice the onion and mince the garlic.
Step 6
Cut the thigh fillet into pieces similar in size to the liver.
Step 7
Remove the liver from the marinade and dry it.
Step 8
In a large skillet, heat the vegetable and butter, and sauté the liver until it changes color on all sides.
Step 9
Add the onion, garlic, meat, thyme, and cream. Bring to a boil and cook until the onion is soft.
Step 10
Blend the mixture until smooth, adding salt and pepper to taste. Transfer to containers or jars, let cool, and then refrigerate for at least 3 hours.
Step 11
Serve the pâté with your favorite bread.
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