Chicken Liver Pâté with Apple and Cream
⏳ Time
25 minutes + 1 hour
🥕 Ingredients
10
🍽️ Servings
8
Description
This pâté does not keep for long. To extend its shelf life to 1 week, store it in a clean jar and cover it with melted butter (a layer of butter 3-5 mm). Alternatively, you can freeze it no more than once. If you are missing some ingredients, it's not a problem. The basic ingredients are liver + onion + salt. Everything else enhances the flavor. If you don't like the sweetness of carrots, feel free to omit them. You can substitute cream with milk while stewing, but you will need 150 ml. You can use yellow onion, leek, shallot, white, or red onion.
Ingredients
- Chicken Liver - 17.6 oz
- Spanish onions - 2 pieces
- Carrot - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Milk - 7 fl oz
- Cream - 7 fl oz
- Apple - 1 piece
- Butter - 1.8 oz
- Vegetable Oil - 3 tablespoons
Step by Step guide
Step 1
Rinse the chicken liver, cut it into medium pieces, remove the veins and, if present, the greenish bags or green-colored pieces of liver. This is bile, and it will make the dish bitter even after cooking.
Step 2
Soak the liver in milk for about 1 hour. This will draw out harmful toxins from the liver.
Step 3
Slice the onion into large half-rings, and grate the carrot on a coarse grater. Sauté the vegetables in vegetable oil for 3-5 minutes.
Step 4
Rinse the liver from the milk and add it to the vegetables. Stew for 10 minutes.
Step 5
Peel the apple and remove the core, cut it into small pieces, and add it to the liver. While the carrot adds a characteristic sweetness to the pâté, the apple adds a melting tenderness in the mouth. Mix and stew for a couple of minutes.
Step 6
Season with salt, pepper, add your favorite spices and cream. Stew for another 8-10 minutes, until about 1/2 to 2/3 of the cream has evaporated.
Step 7
Let it cool. Blend it together with the remaining cream in the pan and 50 g of butter.
Step 8
Serve with bread, croutons, pickles, olives, herbs, and a good mood.
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