Chicken Liver Pâté with Carrots and Nuts

⏳ Time

1 hour + 4 hours

🥕 Ingredients

🍽️ Servings

Description

In this pâté, carrots play the same role as they do in a soup mirepoix: they do not impart a strong flavor, leaving only a hint of sweetness. This sweetness is essential in the pâté, as even the finest liver will inevitably have a bitter note. Except perhaps for foie gras, to which adding carrots would be like making mulled wine from a century-old Bordeaux. But let's set aside the rich liver. With ordinary livers, carrots pair perfectly, brightening not only the flavor but also the color. You can use any nuts—hazelnuts, walnuts—but if you can afford it, unsalted pistachios are even better, as they have the mildest flavor and a beautiful green hue.

Ingredients

Chicken Liver - 17.6 oz
Butter - 3.5 oz
Walnuts - 1.8 oz
Onion - 2 heads
Carrot - 1 piece
Chicken Broth - 4 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Take the butter out of the refrigerator in advance to let it soften.

Step 2

Toast the nuts in a dry skillet.

Step 3

In a deep skillet, melt 1 tablespoon of butter.

Step 4

When it just starts to bubble, add the liver, increase the heat, and cook for 5 minutes so that the liver remains pink inside.

Step 5

Transfer the liver along with the butter and meat juices from the skillet to a plate.

Step 6

Peel the onion and slice it thinly.

Step 7

Grate the carrot using a coarse grater.

Step 8

Add another tablespoon of butter to the skillet, melt it, and add the onion. Reduce the heat to low and sauté the onion until it becomes translucent, making sure not to let it brown.