Chicken Liver Pâté (Without Carrots)
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
12
Description
Chicken Liver Pâté (Without Carrots)
Ingredients
- Chicken Liver - 17.6 oz
- Onion - 2 heads
- Butter - 1.8 oz
- Vegetable Oil - 1 fl oz
- Cream 22% - 3.5 oz
- Cognac - 2 tablespoons
- Nutmeg - a pinch
- Dried Chamomile - 1 tablespoon
- Lemon-Pepper Mix - a pinch
- Salt - a pinch
Step by Step guide
Step 1
Peel and finely chop the onion.
Step 2
Heat vegetable oil in a large skillet and add the onion.
Step 3
Once the onion is slightly browned, add the butter and cook the onion until done. To your liking (until translucent or golden). I fry it until golden.
Step 4
Rinse the liver, add it to the onion along with nutmeg, spices, pepper, and salt.
Step 5
Sauté for a few minutes until the liver is cooked (it should remain slightly pink inside).
Step 6
Pour in the cognac and let the alcohol evaporate.
Step 7
Add the cream, hold for another five minutes, turn off the heat, and mix everything.
Step 8
Blend the contents of the skillet into a homogeneous mass.
Step 9
If necessary, add more cream (BUT the pâté should not be liquid!).
Step 10
Transfer the finished pâté to a mold and leave it in the refrigerator overnight. The pâté must spend the night in the refrigerator (tested!).
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