Tender Chicken Liver Pâté

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

When selecting liver, pay attention to the following: 1 — Color — it should be reddish or burgundy. If the liver is greenish, from personal experience, I know that neither milk, nor butter, nor sugar will save you from bitterness. This hue may appear if the gallbladder was damaged during extraction. If you are buying frozen liver, ensure there is no yellowness — this is a sign that your product has been thawed multiple times; 2 — Smell — fresh liver has a slightly sweet aroma, which is typical for blood products; 3 — Your impression — if you don't like it, then it's not worth buying, as liver is not in short supply, and it's always better to be confident in your purchase.

Ingredients

Chicken Liver - 2 lbs
Turnips - 3 pieces
Milk - 12 fl oz
Butter - 6.2 oz
Ocean salt - to taste
Ground Black Pepper - to taste
Bay leaf - 2 pieces
Sugar - 2 tablespoons
Onion - 1 head
Thyme - to taste
Rosemary - to taste
Marjoram - to taste

Step by Step guide

Step 1

Rinse the liver and soak it in cold milk overnight.

Step 2

Grate the carrots finely and chop the onion. Heat sunflower oil in a pan, add a crushed garlic clove and spices. Once the garlic infuses the oil with its aroma, remove it. Unfortunately, we won't need it anymore.

Step 3

Sauté the carrots and onion in the herb and garlic oil with the addition of a tablespoon of butter and bay leaves. When everything is browned and soft, turn off the heat. Remove the bay leaf. Transfer the vegetables to a separate dish, trying to leave as much juice in the pan as possible.

Step 4

Clean the liver of connective and fatty tissue. Rinse lightly, as you have already washed the liver before soaking, and we don't need to rinse the milk. Sauté in the vegetable juices and a small amount of sunflower oil for 5–7 minutes. The liver should remain reddish inside — this indicates it is not overcooked.

Step 5

In a food processor or meat grinder, process the liver in batches mixed with the vegetables and warm butter. The pâté should not be overly liquid. There, it’s ready — so tender and soft in taste.

Step 6

Before you start eating, it's better to leave it in the refrigerator for an hour or two. You can do this in a ramekin or shape it into a block and then cut into pieces.