Chicken Liver Pâté with Cream
Description
The recipe won't take much time. The pâté is simple and quick to make. It turns out extraordinarily tender and delicious. Choose the fat content of the cream yourself. In my opinion, 20% is the most acceptable option so the pâté doesn't turn out too fatty. It's thanks to the cream that the pâté has a pleasant creamy flavor. This pâté can be used as a filling for tartlets, vol-au-vents, profiteroles, and pastry baskets. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all ingredients for making pâté.
- 2
Step 2
Wash the chicken liver, remove the veins and fat. Place in a saucepan.
- 3
Step 3
Cover the liver with water and place the pot on the stove. Cook for 10 minutes from the moment the water comes to a boil.
- 4
Step 4
Place the boiled chicken liver in a bowl.
- 5
Step 5
Peel, wash, and chop the onions and carrots. Place them in a frying pan.
- 6
Step 6
Pour in refined sunflower oil and a little water. Cover the pan with a lid and simmer the vegetables over low heat until tender.
- 7
Step 7
Pass the boiled chicken liver, carrot, and onion through a meat grinder.
- 8
Step 8
Season with salt and pepper to taste and pour in the cream.
- 9
Step 9
Blend the liver, carrot, onion, and cream in a blender until smooth and creamy.
- 10
Step 10
Chicken liver pâté with cream is ready. Serve as an appetizer.