Chicken Liver Pate
Description
Chicken liver pâté is a versatile dish that can be served for breakfast, afternoon tea, or on a holiday table. By the way, you don't have to add cognac to the pâté. For thrill-seekers, I suggest slicing garlic or hot pepper into thin strips or rounds and placing them on a ready-made liver sandwich. It looks beautiful, and it's healthy too. You can also skip the butter, leaving only a spoonful for frying the onion with garlic. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Rinse the chicken liver and cut it into roughly equal-sized pieces. Heat the butter in a skillet and fry the liver on all sides for 15–20 minutes. Stir.
- 2
Step 2
2. While the liver is frying, peel the onion and dice it into small cubes. If using fresh thyme, rinse it and strip off the leaves.
- 3
Step 3
3. Put the fried liver into a blender. Season with salt and pepper and blend. Then let it cool.
- 4
Step 4
4. While the liver is cooling, sauté the onion and chopped garlic in oil until soft. Add thyme during cooking.
- 5
Step 5
5. At the end of sautéing the onion with garlic and thyme, pour in the cognac. Stir, simmer for a minute or two, and remove from heat.
- 6
Step 6
6. Add the sautéed mixture to the blender with the liver and blend. Usually a few stubborn whole pieces of onion remain on the sides of the blender. So scrape everything off the sides with a spoon and blend again. Then pass the resulting mixture through a fine-mesh sieve.
- 7
Step 7
7. Transfer the finished chicken liver pâté into molds, pour melted butter over it, and leave overnight. You can skip pouring the butter over it (if you prefer).
- 8
Step 8
8. The next morning, serve your loved ones toast with fresh chicken liver pâté for breakfast.