Minced Chicken Pâté
Description
This recipe won't take much time. This version is not only wonderfully suited for homemakers who don't have a blender, but also nicely diversifies the usual paste-like pâté. You can add spices, aromatic herbs, and greens to the base. You can serve it to the table almost immediately, without waiting for it to thicken. However, it also keeps well in the refrigerator, so you can make a large batch right away. Serve with greens and sauce.
Instructions
- 1
Step 1
1. Wash the liver thoroughly and remove the membranes. Season with salt and pepper to taste.
- 2
Step 2
2. Heat the olive oil and add the liver. Sauté over medium heat until a crust forms. Add the cognac or brandy.
- 3
Step 3
3. Add the minced garlic and simmer for a few more minutes until done.
- 4
Step 4
4. Remove the liver from the heat and transfer to a cutting board. Add chopped onion, lemon zest and juice, herbs, and (optional) capers.
- 5
Step 5
5. Using a sharp knife, mince everything until smooth and uniform. That's it — the chopped chicken pâté is ready.