Tartlets with Chicken Liver
Description
Perfect for the table and with drinks. The recipe for tartlets with chicken liver is quite simple. This homemade pâté can be served not only in shortcrust tartlet shells but also made with lavash, for example. It’s tasty, attractive, and inexpensive.
Instructions
- 1
Step 1
1. First, prepare the liver. Wash it thoroughly and remove veins and membranes. If you like, you can cover it with milk and let it sit for 20–30 minutes. There are two ways to make tartlets with chicken liver: the first is to braise the liver; the second is to cover it with cold water and boil until cooked through.
- 2
Step 2
2. Since chicken liver is quite tender, 15 minutes after the water comes to a boil is enough for it to cook through completely. Then drain the water, pat the liver dry, and let it cool slightly.
- 3
Step 3
3. Add the butter to the pan and melt it slightly. Meanwhile, peel the onion and dice it. Add to the pan and sauté until translucent.
- 4
Step 4
4. Wash the carrots, peel them, and grate on a grater. Since the vegetables will be blended, you don’t need to chop them too finely—you can cut them into fairly large pieces (this will only increase the cooking time).
- 5
Step 5
5. When the vegetables are nicely browned, combine them with the liver. Then run everything through a meat grinder or blend with a blender. Season the finished pâté with salt and pepper to taste. Mix thoroughly and refrigerate for 2–3 hours until the pâté has set firm. Homemade chicken liver tartlets can be served with a piece of tomato and a bit of egg, garnished with fresh herbs.