Delicious Chicken Pâté
Description
A delicious appetizer for any gathering. You can make the pâté not only from chicken liver—any will work: pork, beef, or turkey. You can give such a pâté any flavor you like. If you prefer a delicate pâté, add cream and more butter; if you prefer a more piquant taste, I recommend using spices and herbs. Store the finished pâté in the refrigerator. Serve with greens and sauce.
Instructions
- 1
Step 1
1. Wash the chicken liver and pat dry with paper towels.
- 2
Step 2
2. Using a knife, trim off all fatty tissue or blood clots, and cut the liver into large pieces.
- 3
Step 3
3. Finely chop the onion, heat a skillet with 2 tablespoons of butter, add the onion to the heated surface and sauté until lightly golden, add the liver, season with salt, and cook for 2–3 minutes.
- 4
Step 4
4. Add minced garlic, capers, and thyme to the pan and sauté for 1 minute. Pour in the alcohol and increase the heat to maximum; evaporate the alcohol for about 2 minutes, then remove the pan from the heat and let it cool.
- 5
Step 5
5. Transfer the contents of the skillet to the bowl of a food processor or blender and puree until smooth or to your desired consistency. Add butter and cream. Transfer to a container, store in the refrigerator, and serve the pâté chilled.