Pate is one of the most popular liver dishes, which is distinguished not only by its excellent taste but also by its valuable health benefits. Because chicken liver is rich in protein, folic acid, magnesium, phosphorus, iron, and vitamin A, which are very important for health, it is often recommended for chronic fatigue, anemia, poor vision, and lung diseases. Pate is easy to prepare and eat. The specified amount of ingredients makes 540 g of pate.
Ingredients:
- Chicken liver 500 g
- Carrot 150 g
- Onion 70 g
- Butter 110 g
- Ghee 20 g
- Water 1 l
- Salt to taste
- Ground black pepper to taste
Directions:
- To prepare chicken pate at home, first prepare the liver. Wash it thoroughly, remove films and ducts. Pour water into a saucepan and bring to a boil over medium heat. Put the chicken liver in and cook for 15 minutes.
- Remove the cooked liver. Save the broth, you will need it to prepare the pate. Cool the liver.
- Meanwhile, prepare the other ingredients. Peel the carrot and grate it on a coarse grater. Peel the onion and finely chop it with a knife.
- Heat the ghee in a pan. Lay out chopped onions and carrots. Fry, stirring, over low heat until golden brown.
- Then pour 2 tbsp. l. broth from the liver and simmer for another 5 minutes.
- Cut butter (we used 82% fat) into small cubes and leave at room temperature for 10 minutes.
- Put the cooled chicken liver in the blender bowl, add 100 g of softened butter, onions, and carrots. Grind until smooth. Try chicken liver pate with carrots to taste, add salt and pepper to taste, and mix with a blender. Put the pate in a mold and pour 10 g of cooled melted butter over it. Cover the finished pate with a lid or cling film and put it in the refrigerator overnight.
- Pate should be stored in a tightly closed container in the refrigerator for no more than three days.