To make the pate aromatic, all ingredients need to be lightly fried
Chicken liver pate – the simplest but delicious recipe:
- 500 g chicken liver
- 300 g onions
- 250 g carrots
- 75 g celery stalk
- 200 g butter 82.5%
- 20 g honey
- Salt, allspice and black pepper
- Thyme
- Vegetable oil for frying
We cleanse the liver from films and very carefully – from bile. We peel and cut vegetables at random – 1.5 by 1.5 cm into cubes, for example, although I always want to cut carrots thinner.
We warm up the saucepan. First fry the carrots until lightly golden brown, then add the onion and fry with the carrots. Add celery and fry a little more ( all vegetables should be beautiful, slightly ruddy and smell very tasty).
Next, move the vegetables a little from the bottom of the stewpan and put the liver there. Fry on all sides for 5-7 minutes ( we do all frying for a pleasant taste and aroma of the finished pate – I don’t want the smell of raw onions or boiled liver).
Add allspice, salt, black pepper and fresh thyme and cover.
Simmer under the lid, stirring occasionally, over low heat for at least 12-15 minutes. During this time, the liver prepares and begins to release a lot of moisture.
Open the lid and evaporate excess moisture for 5-10 minutes ( depending on the volume of food).
The result is a stewed juicy liver, soft stewed vegetables too, tasty in salt and pepper.
Now add honey. Let it cool and pass it through a meat grinder twice. Add soft butter and pass through a meat grinder again.
If you want a perfect, delicate and uniform texture, you can also ” punch” with a hand blender and rub through a sieve. If you don’t want to, pass it through a meat grinder with butter several times.
This pate is very soft, tender and does not darken. Light and pleasant in taste and digestibility.
Then you can pour wine jelly or top with fruit jelly … but that’s another story!
