Detailed step-by-step recipe with photos: Step 1
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Prepare ingredients for making chicken liver pate with cream at home. Most manufacturers process the liver well when cutting; there are no films in it and virtually no traces of bile. It is better to take chilled liver, as it may taste bitter after freezing.
Tip: wash and dry the liver before cooking, inspect each piece for dark yellow specks. If they are found, carefully cut them out with a knife.
Cream should be 20% fat. If there are none, use 33%, diluted by a third with water. Or 10% without dilution. Butter with 72.5% fat content is suitable. Half of the oil will be used for filling.
It is better not to increase the weight of onions and carrots. For a more interesting taste, you can use leeks or white onions. You will also need black pepper, salt and nutmeg. If it is whole, it will turn out much more flavorful. The same goes for peppers.
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Step 2
Cut the onion into medium cubes and grate the carrots on a coarse grater. Meanwhile, heat a mixture of half the butter and all the vegetable oil in a frying pan.
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Step 3
Fry the onion over heat just below maximum until translucent for 4-5 minutes (5/6 for an electric stove). Add carrots to it.
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Step 4
Fry for 2-3 minutes, then cover and simmer for another 6-7 minutes over medium heat, stirring occasionally. The carrots should be soft, but not too fried.
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Step 5
While the vegetables are cooking, cut the liver into large pieces, removing excess fat and, if possible, large veins.
📌 What to cook with liver: recipes
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Step 6
Add the liver to the vegetables and fry until the color changes for 4-5 minutes over medium heat.
Important: the liver should not be cooked for a long time, otherwise it will become tough.
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Step 7
Pour in the cream and mix thoroughly.
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Step 8
Cover with a lid and bring to a boil over low heat. Reduce power and simmer for 5-6 minutes (3/6 for an electric stove).
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Step 9
Salt, pepper, add grated or ground nutmeg. Stir and heat for another 1-2 minutes.
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Step 10
Cool for 15-20 minutes and transfer to the bowl of a food processor or chopper.
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Step 11
Grind to desired consistency. The longer, the more homogeneous the homemade chicken liver pate with cream will be.
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Step 12
Immediately pour into clean jars. You can put some in a piping bag fitted with a “Star” or “Closed Star” tip.
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Step 13
Melt the second part of the butter over low heat (2/6 for an electric stove).
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Step 14
Pour on top of the pate in a not very thick layer. Close the jars and put them in the refrigerator to stabilize for 7-10 hours.
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Step 15
The next day, you can serve chicken liver pate with cream for breakfast. It spreads perfectly on bread and does not spread. Makes approximately 5 jars of 120 ml each. Bon appetit!
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