Homemade liver pate

Liver is rich in vitamins, and it also tastes very delicate! The undoubted benefits of chicken liver are combined with an excellent, delicate taste. Very delicate taste and spectacular appearance made this liver pate one of the favorite snacks in our family.

Karo

The author of the recipe

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Composition / ingredients

servings:

Chicken liver

Eggs (boiled)

Butter

200

Carrots (average)

Onion (average)

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 13 g

Fats 47 % 14 g

Carbohydrates 10 % 3 g

187 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

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How to make liver pate
Homemade pate is a liver recipe, in a good way, which certainly requires cooking. Boil the chicken liver. Cut carrots and onions and fry in 1 tbsp.l. butter.

In a meat grinder, twist the liver, eggs, carrots and onions, butter (it should be cold). Add salt, pepper and mix well.

Moisten the foil with cold water, put half of the paste mass on it, smooth it out, put pieces of butter in the middle.

Wrap the pate in foil, pressing it well so that it has a dense structure. Put it in the refrigerator for 3-4 hours. Repeat the same with the other half of the pate.