Chicken liver pate with carrots and onions

Step-by-step cooking

1. Step 1:

   

   To make chicken liver pate with carrots and onions, take chicken liver, onions, carrots, sunflower oil, salt, spices if desired - I usually do not add. To serve and store, you can melt the butter and pour the finished pate.

2. Step 2:

   

   Take the chicken liver, rinse it well under the tap, let the water drain. You can cook pate from boiled liver and fried, the first version of the pate turns out to be more tender and useful, the second will appeal to fried lovers, you can not fry the liver and vegetables, but just lightly fry, put out until ready. That's the option I'm offering you today.

3. Step 3:

   

   Prepare the liver for roasting. Slice the liver in half or smaller, cutting off the bile ducts that come across, if any.

4. Step 4:

   

   Chop onions and carrots - you can grate them or finely chop them, you can use a food processor chopper.

5. Step 5:

   

   Fry the onion in a preheated frying pan with sunflower oil first until transparent, then add the carrots, stirring, simmer it until half cooked. Then enter the prepared liver into the pan.

6. Step 6:

   

   Lightly fry all the ingredients together, simmer until fully cooked under the lid. Add salt to taste.

8. Step 7:

   

   Transfer the liver fried with vegetables to a bowl and cool to a warm state. Roasting contains a lot of juice - do not pour it out, it will give tenderness and elasticity to the finished pate.

9. Step 8:

   

   Punch the cooled ingredients with a chopper, add a few slices of good butter (82.5%) and scroll along with the butter. The amount of butter can be adjusted based on your preferences: if you don't like too fat, put a little less, if you like the creamy taste in pates, increase (you can add small portions) the amount of butter.

10. Step 9:

    

    The paste mass will become airy and elastic. Adjust the pate to salt and arrange it in containers.

11. Step 10:

    

    Melt the butter for pouring - it's easiest to do in the microwave.

12. Step 11:

    

    Pour the melted butter over the surface of the pate, put it in the refrigerator to solidify. A thin layer of oil is needed so that the surface of the pate does not darken when interacting with oxygen.

13. Step 12:

    

    Bon appetit!