Awesome chicken liver pate at home 🥣

Kitchen appliances and utensils:kitchen scales, cutting board, knife, pan, stove, slotted spoon, bowls, large frying pan, coarse grater, spatula, colander, mixer (whisk), meat grinder, blender.

Ingredients

Step cooking

1. The liver (you can take any - pork, beef, chicken) weighing 1 kg is thoroughly cleaned of films and veins.
   
2. We cut the liver into pieces - not particularly large, but not small. We shift to the pan, fill with water, close the lid and set to boil. As the foam appears, collect it several times with a slotted spoon and remove it. The liver will be ready in 20-30 minutes.
   
3. We cut 2-3 onions in half rings. We heat a large pan, pour a little sunflower oil and put onions in it.
   
4. Grate 2 large carrots on a coarse grater. You can not rub, but cut the carrots into thin circles. Send it to the bow, mix. If necessary, add oil - it is necessary that the vegetables are not fried, but stewed, languished.
   
5. Salt and pepper the frying to taste. Also, if desired, add a little seasoning - a mixture of vegetables, which may include paprika, parsnip root, celery root, coriander, bay leaf, garlic, mustard, savory, basil, dried herbs, dried carrots. Stew vegetables until cooked.
   
6. About 5 minutes before turning off the liver, water must be salted. The readiness of the liver is determined very simply - we get a piece and cut it. If there is no blood, then the liver is ready.
   
7. Throw the liver in a colander - to glass all the liquid. We spread the liver to vegetables, mix, cover, simmer until vegetables are completely ready.
   
8. 2 minutes before removing the pan from the heat, add 1 bay leaf. After turning off the fire, let stand a closed pan for 10 minutes, so that the contents cool slightly. After that, remove the bay leaf. We first get the butter out of the refrigerator to make it soft. Enough 100 g. Beat it with a mixer (or whisk).
   
9. Pass vegetables with the liver through a meat grinder 2 times. After the first time we try the paste on the salt, if necessary - add salt.
   
10. After that we interrupt the paste in a blender. Next, at the slowest speed of the mixer (or manually) we connect the paste with butter.
    
11. If the paste seems dry, you can add up to 100 g of butter. We spread the paste on the forms, and on top, when serving, you can sprinkle with hot red pepper and decorate with greens.
    

Useful Tips

• You can add a little nutmeg to the paste - this will give it a piquant note.
• You can not boil the liver, but simply stew with vegetables.
• Instead of sunflower oil, you can take lard - fresh or salty, it will give the paste a extraordinary softness.
• Such a paste can be frozen, do it conveniently in disposable pans, covering them with cling film.
• You can serve the paste in a common salad bowl, or you can show your imagination - for example, roll small balls out of it, roll them in finely chopped greens, walnuts, etc. Or roll a sausage with cling film, which can be cut into slices after cooling in the refrigerator.

Video recipe

The video shows in great detail the process of preparing a delicious homemade liver pate.