Chicken Liver Pâté
Appetizers • Chechen
Description
The liver should be chilled: you can also make it from frozen, but as they say, you might end up with a mess for your efforts.
Ingredients
- Chicken Liver 0 lbs
- Onion 3 heads
- Butter 5 oz
- Vegetable Oil 3 spoons
- Cream 22% 15 fl oz
- 3.2% Milk 15 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Rinse the liver under cold water and remove any connective tissues. If you encounter a liver with a green pouch or a similar colored spot, ruthlessly throw it away: bile is the enemy of pâté. Place the rinsed liver in a bowl, cover it with milk, and let it sit for an hour: this will draw out all the harmful substances the chicken accumulated during its short life.
Step 2
Slice the onion into half-moons. Heat vegetable oil in a skillet over medium heat, then add a third of the butter. Add the onion and sauté until softened.
Step 3
Rinse the liver to remove the milk. Add it to the onions. Sauté for about twenty to thirty minutes over medium heat, stirring regularly.
Step 4
Then reduce the heat and pour in the cream: it should nearly completely cover the contents of the pan. Let the cream reduce by half — this will take about fifteen minutes. Only after that, add salt and pepper. Turn off the heat and allow it to cool.
Step 5
Blend the onion-liver-cream mixture in a blender, adding the remaining butter.
Step 6
Transfer the pâté to a suitable container — preferably a clay pot — and leave it in the refrigerator overnight.
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