Delicate chicken liver pate

Kitchen appliances and utensils: kitchen board, knife, frying pan, food packaging, blender, spatula.

Ingredients

Step cooking

1. We take the liver and cut it in half if you get a large, in your opinion, piece. If you wish, you can use any other liver, for example, pork or beef, but the chicken liver pate is the most tender.
   
2. Pour the vegetable oil into the pan, spread the liver and close the lid. Fry over low heat for 7-8 minutes.
   
3. Onions and carrots are cut in half rings.
   
4. Salt and pepper the liver, add vegetables to the pan. Mix everything and simmer for another 10-12 minutes. Readiness is determined by piercing carrots - if it is soft, then everything is ready.
   
5. Pour the liver with vegetables into another container and add 100 g of butter. The remaining part of the oil is cut into strips 1 cm wide and sent to the freezer for 30 minutes to completely freeze.
   
6. Grind the ingredients in a blender until smooth.
   
7. Cover the kitchen board with cling film, put the paste on top and flatten in the shape of a rectangle with a thickness of 1-1.5 cm.
   
8. Put butter on top of the paste.
   
9. We form a roll. To do this, take two adjacent corners of the film and fold to opposite corners. We repeat with another pair of angles, we get a roll, which we send to the refrigerator for at least 3 hours. From our number of ingredients we get 3-4 rolls.
   
10. After hardening, the paste is ready! Get it out of the fridge and try it!
    

Video recipe

If you have any difficulties while cooking, you can watch the video recipe of cooking the dishes with the author’s comments and clarify the problem or incomprehensible moment.

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