Chicken liver pâté

Chicken Liver Pâté: A Delicacy for the Whole Family

Chicken liver pâté is an excellent choice for those of us who want to savor a traditional recipe, yet adapted to modern tastes. This version, less sophisticated than the lamb variant, is perfect for the whole family, even for the little ones who might be more hesitant about the idea of liver. Chicken liver pâté is not only a delicious option but also a nourishing dish, full of flavors and textures that envelop the senses.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 1 hour and 30 minutes
Servings: 8

Necessary Ingredients for Chicken Liver Pâté:
- 500 g chicken liver
- 300 g chicken meat (boneless thighs or chicken breast)
- 2 bunches green onions
- 2 bunches green garlic
- 1 bunch parsley
- 1 bunch dill
- 6 boiled eggs
- 7 raw eggs
- Salt, to taste
- Pepper, to taste
- Oil, for greasing the pan

A Bit of History:
Pâté has deep roots in culinary tradition, often associated with holidays and festive meals. Over time, the recipe has evolved, adapting to the culinary preferences of each family. Whether made from lamb, pork, or chicken, pâté remains a symbol of conviviality and festive dining.

Step by Step to Achieve the Perfect Pâté:

1. Preparing the Ingredients:
Start by thoroughly washing the liver and chicken meat, removing all impurities. Then, boil them in separate pots to ensure that each ingredient retains its flavor. The liver will cook faster, so make sure to check it from time to time.

2. Boiling the Eggs:
While the liver and meat are boiling, put the eggs to boil. Ideally, boil them for 7 minutes to achieve a creamy yet well-cooked yolk. After boiling, cool them under a stream of cold water to stop the cooking process.

3. Chopping the Vegetables:
The green onions, green garlic, parsley, and dill should be washed and finely chopped. These aromatic ingredients will make your pâté full of flavor. Add them to a large bowl along with the raw eggs, salt, and pepper. Mix everything well to combine the flavors.

4. Assembling the Pâté:
Line a loaf pan with parchment paper and grease it with a little oil to prevent sticking. Start by adding a layer of the mixture, then place the boiled eggs in the center. Cover them with the rest of the mixture, ensuring they are well wrapped.

5. Baking:
Preheat the oven to 180 degrees Celsius. Place the pan in the oven and let it bake for 60 minutes or until the pâté is nicely browned on top. A useful trick is to check with a toothpick: if it comes out clean, the pâté is ready!

6. Serving:
Once the pâté has cooled slightly, remove it from the pan and let it rest before slicing. Serve it warm or cold, alongside a fresh salad or pickles, to add a contrast of textures and flavors.

Nutritional Benefits:
Chicken liver pâté is an excellent source of protein, vitamins (especially vitamins A and B), and minerals. Chicken liver is rich in iron, essential for hemoglobin production, and contains a significant amount of folic acid, beneficial for cellular health.

Frequently Asked Questions:
- Can I use other types of meat? Absolutely! You can experiment with pork or turkey for a different flavor.
- How can I enhance the flavor of the pâté? Add spices like thyme or basil for a fragrant note.
- What side dishes pair best? Pâté goes wonderfully with beet salad or assorted pickles.

Possible Variations:
If you want to add a touch of innovation, you can replace some of the raw eggs with grated cheese, which will add a layer of creaminess. Another delicious variation includes adding green or black olives for a surprising taste.

Tips for a Perfect Pâté:
1. Use fresh liver for a finer texture.
2. If you prefer a moister pâté, you can add a little milk or cream to the mixture.
3. Let the pâté cool completely before slicing to avoid crumbling.

Don't hesitate to try this chicken liver pâté recipe, which is sure to become a holiday favorite! Whether you serve it at Easter or any other occasion, this appetizer will bring a touch of joy and flavor to every meal. Enjoy!