Liver Pâté (Chicken Liver)

Name: Liver Pâté (Chicken Liver) - Cezara E.
Ingredients: 800 g chicken liver 4 raw eggs 2 hard; boiled eggs 1 bunch of green onions and one of green garlic or in its absence 2 cloves of garlic 1 bunch of chopped fresh parsley and one of dill or in its absence I put 2 tablespoons of chopped dried; breadcrumbs or baking paper. It depends on what we choose.

Appetizers - Liver Pâté (Chicken Liver) by Cezara E. - Recipia

To prepare a delicious liver terrine, we start by boiling the chicken liver in a pot of cold water, adding a teaspoon of salt to enhance the flavor. We let the liver boil for about 15 minutes until it becomes tender and well-cooked. Once the time is up, we drain the liver and let it cool slightly so that we can handle it without burning ourselves. Meanwhile, we take care of the two hard-boiled eggs. We peel them and set them aside. Then, we take the green onion and garlic. If we have green garlic, we chop it finely, but if not, we can use regular garlic cloves, which we crush with a garlic press. The onion and garlic add a fresh and aromatic taste to our dish. After the liver has cooled, we chop it finely with a knife or, for a finer texture, we can grate it on a large grater. In a large bowl, we add the chopped liver, the green onion, and the prepared garlic. Next, we add the chopped fresh herbs, which can include parsley or dill, depending on personal preference. Then, we crack the four eggs and lightly beat them with a fork, adding them to the liver mixture. We don't forget to season with salt and pepper to taste, ensuring that the flavors are balanced. We mix everything by hand so that the ingredients combine perfectly, creating a homogeneous composition. We prepare a tray about 24 cm long, 10 cm wide, and 6 cm deep, which we grease with a little oil or butter to prevent sticking. We sprinkle breadcrumbs on the bottom of the tray or, alternatively, we can use parchment paper, making sure it is well distributed. We pour half of the liver mixture into the tray, leveling it evenly. We place the two hard-boiled eggs lengthwise, lying down, in the middle of the mixture, then cover with the remaining liver mixture. Now it’s time to put the tray in the preheated oven at 190-200°C. We let the terrine bake for about 30 minutes or until it becomes golden and appetizing. It is important not to let the terrine bake too long, otherwise it will become crumbly. Once it’s ready, we take it out of the oven and let it cool completely before slicing. Served cold, this liver terrine is perfect as an appetizer or as part of a platter with cold cuts, being appreciated by all who taste it. Bon appétit!

Ingredients

800 g chicken liver 4 raw eggs 2 hard
boiled eggs 1 bunch of green onions and one of green garlic or in its absence 2 cloves of garlic 1 bunch of chopped fresh parsley and one of dill or in its absence I put 2 tablespoons of chopped dried
breadcrumbs or baking paper. It depends on what we choose.

Liver Pâté (Chicken Liver)

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