Chicken liver pâté appetizer

Name: Chicken liver pâté appetizer
Ingredients: 300 g chicken liver; 2 tablespoons oil; 2 tablespoons butter; 2 green onion stalks; 5 garlic cloves; 1 bay leaf; 1/2 teaspoon fine salt; 250 ml water

Meat - Chicken liver pâté appetizer by Albertina N. - Recipia

Chicken liver pâté appetizer is served cold, spread on toasted bread. The livers cook quickly in oil and butter, then simmer with green onion, garlic and a bay leaf. Once cooled, they are blended into a smooth paste that spreads easily with a knife. I leave it a bit thicker, so it sits on the bread and doesn't run. Preparation: 15 minutes. Cooking: 16 minutes. Total time: 31 minutes. Servings: 6. About 125 kcal and 9 g protein per serving.

Ingredients

300 g chicken liver
2 tablespoons oil
2 tablespoons butter
2 green onion stalks
5 garlic cloves
1 bay leaf
1/2 teaspoon fine salt
250 ml water

Preparation

1. Clean the chicken livers, carefully removing the gall, and dry them with paper towels. 2. Put 2 tablespoons of oil and 1 tablespoon of butter in a pan and heat them. 3. Add the livers and fry them for 4 minutes, turning them, until the edges are browned. 4. Peel the garlic and the green onion, wash them and chop them finely. 5. Put the green onion and garlic over the livers, add the bay leaf and sprinkle with 1/2 teaspoon of fine salt. Pour 250 ml of water over everything. 6. Leave everything on medium heat for 10 minutes, until the livers are no longer pink inside. 7. Remove the bay leaf and let the mixture cool. 8. Move the mixture to a bowl, add 1 tablespoon of butter and blend it for 2 minutes with the immersion blender, until smooth. 9. Put the pâté in a container, cover it and refrigerate.

Notes

Serve it cold, on toasted bread, with thinly sliced red onion and pickled cucumbers on the side. For a dairy-free version, replace the 2 tablespoons of butter with 2 tablespoons of oil, one in each step. Contains dairy because of the butter. The chicken livers for the pâté should be fresh, reddish brown and without a sour smell. If the pâté comes out too soft after cooling, leave it in the fridge longer, until it firms up. The pâté spreads more easily if you take it out of the fridge a few minutes before serving. Make the toasted bread at the last moment so it doesn't get soggy. It keeps covered in the fridge for up to 3 days.