The recipe is very simple and clear. Difficulties may arise only on the technical side, but only practice will help to cope with this. I am sure that soon you will be cooking chicken liver roll for the holidays and just like that.
Ingredients
- Chicken liver - 600 g
- Carrots (average) – 1 piece
- Onion - 1 piece
- Vegetable oil - 2 tbsp.l .
- Butter - 100 g
- Cream - 100 ml
- Nutmeg - on the tip of the knife
- Ground coriander - to taste
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel and slice the onion, grate the carrots.
Put the vegetables in a preheated frying pan with vegetable oil and fry until soft.
Add chicken liver and cook for 10 minutes.
Pour in the cream, sprinkle with salt and spices. Simmer all together for 5 minutes, stirring occasionally.
Grind the resulting mass in a blender to a homogeneous consistency.
Spread the baking paper on the table, lay out the pate in a thick layer and smooth it out.
Add a layer of butter on top.
Gently roll up the roll, helping yourself with baking paper.
Put the blank in the refrigerator for 4 hours.
Cut the finished roll into portions and serve on the table.
