With all the variety of options, my favorite pate is still the classic chicken liver. So that it is not too dry and bland, I just add carrots and onions. And, of course, do not forget to take any favorite spices to taste.
Ingredients
- Chicken liver - 500 g
- Onion - 1 piece
- Carrots - 1 piece
- Garlic - 2 cloves
- Spices and seasonings - 1 tsp.
- Milk - 100 ml
- Butter - 100 g
Step-by-step cooking recipe
Chop the onion and carrot, and fry for 5 minutes.
Add the chopped liver and fry until tender.
Pour in the milk, simmer everything together a little and remove from the heat.
Put everything through a meat grinder with garlic and soft butter.
Mix and season the pate to taste.
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