The stores are full of similar snacks, but none of them can be compared to homemade. In the caring hands of the hostess, the usual baked chicken liver pate becomes a masterpiece. Especially when she has a proven recipe in front of her eyes. That's exactly what I'm going to tell you now.
Ingredients
- Chicken liver - 600 g
- Carrots - 1 piece
- Onion - 1 piece
- Chicken eggs - 1 piece
- Cream - 100 ml
- Flour - 2 tbsp.l.
- Butter - 80 g
- Ground black pepper - 0,5 tsp.
- Nutmeg - at the tip of the knife
- Salt - 0,5 tsp.
- Milk - 1 l
Step-by-step cooking recipe
Rinse chicken liver and pour milk for 20 minutes.
Peel and finely chop the onion, grate the carrots.
Melt the butter in a frying pan, add the vegetables and fry until soft.
Place the liver and roast in the blender bowl.
Add lightly beaten egg, cream, spices, flour and salt. Grind to a homogeneous consistency.
Lubricate the mold with oil and lay out the billet from the liver.
Place the filled form in a larger mold and pour half of it with warm water.
Bake for 40 minutes in an oven preheated to 170 degrees.
