Tender pate of chicken liver and cream

Russian cuisine

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Description Products Steps

Perhaps you have never thought that pate can be prepared at home. And there’s nothing complicated about it, and of course it will taste much better than any store-bought option and is many times healthier. If you decide to try it, try this unusual recipe for chicken liver and cream.

1. Calories
   247,43 kcal
2. Protein
   12,82 gram
3. Fat
   19,9 gram
4. Carbohydrates
   5,08 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Chicken liver

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   500 g
2. Cream 33% fat

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   50 ml = 50 g
3. Pistachio

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   100 g
4. Carrot

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   1 piece = 100 g
5. Onions

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   1 piece = 80 g
6. Butter

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   50 g
7. Sunflower oil refined

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   3 tbsp. l. = 51 g
8. Salt

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   to taste

Steps:

1. 
   Wash the chicken liver, remove bile ducts and film, and drain excess liquid. Peel and rinse the onions and carrots under running water. Clean the pistachios.
2. 
   Cut the onion into small cubes and grate the carrots on a coarse grater. Heat a frying pan, pour in sunflower oil and fry the vegetables until golden brown.
3. 
   Add the liver to them, lightly fry and pour in the cream, close the lid and bring to readiness.
4. 
   Salt the finished liver with vegetables and pass through a meat grinder. Mix it with butter at room temperature and add chopped nuts.
5. 
   For long-term storage, sterilize the jar for 20 minutes and put it in the refrigerator. This pate can be stored for up to several months.
6. 
   Serve the finished pate on a plate with croutons or slices of bread, garnished with fresh herb leaves and cherry tomatoes.

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