Chicken Liver Pâté
A tender homemade pâté with a very soft, silky texture.
Serving ideas
On toast or waffles
With a berry sauce or jam
With pickled onion
With microgreens
Ingredients
Chicken liver500 g
Red onion0.5 pcs
White onion0.5 pcs
Carrot1 pcs
Sweet potato100 g
Butter75 g
Whole milk(for soaking)100 ml
Salt(to taste)
Ground black pepper(to taste)
Instructions
1
Trim the liver of membranes and sinew.
2
Soak in milk for 20–30 minutes, then drain.
3
Coarsely chop the vegetables: onion, carrot, sweet potato.
4
Put the liver, vegetables and butter into a baking dish. Season with salt and pepper.
5
Bake at 180°C for 35–40 minutes. Cover with foil, removing it 10 minutes before the end so the moisture evaporates.
6
Blend while hot, together with all the liquid from the dish, to a smooth, creamy texture.
Tips
Do not overcook the liver
The pâté turns grainy
Blend it hot
The texture comes out as smooth as possible
Keeps in the fridge for 3–4 days
Can be frozen in portions