Description
The chicken liver pate at home
Ingredients
-
Carrots
1 piece
-
Onion
3 piece
-
Chicken liver
1 kg
-
Butter
450 g
-
Salt
-
Black pepper
Cooking
Liver rinse, boil in salted water for 5-7 minutes.
Drain in a colander.
While the liver is cooking, finely chop the onion.
And RUB on a small grater carrots.
Fry in butter (50 g) onion first.
Then add the carrots.
Skip the liver and fried onion and carrot through a meat grinder 2-3 times.
Then into the minced meat add 2/3 of the butter and mix thoroughly.
In a plastic bag to decompose a thin layer of hepatic mass. Grease it with butter and roll into rolls using the package.
Wrapped in the same package or plastic foil and remove for 2-3 hours in the refrigerator.
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