Description
There are many recipes for chicken pate. Will present you my version. Found one similar, but they are still different. When I come to visit my mom, she always asks me to cook it.
Ingredients
-
Chicken liver
500 g
-
Onion
2 piece
-
Vegetable oil
5 Tbsp
-
Butter
50 g
-
Cognac
5 Tbsp
-
Orange
3 piece
-
Sugar
-
Gelatin
10 g
-
Salt
-
Nutmeg
Cooking
Onions clear. Finely slice.
Fry the onions until Golden brown in a mixture of oil and butter.
Add to the pan the chicken livers. Fry on medium heat for 7-10min. Try not to overdry the liver.
Per minute until cooked add salt, nutmeg, cognac.
Chicken liver whip immersion blender to puree. If necessary, add salt, spices. Sort molds (or one large form). Don't forget that on top of the liver is jelly, so leave it in the form of a place. Put in refrigerator for 2-3 hours.
Squeeze the juice from oranges. Add sugar to taste. Gelatin pour in the orange juice. Cook according to package instructions (I usually give it to swell and warm on the stove, not boiling).
Slightly cooled orange juice with the gelatin pour liver pate.
Put in the refrigerator...
... until fully cured jelly.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.