Chicken liver pate no problem

Girls, I can't help but share with you a wonderful recipe, but the MAIN MOST, the easy technology for making a very tasty chicken liver pate. Perhaps you can cook this way from any other liver - I just haven't tried it. But according to this recipe, I now make pate without any problems - it is always tasty and instantly dispersed. I usually put it in small waffle "bowls" that are freely sold on every corner and cost a mere penny. You can still insert a sprig of parsley on top.

What we need:

Duck
Hand blender

Products:

Pork fat - 300 gr
carrots - 300 gr
onion - 300 gr
chicken liver - 500 gr
salt, pepper to taste
spices, who likes what

I take lard in the market (not in the store), such that it is pleasant to eat without anything. I cut the skin off him. If it is sprinkled with salt, I clean off the salt. Cut this bacon into large pieces at least 2 cm thick and place it on the bottom of a stewpan with a thick bottom (duck, for example), completely covering the bottom.
Then I cut the carrots into 1 - 1.5 cm circles and put them on the bacon.
Now it's the turn of the bow. I also cut it into half rings not thinly! and put on carrots.
I put my liver on top. Do not add anything else.
Put the saucepan on low heat and forget about its existence for 2 to 3 hours. Determine the readiness of this dish by the readiness of the carrots. As soon as it is ready, turn it off.
Let cool slightly. After that, I drain off some of the liquid (fat) formed when the fat is melted. And then I turn all the contents of the ducklings into pate with a hand blender. Adjust the consistency by pouring the drained fat. But remember that after a night in the refrigerator, the pate will be thicker than during the whipping period. Add salt, pepper, spices to taste. Stir. The pate is ready. Very tasty!
With this cooking method, you are not busy with step-by-step frying of all ingredients. Overcooked - not overcooked - also disappears. You don't use any oil. In fact, the result is a purely dietary product. Lard is generally the most useful thing, especially since it was not fried, but melted.
Try it and there will be a pate without any problems.

[Gingerbread]

Just yesterday I cooked such a pate. It is classic at home, and the proportions are the same. Only I add a little more at the end of the water, so that it is not very steep, and 50g of plums. oils. The recipe is very successful.Gingerbread, Thank you!

🔗 🔗

And the beads are the same. Crunchy like seeds.

Not so long ago, I was advised to add a little more nutmeg.

[Gingerbread]

Just yesterday I cooked such a pate. It is classic at home, and the proportions are the same. Only I add a little more at the end of the water, so that it is not very steep, and 50g of plums. oils. The recipe is very successful.Gingerbread, Thank you!

And the beads are the same. Crunchy like seeds.

Not so long ago, I was advised to add a little more nutmeg.

chaki2005, thank you for the post and especially for the photo. Unfortunately, I did not have such a photo. Indeed, you can add anything you want, but, frankly, I always have a lot of liquid, so there was no question with oil or water. On the contrary, I drained some of the liquid before blending. With spices, too, everyone can vary the taste.
The technology, I think, is extremely simple and ALWAYS! trouble-free.

you can probably make a slow cooker?

Thanks for the recipe!

[Gingerbread]

Gingerbread, Two or three hours in the oven is a very long time, even an hour is enough, I've been doing it for so long, I just put bacon on top of the liver so that it doesn't dry out. According to this recipe, I made pâté from beef and pork liver.The smell from the oven is breathtaking, not like when the liver is boiled.

That's about doing in a slow cooker, also interested. As I understand it, the bacon should be heated, then it will be delicious. And in a cartoon, it won't work just boiled for an hour? I can’t stand faithful lard.