How to make Chicken liver pate: Recipe

Here is delicious dish especially for people want to have iron contents. Chicken liver pate can stored and can be enjoyed as per your freedom.



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Ingredients:

• 400 g of chicken liver;
• 300 g of softened butter;
• olive oil;
• 2 shallots;
• 2 cloves garlic;
• a few leaves of sage;
• 1 pinch of ground matsis (muscat color);
• 1 small brandy glass;
• sea ​​salt;
• freshly ground black pepper.

Preparation

Put half the butter in a heat-resistant saucepan and put it on a slow fire. Wait for the oil to melt: it should take about 10 minutes. Then strain the melted butter in a separate bowl and clean it. For pate only cleaned yellow oil is required, light residues can be discarded.

Peel and finely chop onion and garlic. Preheat a small amount of olive oil in a frying pan. Fry the onions and garlic on low heat until soft (about 10 minutes) and move to the plate.

Wipe the surface of the frying pan with paper towels, increase the heat and put the liver with most of the sage leaves. Fry the liver on each side for two minutes, so that it browned outside and remained pink inside. If it is fried, it will lose its delicate texture and the pate will turn out to be grainy.

Add brandy. Be careful: alcohol can break out. Salt and pepper the liver and cook it for about a minute.

Remove the liver from the fire and, along with onions and garlic, move to a food processor. Grind the ingredients to mash, then add the matsis and most of the melted butter. Continue to grind until uniform.

Paste the pate in a pre-prepared container, sprinkle the top with sage leaves and cover with a spoonful of remaining melted butter. Put the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the upper layer of the oil is not disturbed, the hepatic delicacy can be stored for up to two weeks.

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Thanks for reading. Hope you enjoy the recipe.