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Homemade pate liver

Homemade Chicken Liver Pâté

Liver is rich in vitamins, and it has a wonderfully delicate flavor! Chicken liver is as good for you as it is tender-tasting. Its silky texture and handsome look have made this liver pâté one of our family's favorite appetizers.

Karo

Recipe author

Composition / ingredients

Servings:

Chicken liver

Eggs (boiled)

Butter

200

Carrots (medium)

Onion (medium)

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 13 g

Fats 47 % 14 g

Carbohydrates 10 % 3 g

187 kcal

GI: 100 / 0 / 0

Cooking method

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This liver pâté does call for a little cooking first. Boil the chicken liver. Chop the carrots and onion and sauté them in 1 tbsp of butter. Grind the liver, eggs, carrots, and onion together with the butter (which should be cold) in a meat grinder. Season with salt and pepper and mix well. Dampen a sheet of foil with cold water, spread half of the pâté onto it, smooth it out, and place a few pieces of butter down the center. Wrap the pâté up tightly in the foil so it holds a firm shape. Chill it in the refrigerator for 3–4 hours. Repeat with the other half of the pâté.