Chicken Liver Pâté with Carrots and Onions

Cooking method

1. Step 1:

   

   To make chicken liver pâté with carrots and onions, gather chicken liver, onion, carrot, sunflower oil, and salt—plus spices if you like, though I usually skip them. For serving and storing, you can melt butter and pour it over the finished pâté.

2. Step 2:

   

   Take the chicken liver, rinse it well under running water, and let it drain. You can make pâté from either boiled or fried liver—the boiled version turns out more delicate and lighter, while the fried one appeals to those who love that seared flavor. You don't even have to fully fry the liver and vegetables; just lightly sear them and then braise until done. That's the approach I'm sharing today.

3. Step 3:

   

   Prep the liver for searing. Cut it in half or into smaller pieces, trimming away any bile ducts you come across.

4. Step 4:

   

   Chop the onion and carrot—grate them or finely dice them, or run them through a food processor.

5. Step 5:

   

   In a preheated skillet with sunflower oil, first sauté the onion until translucent, then add the carrot and cook, stirring, until half-done. Then add the prepped liver to the pan.

6. Step 6:

   

   Lightly sear everything together, then braise, covered, until fully cooked. Season with salt to taste.

7. Step 7:

   

   Transfer the liver and vegetables to a bowl and let cool until just warm. The pan will have released plenty of juices—don't pour them out; they'll make the finished pâté tender and smooth.

8. Step 8:

   

   Blend the cooled ingredients in a food processor, add a few slices of good butter (82.5%), and blend it in. Adjust the amount of butter to your taste: use a little less if you prefer it leaner, or more (added a bit at a time) if you love a rich, creamy pâté.

9. Step 9:

   

   The pâté will turn airy and smooth. Adjust the salt and spoon it into containers.

10. Step 10:

    

    Melt the butter for the top layer—easiest to do in the microwave.

11. Step 11:

    

    Pour the melted butter over the surface of the pâté and refrigerate until set. That thin layer of butter keeps the surface from darkening as it's exposed to air.

12. Step 12:

    

    Enjoy!