Chicken liver pate


1 onion 🌰

1 carrot 🥕

2 tb spoon vegetable oil vegetable oil 🥄🥄🛢

500 g chicken liver 🥓

salt 🧂, pepper 🌶 optional

bay leaf 🍃

100 g butter 🧈


Peel the vegetables and cut the onion into rings and the carrots into slices. Fry the onion in vegetable oil over low heat for 7 minutes, then add the carrots.

Rinse the liver, chop into small pieces and add to the vegetables. Season with salt, pepper and parsley, cover and simmer for 15-20 minutes until tender. When piercing the meat, clear juice should stand out.

Transfer the liver to a deep plate. Add oil and remove bay leaf. Blend with a blender until smooth. Let the pâté cool in the refrigerator before serving.

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