I find dishes from any kind of liver not very popular on this side of the globe. However I can’t see anybody not liking this one: chicken liver pâté or “pashtet” like it is called in Russia.
Pate in russian cousine is prepared mostly from liver cooked, ground and mixed with butter and few additions to taste. For chicken liver pate I add onions, carrots, a dash of nutmeg and a spoon of cognac, see the instruction below.
Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads. You can also exercise a pastry chief inner self and arrange pate flowers using pastry bag.
- 2 lb of fresh chicken liver
- 2 onions
- 1 carrot
- 6 oz of unsalted butter
- 1-2 tablespoons of cognac or brandy (optional)
- Ground black pepper
- Ground nutmeg
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients: clean and rinse chicken liver; put butter at room temperature, so it gets soft:
- Skin and chop onions; warm up a deep frying pan with 2-3 tablespoons; add chopped onions and fry them over moderate heat until soft and yellow in color (12-15 mins):
- Skin carrot and grate it, add crated carrot to the frying pan, mix and fry vegetables together for 8-10 mins more:
- Move fried onions and carrots to the side of the frying pan, increase heat to moderate high and add all chicken livers:
- Fry livers stirring occasionally just until they all are cooked through, but not over cooked or they will get rubber. Then season with salt, ground pepper and ground nutmeg; mix well and set skillet aside to cool down a bit:
- Grind skillet content together with the rest of the butter in meat mincer, food processer or blender (I’ve used meat minced):
- Mix pate and taste, now it is a time to add more salt if needed; then mix in 1 or 2 tablespoons of cognac (if you decide to use it):
- Move pate to the bowl, cover with plastic wrap and put to the fridge for 1-2 hours:
- Then chicken liver pate is ready: you can serve it as is in a bowl with choice of flat breads or crackers before main course dish as appetizer or as a snack:
Or spread on top of a bread toast:
Or use pastry bag and arrange pate flowers on top of crackers: