Home-made liver paste is an excellent way to turn chicken liver into a delicacy . This whimsical product is quite difficult to make tender and tasty with the help of heat treatment: the liver often becomes dry. If you do not fry it and leave the pink flesh inside each piece, then this can be hazardous to health. Of course, there are other ways of combating the dryness of this wonderful product - serving it with sauce, flavored with sour cream, and wrapping it in thin slices of bacon. But still, liver pate, made at home, is a great economical dish. Using vegetables and cream, you can make it just melt in your mouth.
Liver paste at home
Take seven hundred grams of chicken liver, three onions, two carrots, one hundred grams of butter (no other fat should be replaced here), two hundred grams of cream, freshly ground black pepper and salt. That’s all you need. To prepare a liver pate at home, you can take any liver. But the chicken is easiest to clean from the veins, and its taste is more delicate. If you can experiment with the appearance of the liver, then butter cannot be excluded from the recipe, replacing it with vegetable. Firstly, otherwise your culinary product will not freeze and does not acquire the necessary consistency. Secondly, liver paste with oil (vegetable) will seem extremely greasy, which will worsen its taste.
Start cooking
Carrots and onions give the liver paste the tenderness it needs, and eliminate the dryness of the product. If you do without them (which, in principle, is possible), you need to compensate for their absence by a huge amount of butter. This, of course, will not make liver paste (cooked at home) a more healthy product. So, chop the carrots finely enough or grate it. Chop the onion randomly. Fry vegetables in vegetable oil until they have a beautiful golden hue. It is easy to determine the desired degree of roasting by the fact that a sweetish, slightly caramel flavor starts to come from the pan. Both onions and carrots should stop crunching and become much less dense than raw vegetables. In volume they will decrease almost three times. Now you can lay out pieces of prepared raw liver, sprinkle with salt and pepper on top. If desired, you can add a bay leaf. Stew for seven minutes. During this time, the liver will become quite dry inside. Due to the presence of vegetables, it is more difficult to overexpose on fire, but still this danger remains. Remove the pan from the heat and proceed to the next cooking step.
Paste crushing and final preparation
The liver should cool well, but remain warm. This is necessary so that the butter melts upon contact with it. In no case should the liver be hot and burning, as it will absorb more butter and cream, and may also damage the blender. Grind all the ingredients in it or in a meat grinder, cool and serve with white bread.