How many can already eat these sandwiches with sausage or boiled sausages for breakfast! Well, yes, I quickly had a snack on the go, and ran to work, so as not to be late. Say it’s better to eat cereal in the morning? True, but sometimes you want to eat something else - hearty and at the same time light.
I have a wonderful option for this case - homemade chicken liver pate . This is satisfying, and tasty, and, no doubt, much more useful than any sausage.
Or, for example, a child from school arrived ahead of time - ate such a sandwich and is already full until something else arrives in time for dinner. So I recommend taking a note of the recipe for this delicious paste - I assure you, everyone will like it!
So, chicken liver pate
For chicken liver paste we need: 500 grams of chicken liver, a large onion (or a few smaller ones), 100 grams of butter, a little vegetable oil for frying, salt. And my grandmother added boiled potatoes there - a couple of little things, the taste of the paste did not worsen at all, she just had such a recipe, and the output turned out to be a little more finished product.
How to cook?
First, we’ll sort it out and wash the chicken livers - this is necessary so that some piece of bile doesn’t come across, if this happens - everything is gone, bitterness will ruin the whole product. So it’s better to look carefully, and if you come across one, don’t even cut it off, put this piece aside, do not use it at all.
The liver washed in several waters should be thrown into a colander or sieve so that all the water comes off. Peel and chop the onions in half rings (or a little finer) and let them pan until soft, put them separately in a plate, put the liver in the same pan (you can cut especially large liver into smaller pieces beforehand), quickly overcook and lightly stew, adding a little cream, but also do not need to be kept on fire for long, 5-7 minutes is enough, otherwise the liver will become stiff.
Boil potatoes (in peeled form) and carrots until cooked, and cool slightly, cut into large pieces. (Carrots can be stewed until soft, cut into cubes, then you can not boil). As a result, all the ingredients for the paste should be in a warm form, boiled in advance, and even more so put in the refrigerator is not recommended.
Next, we take a meat grinder with a fine grill and twice pass through it a mixture of liver and onions and well-boiled vegetables. After all, add soft butter there and knead well with a spoon or fork. If there is a blender or food processor, then in general a second thing to bring it all to a homogeneous soft consistency. And don't forget to try the salt, is it enough? When everything is ready, put the paste in a jar, preferably a glass one, and keep in the refrigerator.
Such a liver pate from chicken liver can be not only a lifesaver for breakfast, but it is also perfect for any festive table as an appetizer, you can even prepare it in the form of a roll, wrapped in plastic wrap and sent to the refrigerator before guests arrive. You can decorate sandwiches with liver pate with capers or just pickles - very tasty!
Of course, liver paste can be prepared not only from chicken liver, or from goose, but also from beef, however, from the liver of a bird it always turns out more tender.
There is another option for cooking a paste with the addition of two or three tablespoons of brandy or brandy (I have not tried it myself, but I think it’s worth experimenting if you cook for adults). I also read that when cooking, you can add garlic, fried with onions in butter, as well as various spices, such as nutmeg - so there are a lot of options for how to cook chicken liver pate at home, and I think it always turns out very tasty and tender. I will try it myself and I advise you!
Enjoy your meal!