Chicken Liver Pâté

Name: Chicken Liver Pâté
Yield: 8
Ingredients: Chicken liver; Onion; Carrot; Butter; Ground nutmeg; Ground black pepper; Salt

Rinse the liver, trim off the membranes and ducts, and pat dry with a paper towel. Slice the onion into half-rings, and grate the carrot on a coarse grater. Melt one-third of the butter in a frying pan and sauté the onion and carrot over medium heat until softened, 8–10 min. Add the liver and fry for 5–6 min, turning, until no blood remains when cut and it becomes evenly light brown; season with salt and pepper. Cover with a lid, stew for another 3 min, and let cool until warm, 10 min. Blend the liver with the vegetables and nutmeg, adding the remaining softened butter in pieces, until smooth and creamy, 2–3 min. Transfer the pâté to a jar or mold, smooth the top, and chill in the refrigerator for at least 30 min before serving.

≈ 1212 kcal / servings8 servings

102.92 gprotein per serving

Ingredients

✓Chicken liver
✓Onion
✓Carrot
✓Butter
✓Ground nutmeg
✓Ground black pepper
✓Salt

How to cook

1
Rinse the liver, trim off the membranes and ducts, and pat dry with a paper towel.
2
Slice the onion into half-rings, and grate the carrot on a coarse grater.
3
Melt one-third of the butter in a frying pan and sauté the onion and carrot over medium heat until softened, 8–10 min.
4
Add the liver and fry for 5–6 min, turning, until no blood remains when cut and it becomes evenly light brown; season with salt and pepper.
5
Cover with a lid, stew for another 3 min, and let cool until warm, 10 min.
6
Blend the liver with the vegetables and nutmeg, adding the remaining softened butter in pieces, until smooth and creamy, 2–3 min.
7
Transfer the pâté to a jar or mold, smooth the top, and chill in the refrigerator for at least 30 min before serving.

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Calories and macros are approximate and for reference only. This is not medical advice — for personal recommendations consult a doctor or dietitian.

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