Tender Chicken Liver Pâté Without Frying 0 11

Ingredients

• Chicken liver 600 g

• Onion 1 piece

• Carrot 1 piece

• Butter 100 g

• Salt to taste

• Bay leaf 1 piece

• Ground black pepper to taste

Preparation

1. Cut the chicken liver into medium pieces. Then chop the onion and carrot.

2. Place the ingredients along with 30 g of butter in a frying pan, cover with a lid, and simmer for 15 minutes, stirring occasionally.

3. Add salt, bay leaf, and pepper, cover with a lid again, and continue to simmer for 10 minutes.

4. Transfer the mixture to a deep bowl, removing the bay leaf, cool to a warm state, add the remaining butter, and blend until smooth with a blender.

5. The pâté can be served immediately, but it is better to chill it for at least 2 hours.