How to make the perfect chicken pate

Chicken liver pate can be easily served at a buffet table, spread on crackers or pieces of baguette, or effectively served to a banquet, covered with butter or cranberry jelly. The perfect classic pâté is quick and easy to prepare, and the desired texture and flavor is easy to achieve by following the basic rules.

Ingredients

500 g chicken liver;
200 g butter;
1 small onion;
1 teaspoon dried thyme
100 ml of sweet white wine;
100 ml heavy cream;
⅔ teaspoon of salt;
a pinch of nutmeg.

Preparation

In a preheated skillet, fry finely chopped onions and thyme (fresh or dry) in butter. Transfer the finished onion to a plate.

Of course, the main thing in liver paste is the liver itself. Chicken liver does not have dense films on the surface. It is easy enough to divide it into shares by cutting out a sinewy partition, and you can start frying.

It is possible to soak the chicken liver in milk or marinade before frying, but it is not necessary, since the chicken liver has a much softer taste with a slight bitterness.

To prevent the natural bitterness from intensifying in the finished dish, the pieces should be fried properly. If you are afraid to leave the offal pinkish inside, as required by the classic recipe, fry the liver a little longer. Then remove the pan from the heat and cover. The pieces should be cooked fully under the influence of the residual heat.

Roasting the liver takes 7-8 minutes. At the fourth minute of cooking, salt the slices and season with nutmeg.

Transfer everything to a separate plate. Sticky pieces of liver, onions, aromatic butter with thyme will remain in the pan. In no case should such a storehouse of aromas be lost, so the pan is poured with liquid (best of all, sweet white wine) and left to evaporate over medium heat to about a quarter of the original volume.

Pour the steamed wine to the liver, add cream, onion with thyme, 75 g butter and whisk everything with a blender until smooth or pass through a meat grinder.

The next step is optional if you choose to serve the pate already spread on the bread. Melt the remaining butter, carefully peel off the white film from the surface and pour over the pate. In the center, you can put parsley leaves, thyme, tarragon, rosemary.