Chicken liver pate
Pâté sandwiches are a favorite breakfast in our family. This time I baked chicken liver pâté in jars for convenient storage. In my experience, a sealed jar keeps in the refrigerator for a week, if it lasts that long. I prefer its slightly coarser texture and more pronounced liver flavor to the creamy pan-cooked version linked below.
Adjust servings in the full version
Yield: 4 half-liter jars.
Liver pate in a frying pan.
Peel the onions and carrots, cut into arbitrary pieces and fry in a couple of tablespoons of butter.
Fry until beautiful golden color.
Rinse the liver, check for the presence of gall bladders, and remove if necessary.
Place the liver, fried onions and carrots, semolina in a deep bowl, break the eggs, add salt and spices. The set of spices may be different, depending on your taste.
Add cold milk
and beat thoroughly with an immersion blender. The result should be a completely homogeneous liquid mass.
Carefully, trying not to get it on the neck, pour the mixture into clean half-liter jars. Pour up to the shoulders. Otherwise, the pate will come out during cooking.
Cover the necks of the jars with foil. Place them in a deep heat-resistant form. Pour boiling water so that it reaches the middle of the jar. And put in a hot oven for 1 hour. Temperature 170°C
Take the finished pate out of the oven and pour melted butter while still hot and seal with lids. Let cool at room temperature and put in the refrigerator until completely cool.
We take the first sample while the pate has not yet cooled down.