Buttered Chicken Liver Pate
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr 10 mins |
| Total Time | 14 hrs 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 1 kg chicken thighs
- 500 g chicken liver (s), frozen
- 4 onion (s)
- 2 packs sweet cream butter
- 2 teaspoons marjoram
- 5 carnation (s)
- 1 bunch chives
- 1 pinch nutmeg
- 1 bay leaf
- some salt and pepper
- possibly water
Print Recipe
Pin Recipe Instructions
- Halve the chicken legs and fry them in a non-stick pan, first with the oilier side down. Add the diced onions, cloves and bay leaf and season with salt and pepper. Reduce the heat, cover and simmer for about 1 hour. Turn it every now and then and add a dash of water if necessary.
- Then let it cool and separate the meat from the bones. Save the gravy and the onions.
- Thaw the chicken liver and cover it in a pan with approx. 2 - 3 tablespoons of butter for approx. 20 minutes in the escaping liquid over low heat. Season with salt, pepper and marjoram. Let cool down.
- Puree the chicken, including the gravy and onions, as well as the chicken liver including the gravy, adding 100 g of soft butter to the total amount in the food processor (possibly in portions). Add the chopped chives.
- Now draw a 15 x 20 cm rectangle on cling film of approx. 40 cm length with the soft butter, the butter layer should be approx. 3 - 4 mm thick. Spread a third of the chicken liver mixture on top, roll up into a roll and place in the refrigerator.
- The stated amount of ingredients makes 3 such pie rolls. They`re wonderful to freeze too.
- After a few hours in the refrigerator, the chicken liver pate can be wonderfully cut into approx. 1 cm thick slices and served on baguette slices.
- Liver pate wrapped in butter is a must on many festive tables in Ukraine.
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