Preparing pastes at home is a great way to make a delicacy from chicken liver. The liver is a “capricious” product, it is quite difficult to prepare a delicate and tasty dish from it, since heat treatment leads to the fact that the liver becomes dry.
How to cook a paste from the liver at home?
For preparation, it will take almost a kilogram of chicken liver, three bulbs, a couple of carrots, half a pack of butter, two hundred grams of cream, salt and ground pepper.
In principle, any liver is suitable for making a paste, but chicken is much easier to clean the veins and the dish tastes more tender. It should be remembered that you can only experiment with the type of liver, but not with butter in any way. It cannot be replaced with butter or other fat. Otherwise, the dish simply will not turn out to be the desired consistency and does not freeze, but the taste of the dishes will be too bold.
Cooking process.
Grind carrots and onions. Fry vegetables in vegetable oil until they become a golden beautiful shade. After the vegetables in volume are almost three times, and the caramel smell begins to come from the pan, put pieces of raw liver there, salt and pepper. Bay leaf is added at will. Stew chicken liver with vegetables exactly seven minutes. For the liver this is enough time to become dry inside. Remove the pan from the fire.
Cool the liver, but so that it remains warm. Thus, butter will melt, in contact with the liver. Too hot liver will absorb a large amount of oil and cream. Grind all the ingredients in a blender or meat grinder and serve with bread.