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Chicken liver pate with carrots and onions
10 servings40 min
Butter - 20 g, Chicken liver - 700 g, Onions - 1 pc., Carrots - 1 pc., Sunflower oil - 3 tbsp., Butter - 70 g, Salt - to taste
How to make chicken liver pate with carrots and onions? Prepare the necessary ingredients. In addition to salt, you can add any spices you wish. . To serve and store, you can melt butter and pour it over the finished pate. 
Take a chicken liver, rinse it well under the tap, let the water drain. You can cook pate from boiled liver and from toasted, the first version of the pate is more tender and useful, the second will appeal to fans of fried, you can not fry the liver and vegetables, but simply fry slightly, put out until tender. This is the option I offer you today. 
Prepare the liver for roasting. To do this, cut it in half or even smaller, cutting off the bile ducts that come across, if any. 
Grind the onions and carrots. You can grate them or finely chop them, you can use a food processor shredder. 
Fry the onions in a preheated pan with sunflower oil, first until transparent, then add the carrots, stirring, simmer them until half cooked. At the end, send the prepared liver to the pan. 
Lightly fry all the components together, then simmer until fully cooked under the lid. Salt to taste. 
Transfer the fried liver with the vegetables to a bowl and cool until warm. Roasting contains a lot of juice - do not pour it out, it will give tenderness and elasticity to the finished pate. 
Punch the chilled ingredients in a food processor or blender. Add a few pieces of butter and punch it all together again. The amount of oil can be adjusted based on your preferences: if you do not like too fatty, put a little less, if you like the creamy taste in pates, increase the amount of oil. You can add oil in small portions. 
The pate mass will become airy and elastic. Adjust the pate to salt and divide into containers. 
Melt the remaining butter for pouring. This is the easiest thing to do in the microwave. 
Cover the surface of the pate with melted butter and refrigerate to set. A thin layer of oil is needed so that the surface of the pate does not darken when interacting with oxygen. 
Enjoy your meal!