Chicken liver pate for breakfast

How many can already eat these sandwiches with sausage or boiled sausages for breakfast! Well, yes, I had a quick meal on the run, and ran to work, so as not to be late. You say that it's better to eat porridge in the morning? It's true, but sometimes you want something else to eat-a satisfying and at the same time easy.

I have for this case a great option - home made pate from chicken liver . This is nourishing, and tasty, and, undoubtedly, much more useful than any sausage.

Or, for example, a child from school came ahead of time - ate such a sandwich and is already fed, while something else for dinner will not arrive in time. So I recommend taking the recipe for this delicious pate for a note - I assure you, everyone will like it!

So, the pate from the chicken liver

For pate from chicken liver, we need: 500 grams of chicken liver, a large onion (or a few smaller items), 100 grams of butter, a little vegetable oil for roasting, salt. And my grandmother even boiled potatoes there added - a couple of things, the taste of pate this did not worsen, it was just a recipe for her, and the output was a little more finished product.

How to cook?

First, we can sort out and rinse the chicken liver in order to avoid a piece of bile, if it happens, everything is gone, the bitterness will ruin the whole product. So it's better to look closely, and if it does, then do not cut it, set it aside, do not use it at all.

Washed in several waters, the liver should be thrown in a colander or a sieve, so that all the water is gone. Peel onion and cut into half rings (or a little finer) and let it sit in a frying pan until soft, shift until separately in a plate, put the liver in the same frying pan (it is possible to cut very large liver into small pieces beforehand), quickly fry and slightly extinguish, adding a little Cream, but for a long time to keep on the fire do not need, 5-7 minutes is enough, otherwise the liver will become stiff.

Potatoes (in a purified form) and carrots boil until cooked, and slightly cool, cutting into large pieces. (Carrots can be extinguished to softness, cut with brusochkami, then you can not boil). In the totals, all ingredients for pate should be in a warm form, pre-boil and especially put in the refrigerator is not recommended.

Next, take a meat grinder with a fine grate and double pass through it interspersed liver with onions and well-boiled vegetables. After all, add there soft butter and a good mix with a spoon or fork. If there is a blender or a food processor, then it's generally a matter of seconds to bring it all to a homogeneous, soft consistency. And do not forget to try for salt, is it enough? When everything is ready, put the pate in a jar, better glass, and keep it in the fridge.

Such liver pate from the chicken liver can be not only a wand for breakfast, but also perfectly suits any holiday table as a snack, you can even prepare it in the form of a roll, wrapped in plastic wrapping film and sent to the refrigerator before the arrival of guests. Decorate sandwiches with liver pate can be capers or simply pickled cucumbers - very tasty!

Of course, liver pate can be prepared not only from chicken liver, or from goose, but also from beef, however, from the liver of a bird it always turns out to be more gentle.

There is also the option of cooking the pate with the addition of two or three spoons of cognac or brandy (I did not try it, but I think it's worth experimenting if you are cooking for adults). I also read that when cooking, you can add garlic, fried with onions in butter, as well as various spices, such as nutmeg - so that there are a lot of options on how to make chicken liver pate at home and I think it always turns out Very tasty and tender. I will try it myself and I advise you!

Bon Appetit!