Chicken meatloaf

Chicken Liver Pâté - Classic and Delicious Recipe

Chicken liver pâté is a beloved traditional dish that brings pleasant memories every spring, during holidays, or at family gatherings. This simple and flavorful recipe combines chicken meat with fresh herbs, creating a delight that will not only impress your guests but also become a favorite on your menu.

Preparation time: 30 minutes
Baking time: 45-50 minutes
Total time: 1 hour and 20 minutes
Servings: 8

Ingredients

- 500 g chicken livers (gizzards and hearts)
- 700 g chicken meat (breast and thighs)
- 2 bunches green onions
- 2 bunches green garlic
- 1 bunch fresh dill
- 1 bunch fresh parsley
- 2-3 raw eggs
- 3-4 hard-boiled eggs
- Salt and pepper to taste
- Oil for frying the liver and greasing the pâté

Preparation

1. Preparing the chicken meat
Start by washing the chicken breast and thighs, along with the gizzards and hearts. Boil them in a pot of water with a pinch of salt. Cook for about 20 minutes, until tender. After boiling, remove them from the water and let them cool.

2. Preparing the liver
Wash the chicken liver and cut it into 2-3 pieces. In a skillet, heat 4-5 tablespoons of oil and add the liver. Fry for 5 minutes without adding salt to keep its juicy texture. Once cooled, chop it very finely.

3. Chopping the vegetables and herbs
Wash the green onions, green garlic, dill, and parsley. Shake off the water and chop them finely. These ingredients will bring an unmistakable flavor to your pâté.

4. Mixing the ingredients
In a large bowl, combine the finely chopped chicken meat, fried liver, onion, garlic, dill, and parsley. Add the raw eggs, salt, and pepper to taste. Mix well until the composition is uniform.

5. Preparing the mold
Preheat the oven to 180 degrees Celsius. In a loaf pan, place parchment paper to prevent sticking. Put half of the pâté mixture in the pan, then place the hard-boiled eggs in the center. Cover with the other half of the mixture and spread evenly. Drizzle with a little oil for a nice crust.

6. Baking
Place the pan in the preheated oven and bake for 45-50 minutes. The pâté will be ready when it is nicely browned on top and retains moisture inside.

7. Cooling and serving
Once the pâté is baked, remove it from the oven and let it cool completely before slicing. Served warm or cold, chicken liver pâté will be a true delight!

Practical Tips

- Chicken dishes are often healthier than those made with other types of meat, being rich in quality protein and low in fat.
- You can also add other greens, such as spinach or celery, to give your pâté a personalized touch.
- For a more intense flavor, you can add some spices like paprika or a few bay leaves to the boiling water of the meat.

Delicious Combinations

Chicken liver pâté pairs perfectly with a yogurt and dill sauce or a fresh vegetable salad. It can also be enjoyed with a glass of white wine or a cold beer, making it ideal for gatherings with friends or family meals.

Frequently Asked Questions

1. Can I use other types of meat?
Yes, you can experiment with pork or beef, but keep in mind that cooking time may vary.

2. How long can the pâté be kept?
Chicken liver pâté can be stored in the refrigerator for 3-4 days, making it ideal for consumption as an appetizer or snack.

3. Is the pâté suitable for vegans?
This recipe is not vegan, but you can adapt the ingredients using tofu or other meat substitutes to create a vegan version.

Nutritional Information

Chicken liver pâté, rich in protein from the meat and eggs, is a healthy choice, having approximately 200 calories per serving (100g), depending on the proportion of ingredients used. It is a good source of vitamins and minerals, especially due to the fresh herbs added.

This chicken liver pâté recipe is not only easy to make but will also bring joy to your festive table. Don’t forget to share the moment with your loved ones and enjoy every delicious slice!

 Ingredients: 500 g chicken liver (gizzards, hearts) 700 g chicken meat (chicken breast, thighs) 2 bunches green onions 2 bunches green garlic 1 bunch fresh dill 1 bunch fresh parsley 2-3 eggs (raw) 3-4 boiled eggs salt, pepper to taste oil for frying the livers and for greasing the meatloaf