Chicken liver pâté

Chicken Liver Pâté Recipe - A Traditional Delicacy

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 6-8

Chicken liver pâté is a traditional Romanian dish, perfect for holidays or special occasions. This simple recipe blends delicious flavors and a soft texture, making it ideal for serving both warm and cold. Moreover, the pâté can be an excellent choice for a gourmet appetizer or a lunch meal. Let’s discover together the steps to achieve a perfect pâté!

Ingredients:
- 500 g chicken liver
- 300 g chicken gizzards
- 300 g chicken hearts
- 500 g chicken breast
- 2 large carrots
- 1 parsnip
- 100 g rice
- 4 eggs (3 for the filling and 1 for brushing)
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- 2 medium onions
- 2 tablespoons olive oil
- Salt and pepper, to taste

Instructions:

1. Preparing the liver and organs: Start by boiling the liver, gizzards, and hearts. In a pot, add 2 tablespoons of olive oil and sauté the finely chopped onions until they become translucent. Add the liver, gizzards, and hearts, cover with a lid, and let them simmer on low heat for 15 minutes. This process will enhance the flavor of the organs.

2. Boiling the vegetables: In another pot, boil the sliced carrots and parsnip. Add water and salt. After 10 minutes, add the rinsed rice. Boil everything together until the rice is almost cooked, about 10 minutes. The rice will add a pleasant texture to the pâté.

3. Combining the ingredients: Once the liver and organs are cooked, let them cool slightly, then chop them finely. In a large bowl, combine the chopped liver, cooked rice, boiled vegetables, beaten eggs, finely chopped dill, and parsley. Season with salt and pepper to taste.

4. Shaping the pâté: Preheat the oven to 180°C. Prepare a loaf pan or baking dish by greasing it with a little oil. Pour the mixture into the pan, leveling it with a spatula. Beat the remaining egg and brush the surface of the pâté for a golden crust.

5. Baking: Place the pan in the preheated oven and bake the pâté for about 45 minutes or until golden and firm to the touch. You can check the consistency with a toothpick; if it comes out clean, the pâté is ready.

6. Cooling and serving: Let the pâté cool in the pan for 10 minutes, then invert it onto a platter. It can be served warm or cold, sliced, alongside a green salad or pickles.

Serving suggestion: For an elegant touch, garnish each slice with a few fresh parsley leaves and a slice of lemon.

Possible variations: You can experiment with various herbs or vegetables, such as spinach or bell peppers, to add extra flavor.

This chicken liver pâté is not only a quick recipe but also a delicacy that will impress any guest. By trying this recipe, you will bring to your table not only a tasty dish but also a piece of Romanian culinary tradition!

 Ingredients: 1 kg chicken liver, 1 tray of chicken hearts and gizzards, 1 chicken breast, 1 bunch of green onions, 1 and a half red onions, 1 bunch of green garlic, 1 cup of rice, 1 carrot, 1 parsnip, 1.5 bunches of parsley, dried dill, 8 raw eggs, 1 egg, 1 tablespoon of flour for the crust on top.

 Tags:  easter recipes chicken liver pâté lamb haggis recipes chicken recipes