Chicken liver pâté

       

Ingredients:

- 400g chicken liver;

- 1 large carrot;

- 3 medium onions;

- 150g butter;

- 150 ml milk;

- one sprig fresh thyme;

- 2 dry bay leaves;

- a pinch of nutmeg;

- salt and pepper by taste.

* to prevent oxidation, I put a thin layer of gelatin or melted butter on top. 

Method:

Add the liver, roughly cut vegetables, 50g butter, thyme and bay leaves to a pot. Pour the milk on top and place on low fire. Boil for about 20-30 minutes, stirring continuously. After the liver and the vegetables are completely boiled and softened (check the carrot, it has to be soft), remove from heat, remove and discard the thyme and bay leaves and let cool.

Meanwhile, leave the remaining 100g of butter on the table, so it can get to the room temperature.

Once the liver and vegetables are cooled, pass them through the meat grinder or process them in a food processor / with a vertical mixer, until they become a smooth paste. Add some of the liquid remained in the pot, until the paste is soft (not watery). Save the liquid so you can make the paste smoother later, if needed.

Whip the remaining 100g of butter, using a hand mixer. Add the remaining liver paste, one spoon at a time, mixing continuously and in the end add the nutmeg and season with pepper and salt (if there are no restrictions). 

Place the liver pâté in jars. In this phase it will probably be pretty soft, so put the jars in the fridge and let it set for a few hours. If you want to keep it longer (for a few days or a week), add a thin layer of gelatin or melted butter on top, to prevent oxidation.

Enjoy!