July 3rd, 2016
Chicken liver pate
100 g of butter
450 ml of milk
2 bay leaves
1/2 tbs thyme
1 tbs dehydrated vegetables
3 cloves of garlic
freshly ground pepper
The chicken liver pate is an appetizer that I personally love for breakfast. This recipe is simple, but it has a great taste.
First of all you have to wash and clean the liver very thoroughly. Put it in a saucepan and cover it with milk.
Place the thyme, bay leaves and dried vegetables over. Let it boil for about 25 minutes. A few minutes before you have to remove it from the heat, add the crushed garlic cloves.
Remove the liver and, after it had time to cool down, put it in a food processor along with 80 g of butter at room temperature and mix well. Season it with salt and pepper to your liking.
Place the pate in pots and cover it with the remaining melted butter to prevent it from oxidation. It can be stored in the refrigerator for 3-4 days.