A French bistro classic, this pâté is made by sautéing chicken liver and onion in butter, blending until smooth, and chilling until firm. It is suitable for a keto diet and can be spread on vegetable slices as a late-night snack.
Melt 50 grams of butter in a skillet. Cook the onion and crushed garlic cloves until soft. Add the chicken liver, thyme, and salt and sauté over medium heat for 8 minutes, leaving the center slightly pink.
Blend the sautéed mixture with the remaining butter and black pepper until completely smooth. Transfer to a jar or container and level the surface.
Cover the container tightly and refrigerate for at least 30 minutes, until the pâté firms up and can be sliced.
Do not overcook the liver; leave the center slightly pink, or the pâté will become grainy. Cover it tightly while chilling so it does not absorb odors. Contains dairy.
Bende dinlendirme 30 dakika yerine 45 dakikaya çıktı ama sorun olmadı, dilimlenebilecek kıvama güzelce geldi. Sebze dilimlerinin üzerine sürünce gece atıştırması için tam kararında, doyurucu bir lokma oldu.
Ciğeri 8 dakikadan biraz fazla, yaklaşık 10 dakika pişirdim, yine de kıvamı güzel çıktı ve dağılmadı. Dondurucuda kaç ay saklanabiliyor, kavanozda mı yoksa poşette mi dondurmak daha uzun tazelik sağlar?
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