Classic Chicken Liver Pâté (Пастет от пилешки дробчета)
Традиционно ястие · Bulgarian
A rich and savory classic chicken liver pâté, traditionally made with sautéed chicken livers, onions, and butter, often enhanced with a touch of brandy or wine. Perfect as a spread on toast or crackers.
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Съставки
- Chicken livers500g
- Onions2 medium
- Butter150g
- Garlic2 cloves
- Brandy or dry white wine50ml
- Heavy cream50ml
- Fresh thyme1 sprig
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Clean the chicken livers, removing any membranes or green parts. Pat them dry.
- 2
Finely chop the onions and garlic.
- 3
Melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Increase the heat to medium-high. Add the chicken livers to the skillet and cook for about 3-5 minutes per side, until browned on the outside but still slightly pink inside. Do not overcrowd the pan; cook in batches if necessary.
- 6
Pour in the brandy or white wine and let it bubble and reduce for about 1-2 minutes, scraping up any browned bits from the bottom of the pan.
- 7
Remove the skillet from the heat. Add the remaining butter (cut into cubes), heavy cream, and thyme sprig. Let the butter melt.
- 8
Transfer the mixture to a food processor. Remove the thyme sprig. Process until very smooth. Season generously with salt and black pepper.
- 9
Taste and adjust seasoning if needed. If the pâté is too thick, add a tablespoon of water or cream at a time until desired consistency is reached.
- 10
Spoon the pâté into a serving dish or ramekins. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until firm.
- 11
Serve chilled, garnished with fresh herbs if desired.
