How do you make a chicken liver pâté? Probably, you fry the onions until golden-brown, then cook (or fry) liver meat and then turn it all into a puree. Right? Anyway, that’s what I used to do, and it worked for me for some time. There’s nothing wrong with this process, but it is a bit time-demanding and requires a lot of attention. Recently I’ve seen another recipe, in which the pâté “practically” prepares it self, and it all takes only 10 minutes. The result is simply fabulous – its a great appetizer and you’ll get tons of compliments from your guests….
- 500 grams of fresh Chicken liver
- 2-3 glasses of chicken broth
- 250 grams of lard (melted chicken fat, or even butter)
- Salt, pepper
- 50 grams pistachios