chicken liver paste

Cook the onion. Heat a large skillet with a lid over medium-high heat. After heating, add 3 tablespoons of enamel. Once it is hot, add the onions, add them to the fat so that they are evenly covered, cook them for one minute. Cover the pan’s lower the heat to medium-low (or on a high heat) և Let them simmer for 15 minutes, checking every 5 minutes for them to mix. Otherwise they do not need your attention.

Open the pan, increase the heat to medium և add salt. I start with 1 teaspoon of kosher salt. Cook the onion, stirring occasionally for 15 minutes. They will not be completely caramelized at this moment. that’s not what we’re going for. Bring the heat to medium heat, cook the onions until the edges are red, and they are completely delicious. Add matira աց vinegar եր grate the onion pieces stuck in the pan. Cook, stirring, until both liquids disappear and the onions are dark in color. Transfer the onion to a large bowl. If you want to save some money for garnish, you can set aside a couple of tablespoons now.

Cook the livers. In an empty pan add 3 tablespoons of enamel and heat over medium heat. Add the liver in one layer, season very well with salt and pepper. Cook for 3 minutes, until lightly browned, turn the liver over, seasoning again with salt and pepper, and frying on the other side for about 2 minutes.

Add the liver to the onion in a bowl, pour the last 1-2 tablespoons of the enamel and leave everything to cool completely. If you get a down payment on the liver, I vote for freezing them in the fridge overnight. I find that the pate mixes much smoother when everything is cold.

To finish և to serve. In a food processor, mix the liver, onion, until completely smooth, whipped as much as you can get. Seasoning for spices; I almost always need more salt and pepper. Transfer to a serving bowl. If you reserve the task of cooking onions, you can sprinkle them on top. If not here’s a new product just for you! Serve with crackers of your choice։ with decorations.

Go ahead. The finished liver is stored in the refrigerator for 3-4 days. I often make it a week before I need it and freeze it. Melt in the refrigerator for 24 hours. If you have time, I sometimes mix it again after getting a lighter texture.

A few tips for onions. Use yellow onions with brown peel if you can get them. If you suspect it is large enough, add one. For one batch I used a sweeter Spanish variety, միշտ I’m always angry that the onion flavor is not so present և that they are sometimes so wet that they seem to become puree instead of caramelized. I always start with one or two onions more than I need to, because in the middle of winter, because of the whim of buying onions from grocery stores, I never know when I will be hit from the inside, except when I’m trusted. do not buy supplements.

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