Easy Russian Chicken Liver Pate Recipe
I tried a few recipes for Russian chicken liver pate (паштет из куриной печени) and not any of these recipes I like. My favorite version was too complicated, so I was always searching for a simpler alternative. Chicken liver pate in Russian is called kurinii pashtet ( куриный паштет), we like to serve it for breakfast or as an appetizer. The recipe I found on Russian YouTube from the chef and immediately knew it is a good one! Of course, I added my touch to the original recipe. The recipe for this Russian chicken liver spread is so simple to make and delicious. The best part? It contains only 80g of butter and is perfectly creamy without heavy cream!
One most important liver tips is never to add salt to raw liver, as it can toughen the texture. Through my own experience, I’ve found that even adding salt when the liver is almost done still affects its tenderness. For the best results, season with salt liver only after it’s fully cooked to keep it soft and flavorful.
* My friend also tried this recipe using beef liver, and she liked it just as much.
Recommended ⇒ Russian Baked Chicken Livers with Onion Recipe.
600g chicken liver
100g carrot
100g onion
80g butter
75g 30% cream (optional can be replaced with milk)
75g milk
1 tablespoon brandy
0.5 teaspoon dry thyme ( or 3 fresh thyme)
1 teaspoon sugar
Salt
Black pepper
Oil for frying
For the best result, butter and milk need to be close to room temperature. Liver not too cold too.
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Cream
In my recipe, I use 150-200 ml of milk. In the original, recipe 100ml milk and 100ml 30% cream. I am sure, it is tastier than only milk. However, I prefer to use only milk. In the recipe, I have directions with cream too.
Sugar
Another interesting ingredient in liver pate is sugar. Sugar is not always a sweetener. In this recipe is an enhancer of flavors and helps reduce bitterness in the liver.
Alcohol
The original recipe did have alcohol. However, brandy or cognac improves so much flavor. A small touch makes pate much better.
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How to Properly Prepare Liver for Cooking
-
Start by washing the liver thoroughly and patting it dry with a paper towel. Next, trim off any sinew, excess fat, and, most importantly, the bile.
In the photo, you’ll see:
N1 – Bile
N2 – Green Spots from BileRemoving bile is crucial— even small traces can make your dish bitter. Carefully trim away any visible bile or green spots without puncturing the bile sac. If you spot tiny stains, cut them off as well.
Once cleaned, cut the liver into evenly sized pieces to ensure uniform cooking.
2. Dice onion in medium size dices.
3. Shred carrot.
I like to shred carrot, so it faster cooks. We can also slice it.
- Fry on high-temperature onion 3-5 minutes. We need slightly caramelized it. Lower the heat. Add carrot to the onion and fry for 2-3 minutes.
If need add more vegetable oil for carrot. Don’t let carrot dry out.
2. Add 1/4 cup boiling water and cover the skillet with a lid. Saute vegetables by water evaporates completely.
The water let vegetables build more flavors together.
3. Fry on high heat liver with vegetable oil for 2-3 minutes. Add brandy and let it evaporate for 1 minute.
I used the same skillet after vegetables. I just whipped remains of vegetables off.
4. Add the butter in small cubes, add sugar and saute under cover 5-7 minutes by the liver is done. Liver should not have any pink inside.
5. Add vegetables to the liver, add milk, salt, and pepper, thyme, and saute for a few minutes. Check the sauce for salt.
Milk should be room temperature.
If we use cream. Saute for 2 minutes milk at first and than add cream and saute on very low heat 3 minutes more.
6. Reserve some of the cooking liquid, as you might not need all of it. Blend the liver and vegetables until completely smooth.
The best appliance to make liver pate is a blender.
7. Spoon the pate into ramekins. Gently tap the ramekins on the table to release any air pockets. Chill uncovered until cool.
8. Pour a small amount of melted butter over the surface of the liver pate to create a protective layer. Cover tightly with plastic wrap and store in the refrigerator.
I used fine layer pomegranate jello on the top and like much more than butter. Slightly sour jello compliments so good pate and preserves it from contact directly with air. Another topping is just softened butter. Cool off the pate and add small layer of butter on the top of pate. Great way to decorate pate because we can add design to soft butter and very pleasant to eat.
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So good on toasted bread in the morning, light lunch, or a great appetizer for a party!
This chicken pate is good for up to 3 days in the refrigerator.
Enjoy!
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To use jello on the top of chicken pate I learned when I tried smooth and delicious pate at the New Orleans restaurant Domenica. The pate had so small fine layer of Moscato jello. The jello really didn’t have any taste so much because the layer was so thin. I was so inspired, to make my chicken liver pate shortly with pomegranate jello on the top, and love this combination!
*I spoke to one Russian chef about pate and he said to make a very fine layer of jello restaurants use liquid nitrogen.
The photo from my daughter in law baby shower celebration in 2017
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@Galainthekitchen.com
@Galainthekitchen.com
@Galainthekitchen.com
@Galainthekitchen.com
@Galainthekitchen.com
@Galainthekitchen.com
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