Oxana Zhiber
Jun 4, 20201 min
Updated: Jun 20, 2020
500 g chicken liver
1 onion (100-120 g)
1 tsp salt
150 g butter, softened
2 tbsp cognac or whisky
1 tsp nutmeg
1 sprig of thyme
2 tbsp vegetable oil
100 ml pomegranate or cranberry fresh juice
1 tsp gelatin
Chop the onion and fry in the oil until translucent. Add the liver, thyme, and fry for about 3 min., stirring occasionally. When there is no more signs of blood from the liver, add 2 tbsp of cognac or whisky, nutmeg and salt and cook for another 2 min.
Grind everything in a blender with butter until smooth. Place the liver pate in the mold so that at least 1 cm remains to the edge.
(Optional) Soak 1 tsp of gelatin in a warm unsweetened pomegranate or cranberry juice for 20 minutes. Pour the jelly on the top of pate and refrigerate for an hour.