When you buy a whole chicken, you may find included a bag of giblets containing the heart, the gizzard, and the liver, though typically not of the same animal. One of the best things to do with the last of the three is, of course, the pâté (a.k.a. leverworst und leberwurst og leverpostej и паштет). Fundamentally, it is a mix of minced meat and fat or some kind, possibly flavored with vegetables.
The following recipe from 101 things every cook should cook relies on a classic combination of onions, liver, and butter, resulting in a wonderful spread. Sauté onions in half of the butter until they are translucent. Add garlic and, in a short while, add the liver. Season with salt and pepper to taste. After 5-10 minutes, throw in a couple tablespoons of brandy, let it cook off, and kill the heat.
After the mixture has cooled down, whirr it in a blender for a few minutes together with the remaining butter and parsley. Let it cool further and serve, possibly on top of crostini slices.
- 125g/4oz/8Tbsp butter
- 1 small onion or shallots, chopped
- 1 large clove of garlic, minced
- 3 chicken livers
- 2 tablespoons brandy
- handful of parsley
- salt and fresh pepper
The following recipe from 101 things every cook should cook relies on a classic combination of onions, liver, and butter, resulting in a wonderful spread. Sauté onions in half of the butter until they are translucent. Add garlic and, in a short while, add the liver. Season with salt and pepper to taste. After 5-10 minutes, throw in a couple tablespoons of brandy, let it cook off, and kill the heat.
After the mixture has cooled down, whirr it in a blender for a few minutes together with the remaining butter and parsley. Let it cool further and serve, possibly on top of crostini slices.
- 125g/4oz/8Tbsp butter
- 1 small onion or shallots, chopped
- 1 large clove of garlic, minced
- 3 chicken livers
- 2 tablespoons brandy
- handful of parsley
- salt and fresh pepper