Chicken liver pate. Watch with sound

Description:

Chicken liver - 1kg Onion, carrot - 1 piece each Milk - 100ml Cream 20% - 100ml Butter - 100g Salt, black pepper (if desired, you can add ground coriander and nutmeg) Wash the liver, remove all excess, cut into small pieces. Pour in the milk and leave for 20 minutes. (So the liver will be more tender). Fry the onion with carrots, add the liver. Simmer until all the liquid evaporates. Then add room temperature cream and spices. Stir, warm up for 5-7 minutes and remove to cool for 10 minutes. The cooled liver is moved to a blender and crushed. Then add 50 grams of butter and whisk everything again. Transfer to a mold and pour melted butter on top. We remove it to a cold place until it thickens. It turns out very tasty, healthy and relatively fast) stored in the refrigerator for up to 1 week. Have a nice