Chicken liver pate. Watch with sound

To make chicken liver pate, start by washing and cutting 1 kg of chicken liver into small pieces. Soak the liver in 100 ml of milk for 20 minutes to tenderize. While the liver soaks, sauté diced onion and carrot in butter until softened. Add the liver to the pan and simmer until the liquid evaporates. Then stir in 100 ml of 20 % cream, salt, black pepper, and optional spices such as ground coriander and nutmeg. Warm the mixture for 5–7 minutes, then let it cool for 10 minutes. Transfer the cooled mixture to a blender, add 50 g of butter, and whisk until smooth. Pour the mixture into a mold, top with melted butter, and chill until firm. The pate is tasty, healthy, and can be stored in the refrigerator for up to a week.