Chicken Liver Pâté with Butter

1. 1 Chicken liverpack 500 g ≈ $2.50 130 g
2. 2 Onions≈ $1.60 per kg 45 g
3. 3 Carrots≈ $1.50 per kg 45 g
4. 4 Butterpack 180 g ≈ $1.60 25 g
5. 5 Cream 10%pack 500 ml ≈ $2.40 35 ml
6. 6 Nutmeg 1 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely dice the onion² and carrot³; trim the membranes from the livers.

2. Melt half the butter⁴, then sauté the onion² and carrot³ for 6–7 minutes until tender.

3. Add the livers and cook for 7–8 minutes until the outside is gray but the inside remains juicy.

4. Stir in the cream⁵, salt, pepper, and nutmeg, then simmer for 2 minutes.

5. Transfer the mixture to a blender, add the remaining butter⁴, and blend until smooth.

6. Chill the pâté in a mold for at least 1 hour until firm.