Chicken Liver Pâté with Butter

1. 1 Chicken liverpack 500 g ≈ $2.50 81 g
2. 2 Onions≈ $1.60 per kg 22 g
3. 3 Carrots≈ $1.50 per kg 27 g
4. 4 Butterpack 180 g ≈ $1.60 14 g
5. 5 Sunflower oil 4 ml
6. 6 Bay leaves to taste
7. 7 Salt to taste
8. 8 Ground black pepper to taste

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

Method

1. Chop the onion² and carrot³ into small pieces.

2. Sauté the vegetables in oil for 5–6 minutes until tender.

3. Add the chicken¹ liver, bay leaf, salt, and pepper.

4. Cook for 8–10 minutes until the liver is dull outside and bloodless inside.

5. Remove the bay leaf, then stir in the butter⁴.

6. Blend until smooth, transfer to a mold, and chill for 2 hours.