Chicken Liver Pâté with Apple
Baked chicken liver, carrot, red onion, and a small apple give this pâté a rich flavor and smooth texture. A boiled egg helps make the mixture uniform after blending, while the garlic roasts in its skin. The liver also provides iron and B vitamins.
Pour hot water over the chicken liver (500 g) and leave it for 15 minutes, then drain. Peel and roughly chop the red onion (100 g), carrot (100 g), and apples (150 g), while leaving the garlic (30 g) in its skin.
Arrange the liver and vegetables on a parchment-lined tray, season with table salt (to taste), black pepper (to taste), and herbes de Provence (to taste), then cover with a second sheet of parchment.
Bake at 180°C for about 50 minutes, until the carrot is tender.
Squeeze the garlic from its skin, remove the large herb sprigs, add the egg (50 g), and blend everything into a smooth pâté.
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