Chicken Liver in Cheese Sauce

Finely chop the onion (120 g) and grate the carrot (100 g). Inspect the chicken liver (500 g), remove membranes, and pat it dry; do not rinse raw poultry. Add the liver to the onion and carrot and fry for about 9 minutes, stirring, until fully cooked. Stir in wheat flour (8 g), pour in water (250 g), and add table salt (to taste) and black pepper (to taste). Bring to a boil, stirring. Add the processed cheese (150 g) and stir until melted. Continue cooking until the thickest piece of liver reaches 74°C (165°F). Serve hot with parsley (to taste).