Pâté made of baked liver and vegetables
A source of vitamins A, B12, and iron, this pâté supports blood health and the immune system. The delicate taste of liver combined with the aroma of Provençal herbs makes it perfect for snacks or spreads.
First, thoroughly rinse the chicken liver (300–400 g), removing any membranes and bile residue. Then soak the liver in cold water for half an hour to make it more tender. After that, let the water drain or pat the liver dry with paper towels.
The next step is to chop the carrot (1 piece) and onion (1 piece) into large chunks.
In a deep baking dish, combine the chopped vegetables, chicken liver, ghee (100 g), and spices: dried garlic, allspice, turmeric, and herbes de Provence (a pinch of each).
Place the dish in a preheated oven at 200 °C for 20 minutes.
After this time, open the oven, take out the dish, and thoroughly mix all the ingredients. Then return the dish to the oven for another 20 minutes.
After this time is up, remove the dish, add garlic (2 cloves), salt to taste, and use a blender to puree the mixture until smooth.
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