Chicken Liver Pate with Roasted Vegetables
Chicken liver is rich in protein, iron, choline, and vitamin A, while egg and ghee make the texture soft. Carrot and pumpkin add sweetness, so portions are best kept moderate.
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Kitchen: French
645
Digestion time: 3 hour
Complete protein: ✔
Trim chicken liver (200 g) of bile spots, membranes, and veins. Put it in a blender with roasted carrot (75 g), roasted onion (75 g), roasted pumpkin (75 g), and eggs (100 g).
Add ghee (20 g), nutmeg (2 g), black pepper (1 g), and salt (2 g). Blend until completely smooth and pass through a sieve.
Divide the mixture among small jars or molds, closing them loosely. Bake at 130 °C for 30-40 minutes or until the pate reaches 82 °C inside. Cool and refrigerate.
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