Chicken liver pate in butter

Ingredients for 20 servings:

• 1 kg chicken thighs
• 500 g chicken liver(s), frozen
• 4 onions
• 2 packs of sweet cream butter
• 2 tsp marjoram
• 5 carnations
• 1 bunch of chives
• 1 pinch of nutmeg
• 1 bay leaf
• some salt and pepper
• possibly water

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 14 hours 10 minutes

Ukrainian traditional cuisine

Halve the chicken thighs and sear them in a non-stick pan, fattier side down. Add the diced onions, cloves, and bay leaf, and season with salt and pepper. Reduce the heat, cover, and simmer for about 1 hour. Turn occasionally and add a splash of water if necessary. Then let it cool and separate the meat from the bones. Reserve the meat juices and onions. Let the chicken livers thaw and simmer in a pan with about 2-3 tablespoons of butter, covered, in the released liquid over low heat for about 20 minutes. Season with salt, pepper, and marjoram. Let it cool. Puree the chicken meat, including the meat juices and onions, as well as the chicken livers and meat juices, in a food processor (in batches if necessary), adding 100g of softened butter to the total amount. Add the finely chopped chives. Now, spread a 15 x 20 cm rectangle of softened butter onto a 40 cm long sheet of cling film. The butter layer should be about 3-4 mm thick. Spread one-third of the chicken liver mixture on top, roll it into a log, and place it in the refrigerator. The specified amount of ingredients makes three such pâté rolls. They also freeze wonderfully. After a few hours in the refrigerator, the chicken liver pâté can be cut into approximately 1 cm thick slices and served on baguette slices. Liver pâté in butter is a must on many festive tables in Ukraine.