Chicken Liver Pashtet

Liver makes a popular spread in many countries and cultures all over the world.
In Ukraine where I live Chicken Liver Pashtet is one of the most common
appetizers or bar snacks you will find. It is often served with slices of
homemade bread or toast. Making your own homemade pashtet is so easy you may
never go back to buying store-bought again!

Servings: 12 people

Author:

Prep Time
5 minutes

Cook Time
30 minutes

Total Time
35 minutes

Course:

Cuisine:

Eastern European Ukrainian

Keywords:

liver offal pate

🧂 Ingredients

650 grams Chicken Livers

cleaned from any viscera that normally attach the liver to the insides of the animal.
3 medium Onions

yellow onions preferably
1 large Carrot

I know the picture above shows two large carrots – that makes the final pashtet VERY sweet. My wife likes it like that so I often make it like that, but stick with one or you may think this dish is dessert.
5 cloves Garlic
1 tsp Black Pepper

freshly cracked
2 tsp Salt

or to taste. Start with one teaspoon and test it after blending/mixing to see if it needs more.
200 grams Butter

82% fat or higher
Other Herbs & Spices

You can add other things you think might go well in this like oregano paprika, chili powder etc. Think of my recipe as an outline and customize it as you see fit.

Instructions

1 In a traditional Ukrainian liver paste you have to fry all the main ingredients
before mixing so prep your ingredients. Chop your onions, grate your carrots,
and clean your livers from any membranes or other viscera.
2 In a pan add two tbsp of butter on medium-low heat and slowly fry the onions
until they are about halfway to a proper caramelization. It should take no
quicker than 30 minutes, and you can cook for longer if you like.
3 While the onions are reducing, set up another pan for the carrot and liver. Add
butter to each and fry for about 10 minutes for the carrot and 3-4 for the
liver. Do this all at the same time to save time.
4 When the frying is done, add the stuff to a bowl with the rest of the
ingredients. Melt the rest of the butter in a pan and pour it into the bowl in
liquid form.
5 Use a stick blender or other blender/food processor to turn everything in the
bowl into a smooth homogenous paste. Put the pashtet into sealable jars and let
cook completely before placing in the fridge to solidify. Serve with bread or
toast and enjoy!