Tender liver pate in the oven: add one special ingredient

Pate is very tasty when baked. It is very tender and homogeneous. To add spice and remove the bitterness of the main product, use cognac.

The idea of making a delicate liver pate in the oven was published on the Instagram page of chef Artem Horbenko (gorbenko_art). it takes about an hour and a half to cook.

Ingredients:

• chicken liver - 500 g
• butter - 180 g
• onion - 1 large (two small)

• garlic - 2 cloves
• cognac - 70 ml.
• thyme - 3 pinches (it is better to take fresh)
• eggs - 5 pcs.
• cream 33% - 200 ml.
• salt - 3-4 pinches

Method of preparation:

1. Chop onion.

2. Sauté in butter with garlic and thyme for 1 minute.

3. Pour cognac into the frying pan, set it on fire and evaporate for about 10 minutes over low heat.

4. Melt butter separately.

5. Peel liver.

6. Combine the liver, cream, butter, onion concentrate, and eggs (it is important that everything is at room temperature).

7. Beat thoroughly and season with salt. Life hack: fry this mass in a pan to check for salt.

8. Pour into the mold, place on a baking sheet, and cover with water.

9. Bake for 1.5 hours at 130 degrees (top and bottom mode).

10. Check with a toothpick. If it is dry, the pate is ready.