Peel and dice the onion, peel the carrots and grate. Heat 2 tbsp in a pan. l butter and lay out the vegetables. Sauté them until soft for 10 minutes over low heat.
Rinse the chicken liver. Move the vegetables in the pan to one side, and put the liver on the second. Increase heat and fry until lightly golden, stirring occasionally.
Add a little salt, pepper and nutmeg. Cover and simmer for 5-10 minutes. Remove from heat and let cool.
Pass the liver with vegetables through a meat grinder along with soft butter. You can also kill with a blender. After grinding, mix everything and if necessary add salt and pepper.
Put the prepared paste in a bowl, cover with cling film and refrigerate for 1-2 hours. Serve spread on bread or squeeze on crackers using a pastry syringe.
Chicken liver pate turns out to be very tender and tasty, 1-2 tbsp can be added to it for softness and brighter taste. l cognac. This appetizer is perfect for a festive and ordinary snack, just spread on bread and decorate to your taste.