Pashtet Iz Pachonki
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken livers
cut into strips |
|
| 1 | teaspoon |
salt
|
|
| 2 | each |
onions
thinly sliced |
|
| ⅓ | cup |
butter
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | each |
eggs
|
|
| 2 | slices |
white bread
without crust |
|
| ½ | cup |
chicken broth
|
|
| ½ | each |
garlic cloves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken livers
cut into strips |
|
| 5 | ml |
salt
|
|
| 2 | each |
onions
thinly sliced |
|
| 79 | ml |
butter
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
eggs
|
|
| 2 | slices |
white bread
without crust |
|
| 118 | ml |
chicken broth
|
|
| 0.5 | each |
garlic cloves
minced |
|
Directions
In large skillet melt the butter, add the onions and garlic.
Fry until they begin to brown, add the liver and continue to fry for 8 to 12 minutes until the livers are no longer showing any pink.
Put the ingredients into blender/food processor and chop until the, ixture is very fine and smooth.
Grease a casserole dish and turn out the liver mixture into it.
Preheat the oven to 350℉ (180℃).
Bake the mixture for 45 minutes.
Remove from and allow to cool for 15 minutes then cover and refrigerate for 4 to 6 hours before serving.
