How to make juicy meat pâté for winter

You can preserve pate for the winter. A jar of this appetizer will come in handy if you don't have much time to cook. You just need to take the paste out of the cellar and spread it on bread.

The idea of making canned pate for the winter was published on the Instagram page of food blogger Nadiia with the nickname malvalanda. It combines liver and two types of meat.

Ingredients:

• 1 kg of chicken meat
• 300 g of pork belly (lard with streaks of meat)
• 300 g of chicken liver
• 300 g of carrots
• 300 g of onions
• 3 eggs
• salt and pepper to taste

Method of preparation:

1. Peel and boil the liver. Put it on a sieve for 2-3 minutes, rinse and let the excess liquid drain.

2. Cut the underbelly into small pieces and fry a little in a deep pan and then add chopped onions and carrots in 10 minutes.

3. Simmer all together under the lid until tender. Cool.

4. Grind chicken, liver and bacon with vegetables in a meat grinder through a fine sieve. Add eggs and spices and mix well.

5. Put the mass into clean, dry jars (not to the top).

6. Close the jars with a lid (twist).

7. Put the jars in a sterilization pot with a towel on the bottom and completely fill the jars with warm water.

8. The water should cover the jars by 2-3 centimeters.

9. Sterilize after boiling for 4 hours on low heat. If necessary, add hot water during sterilization if the water evaporates and its level drops.

10. After sterilization, turn off the heat and leave the jars to cool in water. Then take them out, wipe them gently, and put them in a cool and dark basement for storage in an hour or two (when they are well dried).

You can also find more recipes on OBOZREVATEL:

• Chicken liver pate with honey
• Lard pate
• Chicken pate

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