Chicken liver pâté

Rinse the liver and remove any membranes and bile. Peel the onion and carrot.

Dice the onion and grate the carrot using a coarse grater.

Heat half of the butter in a pan. Sauté the onion until translucent, add the carrot, and cook for another 5-7 minutes until soft.

Add the chicken liver, salt, and pepper to the vegetables. Cook over medium heat for 10-15 minutes until the liver changes color and becomes firm.

Remove the pan from the heat. Add the remaining butter and cream.

Transfer the contents of the pan to a blender. Blend until a smooth pâté consistency is reached.

Transfer the finished pâté into a clean container, cover with a lid or plastic wrap, and place in the refrigerator for at least 1 hour to cool and stabilize the flavor.