Homemade liver pate. Homemade beef liver pate recipe (9 recipes) The most delicious liver pate recipe

How to make liver pate simply at home? What is the secret to creating a delicious and delicate snack? Which liver is best to use? Choose any pate for yourself. Consider chicken liver pate, beef liver pate, pork liver pate. The best recipes to cook at home!

Despite the large number of questions from housewives who want to prepare this delicacy on their own, the process of preparing liver pate is extremely simple.

Actually, you can see for yourself the veracity of these words by reading this article.

In order to prepare a “classic” extremely tender chicken liver pate with a creamy flavor, you need to use butter, and bay leaf and black pepper will help give it some piquancy and a subtle aroma.

0.5 kg – chicken liver
1 PC. - onion
1 PC. – carrots
50 gr. - butter
2 pcs. – bay leaf
Ground black pepper
Salt to taste
Vegetable oil

Cooking method:

Let's start preparing the vegetables: cut the carrots into thin slices (you can grate them) and the cooked onion in the form of half rings.
The liver must first be thoroughly washed and then cut into pieces.
Using vegetable oil and a frying pan, fry the chopped onion until its surface turns golden.
As soon as the onion is the color we need, add liver and carrots to it, then fill it with one glass of water. Add bay leaf and salt.
After the contents of the pan boil, reduce the heat and cover with a lid. Everything should be prepared within thirty minutes. After this time, remove the lid and leave for another ten minutes. This is necessary so that the excess liquid evaporates.
So, when our liver with vegetables is ready, put everything in a bowl that should be deep enough. After this, add butter and grind our ingredients using a blender.
The pate must be served with wheat or rye bread.

Delicious homemade beef liver pate

The most indispensable and important product in this recipe is naturally beef liver. This dish will be an excellent option for creating an exquisite and incredibly tasty snack.

To prepare you will need:

0.5 kg – beef liver
2 pcs. – carrots
1 PC. - onion
black pepper
a pinch of salt
80 gr. - butter
100 gr. – lard
50 ml – milk

Cooking method:

That's all, your sandwich preparation is ready!

Homemade tender pork liver pate

To prepare you will need:

1 kg – pork liver
100 gr. – lard
100 gr. - butter
3 pcs. - onion
1 PC. – bay leaf
0.3 tsp – ground black pepper
1 bunch – dill

Cooking method:

From chicken liver

First of all, it is worth noting that of all types of pate, chicken is considered the healthiest, since it is not only very filling, but also extremely tasty.

In addition, chicken liver can “boast” of such useful substances: a large amount of protein, vitamin A, folic acid, iron, phosphorus, iodine, riboflavin, selenium, choline and, of course, vitamin C.

Beef liver

The benefits of this ingredient are directly related to its immediate composition, which contains almost all the beneficial elements vital for the human body.

Before listing them, we note that the liver consists largely of water, but there is very little fat in it.

The main components of the product are: calcium, iron, phosphorus, iodine, fluorine, copper, magnesium, ascorbic acid, folic acid, thiamine, beta-carotene, vitamin B2, retinol, vitamin E, etc.

From pork liver

Despite the fact that pork liver is slightly inferior to the previous type, it is quite popular among consumers.

And this is actually not surprising, since it has almost all the B vitamins, and they are not so easy to find in natural conditions, as well as vitamins PP, A, C, E.

In addition, it contains a large number of useful elements, without which our body cannot function properly. These include: zinc, potassium, iodine, copper, magnesium, calcium and others.

Considering that this product has a small amount of calories, as well as an excellent vitamin and mineral composition, it can rightfully be considered not only healthy, but also, of course, dietary.

Basic rules for preparing high-quality and tasty liver pate

The simplest option for preparing pate is to use chicken liver. The thing is that it does not need any additional preparatory process.

However, if you take pork or beef liver, then they must first be soaked in hot water for about one minute.

This is necessary in order to remove existing films from the surface. But that's not all, since the liver also needs to be soaked briefly in milk so that the pate you prepare is incredibly tender.

The next important rule is to use exclusively fresh products, that is, you need to forget about frozen liver. Otherwise, you will end up with a bitter-tasting pate.

And the last thing is the color of the liver. It must be red and uniform. As for the surface of the product, it should be elastic and smooth. It is also important to add cream to the pate, as it will give it juiciness and special tenderness.

Another. For many housewives, the formation of lumps in the pate is a problem. To avoid such a nuisance, simply pass the ingredients through a meat grinder not once, but several times. Then you will get a solid consistency.

Pastes prepared at home in accordance with the cooking process can be clearly divided into two main groups, which we will now get acquainted with.

The first option is to prepare the liver and other products and spices required by the recipe, which are first fried, then stewed, and then crushed to a thick consistency using a blender or meat grinder.

It is this method that is especially popular among housewives today.

However, there is a second preparation option: the liver is first of all crushed and only then all other necessary manipulations are performed. Such dishes must be baked in the oven.

In fact, this is quite convenient, since all you need to do is create a consistency from the products, distribute it into special forms and bake.

In addition, pate cooked directly in the oven is not as high in calories as by frying. After all, according to the recipe, you need to add a lot of butter during frying in order to end up with a pate that is convenient for spreading on bread. While in a baked snack this is not necessary.

Moreover, probably the most important advantage of the second option is that it will allow you to prepare a soft pink pate with a delicate consistency, and not a gray mass. In my opinion, this is much more appetizing. Although the choice is yours!

Tips for housewives

In order to get the most aromatic and incredibly tasty pate cooked directly in the oven, you need to first fry the vegetables a little in a frying pan using a small amount of vegetable oil.

If the recipe calls for adding butter, but you don’t want to or you simply don’t have it in the refrigerator, but you really want to get a tender and juicy pate, then you just need to take 100 grams. more of each vegetable.

After your vegetables have been stewed, it is highly advisable to chop them no later than 10 minutes after cooking, since if they are cold, the blender will not be able to thoroughly blend them. Consequently, you will end up with a snack with dry grains and uneven texture.

To maximize the extraordinary liver flavor, you can add a small amount of paprika and sugar.

To add a sophisticated aroma to the pate, add a couple of spoons of cognac to it.

First of all, I would like to pay attention to its very delicate taste, which will appeal to both adults and children. Moreover, from this easy-to-prepare dish you can make extremely tasty and, most importantly, versatile snacks in the form of sandwiches.

They can be a quick and filling snack at work, at school or at breakfast. In addition, liver pate can successfully serve on a festive table as a tasty and healthy filling for stuffed eggs, tartlets, etc.

To sum it up...

As you can see, the process of preparing liver pate at home is quite simple and not troublesome, which certainly won’t take you too much time.

That’s why absolutely any housewife, even a young and not yet experienced one, can handle its preparation.

Here are three options for recipes for pate from different types of liver, so feel free to choose the one that appeals to you the most and start cooking! In addition, if you have any questions regarding the dish, you can find the answers in this article.

Delight your family and guests with your culinary skills. Even if you do not have all the cooking skills, our recipes and tips will help you create a truly chic and incredibly tasty culinary masterpiece.

The most important thing is to follow all the cooking rules, use only fresh ingredients and cook with your heart and soul, and then you will succeed.

Tender, aromatic, spicy liver pate is a great option for breakfast or snack. Make it at home with your own hands, so you will be sure that there are no impurities in the food - only natural ingredients. Make sandwiches, pies or snacks with it.

Grocery list:

one onion;
chicken liver - 250 g;
one carrot;
butter - 150 g;
salt - 6 g;
non-fragrant oil - 50 g;
black pepper - 3 gr.

Step-by-step preparation:

Take out a portion of butter from the refrigerator in advance. Let it soften a little.
Process the onions and carrots by peeling and washing them.
Chop the onion into small cubes.
Pass the carrots through a medium grater.
Pour half the total amount of sunflower oil into a frying pan and heat on the stove.
Transfer the onion and sauté for 5 minutes, reducing the heat.
Add the carrots and cook for another 10 minutes, stirring occasionally with a spatula.
Chop the washed chicken liver into pieces.
Add the remaining oil to the frying pan and cook the liver cubes in it.
After 5 minutes, turn off the high heat.
Grind the fried vegetables and liver in a meat grinder.
When they cool, add butter, add spices and salt. Mix.
Cover the mixture in the refrigerator for half an hour.
The pate is ready. If you want to decorate it beautifully, put the liver mass in a beautiful mold. When the pate has cooled, remove it from the mold and garnish with a sprig of parsley.

In a slow cooker

You will need:

two medium carrots;
two cloves of garlic;
chicken liver - 0.5 kg;
ground black pepper to taste;
butter - 100 g;
two onions;
salt - 7 gr.

How to prepare pate:

Wash the liver from mucus and cut into pieces.
Finely chop the peeled onions.
Grate carrot roots.
Place the pieces of liver and vegetables in a multicooker bowl.
Crumble crushed garlic there, add pepper and salt.
Mix all products, close the lid.
Set the multicooker cooking program to the “Stewing” mode. Time - 1 hour.
As soon as the kitchen appliance signals the end of cooking, transfer the juicy, steaming mass to another container and cool.
Throw in a piece of butter, put everything together in a blender and grind.
If the pate seems too dry, pour milk into it.
Transfer the homogeneous mass of pate into molds and place in the refrigerator.
After an hour, you can enjoy the taste of natural homemade food.

Beef liver

Main components:

milk - 150 ml;
beef liver - 1 kg;
two onions;
two arrows of green onions;
salt to taste;
two carrots;
butter - 150 g;
black and red pepper - 10 g;
sunflower oil - 40 ml.

How to make liver pate from beef liver:

Cut the liver, cleared of films, into strips.
Chop the onion with a knife and the carrots with a grater.
Turn on the gas stove at full power, put a frying pan with oil and pieces of onion, liver and carrots.
Fry them in this mode for 5 minutes.
After this, pour in the milk, add salt and pepper and simmer under the lid for 20 minutes at reduced heat.
As soon as everything is ready, cool the mass and grind it using a blender.
Separately melt the butter.
Add half of its quantity to the pate and go through it again with a blender.
Place the dish in the mold and fill it with the remaining butter.
Decorate it with green onions and place it on a shelf in the refrigerator.
After 4 hours, the pate can be spread on bread. Bon appetit!

With added mushrooms

Mushrooms will add zest to the usual liver pate. It turns out incredibly tasty and aromatic.

Recipe Ingredients:

one onion;
cream - 90 ml;
garlic clove;
chicken liver - 0.5 kg;
champignons - 0.2 kg;
a piece of butter - 50 g;
two bay leaves;
olive oil - 40 ml;
five peppercorns;
white wine - 90 ml;
nutmeg - 5 gr.

Cooking method:

Place chopped onion and garlic in a frying pan, pour olive oil over the vegetables and fry.
After three minutes, add 100 grams of chopped mushrooms.
After another 3 minutes, add pieces of liver, nutmeg, pepper and bay leaves, pour in wine. Simmer the mixture for 20 minutes.
Remove the bay leaf and pepper from the pan.
Place everything else in a blender and turn it on at medium power.
At the same time, pour in cream and soft butter.
Prepare a form for the pate and pour a homogeneous mass into it.
We still have 100 grams of mushrooms left. We chop them finely, saute them in a frying pan and put them on the pate.
As soon as they cool down, put the pate in the refrigerator.

From pork liver

A very satisfying, nutritious pate is made with the addition of pork liver.

You will need:

cognac - 40 ml;
liver - 1 kg;
one onion;
nutmeg - 5 g;
one carrot;
non-fragrance oil - 30 ml;
butter - 90 g;
salt;
black pepper;
one bay leaf.

How to make liver pate from pork liver:

Fill the pork liver with milk and leave for 3 hours. During this time, all bitterness will disappear from the product.
Sauté finely chopped onion and carrots in a frying pan.
After 5 minutes, add the liver pieces.
The dish is stewed with a small amount of oil for 20 minutes under the lid.
Add pepper and salt to it and add a bay leaf.
As soon as the contents of the pan have cooled, grind it through a meat grinder.
Add cognac, liquid butter, and a pinch of nutmeg to the homogeneous mass.
Beat everything with a blender.
The pate is ready. All that remains is to transfer it to a bowl and put it in the refrigerator for a couple of hours.

Boil the eggs until they are completely cooked. When they have cooled, peel and grate them.
Place the liver in a wide bowl and mash with a fork.
Pass the garlic cloves under a press and finely chop the dill. We pour everything into the liver.
Add mayonnaise and eggs. Mix well.
You can leave the pate as is, or you can grind it in a blender. Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

This dish of French cuisine is appreciated by many housewives. Only a few know how to make liver pate at home correctly and what products are best to use. A light, nutritious breakfast or snack will appeal not only to adults, but also to children.

How to make liver pate at home

Most women strive to please their household members with a variety of delicious food every day. For example, pate will be an excellent addition to bread for breakfast; it has excellent taste, and can also be classified as a dietary product. How to make liver pate at home? This requires a minimum amount of ingredients and time. It is worth noting that the prepared snack can be stored for about a week, but only in the refrigerator, so you are guaranteed a delicious breakfast until you eat the entire stock.

Liver pate recipes

Everyone prepares this dish of French cuisine in their own way, some constantly experiment and add new ingredients, others prefer familiar products. There are many recipes for making liver pate, so be sure to save this selection of classic methods for yourself. You and your loved ones will definitely enjoy this snack.

Homemade chicken liver pate

A dish prepared step by step according to this recipe will be an excellent addition to the dinner table. Both children and adults will enjoy this delicate chicken liver pate, as it melts in your mouth. Making an appetizer is quick and easy, and if you decorate sandwiches or canapés in an original way, you can use them as an additional dish to the holiday table.

Ingredients:

oil – 5 tbsp. l.;
ground black pepper – 0.25 tsp;
chicken liver – 250 g;
carrots – 1 pc.;
salt – 0.5 tsp;
oil (drain) – 100-150 g;
onion – 1 pc.

Cooking method:

Remove the butter from the refrigerator in advance so that it becomes soft.
Cut the onion into small cubes, grate the carrots.
Saute the vegetables - first the onion, and after 5 minutes add the carrots to it.
Fry the washed liver pieces in a frying pan with 1 tablespoon of oil for about 5 minutes. Make sure that no blood oozes from the cut product.
Cool the hot ingredients, beat with a blender or pass through a meat grinder.
Add the required amount of already soft butter to the mixture and mix.
Season with salt and pepper and place the finished product in the refrigerator.
After 30 minutes, you can spread the resulting pate on the sandwiches.

Beef liver

The recipe will be appreciated by those housewives who love to feed their household with delicious food. Beef liver pate is not only a very flavorful dish, but also healthy. The mass turns out to be very tender, and it doesn’t look the same as in the store - the photo of the finished dish will convince you of this. It's always best to make your own beef appetizer so you know exactly what ingredients were used. Find out what other ways you can cook beef liver.

Ingredients:

onions – 2 pcs.;
ground pepper – 0.75 tsp;
liver – 1 kg;
garlic – 1 tooth;
pork breast (smoked) – 250 g;
salt – 2 tsp;
cognac – 0.33 cups;
pork lard – 4 slices.

Cooking method:

Cook the prepared foods until the beef turns pink inside.
Grind the ingredients using a meat grinder.
Add salt, pepper, pour cognac, mix everything.
Transfer the mixture to a baking dish and place slices of lard on top.
Cover the container with foil and place on a baking sheet filled with hot water.
Bake in the oven for 1.5 hours, but preheat it to 190 degrees.

From pork

This snack will be less healthy than if you used a beef product, but still tasty. Making pork liver pate at home is simple and relatively quick; most of the time is spent baking in the oven. Be sure to save this step-by-step recipe in your cookbook, then your breakfast sandwiches will become even tastier and more nutritious.

Ingredients:

bay leaf – 1 pc.;
lard (unsalted) – 500 g;
salt, pepper - to taste;
lard (internal) – 500 g;
eggs – 3 pcs.;
parsley – 1 tsp;
flour - 3 tbsp. l.;
butter (drain) – 30 g;
pork liver – 750 g;
thyme – 1 sprig.

Cooking method:

Cut two types of lard and liver into slices. Place in a meat grinder, then rub through a sieve (this will help remove the veins).
Fry the onion, preferably in butter, and add to the grated mixture.
Pour flour into the same bowl, break eggs, salt, pepper, herbs, mix.
Cover the ceramic container with slices of lard, place the mixture on top, and cover with the remaining lard.
Bake the pate for 1.5 hours in a water bath in the oven.
It is better to serve chilled pork product.

Turkey liver

Like chicken meat, this product is a dietary product. Turkey liver pate is a product that should be on the table of those who watch their figure and try to eat right. Be sure to save this recipe for yourself, because if you do everything step by step, you will get a very tender, tasty, nutritious, but low-calorie snack.

Ingredients:

salt - to taste;
carrots – 1 pc.;
oil (vegetable) – 4 tbsp. l.;
liver – 800 g;
butter (drain) – 40 g;
onion – 1 pc.

Cooking method:

Fry the liver (if you want the dish to be low-calorie, boil it).
Fry onion cubes with grated carrots.
Place the prepared ingredients into a blender bowl.
Add butter (butter), salt and pepper the ingredients.
Process in a blender for a few minutes until the products reach a homogeneous consistency.
Transfer the mixture to a salad bowl and place in the refrigerator for half an hour.

In a slow cooker

If you want sandwiches like the ones in the photo for breakfast, try making a snack using this recipe. Liver pate in a slow cooker takes very little time to prepare - no more than an hour. It is worth noting that the process will take a little longer if you use veal or pork product. You'll get through it faster with chicken or turkey liver because you don't need to soak them.

Ingredients:

onion – 1 pc.;
milk – 300 ml;
salt - to taste;
liver – 800 g;
oil – 3 tbsp. l.;
carrots – 1 pc.

Cooking method:

Chop the onion, grate the carrots.
Pour the onions into the multicooker (which is set to the “Frying” mode), and after a couple of minutes, the carrots.
Add pieces of liver to the prepared vegetables, pour in milk, set the equipment to the “Stew” mode, in 25 minutes it will be ready.
Salt and pepper the mixture.
Transfer the contents of the multicooker to a blender, add a piece of butter, and blend until smooth.
The pate is ready to eat.

Duck liver

You can increasingly find duck by-products on supermarket shelves. Take this opportunity to make a delicious dish. Duck liver pate at home is a tasty and healthy delicacy that children and adults will appreciate. Look at the photo so you can make a delicious, attractive sandwich for breakfast or have a snack at work.

Ingredients:

pepper, salt - to taste;
cognac – 50 ml;
cream – 100 ml;
butter (drain) – 100 g;
onion – 1 pc.;
nutmeg - to taste;
oil – 3 tbsp. l.;
liver – 500 g.

Cooking method:

Prepare the main meat ingredient so that there are no remaining bile, veins or film on it.
Fry the chopped onion until transparent, add salt.
Add the liver to the pan and simmer everything together for about 10 minutes.
Pour the required amount of cognac into the food, do not remove from the heat for another minute so that the alcohol evaporates.
Pour cream over everything, add nutmeg, salt and pepper to taste.
When the ingredients boil, they need to be ground using a blender (or sieve) into a homogeneous mass, do not forget to add a piece of butter.
Transfer the delicate fluffy pate into a mold, cool slightly and serve.

From rabbit

Many people recommend combining this dish with bread toast, after drying it in the oven. Rabbit liver pate is a must-cook for every housewife who cares about proper nutrition and tries to feed her family only with high-quality products. The snack is perfect for breakfast, lunch or just a snack.

Ingredients:

salt, pepper - to taste;
onion – 1 pc.;
butter (drain) – 280 g;
liver – 500 g;
carrots – 1 pc.

Cooking method:

Boil the liver in slightly salted water for about 7 minutes.
Fry onions, carrots, put butter in a frying pan, adding lean oil.
After a couple of minutes, add the meat product to the vegetables and fry for another couple of minutes.
After the water has evaporated, add the broth obtained after cooking into the pan and simmer again until it evaporates. Salt and pepper.
Cool the ingredients slightly, transfer them to a food processor bowl, add a piece of butter, and beat until smooth.
Divide the mixture into jars, cool and serve.

We invite you to familiarize yourself with other recipes. You will also learn how to properly cut and marinate rabbit meat by watching step-by-step photos and video tutorials.

From goose

Many housewives experiment with ingredients in dishes that belong to the cuisines of other countries. For example, hard cheese began to be added to goose liver pate. Look at the photo how beautiful and appetizing this snack looks. Don’t forget to save the recipe in your cookbook to pleasantly surprise your guests and family with a delicate-tasting dish.

Ingredients:

butter (drain) – 70 g;
gelatin – 4 tsp;
egg (boiled) – 2 pcs.;
broth - 1 cube;
water – 200 ml;
cheese – 200 g;
onions, carrots - 1 pc.;
liver – 400 g;
capers – 2 tbsp. l.

Cooking method:

Soak the gelatin first in cold water, then place the container in a water bath.
Fry finely chopped vegetables in a piece of butter.
Dilute the bouillon cube, add it to the onions and carrots.
Cut the liver into cubes and fry in a separate bowl until cooked.
Grind the slightly cooled finished products using a meat grinder.
Mix the mixture with half the gelatin.
Add grated cheese, capers, chopped eggs to the remaining gelatin.
Lay out half of the liver mass, place half of the cheese slices on top, then repeat the order of layers.
Place the finished dish in the refrigerator, and after a couple of hours you can serve.

From cod liver

This dish is very nutritious, but also high in calories, so those on a diet do not need to consume it in large quantities. Cod liver pate is tender and airy. It is worth noting that you can reduce calorie content by removing excess foods that contain a large amount of fat. If you want, you can try using the liver of burbot, a freshwater fish from the cod order.

Ingredients:

salt, pepper - to taste;
mustard – 1 tsp;
cheese – 20 g;
egg (boiled) – 1 pc.;
onion – 1 pc.;
potatoes (boiled) – 1 pc.

Cooking method:

Mix finely chopped onion with mustard, add boiling water.
After waiting a couple of minutes, strain the excess water from the onions using a sieve and cool.
Mash the prepared cod liver with a fork and mix with pickled onions.
Grate boiled potatoes and cheese.
Mix all ingredients.
Grate the egg and also add to the rest of the ingredients.
Wait until the resulting mass cools a little and infuses, then spread it on bread and enjoy this delicate taste.

Chicken liver with mushrooms

This dish has a relatively low calorie content thanks to mushrooms - only 135 kcal per 100 grams of weight. The liver-mushroom pate turns out to be very tender, one might even say airy. The preparation itself will take you no more than an hour, and it is better to soak the liver in milk in advance. The mushroom appetizer can be eaten as a separate dish or made into sandwiches.

Ingredients:

onions – 2 pcs.;
cream – 70 g;
mixture of peppers - to taste;
cognac – 50 g;
butter (drain) – 10 g;
mushrooms – 200 g;
nutmeg, spices - to taste;
milk – 200 g;
oil (vegetable) – 3 tbsp. l.;
liver – 400 g.

Cooking method:

Heat the onion cubes in a frying pan until transparent.
Add the mushroom slices and simmer the ingredients until they are soft. Set aside the finished mixture.
Wipe the liver from excess moisture, fry it, after adding a piece of butter to the pan.
After 5-10 minutes, when the liver is half ready, pour in the required amount of cognac. Set it on fire so that the alcohol goes away and only the aroma remains. After a couple of minutes, remove from heat.
You can mix all the finished products.
Using a blender or meat grinder, grind the ingredients to a pate consistency, pour in the cream and continue beating.
Add a piece of butter, a mixture of peppers. Transfer the mixture to a jar or immediately spread on bread.

Few people know how to prepare liver pate perfectly, but this dish is the best for breakfast or snacks. To make a nutritious and tasty snack, you should know some features of preparing liver for pate:

Buy only a high-quality product: brown or red-brown in color with smooth, moist cut areas.
Before use, rinse with cold water and remove the film.
Prepare the dish quickly, because prolonged heat treatment will make the liver tough.
Do not add salt to this product during frying or boiling, otherwise it will become hard.
To add juiciness, it is recommended to leave the offal in milk for a couple of hours.
Dip the liver of any animal or bird in boiling water for a minute, then rinse it with cold water, dry it a little and place it in a frying pan - this will make it much tastier.
Remember that this product increases the level of acidity in the stomach, causes heartburn, and in some people an allergic reaction or belching, so do not consume liver pate in large quantities.

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Discuss

Homemade liver pate

What's good about liver pate? It has a very delicate taste, which is usually liked by everyone - both adults and children. You can use it to make sandwiches that are truly universal: suitable for a quick but satisfying breakfast, for a snack at school or at work, and as food on the go. Liver pate is also an excellent filling for all kinds of holiday snacks, from stuffed eggs to tartlets.

I am very impressed that making liver pate at home is a very simple process that does not take much time. So both a very young housewife who does not have much experience, and the mother of a large family who simply does not have the opportunity to spend the whole day busy in the kitchen can cope.

I hope I convinced you, and you also want to pamper your family with this delicious snack. Then I won’t distract you any more with general information; I’d better tell you right away how to prepare liver pate from chicken liver without much hassle.

Ingredients:

400 g liver (chicken or turkey);
100 g onions;
70 g carrots;
70 g butter;
a pinch of nutmeg;
salt, ground black pepper - to taste;
1 tablespoon of vegetable oil.

Making liver pate at home:

We wash fresh liver in cold water. We remove films and veins. If the liver has been frozen, defrost it in advance, keeping it in the refrigerator so that the defrosting process proceeds more slowly. This will preserve the maximum amount of useful substances in the liver, it will remain elastic and practically no different from fresh.

Cut the onion into quarter rings or half rings, grate the carrots on a coarse grater.

Heat a frying pan with vegetable oil. Place the prepared onions and carrots in the pan and saute them until soft, 7-8 minutes.

Add the liver to the vegetables and fry everything together until the liver is ready, about 12-15 minutes.

We check readiness as follows: use a wooden (or silicone) spatula to cut a piece of liver in half. If the liver is ready, no juice will be released on the cut, it will be brownish (not burgundy!) in color. To avoid overcooking the liver, after 10 minutes of frying, check the condition of the cut every 2 minutes, because overcooked liver becomes dry, tough, and then your pate runs the risk of not being as tasty.

Prepared liver and vegetables can be cooled for 5-7 minutes - just so that it is comfortable to process them further. But you should not cool it completely to room temperature, otherwise small grains may be felt in the pate.

Grind the liver with vegetables twice through a meat grinder (use a wire rack with small holes).

Then add nutmeg, salt, pepper and melted butter. Stir until smooth.

The resulting pate will seem too soft - this is the result of the presence of liquid butter. Place the pate in a sealed container and place in the refrigerator until completely cooled.