Chicken liver pate is a classic recipe. Easy chicken liver pate recipe

Store-bought pate is inexpensive, convenient, and sometimes even delicious. But there is one problem - fat.

Meat products are diluted with a huge amount of fat, and sometimes with palm oil. Plus all these thickeners, enhancers, dyes.

Hence the trouble with digestion, and also excess weight.

As in that joke: “I also have cubes on my stomach, more precisely, only one, but it’s big.” So let's cook chicken pate at home, it's very simple, healthy and insanely delicious!

Chicken pate at home - general principles of cooking

You can cook a dish from the bird itself or offal. Usually this point is voiced in the recipe. Most often, the product is simply boiled, but it can also be put out. But you should not bake, it will not be so tender.

What else is put in homemade chicken pates:

The obligatory ingredients of chicken pates are fats: vegetable or butter, lard. They smooth out the dryness of the bird. But if a dietary option is being prepared, then the amount can be reduced to a minimum. And the taste can be diluted with healthy nuts, broth, milk, cream.

The easiest way to puree the mass is to use a blender. He whips her at the same time, makes her softer. But you can also use a grinder. But in this case it is better to skip the mass twice. Although the pieces in the pate will not hurt. Some ingredients are added in chopped form.

Recipe 1: Homemade chicken breast pate with vegetables

The easiest version of a very tasty and simple chicken breast pate. If you replace the oil with broth, you get an excellent diet dish.

Ingredients

600 grams of breast;

150 grams of butter (we take butter);

3-4 onion heads;

Salt, nutmeg;

2 cloves (or more) garlic

Cooking

2. Shred the onion. The shape and size of the pieces does not matter. We fry with a part of the oil, at the end we put chopped cloves of garlic, we do not cook it for a long time.

3. We combine boiled carrots, breast and fried onions, put the remaining oil. It is desirable to soften it, puree it in any convenient way.

4. Add spices, a little nutmeg, evaluate the consistency.

5. Remember that the pate will still harden. So you don't have to make it too thick. We dilute to the desired consistency with the broth and beat again.

Recipe 2: Homemade Chicken Pate with Nuts

Walnuts are used for this fragrant chicken pate at home. But there are also options with pistachios, hazelnuts, peanuts. We make according to your taste and the availability of products.

Ingredients

80 grams of nuts (or more);

100 grams of oil;

Salt, paprika, black pepper.

Cooking

1. Boil the chicken or cut into pieces, add water and simmer. Can also be steamed. In general, we choose the most convenient option for ourselves.

2. We dry the nuts in a pan, do not fry much, so that there are no scorch marks. Then cool well, chop a small part into pieces.

3. Grind the boiled chicken and the remaining nuts. Add spices, soft butter. We beat well.

4. Put chopped dill. It is better to cut it, not grind it. Otherwise, the color of the paste will become strange.

5. We adjust the density of the pate with broth, boiled water. You can add milk or cream.

Recipe 3: Chicken pate at home with mushrooms

For mushroom chicken pate at home, you can take chanterelles, boletus, honey mushrooms. But if there are no forest mushrooms, then we use champignons. Of course, they are not so fragrant, but also tasty.

Ingredients

300 grams of mushrooms;

300 grams of chicken;

120 grams of butter (butter);

1 tsp homemade mustard;

3 spoons of sour cream;

2 bulbs onions.

Cooking

1. We cut the fillet arbitrarily, cook until tender. We put any spices, bay leaf, peppercorns in the broth to make the chicken fragrant.

2. Boil the mushrooms separately. We drain the water.

3. You need to heat half the oil in a frying pan.

4. Shred the onion heads, put in a pan, fry.

5. As soon as the pieces become transparent, add the mushrooms. Let's cook together for a few minutes.

6. Combine the boiled chicken with mushrooms, beat with a blender.

7. Add spices, the rest of the oil, put sour cream and beat well again. If you want, then part of the fried mushrooms can be set aside, cut and added like this. The pate will be more beautiful.

Recipe 4: Chicken pate at home with prunes

Chicken and prunes are an amazing combination. So why not use it in pâté? The dish is very tasty, has a slight sourness and is ideal for sandwiches. Prepared with the addition of liver, you can also take chicken offal.

Ingredients

350 grams of chicken;

150 grams of chicken liver;

12 pieces of prunes;

Spices, some oil.

Cooking

1. Cut the chicken into cubes, twice the size of the liver. Everything must be washed and dried beforehand.

2. Shred the onion in half rings. Throw in a cauldron or large frying pan, fry for a minute. You can add more onion to taste.

3. Add chicken and liver, fry for another minute. Pour in the milk, cover and simmer over low heat for about 40 minutes.

4. While the curtain is being prepared, cut the prunes into small cubes.

5. We cool the cooked products, puree them. We put spices, but not very much, so that they do not interrupt the taste of prunes.

6. If the mass is too thick, then you can pour in more milk.

7. Add chopped prunes and you're done!

Recipe 5: Homemade Chicken Liver Pate

Liver pate is one of my favorites. Especially if it is made from tender chicken offal. And stewed vegetables will dilute the taste.

Ingredients

150 grams of fat;

Cooking

1. We immediately wash the liver and throw it into the cauldron, you can not cut it. Add chopped bacon. If you wish, you can fry it a little first. It will taste even better.

2. Shred the onion in half rings, peeled carrots in thin rings and send to the liver.

3. Pour half a glass of water, put on the stove.

4. Stew for half an hour over low heat.

5. Then open, salt and pepper, you can throw a couple of cloves of garlic, spices. Put a leaf of laurel on top, but it is better not to deepen it. In general, complete freedom in the composition of spices.

6. Cover and simmer for another 10 minutes.

7. Grind in any convenient way. But! If there is a lot of broth at the bottom of the cauldron, then do not pour it all out. The vegetables are juicy and the pâté can be weak.

8. If, on the contrary, the mass is steep, then dilute with vegetable oil, cream, milk. In general, anything!

Recipe 6: Homemade Chicken Pate with Cheese

A wonderful spread for sandwiches, which will require any soft cheese. It is not necessary to use the expensive one, we take the simplest one, and the chicken and spices will ennoble its taste.

Ingredients

400 grams of chicken fillet;

120 grams of soft cheese;

1 leaf of laurel;

50 grams of butter.

Cooking

1. Cook chicken with bay leaf. It is not necessary to use the breast. You can take the tenderloin from the thigh, legs.

2. Fry the onion in oil until soft and transparent. As soon as the pieces begin to blush, you immediately need to turn it off.

3. Put the boiled fillet into the blender container, beat.

4. Add the onion, beat together.

5. Now put the cheese, beat and taste. Add salt and pepper.

6. Cheese gives a creamy texture and usually does not need to dilute the pâté. But if desired, it can always be made thinner.

Recipe 7: Chicken pate at home "Bright" with an egg

A variant of a really bright and beautiful pate that will decorate even the most boring crust of bread.

Ingredients

400 grams of fillet;

Oils 50 grams;

1 clove of garlic.

Cooking

1. Boil the chicken, cut into pieces, put in a blender container.

2. We also put boiled, peeled chicken eggs there. We cook hard.

3. Shred the carrot and fry in oil until completely soft, the root crop should not crunch. You can pour a little water and simmer under the lid.

4. We send the carrot to the chicken, throw the garlic, all the other spices, do not forget to salt and beat. That's all!

Chicken pate at home - tips and tricks

You should not cook a lot of chicken pate, as it does not last longer than 72 hours in the refrigerator. And if fresh herbs are added, then only a day. Therefore, if you see a surplus, it is better to freeze them immediately. Or put in the filling for pies, pancakes.

The color of the pate will be more cheerful if bright spices are added to it: curry, paprika and others. You can finely chop the bell pepper. It does not give much juice and dilutes the gray mass.

And the taste of the pate will become more fun if you add chopped pickled cucumber, pickled mushroom, any grated cheese, smoked bacon to it. By the way, this way you can ennoble even store-bought pate, which seems boring.

Chicken liver and breast do not need long-term heat treatment. From this they only become drier and tougher. But if suddenly the product turned out to be undercooked, then you can send the pieces to the microwave for a few minutes. They will get ready.

Homemade chicken pate for healthy snacks

I love pâtés for their simplicity and variety. Today we are preparing homemade chicken pate. There are very few products in the composition, and the result is beyond praise.

This recipe uses chicken breast and thigh. Red poultry meat is slightly higher in calories than fillet, but it greatly benefits in taste. And in combination, they give a great taste, while maintaining a low fat content and calorie content. In general, a minimum of calories and a maximum of taste is all that is needed for a beautiful figure.

Easy homemade chicken pate recipe

breast - 500 gr;
thigh - 1 kg;
egg - 4 pcs;
carrots - 2 pcs;
onion - 1 pc;
gelatin - 20 gr;
spices - to taste

How to make delicious chicken breast pate

You can make a low-calorie pate from chicken breast. Unlike store-bought counterparts, it will not contain harmful additives, fats and flavor enhancers. Thanks to auxiliary products, chicken breast pate will not be dry, as hostesses suggest. It can be prepared in minutes. It does not require special skills and expensive products. Homemade pâté is perfect for healthy snacks and sandwiches.

Chicken breast pate with walnuts

breast - 450 gr;
walnuts - 6-7 pcs;
garlic - 2 cloves;
salt, spices to taste.

Cooking time: 40 minutes.

Calories: 161.8 kcal.

Cut the breast into pieces so that it cooks faster. Place it in water, add bay leaf, spices, salt. Cook until done.
Remove meat from broth and set aside. Set aside the broth, it will come in handy for making pate mass.
Peel the nuts, roast them and chop them. By roasting, they will acquire an exquisite taste.
Place pieces of meat in a container, add chopped nuts to them, squeeze garlic through a press and pour in a little broth. Beat everything with a blender until fluffy.
Adjust the amount of broth, salt and spices to your taste. Whisk until the pâté has the desired consistency.
Store in a glass container under a lid or cover with food cellophane.

Chicken breast pate with mushrooms

chicken breast - 380 gr;
fresh mushrooms - 100 gr;
bulb;
cream - 2-3 tbsp. l;
olive oil - 15 gr;
nutmeg;
spices, salt to taste.

Cooking time: 45 minutes.

Calories: 110.7 kcal.

Cut the pre-boiled breast into slices and place in a bowl for whipping with a blender.
Peel the onion, fry it with fresh mushrooms in olive oil. In the process of frying, when the vegetables are browned, pour cream into the pan. Mix, salt and remove from heat.
Add fried mushrooms and a little broth remaining after cooking to chicken meat. Whisk everything until fluffy.
The fluffiness of the consistency of the pate and the taste can be adjusted with the help of the broth and your favorite spices.
Nutmeg will add piquancy to the pate. Beat the mass well again, place it in a glass dish and cover with a lid.

diet option

chicken breast - 500 gr;
carrots - 1 pc;
soy sauce;
spices.

Cooking time: 35 minutes.

Calorie content: 104.4 kcal.

Rinse the carrots thoroughly, peel and cut off the stem. Add chicken fillet and carrots to boiling water. Cook until done.
Cut the cooled meat into pieces, add carrots and beat with a blender.
To the whipped mass, in small portions, add the broth in which the chicken was cooked. The broth will add tenderness and splendor to the pate. If it is not added, the mass will be dry. It should be noted that the broth will add some calories to the pate, but these numbers will be insignificant. You can reduce calories by spreading it not on bread, but on diet biscuits.
Instead of salt at the final stage, add soy sauce and your favorite spices to the pate at your discretion. Spices have no calories, they enhance the taste, so they can be safely added to the chicken mass.

Chicken liver and breast pate

chicken fillet - 350 gr;
chicken liver - 250 gr;
bulb;
carrots - 1 pc;
spices, salt.

Calories: 105.9 kcal.

Wash the meat well, remove the films, boil water and place it there to cook. Add peeled carrots and onions. In the process of cooking, salt and season with spices. You don’t need to put a lot of spices, it’s better to add them at the final stage, then they will sound richer in the dish.
Boiled products, if necessary, cut into pieces. Place in a blender bowl.
Whipping the meat with vegetables and liver, pour the broth in which they were cooked into the bowl in small portions.
Taste the resulting mass and adjust the consistency, it should not be too thick or liquid.
Pour the contents into a glass container. Top with food cellophane. Keep refrigerated.

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Chicken breast pate with cheese

chicken fillet - 480 gr;
soft cheese - 200 gr;
garlic - 2 cloves;
peanuts - 30 gr;
salt, spices;
broth left after cooking.

Cooking time: half an hour.

Calorie content: 112.4 kcal.

Boiled chicken meat in salted water with spices, cool to a warm state.
Roast the peanuts with a little salt to give them a tangy flavor.
Place the chicken pieces in a bowl for whisking, add soft cheese there and chop everything well.
Pour peanuts, some favorite spices to the whipped mass and mix everything with a blender.
If the mass turned out to be thick, you can add the broth left after boiling the chicken.
Taste the chicken pate with cheese, add the missing components if necessary.
Store in the refrigerator, covered with food cellophane.

Recipe for chicken breast pate with vegetables

chicken fillet - 380 gr;
tomato -1 pc;
sweet pepper - 1 pc;
bulb;
oil for frying;
sugar - 0.5 tsp;
nutmeg, coriander, basil, salt.

Cooking time: 50 minutes.

Calories: 98.5 kcal.

Chop the onion, put it to fry in olive oil. When it turns golden, add chopped tomato and bell pepper. Add some sugar to enhance the taste.
We pass the boiled meat through a blender, salt to taste and season with spices. Pour the fried vegetables there, mix well again.
If the pâté is too thick, add the broth little by little. Once again we process the products with a blender, adjust the amount of salt and spices to your liking.
Thanks to vegetables, chicken pate turns out tasty, fragrant and takes on an appetizing look. You can make sandwiches from it or simply add it to main dishes, stuff tartlets and other products.

How to cook chicken pate

Every housewife knows how to cook chicken pate. But what is hidden under this name is known only to her. Someone cooks chicken liver pate, someone buys smoked chicken for pate or uses the leftovers of boiled or baked chicken.

Chicken pate is a great appetizer, suitable for breakfast, and as an appetizer before dinner, and on the festive table. Every European country has a tradition of making chicken pate. It can be of different consistency - from light, airy mousse to "almost stew". Depending on the desired texture, decide how to cook chicken pate in terms of the choice of ingredients and cooking technology: frying, stewing, simmering or cooking in a water bath.

For a tender chicken pate, breast fillets are best, and liver, a more fibrous pate, is made from the fatter meat of the thighs. In addition to chicken meat, butter or cream cheese, cream, eggs, vegetables, herbs and spices are added to the pate.

How to cook chicken pate for a holiday or just for a big family dinner, read the article by Maria Sorokina.

In addition to toast, you can serve a green mixed salad with cherry tomatoes dressed with balsamic to the pate. .

easy

Julia: | August 1st, 2018 | 8:37 pm

Hello, how is the liver soaked in milk? And why is this being done?
Answer: Julia, usually beef or pork liver is soaked, and chicken is not necessary. Soak for an hour or two to remove bitterness, bile residue and harmful substances that could accumulate in the liver, as well as smell. After soaking in milk, the liver becomes more tender and tastier when cooked.

Maria: | June 27th, 2018 | 11:41 am

Doing almost the same from chicken or beef liver. Very tasty. I first clean the liver, boil it, then fry it. It turns out tender and tasty. But I don't add greens. It seems to me that she does not fit into the pate. IMHO. We love greens though!
Answer: Maria, thanks for the comment!

March: | June 12th, 2018 | 1:34 pm

Thanks for the recipe.
For the first time in my life I cooked a pate according to your recipe. My husband really liked it, he also helped to cook it :) some of it was frozen, how long can such a pate be stored in the freezer?
Answer: Martha, thanks! The pâté can be stored for two months.

Tori: | April 9th, 2018 | 10:20 pm

I cook pate on holidays, every time everyone praises me, it won’t come to freezing, and this time I’m taking it to my father-in-law for a holiday. delicious, tender pate. thanks for the recipe.
Answer: Tori, thanks for your comment!

Tanya: | June 16th, 2017 | 11:53 pm

Yes, it's really delicious. And soaking the liver in milk is a reasonable idea. Thank you
Answer: Tanya, bon appetit!

Nina: | September 25th, 2016 | 12:04 pm

And for better storage, pour the pate with melted butter.
Answer: Nina, thanks for the tip!

Elena: | August 12th, 2016 | 1:14 pm

Thanks for the recipe. I will use it in the kitchen.
Answer: Elena, bon appetit! :)

Yanna: | November 16th, 2015 | 4:52 dp

Excellent recipe!
Very tasty;-)

Katya: | December 7th, 2014 | 11:42 am

Good recipe!
If you will, in support of those who do not have a stove, but only a microwave or a slow cooker - carrots, onions and liver can be cooked there - very easy! And to make it easier, you can add a little milk instead of butter - such a light option)))

Oksana: | October 4th, 2014 | 2:48 pm

Just cooked. Very tasty. My husband said he didn't expect it to be so delicious :)
Answer: Oksana, I'm glad you liked the pate!

TAMARA: | September 27th, 2014 | 9:47 am

yummy..and hearty, healthy!!!

Victoria: | July 20th, 2014 | 3:21 dp

I'm going for cookies!
Answer: Victoria, waiting for the result;)

Julia: | June 22nd, 2014 | 9:11 pm

Thanks a lot for the recipe!! I randomly opened the first recipe I came across on the Internet - it turned out to be yours, and today I cooked it. It turned out unusually tasty, the husband and eldest son were delighted and drank tea with sandwiches all evening. I suspect that we will not have to freeze anything.
Answer: Julia, thanks for the kind words! I am glad that you liked the pate :) I hope we will continue pleasant communication!

Ludmila: | January 18th, 2014 | 11:49 am

THE RECIPE IS PERFECT, I STILL ADD NUTEME AND DO NOT OVERCOOK THE LIVER - AS ONCE THE BLOOD IS DISAPPEARED ON THE CUT - READY.

Anonymous: | June 10th, 2013 | 6:57 dp

Thanks for the recipe, I made it today and it was delicious.

Tatiana: | April 10th, 2013 | 3:06 pm

Very tasty, even my son-in-law liked it. Thank you!!!

Tatiana: | December 30th, 2012 | 1:21 dp

Yes, this is the most delicious pate in the world, 100% verified, and the advice about pate in butter also works very handy.
Thanks a lot!

Alya: | December 6th, 2012 | 1:20 pp

Super! Only more carrots, and, most importantly, STRONG, almost to the point of burning, fry the carrots and onions even before adding the liver to the pan - this will give a great taste to the pate.

Nina: | November 24th, 2012 | 10:14 pm

I used to do this too, and once I just boiled onions, carrots and liver in water for 20 minutes. It tasted great, more delicate. And pleases the mind that it is more useful

Answer: thanks for the valuable advice!

Natalia: | September 12th, 2012 | 11:36 am

I cook pâté a little differently. I boil the liver for 5 minutes, for 900 kg of liver I put 3 boiled yolks and one large fried onion (finely chopped). I mix everything and beat with a blender. If it suddenly turns out to be dry, then I add the broth left over from cooking the liver. No butter or carrots. Now I will try to store in the freezer :-)

Natalia: | July 8th, 2012 | 8:03 pm

Dasha, thank you for a great pate recipe and for the idea of freezing it! Even the fussy son liked it)

Helavisa: | June 16th, 2012 | 8:40 pm

Dasha, thanks for the recipe! I tried to cook today, though I changed the recipe a little - I removed the carrots and added a little cream 20% It turned out to be a very tender pate. I smeared everything on a sandwich. I barely managed to hide the rest from my family in the freezer))))) Now I definitely won’t buy pate (from incomprehensible ingredients) in the store!

Answer: glad you liked it!

Julia: | May 27th, 2012 | 11:58 am

Dashenka, thank you very much for the pate recipe! I’ve made liver pate before, but it didn’t turn out sooo tasty, and in terms of consistency it didn’t look like a pate. And your recipe worked! and very, very tasty! I left some for sandwiches and froze some. Tell me, how to defrost it then correctly? Should I put it in the fridge overnight or something else?

Answer: yes, it is best to put it in the refrigerator overnight, so it will remain tender and tasty.

Ollie: | May 2nd, 2012 | 3:03 dp

Thank you so much for the freezer storage idea! I freeze anything, including beef pate, but as for the liver clouding of the mind, it happened. More, if you will allow an addition. You can fry the liver not in oil, but in melted fresh lard and then twist it together with lard, in this case you will need less butter, if you take the lard with a good layer, it will come out even tastier, but, of course, the calorie content will increase, and the usefulness will decrease, but it will be delicious. And further. I don’t know what causes this, but I noticed that the taste of the finished product changes depending on whether you add oil to the base or vice versa - the base to oil. In the second case, it turns out more tender and tastier. Those. In a bowl, first beat the softened butter, and then, continuing to beat, add the pate. By the way, the same applies to the cream. But in no case should you add water when cooking the liver, it becomes tougher and will not be ground into such a delicate substance, maybe the blender will do it, but the meat grinder definitely won’t. I am writing about this with confidence, because I have cooked pate in various ways and I know that Dasha's version is better.

Answer: Thank you, Vera! As always, you have very good advice. I’ll take note of the “base in oil”.

Ramik: | April 5th, 2012 | 1:07 pm

Good time of the day!
Please tell me how long this kind of pate can be stored in the refrigerator, what is its expiration date?

Answer: in the refrigerator itself - about a day. Those. can be prepared in the evening and eaten on the second day, for example, at lunch. And in the freezer at -18 degrees for 3 months. I once wrote about storing food in the refrigerator -. Take a look, it might be interesting.

Masha Mironova: | March 30th, 2012 | 6:54 pm

Excellent thing! It is valuable that they wrote about cutting out fat and connective tissue, I did not know. I cut it out straight with kitchen scissors, I didn’t want to scoff on the board with a knife. It turned out so lovely, I wanted to turn it inside out and lick the pan! And the bowl where I turned the pieces into a paste with a blender, the cats washed better than any dishwasher)))

Anonymous: | March 13th, 2012 | 5:21 pm

Can it be kept in the freezer for a long time?

Answer: at -18 up to three months

Elena: | February 3rd, 2012 | 12:41 pm

Answer: Thank you!

Chicken liver pate contains vitamins A, C, E and group B. However, we are talking about a home-cooked snack! In a purchased pate, you are unlikely to be able to find something useful, since it contains nitrites, taste stabilizers, soy - in a word, almost everything except the liver itself. That's why we suggest cooking the dish yourself, besides, it's not as difficult as many people think.

A few secrets

You need to buy a liver with a smooth and shiny surface. A yellowish tint indicates that the liver has been frozen, the taste of the pate will noticeably suffer from this. The product should not have green spots, because they are a sure sign that the gallbladder was damaged when cutting the chicken, therefore, the liver will be bitter.
It is advisable to defrost the liver on the bottom shelf in the refrigerator, and not in the microwave.
Soaking chicken liver (similar to beef and pork) is not necessary, because it never turns out bitter.
The preparatory stage consists in washing the liver with cold water and removing the connective tissue, if any.
It is not recommended to store chicken liver pate for more than 3 days. If you want to extend the shelf life of the pate, we recommend keeping it in the freezer, in which case the taste properties of the product can be preserved for up to 2 months.

Classic recipe

You will need:

chicken liver - 800 g,
carrots - 1 large pc.,
salt - to taste,
butter - 50 g + 1 tablespoon for frying.

Calorie content of the dish per 100 g: 156 kcal.

Cooking method

My liver. We cut into small pieces. Fry in butter until color changes.
Peel carrots and onions. We cut into cubes. Fry until the onion is transparent in the same oil in which the liver was cooked.
Add liver to vegetables. We cover with a lid. Simmer over medium heat for a quarter of an hour.
Grind the liver with vegetables in a blender until smooth, do not forget to salt.
Attention: if you do not have a blender, then grind the mass through a sieve.
We put the finished pate in the refrigerator. You can try again in a couple of hours!

Chicken liver pate "Tenderness"

You will need:

chicken liver - 1 kg,
butter - 100 g,
milk (3.2%) - 500 ml,
cream (20%) - 400 ml,
onion - 3 pcs.,
vegetable oil - 3 tbsp. l.,
salt - to taste,
ground black pepper - to taste.

Calorie content of the dish per 100 g: 161 kcal.

Recipe for the occasion::

Cooking method

My liver, remove the veins. Pour in milk and leave for an hour.
Onion cut into half rings.
Heat the vegetable oil in a frying pan, add 30 g of butter.
Fry the onion in oil.
We wash the liver. We send to the bow. Stirring constantly, fry for 20 minutes.
Reduce the heat and pour in the cream. We simmer for a quarter of an hour (during this time, the volume of cream should decrease by half).
We shift the mass into a blender, add the remaining butter. We grind.
We put the finished pate in the refrigerator for the night, and in the morning during breakfast we enjoy delicious sandwiches.

Spicy pate

You will need:

chicken liver - 500 g,
thick sour cream - 200 g,
onion - 2 pcs. medium size,
garlic - 2 cloves,
butter - 2 tbsp. l.,
ground coriander seeds - 1 tsp,
nutmeg - 1 pinch,
salt - to taste.

Calorie content of the dish per 100 g: 204 kcal.

Cooking method

Cut the prepared liver into small pieces.
We clean the onion. Finely cut.
We clean the garlic. We chop.
Saute onion and garlic in melted butter for 5 minutes.
We spread the liver to the vegetables. Simmer another 10 minutes.
Add the spices indicated in the list of ingredients. We mix.
I put sour cream. Simmer for 5 minutes.
Transfer the prepared mass to a blender. Grind to a puree.
We shift the pate into the form. Cover with cling film. We put it in the refrigerator. As soon as the dish has cooled, you can take a sample.

Pate with egg and vegetables

You will need:

chicken liver - 500 g,
carrots - 2 small pieces,
vegetable oil - 2-3 tbsp. l.,
hard-boiled chicken eggs - 2 pcs.,
butter - 100 g,
ground black pepper - to taste,
salt - to taste.

Calorie content of the dish per 100 g: 188 kcal.

Cooking method

We prepare the liver by removing the films. Rezhem.
We clean the onion. We cut into small cubes.
We heat up the vegetable oil. Pass the onion in it.
Add carrots to the onion. Simmer another 5-7 minutes.
Boil the liver in salted boiling water for 10 minutes.
We clean the eggs. We chop finely.
Mix all prepared ingredients in a blender until smooth.
Add salt and pepper. Mix well.
We transfer the finished pate to a glass container and put it in the refrigerator for a couple of hours. After the specified time, we try.

Pate with apple and cognac

You will need:

chicken liver - 500 g,
butter - 220 g,
onion - 2 small pieces,
apple - 1 pc.,
cognac - 3 tbsp. l.,
cream (20%) - 2 tbsp. l.,
salt - 1.5 tsp,
lemon juice - 1 tsp,
ground black pepper - 1/4 tsp.

Calorie content of the dish per 100 g: 233 kcal.

Cooking method

We clean the onion. Finely cut.
We clean the apple, remove the seeds. We chop finely.
Melt 30 g of butter in a frying pan. We spread the apples and onions, simmer until softened.
My liver. We split each one in half.
In the oil in which the onion and apple were languishing, add another 50 g of oil
We spread the liver and fry over high heat until tender (10-15 minutes).
We turn off the fire. We add cognac. We set it on fire (this will allow the alcohol to evaporate).
Mix onion, apples and liver in a blender. We add cream. Puree. Transfer the pate to a bowl.
In a blender, put 100 g of softened butter and 1/3 of the pate. We grind. Add half of the remaining liver mass. Turn on the blender again at full power. I put the rest of the pate. We grind.
Pour in lemon juice and add spices. We mix.
We shift the pate into small forms. Pour in the remaining melted butter. Cover with cling film and refrigerate for several hours.

Chicken liver pate in a slow cooker

You will need

chicken liver - 500 g,
butter - 70 g,
carrots - 1 pc.,
onion - 1 pc.,
olive oil - 1 tbsp. l.,
nutmeg - 1/4 tsp,
chopped pistachios - 1 handful,
salt - 1 pinch.

Calorie content of the dish per 100 g: 197 kcal.

Cooking method

We clean the onion. Cut into thin half rings.
We clean the carrots. We rub on a fine grater.
Pour olive oil into the multicooker bowl and lay out the prepared vegetables. We cook for a quarter of an hour in the "Extinguishing" mode.
After the specified time, add the pre-washed liver cut into small pieces. We season with spices. We continue to simmer for another 10 minutes.
Grind the mass cooled to room temperature in a blender.
Add butter, but not all - about a tablespoon should be left. We puree again.
We lay out the pate in forms.
Melt the rest of the butter in the microwave. We fill them with pate.
Sprinkle with chopped pistachios. We send it to the refrigerator for a couple of hours, not forgetting to cover the pate with cling film first.

The pate prepared according to this recipe goes well with bread. Enjoy your meal!

Chicken liver is a healthy and tasty product. It contains healthy fats, vitamins and minerals. It makes hearty pates for the holidays and for every day. The simplest snack includes carrots, onions, butter and spices. To improve the taste of the dish, mushrooms, cognac, dry wine, nutmeg, garlic and fresh herbs are added to it.

The five most commonly used ingredients in chicken liver pate recipes are:

Pate under berry or fruit jelly looks elegant and spectacular. To impress your guests, prepare a liver roll stuffed with cheese, boiled eggs or pickled vegetables.

Features of cooking chicken liver pate

Even a novice cook can handle the preparation of a delicious dish.

Five of the most nutritious chicken liver pate recipes:

A classic appetizer is made from boiled, fried or stewed liver. The prepared product is crushed with a blender or passed through a meat grinder, and then mixed with sautéed vegetables and spices.
Cream and butter give a delicate taste to the pate. Ingoda, chopped lard or soft cheese is added to it.
The consistency of the snack depends on the processing method. To obtain a homogeneous mass, the products are whipped with a blender. If you pass the liver through a meat grinder with a large grate, large pieces will occur in the pate.
Pickled cucumbers, olives, black olives, mustard, horseradish and garlic will add a piquant taste to the dish. Such an appetizer can be served at the table with strong alcoholic drinks.
The finished treat is laid out in a plastic container or silicone molds for cupcakes. The product is cooled, then laid out on a dish and served at the table.
To prepare a liver roll, spread the pate on cling film. The base is sprinkled with filling or oiled. The workpiece is rolled up and sent to the refrigerator for 3-4 hours. Before serving, the roll is cut into slices 1.5-2 cm wide.
French pâtés are baked in the oven with mushrooms and chicken fillet pieces. For taste, cognac, nutmeg, thyme, Provence herbs are added to them. Before serving, the dish is cut into slices and sprinkled with herbs.

Ready-made pastes are stored in the refrigerator for 2-3 days.

The appetizer is decorated with chopped nuts, pomegranate seeds, orange zest.

Fragrant pate is one of the most appetizing culinary forms of chicken liver existence. A large slice of fresh bread, toasted toast, or crispbread with a thick layer of liver paste is a great hearty breakfast. The body will not have time to squander the energy received from its absorption until lunch, and the pleasure will be enormous. And at the same time, you don’t need to strain your sleepy brain by trying to make a sane and, if possible, easy-to-implement morning menu. You can forget about early cooking for a couple of days if you make chicken liver pate in the evening. The recipe is simple, at home the appetizer is much tastier than the store, and the products used are not the most expensive. And by the way, the liver and other ingredients perfectly tolerate freezing. Do not be afraid to cook a large portion, such yummy does not happen much!

Ingredients:

How to cook chicken liver pate (a simple recipe, we cook at home):

The bird's liver is good because it does not need to be soaked and processed for a long time. Her film is very thin and delicate, it does not need to be removed, as is the case with beef or pork offal. There is also no specific smell. Preparation is reduced to the removal of visible fat deposits and veins. Wash the main ingredient afterwards. Drain in a colander to drain the liquid. I want to note that for the preparation of the pate, it is desirable to use a chilled rather than a frozen liver. Of course, some supermarkets sin by defrosting frozen goods in advance and selling them under the guise of being chilled. She herself more than once found trays with incompletely thawed chicken livers in refrigerators. Also, be sure to look at each piece for the presence of a gallbladder or traces of bile in the form of greenish spots. This substance has an intense bitter taste. Therefore, even one substandard slice can spoil the entire portion. Also pay attention to the color of the liver itself. Ideally, it should be even, pinkish brown, without yellow patches. The consistency of a quality product will be elastic. When pressed with a finger, the dent should straighten out immediately.
Remove any remaining moisture from the liver by laying it on paper towels. If water remains on the surface, it will “shoot” when it comes into contact with hot fat during frying.
Fry the liver in well-heated vegetable oil. Since the components of the pate will be ground in a blender or with a meat grinder, no breading is needed when frying. Cook the liver in small portions over medium heat. If you lay out the entire norm at once, the temperature of the vegetable fat will drop sharply, and the offal will be stewed in its own juice. And after heat treatment will become hard. At this stage, it is necessary to "seal" the maximum moisture inside. Therefore, just bring the liver to a golden crust. Inside, it may remain a little damp.
Flip the pieces. Roast from another barrel. Transfer the browned liver back to paper towels. The paper will absorb excess vegetable fat.
When the entire portion is fried, return it to the pan. Pour in some cognac for flavoring. Simmer over low heat with the lid open for 2-3 minutes until the alcohol has evaporated. The alcohol taste will go away, but the rich aroma will remain. If there is no cognac, you can skip this step. Without it, the liver pate will also turn out delicious and tender.
I roast vegetables separately. So the crust on them (and, accordingly, the taste) is more pronounced. Coarsely grate the carrots or chop into thin strips. Sometimes I come across opinions that you can’t put carrots in homemade liver pate. It's good that cooking is not an exact science. I like that the bright orange vegetable gives the dish an interesting color and a sweetish flavor note. By the way, about the sweetness. Together with vegetables, you can put a sour apple. Peel the fruit from the peel and core. Cut into small cubes or grate. You don't need to fry. Put to the rest of the ingredients while stewing in cream.
Onion cut into cubes.
Fry carrots first until soft.
Pour the onion into the skillet. Stir. Cook the vegetable slices until they are soft and golden. Add it to the chicken liver. Add salt and pepper. You can also enhance the taste of pâté at home with dried Provence herbs or other spices. Stir the contents of the pan. Pour in the cream. Simmer on low heat for 5-8 minutes. Try not to bring the cream to a boil as it will curdle. Before grinding, all products must be completely cooked and soft, otherwise the pate will come out with grains.
Transfer everything from the pan to a blender or bowl (if you have a manual chopper on a leg).
Perebeyte products in a homogeneous paste. You can also use a meat grinder to grind the ingredients to a paste-like state. Scroll the liver with vegetables several times, setting the grate with the smallest holes. Butter can be softened and put into the pâté at this stage. And then turn the blender back on. Such an appetizer will turn out exceptionally soft and tender. The second option is to melt the butter to a liquid state and pour it over the pate, which will already be laid out in forms. Also, the liver mass goes well with sour berry jelly. For example, raspberry or pomegranate. You can pour jelly into molds instead of melted butter.
Be sure to refrigerate before serving. Here it is - a very tasty and healthy breakfast. In the refrigerator, it is stored in a hermetically sealed container for up to 3 days.

Experimental additives:

Prunes. Pour boiling water over large dried pitted plums. After the water has cooled, drain it. Cut each plum into 4-6 pieces. Add to the liver and vegetables before pouring in the cream. Simmer everything together for 8 minutes. Grind with a blender, as suggested in the main instructions. In such a pate, you will feel a slight sourness and a smoky note.
Chicken liver goes well with nuts. Cashews, walnuts and pine nuts or more affordable peanuts must be dried in a dry frying pan. Finely chop with a knife. Pour the nut crumbs into the already prepared pate. Stir.
Ordinary champignons also perfectly complement the dish. Prepare chicken liver pate following the basic recipe above. Wash or peel and rinse 300-400 g of fresh champignons. Cut into thin slices or small cubes. Pour into dry skillet. Cook over medium heat until the liquid has evaporated. Pour in sunflower oil. Bring mushrooms to readiness. Finish with freshly ground black pepper, garlic (optional) and salt. Add the fried mushrooms to the liver mass and mix. Or lay it on top.