Chicken liver pate. Delicate homemade chicken liver pate with cream

Aromatic pate is one of the most delicious culinary forms of chicken liver. A large slice of fresh bread, golden brown toast or crispbread with a thick layer of liver paste makes a great hearty breakfast. The body will not have time to squander the energy received from its absorption until lunch, but will receive colossal pleasure. And at the same time, there is no need to strain your sleepy brain by trying to create a sane and, if possible, simple 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 snack turns out much tastier than store-bought, and the ingredients used are not the most expensive. And, by the way, the liver and other ingredients tolerate freezing well. Don’t be afraid to prepare a large portion, you can’t have too much of this deliciousness!

Ingredients:

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

Poultry liver is good because it does not need to be soaked and processed for a long time. Its film is very thin and delicate; it does not need to be removed, as is the case with beef or pork offal. There is no specific smell either. Preparation boils down to removing visible fatty deposits and veins. Afterwards, wash the main ingredient. Place in a colander to drain the liquid. I would like to note that it is advisable to use chilled rather than frozen liver to prepare the pate. Of course, some supermarkets are guilty of defrosting frozen goods in advance and selling them under the guise of chilled ones. I myself have more than once found trays of chicken livers in refrigerators that were not completely thawed. Also be sure to examine each piece for the presence of gallbladder or traces of bile in the form of greenish spots. This substance has an intense bitter taste. Therefore, even one substandard slice can ruin the entire portion. Also pay attention to the color of the liver itself. Ideally, it should be smooth, pinkish-brown, without yellow spots. The consistency of a quality product will be elastic. When pressing with your finger, the dent should immediately level out.
Remove any remaining moisture from the liver by placing 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 using a meat grinder, there is no need to use any breading when frying. Cook the liver in small portions over medium heat. If you put out the entire amount at once, the temperature of the vegetable fat will drop sharply, and the offal will stew in its own juice. And after heat treatment it will become tough. At this stage, it is necessary to “seal” maximum moisture inside. Therefore, just finish the liver until golden brown. It may remain a little damp inside.
Turn the pieces over. Fry from another barrel. Place the browned liver on paper towels again. The paper will absorb excess vegetable fat.
When the entire portion is fried, return it to the pan. Pour in a little cognac for flavoring. Simmer over low heat with the lid open for 2-3 minutes until the alcohol evaporates. The alcoholic taste will go away, but the rich aroma will remain. If you don't have cognac, you can skip this step. Without it, the liver pate will also turn out tasty and tender.
I fry the vegetables separately. This way the crust on them (and, accordingly, the taste) is more pronounced. Coarsely grate or chop the carrots 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 love that the bright orange vegetable adds an interesting color and sweet flavor to the dish. By the way, about sweets. You can add a sour apple along with the vegetables. Peel and core the fruit. Cut into small cubes or grate. No need to fry. Add to other ingredients while stewing in cream.
Cut the onion into cubes.
First fry the carrots until soft.
Add onion to the pan. Stir. Cook the cut vegetables until they are soft and golden. Add it to the chicken liver. Add salt and pepper. You can also enhance the taste of pate at home with dried Provençal herbs or other spices. Stir the contents of the pan. Pour in the cream. Simmer over low heat for 5-8 minutes. Be careful not to let the cream come to a boil as it will curdle. Before chopping, 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 with a foot).
Grind the ingredients into a smooth paste. You can also use a meat grinder to grind the ingredients into a paste. Scroll the liver with vegetables several times, installing a wire rack with the smallest holes. You can soften the butter and add it to the pate at this stage. And then turn the blender back on. This appetizer will turn out exceptionally soft and tender. The second option is to melt the butter until liquid and pour it over the pate, which will already be poured into molds. 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 Supplements:

• Prunes. Pour boiling water over large dried pitted plums. After the water has cooled, drain it. Cut each prune into 4-6 pieces. Add to liver and vegetables before adding cream. Simmer everything together for 8 minutes. Grind with a blender as suggested in the main instructions. In this pate you will feel a slight sourness and a smoky note.
• Chicken liver also goes well with nuts. Be sure to dry cashews, walnuts, pine nuts, or more affordable peanuts in a dry frying pan. Finely chop with a knife. Pour the nut crumbs into the prepared pate. Stir.
• Regular champignons also make a great addition to the dish. Prepare chicken liver pate using the basic recipe above. Wash or peel and rinse 300-400 g of fresh champignons. Cut into thin slices or small cubes. Pour into a dry frying pan. Cook over medium heat until the liquid evaporates. Pour in sunflower oil. Bring the mushrooms to readiness. Finally, season with freshly ground black pepper, garlic (optional) and salt. Add the fried mushrooms to the liver mixture and stir. Or put it on top.

Chicken liver pate is a delicious delicacy that will not take much time to prepare and does not require any special culinary knowledge. All the ingredients you need to get an excellent result can be easily purchased at any grocery store, and the quantity of the finished product will be enough to treat a large number of people. Today we will tell you how to make chicken liver pate at home.

• Buy liver with a smooth and shiny surface. A yellowish tint indicates that the liver has been frozen, and the taste of the pate will noticeably suffer from this. There should be no green spots on the product, because they are a sure sign that the gall bladder was damaged when cutting the chicken, therefore, the liver will taste bitter;
• It is advisable to defrost the liver on the bottom shelf of the refrigerator, and not in the microwave;
• There is no need to soak chicken liver (similar to beef and pork), since it never turns out bitter;
• The preparatory stage consists of washing the liver with cold water and removing 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.

Homemade chicken liver pate - simple recipes

Classic recipe

Ingredients:

• 500 g chicken liver,
• 3 glasses of milk,
• 1–2 onions,
• 1 carrot,
• 50–70 g butter,
• 3–5 tbsp. l. vegetable oil,
• salt,
• ground black pepper.

Cooking method:

Method of preparation: Stew the liver in milk until tender, pass through a meat grinder. Peel the onion and chop finely. Grate the carrots on a coarse grater. Sauté chopped carrots and onions in vegetable oil, mince and mix with chicken liver, mix thoroughly and mince again with butter. Place the finished pate in a cool place.

Chicken liver pate with brandy

Ingredients:

• 350 g minced chicken liver,
• 1 head of onion,
• 1 clove of garlic,
• 3 tbsp. l. butter,
• 3 tbsp. l. vegetable oil,
• 1 tbsp. l. brandy,
• dill greens,
• ground black pepper,
• salt to taste.

Cooking method:

Crush the garlic, chop the onion and fry in vegetable oil until golden brown, add salt and pepper. In the same frying pan over high heat, fry the chicken liver for 2 minutes. Pass the mixture through a sieve. Beat butter with brandy, add chopped dill and combine with minced meat.

Delicious chicken liver pate

Pates are a kind of lifesaver in case of unexpected guests. The appetizer can be prepared in advance as it keeps well in the refrigerator for seven days.

Cooking time: 40 min; Number of servings: 8

Ingredients:

• 800 g cleaned chicken liver
• 1 medium sweet carrot
• 1 small onion
• 150 g butter
• 2–3 sprigs thyme
• 100 ml white semi-sweet wine
• 2 cloves garlic
• salt, freshly ground black pepper - to taste

Cooking method:

Cut the onion into small cubes. Chop the garlic. Cut the carrots into small slices of any shape. Melt half the butter in a frying pan and fry the onion and garlic in it until golden brown. Add carrot slices and simmer over low heat until soft. Add cleaned chicken liver to the vegetables. Pour in the wine and add one sprig of thyme. Simmer for about 15–20 minutes until the liver is ready. Add salt and pepper to taste, beat with a blender. Divide the pate into the molds, add the thyme sprigs and pour in the remaining melted butter. Cool.

Homemade chicken liver pate - oven recipe

You can prepare a delicious chicken liver pate, which is sold at a regular market or in a store, and it will be appropriate on both a regular and a holiday table. Cooking the pâté in a bain-marie ensures even heating and produces a smooth texture.

Ingredients:

• 300 g chicken liver
• 1 small onion
• 1 clove of garlic
• 50 g cognac
• 6 egg yolks
• 1 glass of milk
• 1/3 cup flour
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• butter
• bay leaf

Cooking method:

To prepare the pate, you will need heat-resistant bowls or pots, as well as a baking sheet with high sides in which to place them. Make sure you have this (and probably every kitchen has pots), set the oven to preheat to 175 degrees and start cooking. Clean the liver from films and blood clots, finely chop the onion and garlic, and grind black pepper, nutmeg and cloves, unless, of course, you bought them already ground. Quickly fry the onion in a small amount of vegetable oil, add the garlic and fry for another minute, then pour the cognac into the pan and reduce the heat. Reduce the cognac by about three times, and transfer everything in the frying pan into a blender along with the liver and yolks.

Puree the contents of the blender, then add the flour, milk and seasonings and continue blending until completely smooth. Place bowls in a baking tray filled with water and pour the liver mass into them. Carefully place the pan in the oven and bake for about an hour. Check the readiness - a knitting needle or a thin knife should come out of the pate clean - and remove from the oven. Let the pate cool slightly, then place a bay leaf in each bowl, pour in a little melted butter and put in the refrigerator. You can serve the pate a few hours later or store it in the refrigerator for up to five days.

Interesting recipes for chicken liver pate

Chicken liver pates are also prepared at home in a variety of ways.

Chicken liver pate with figs and tkemali

In this recipe, active cooking takes 20 minutes, starting from the moment you pick up the knife. Add some Georgian tkemali sauce for a touch of sourness and figs for sweetness. Try to buy chilled chicken liver so that the pate turns out delicate and tender.

Ingredients:

• 450 g fresh or chilled chicken liver
• 150 g delicious butter
• 3–4 tablespoons brandy
• 1 large onion
• 1 clove of garlic
• 1 large handful of soft dried figs (can substitute raisins)
• 2 tablespoons green tkemali sauce
• a handful of pistachios (optional)

Preparation:

1. Soak the fig halves in the brandy for about an hour. If you're in a hurry, let the figs sit in the brandy for at least 20 minutes. During this time you will just fry the onions and liver.
2. Cut the onion into half rings and the garlic into slices; fry in butter until the onion is translucent and transfer to a bowl with a slotted spoon. In the same frying pan, fry the liver on both sides. Just don’t overcook, otherwise it will dry out and the pate won’t be tender, no matter how much butter you add. The amount of liquid in the pan is not an indicator. Perhaps the liver was frozen in the store, and therefore it released some of the juice. Drain rather than evaporate. The liver is fried over low heat for no more than 10 minutes.
3. Place the liver, figs, brandy, onion and garlic, butter, tkemali and pistachios in a food processor. Season with salt and pepper and then whisk.
4. Transfer the finished mass into the mold. Usually they take ceramic molds, but a classic tray for aspic will also work. Sometimes they cover the top with melted butter so that the pate does not dry out or dry out. Place it in the refrigerator and in a couple of hours you can invite your family over for a cup of tea and a delicious sandwich.

You can make a thousand different gastronomic sandwiches with this pate! In summer you can put peaches or figs on bread, in winter you can put soaked apples or gherkins. Sandwiches change beyond recognition! Be sure to try it.

Chicken liver pate with carrots

Ingredients:

• 500 g chicken liver
• 1 onion
• 2 carrots
• 6 tbsp. spoons of butter
• spices
• green
• white bread

Cooking method:

Peel the carrots and cut into pieces. Chop the peeled onion. Fry, stirring, in 2 tbsp. spoons of plum vegetable oil for 10 minutes. Wash the liver, dry it, cut it. Combine with carrots and onions, add salt and spices. Simmer until done under the lid. Let cool, transfer to a blender, add the remaining softened butter and blend until smooth. Wrap in foil and refrigerate for 2 hours. Serve with herbs, spread on slices of white bread.

Chicken liver pate with jelly

For the pate:

• 1 kg chicken liver
• 500 g butter
• 2 onions
• 200 ml heavy cream
• 2–3 cloves of garlic
• ground black pepper

For the jelly:

• 250 g cranberries
• 2 tbsp. spoons of sugar
• 1 glass of red wine
• 1.5 teaspoons gelatin

For decoration:

• peppercorns and rosemary sprigs

Cooking method:

Rinse and dry the liver. Fry the chopped onion in a small amount of butter, add cream and simmer until softened. Combine with the softened remaining butter, garlic and liver, add salt and pepper, and use a blender to bring until smooth. Transfer the mixture to a baking dish. Place the pan in a larger bowl filled with water (so that it half covers the pan with the pate) and cook for 40 minutes at 180°C, covering the pate with foil. Cool. Puree the berries in a blender and pass through a sieve. Soak gelatin in 50 ml of water, add to hot wine along with sugar and berry mass and stir until completely dissolved. Pour the resulting mixture over the cooled pate and place in the refrigerator until the jelly hardens completely. Garnish with peppercorns and rosemary sprigs.

Chicken liver pate with pickled lingonberries and croutons

AND ingredients:

• Lingonberries – 300 g
• Vodka – 40 ml
• Lemons (zest) – 2 pcs.
• Sugar – 80 g
• Thyme – 3 sprigs
• Bran bread or Borodino bread – 1/2 loaf
• Shallots – 2 pcs.
• Carrots – 1 pc.
• Garlic – 1 clove
• Rosemary – 1 sprig
• Olive oil – 50 ml
• Red port – 100 ml
• Salt, pepper

Cooking method:

1. Prepare soaked lingonberries: mix the berries with vodka, lemon zest, sugar and thyme leaves and let steep in the refrigerator for 2 hours.
2. Cut the bread into very thin slices and toast in the oven until crisp.
3. Fry peeled and randomly chopped shallots, carrots and garlic with rosemary in olive oil. Add the chicken liver, fry for 15 minutes, pour in the port and simmer until the liquid evaporates.
4. Season to taste with salt and pepper, blend using a blender to the desired consistency and let cool.
5. Serve the pate with soaked lingonberries and dried pieces of bread.

Chicken liver pate with carrots and prunes

Ingredients:

• 500 g chicken liver
• 3 carrots
• 100 g pitted prunes
• 4 tbsp. spoons of butter
• ground nutmeg
• ground black pepper

Cooking method:

Peel the carrots, cut into pieces or grate on a coarse grater. Rinse the prunes, pour boiling water for 1 hour, drain the water, cut the dried fruits. Wash the liver, dry it and cut it too. Combine the liver with carrots, prunes and spices, and add salt. Simmer with half the oil until the liver is ready. Let cool, transfer to a blender, add the remaining softened butter and blend until smooth. Wrap in foil and place in the refrigerator for 1 hour.

Tender chicken liver pate suitable for children

It is quite possible to prepare such a delicacy for a one-year-old baby. You just need to make sure the quality of the product so that the liver is fresh.

Ingredients:

• 1 kg chicken liver,
• 2 heads of onions,
• 2 carrots,
• 200 g butter,
• 3 eggs
• 1 bunch of green salad,
• salt to taste.

Cooking method:

Finely chop the liver. Chop the onion, grate the carrots, and fry. Then add the liver, add salt and simmer covered for 10 minutes. Pass all fried foods through a meat grinder, add oil, mix. Boil the eggs, remove the egg yolks. Fill the whites with pate. Place eggs on green salad leaves.

Cooking chicken liver pate in a slow cooker

Required Products:

• 1 kg chicken liver
• 100 g butter
• 100 g bacon
• 2 tbsp. tablespoons finely chopped parsley
• 1 onion
• 2 cloves garlic
• a little grated ginger
• ground black pepper
• 500 ml milk

Cooking method

Wash the chicken liver and soak in milk for 2 hours. Then place the liver on a sieve and let the liquid drain. Place butter, liver, and salt in a multicooker bowl. Cook on Bake mode for 75 minutes. Finely chop the greens, pass the garlic through a garlic press, grate the ginger. 15 minutes before the end of the mode, open the multicooker, stir the contents, add finely chopped bacon, garlic, ginger and cook until the signal. Place the finished liver on a cutting board and finely chop with a knife. Add finely chopped greens and onions, sprinkle with pepper and cut with a knife again along with the greens and onions. You can put everything through a meat grinder.

In this article, you were offered eleven options for preparing chicken liver pate; be sure to try a few to understand which one you like best and don’t be afraid to experiment.

France and Germany are still fighting for the right to be the birthplace of pate. According to one legend, the first pate was prepared from goose liver in 1778 for the ruler of Strasbourg and only people close to the monarch could taste it. Today, pate can be easily and quickly prepared from any type of liver and is available to everyone who loves a delicate, melt-in-the-mouth creamy liver taste. Chicken liver pate is a hearty snack recipe that is easy to prepare in your kitchen. The cooking technology and the process itself according to this recipe with photos will not take much time. For cooking, use only high-quality and fresh products. Chicken liver pate with carrots is a great addition to breakfast or a snack throughout the day. Just spread it on a fresh slice of bread and you're ready to eat! Goose or duck liver is considered a favorite among offal: it is very expensive, and finding a quality product is quite problematic. But to prepare a delicious pate, it is not at all necessary to use an expensive offal; chicken, pork, and delicious beef liver will do. For a more detailed recipe for beef liver pate, see.

Ingredients:

• 300 g chicken liver;
• 1 piece onions;
• 1 carrot;
• 100 g butter;
• salt to taste;
• ground black pepper to taste.

How to cook chicken liver pate, recipe with photo

Chicken liver is a healthy and tasty product. It contains healthy fats, vitamins and microelements. It makes hearty pates for 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 with berry or fruit jelly looks elegant and impressive. To surprise your guests, prepare a liver roll stuffed with cheese, boiled eggs or pickled vegetables.

Features of preparing chicken liver pate

Even a novice cook can handle preparing a delicious dish.

Five of the most nutritious recipes for chicken liver pate:

1. The 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.
2. Cream and butter give the pate a delicate taste. Ingoda, crushed lard or soft cheese is added to it.
3. The consistency of the snack depends on the processing method. To obtain a homogeneous mass, beat the products with a blender. If you pass the liver through a meat grinder with a large grid, large pieces will be found in the pate.
4. Pickled cucumbers, olives, olives, mustard, horseradish and garlic will add a piquant taste to the dish. This appetizer can be served with strong alcoholic drinks.
5. The finished treat is placed in a plastic container or silicone muffin molds. The product is cooled, then placed on a dish and served.
6. To prepare the liver roll, place the pate on cling film. The base is sprinkled with filling or greased with oil. 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.
7. French pates are baked in the oven with mushrooms and pieces of chicken fillet. For taste, they add cognac, nutmeg, thyme, and Provençal herbs. Before serving, the dish is cut into slices and sprinkled with herbs.

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

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

Ingredients:

• 500 g chicken liver;
• 2 onions;
• 1 carrot;
• 200 g butter;
• vegetable oil for frying;
• salt and pepper to taste.

Preparation:

• Cut the chicken by-product into small pieces and fry in a frying pan with oil for 7-8 minutes.

• Then sprinkle the liver with salt and pepper and add onion and carrots cut into half rings and fry for 10-12 minutes.

• It is important here not to overcook the liver; there should be juice left in the pan, then the pate will have a delicate taste. Add butter to the fried liver.

• Place the contents of the frying pan into a blender bowl and grind.

• Place the resulting mass on a board covered with cling film and level it.

• We spread the creamy product cut into longitudinal pieces, wrap it in a roll and wrap it in cling film.

• We send the resulting rolls to a cool place and leave there overnight.

It is better to buy chicken offal chilled, because this way you can examine its surface, color and integrity. When choosing deep-frozen liver, you may stumble upon a low-quality product.

Pate recipe from Yulia Vysotskaya

The famous TV presenter Yulia Vysotskaya has her own recipe for chicken liver pate, which she invites all housewives to try and prepare step by step at home. To make the pate tender in taste, Yulia recommends rubbing it through a sieve. But the finished appetizer, as in the photo, is served with toasted bread.

Ingredients:

• 1 kg chicken liver;
• 2 large onions;
• 50 g butter;
• 6 sprigs of fresh thyme;
• 150 ml heavy cream;
• 2 tbsp. l. cognac;
• a pinch of ground nutmeg;
• a pinch of sea moth;
• a pinch of pepper mixture.

Preparation:

• Finely chop the peeled onions and fry in oil until golden or just translucent.

• Place pieces of chicken liver on the onion, sprinkle with nutmeg, thyme leaves, sea salt and pepper. Fry for a few minutes until the offal is ready.

• Pour in the cognac, after the alcohol has evaporated, keep the liver on the fire for a couple more times, add the cream, stir and turn off the heat.

• Transfer the contents of the frying pan to a blender and grind.

• We send the finished pate to a cool place overnight.

If you melt the butter and pour it over the pate, the snack can be stored for two weeks.

Chicken pate from Stalik Khankishiev

Another culinary guru, Stalik Khankishiev, suggests preparing chicken liver pate at home. The chef advises to fill the pate with fat, this way you can preserve its aroma and rich taste, and also recommends not only stewing the chicken offal in a frying pan, but also simmering it in the oven.

Ingredients:

• 1 kg chicken liver;
• 150 g butter;
• 120 g goose fat;
• 100 ml cream;
• 2 carrots;
• 3 cloves of garlic;
• a pinch of nutmeg;
• salt and pepper to taste;
• melted butter for filling.

Preparation:

• We clean the chicken liver from the film and all blood clots, rinse it under water and cut it into pieces.

• Crush the garlic cloves with the flat side of a knife and place in a frying pan with melted goose fat, lightly fry and add the diced carrots, simmer until the vegetable is soft.

• As soon as the carrots become soft, add the liver, do not mix anything, just simmer for 3 minutes, then add salt and turn over.

• Fry for another 3 minutes, then sprinkle with salt and pepper and transfer everything into a blender and grind.

• Melt the creamy product, pour it into the creamy mass, mix again. Now add nutmeg and cream, mix and place the resulting mass into pots.

• Place the pots in a deep baking tray, pour in water so that the liquid reaches the middle of the dish.

• Cover the pate itself with a thin layer of melted butter and put it in the oven for an hour, temperature 130°C. Cool the finished snack and begin preparing sandwiches.

To make the pate tender, before cooking the chicken liver should be soaked in milk for half an hour, this will make it softer.

Jamie Oliver's Chicken Liver Pate Recipe

Culinary master Jamie Oliver also douses chicken liver pate with butter and claims that the fattier the appetizer, the better it tastes.

Ingredients:

• 0.5 kg chicken liver;
• 200 g butter;
• 100 g melted butter (for filling);
• bulb;
• 2 cloves of garlic;
• 1 tsp. brandy;
• 1 tsp. thyme;
• salt and pepper to taste.

Preparation:

• Chop the onion into small cubes and finely chop the garlic. Bring the vegetables to a soft state in a frying pan with heated vegetable oil.

• In a separate frying pan, fry pieces of chicken by-product along with thyme.

• Then pour brandy over the liver, sprinkle with pepper and bring the liver to full readiness. Place all the fried ingredients in a blender bowl, grind and cool.

• Melt the butter, mix with the pate and put the snack in jars.

• In a steam bath, bring the ghee to a liquid state and pour it over the pate.

• We keep the pate for 24 hours at low temperatures.

If there is no melted butter, then take a pack of the creamy product, put it in a heat-resistant bowl and put it in the oven, let the butter separate at a temperature of 100°C. After draining the top fatty part, this will be ghee.

Chicken pate in the oven

You can always serve delicious dishes from chicken liver, but the most popular appetizer is the pate, which can be made at home without much difficulty. The pate can be prepared step by step according to the photo in the oven, so the snack turns out to be rich in taste. Many recipes use carrots, which add sweetness to the pate, but if that flavor is not suitable, then they can be omitted.

Ingredients:

• 0.5 kg chicken liver;
• 1 onion;
• 60 g butter;
• 1 tbsp. l. sour cream;
• 1 tsp. flour;
• a pinch of nutmeg;
• salt and pepper to taste.

Preparation:

• Sauté finely chopped onion in oil until golden, then place it directly with the raw pieces of liver into a blender bowl and chop.

• Add pieces of the creamy product, add salt, pepper, nutmeg and flour, mix again.

• Now add the last ingredient in the form of sour cream, stir and place the resulting mass in baking pots greased inside with butter.

• Place the pate in the oven for an hour, temperature 180°C.

Chicken liver should be salted only at the end of its preparation; if you salt it at the beginning, the offal will quickly lose its juiciness.

Recipe with champignons

You can make mushroom pate from chicken liver at home. This step-by-step recipe with photos will definitely be appreciated by those who adore dishes with the addition of aromatic mushrooms.

Ingredients:

• 500 g chicken liver;
• 150 g champignons;
• 1 onion;
• 1 carrot;
• 2 tbsp. vegetable oil;
• 70 g butter;
• salt and pepper to taste;
• 0.5 tsp. khmeli-suneli.

Preparation:

• Cut the onions and carrots into large cubes, fry the vegetables until golden and then add sliced ​​champignons to them.

• After 2 minutes, add pieces of chicken by-product and simmer under the lid for 15 minutes.

• Afterwards, sprinkle the contents of the frying pan with salt, pepper, hops-suneli, add pieces of the creamy product, heat it up, remove from the heat and cool.

• All that remains is to grind everything with a blender, put the pate into jars and fill it with melted butter.

The finished appetizer can be cooled so that the top layer of butter hardens well, or the pate can be served immediately to the table along with slices of bread, vegetables and herbs.

Polish liver pate

For those who are looking for an unusual recipe with a photo of chicken liver pate, we should offer a step-by-step version of the Polish snack, which can be quickly and easily prepared at home.

Ingredients:

• 500 g chicken liver;
• 3 eggs;
• 100 g Feta cheese;
• 2 cloves of garlic;
• 500 g pear;
• 1 tbsp. l. butter;
• 1 tsp. cinnamon;
• salt and pepper to taste;
• olive oil.

Preparation:

• Grind the cleaned and washed chicken by-product until smooth in a blender.

• So, using a blender, grind the eggs with cubes of pickled cheese and cloves of a spicy vegetable.

• We combine the two resulting mixtures, add salt and pepper, beat again and pour the resulting mass into heat-resistant molds, greased with oil.

• We do not fill the molds completely, leave room for the pears, put them in the mold and pour water to half the pots, put them in the oven for 50 minutes, temperature 150°C.

• Peel the pears, cut into cubes, pour into a frying pan with melted butter, sprinkle with cinnamon and simmer for 5-7 minutes.

• If the fruits are not juicy, then add water.

• When the pate is ready, take it out of the oven and place the caramel pears on top.

The original Polish-style appetizer can be served immediately after it has completely cooled, but it is better to keep it in the cold for 8 hours so that the pate and fruit can exchange flavors and aromas.

Diet recipe

Chicken liver not only has a large amount of nutrients, but is also a low-calorie product, so if you choose the right pate recipe, you can get a dietary snack.

Ingredients:

• 400 g chicken liver;
• 2 tbsp. l. flour;
• 1 large onion;
• 1 chicken egg;
• a pinch of nutmeg;
• salt and pepper to taste.

Preparation:

• Place pieces of chicken liver and diced onion into a blender bowl and blend until smooth.

• Beat the egg into the resulting mass, add flour and all the spices, stir with a regular whisk.

• We will prepare the pate in the microwave, so we take molds, you can use silicone ones, fill them with the liver mixture and put them in the oven for 3.5 minutes, setting the power to 850W.