Chicken fillet pate recipe. Lower Calorie Chicken and Mushroom Pâté

Many housewives, not trusting the quality of store products, prepare various pates themselves. For some reason, it is generally accepted that only by-products are suitable for this. However, it is not. Today we will cook delicious and delicate pate from chicken breast.

A dish as simple at first glance as chicken breast pate can actually be quite capricious. If the proportions of the ingredients are incorrectly calculated, then it is easy to end up with a dry pate. Learn all the subtleties of this culinary process advice from experienced chefs will help us:

To prevent the pate from turning out dry, you need to add butter or vegetable oil or lard to it.
V dietary option chicken pate is diluted with cream or milk.
The best way to grind the ingredients is with a blender. So we get a homogeneous and tender mass.
To add color to the pate, add bright spices such as paprika and curry. Chopped Bulgarian pepper would be a good solution, besides, it will give a lot of juice.
Chicken breast does not need long-term heat treatment because this will make her stiff. And if the meat turns out to be undercooked, bring it to readiness in the microwave oven.

Diversify the taste chicken pate you can use these ingredients:

vegetables;
mushrooms;
nuts;
eggs;
cheese;
dried fruits.

And remember that chicken pate can only be stored for 72 hours, so don't stock it up. And if you have a little product left, use it as a filling for pancakes or pies.

Chicken pate: an exotic recipe

How can regular chicken pate be exotic, you ask. It's simple: we put in it orange peel, and familiar dish will sparkle with new flavoring notes. And if you are not a fan of culinary experiments, just do not add this ingredient.

Composition:

0.5 kg of chicken breast;
250 g of mushrooms;
2 eggs;
3 tbsp. l. cream;
3-4 tbsp. l. bread crumbs;
salt;
butter;
ground black pepper;
Orange.

Preparation:

We wash the breast, dry it and grind it in a meat grinder.

We clean the mushrooms, rinse, cut in a convenient way and pass through a meat grinder. If you want the mushroom slices to feel in the pate, just chop them finely.

We clean the orange with a brush and rinse, and then pour over with boiling water. Cut off the zest and rub it finely. We need 2 tsp. zest.

Beat the eggs lightly.

Now we mix all the prepared ingredients, salt and season with pepper. You can put chopped greens.
Add breadcrumbs to the minced meat and pour in the cream. Knead it thoroughly. We should get a homogeneous mass.

We take a deep baking dish, cover it with parchment, and grease it with butter. We spread the minced meat.
Cover the mold with foil and place in the oven. We bake the pate at a temperature threshold of 180 degrees for 50 minutes. Then remove the foil and continue to cook the dish for another 10-15 minutes.
Cool the pate and serve.

Whipped up delicate pate

The easiest way is to prepare chicken breast pate in a blender. Boil the meat and carrots in advance and beat all the ingredients. The whole process will take about half an hour.

Composition:

0.6 kg chicken breast;
vegetable oil;
4 onions;
carrot;
200 g shelled walnuts;
½ tsp salt;
50 ml of broth;
½ tsp nutmeg ground;
2-3 garlic cloves.

Preparation:

Rinse the meat thoroughly and boil it in slightly salted water.
We clean the carrots and cook too. By the way, this can be done in the same saucepan with the breast.
Put the diced in a blender bowl boiled breast, carrot, garlic cloves and walnuts.
Add a little broth and whisk all the ingredients with a blender until smooth.
Now salt the pate and season with pepper and nutmeg, mix.
We clean the bulbs, chop and sauté in vegetable oil.
Put the onion in the pate and beat with a blender, sparing no effort.
We cool and serve the pate to the table. A little secret: if the pate is dry, add a little melted butter and beat it with a blender again.

Paste sausage for a dietary ration

Homemade chicken pate can be prepared as a sausage. Such a dish will become a favorite breakfast of your household and a highlight of any festive table.

Composition:

0.5 kg of chicken breast;
100 ml cream;
2 eggs;
1-2 garlic cloves;
1 tsp salt;
1 tsp ground paprika;
1 tsp potato starch;
½ tsp ground chili pepper.

Preparation:

We wash the breast, dry it and chop finely. Grind the meat with a blender.
We spread paprika to the breast, potato starch and chili. The amount of the latter varies depending on your taste preferences.
Salt the resulting mass and put the garlic in it.
We only need whites from eggs, so let's separate them from the yolks. This is most conveniently done using a special device.
Add to the mass egg whites, pour in the cream. Beat the minced meat with a blender until smooth.
In the center of a sheet of parchment paper, lay out the resulting minced chicken and distribute along the entire length.

Cover the minced meat on one side with parchment, and then carefully wrap the sausage. Tip: If the parchment breaks, you can simply wrap the top of the sausage with a new sheet, and then you don't have to start all over again.

We roll up the so-called roller and tie it on both sides with a thread, like candy.
On one side, we tie a long thread and tie it to a sausage, as shown in the photo.

We wrap our pate sausage tightly with a baking bag and tie it well so that no water gets inside during cooking.
We lower the workpiece into hot water and cook for 20 minutes, turning it over, on both sides. Of course, we'll need a large saucepan.
WITH finished sausages remove the food film and leave it to cool for an hour.
Then we put the pate-sausage in the refrigerator for several hours, and you can serve the dish to the table.

Attention: you can store such a paste for no longer than five days. And to keep the sausage from chapping, do not remove the parchment paper.

Undoubtedly, the assortment of pate in stores is overwhelming. But if you want to enjoy a product without harmful additives, dyes, flavor enhancers, it is better to cook it yourself from quality ingredients... The article contains a selection of the most interesting recipes, by which you can easily create diet snack- chicken breast pate.

The classic recipe for a healthy snack provides for the presence of:

1 chicken breast;
to taste of salt and spices;
bulbs.

To make a delicious pate in a blender:

The chicken is washed and boiled until tender, along with the onion, which is sent to the meat 10 minutes after the start of the boil.
The boiled fillet is cut into pieces, which are chopped with a blender.
A little broth is poured into the resulting mass, salt and spices are thrown.
Everything is whipped again.
At the exit, you should get a fluffy pate, which is transferred to a container with a lid.

If an open container is used, then it must be tightened cling film so that the product does not dry out.

Cooking with vegetables

A simple recipe that requires:

600 g chicken breast;
carrot;
150 g butter;
3 onion heads;
2 garlic cloves;
salt and nutmeg.

Progress:

Fillet prepared from the breast and carrots are cut into pieces, which are boiled for 30 minutes.
At the end, a pinch of salt is added to the pan.
The onion is chopped and sautéed in a pan, where the garlic plates are also laid out.
In a blender, carrots, meat, frying and the remaining oil are mixed.
The contents are whipped, supplemented with spices, salt and a small amount of broth (if necessary).
The finished pate is sent to the refrigerator for solidification.

If you replace a piece of butter with broth, you will get an excellent dietary pate.

With chicken liver

A versatile dish of chicken liver and breast, which is liked by adults and is great for a baby's diet.

An appetizer is being prepared from the available products:

chicken liver - 1 kg;
breast - 400 g;
onions - 2 pcs.;
egg - 2 pcs.;
butter- 1 pack weighing 200 g;
vegetable oil for frying;
salt and spices.

Sequencing:

The breast is boiled, pitted and cut into cubes.
Pieces of onion are sautéed until slightly golden brown.
The liver is washed, divided into quarters and fried so that juice is released from the by-products when pierced.
The eggs are boiled and halved.
All prepared foods are passed through a meat grinder twice, while the liver should be hot.
The mass is laid out in a bowl, where there are already pieces of soft butter.
The pate is kneaded by hand with the addition of salt and spices.

On a note! The pate created according to this recipe is sent to the refrigerator only after it has completely cooled down, which occurs on the table under a towel.

Diet boiled chicken breast pate

If there is already boiled chicken weighing 300-400 g in the refrigerator, which remains after cooking any food, then you can create an excellent snack in a matter of minutes.

Additionally you will need:

a clove of garlic;
5 peeled walnuts;
½ bunch of cilantro;
15 ml low-fat yogurt;
the same amount of lemon juice;
5 ml olive oil;
salt and spices.

During cooking:

The breast is twisted through a meat grinder.
The kernels of the nuts are chopped with a knife.
The garlic is crushing.
The greens are finely chopped.
All ingredients are mixed, salted, seasoned with oil, juice and yogurt.

Chicken pate - great snack for morning toast.

Mushroom recipe

The nutritious appetizer is spiced up by mushrooms, which can be both wild and common mushrooms.

To create a pate you need:

½ kg of breasts;
200 g of mushrooms;
2 onions;
70 ml of sunflower oil;
100 g butter;
15 g French mustard;
½ bunch of dill;
salt, spices.

The dish is prepared as follows:

Chicken breast is freed from the skin and subcutaneous fat, after which it is boiled in salted water with spices.
Chopped onion is sautéed in a frying pan, to which mushroom plates are added after acquiring softness.
After 8 minutes, the pan is set aside.
The oil is melted.
Cooled meat, frying, butter and 200 ml of broth are combined in the combine.
Everything is whipped and laid out in a bowl, where mustard, chopped herbs and ground pepper interfere with the preparation of the pate.

If used Forest mushrooms, then before frying they are boiled for at least 20 minutes.

How to make with gelatin

Great alternatives to store-bought sausages are made from:

500 g chicken breast;
bulbs;
carrots;
parsley root;
2 boiled eggs;
30 g gelatin;
30 g of ground walnuts;
salt and your favorite spices.

Sequence of actions:

The chicken is boiled with salt, vegetables and parsley root until tender, after which it is cooled and cut into pieces.
Meat, peeled eggs and carrots are passed through a meat grinder.
Gelatin is diluted in 500 ml of broth according to the instructions, after which the base of the pate is poured with the solution.
Nuts, salt and spices are added to the future appetizer if desired, and then everything is whipped with a blender.
The mass is removed in the cold to solidify.

To your taste and budget walnuts can be substituted with peanuts or pistachios.

onion;

a handful of prunes;

½ head of garlic;

100 g sour cream;

50 g mayonnaise;

salt, spices and herbs.

To make a pate at home:

Frying is prepared from chopped onions and carrots.
The prunes are soaked, and the herbs and garlic are chopped;
The fillet is boiled.
With the help of a blender, all specified ingredients, after which they are filled with a mixture of sour cream and mayonnaise.
The pate is re-whipped

The product looks exquisitely on the festive table in the form of apple sandwiches that replace bread.

Chicken breast pate is an easy-to-cook dish that cooks as quickly as it eats.

Today I have pate for you again. Yes, yes, you probably already know that all kinds of pates - universal snack that can be used in the most different cases, and for sandwiches, and as a filling in pancakes and baskets, and how hearty snack for a festive table. I have already said this more than once when I showed you my recipes for pates from, etc. So, today our next turn is a paste from chicken fillet, tender, with a soft structure, tasty and very appetizing.

Like all similar recipes, this pate is very simple, it is prepared quickly and is liked by both adults and little whims. But still there are nuances of how to cook chicken pate at home so that it will certainly turn out to be very tasty and interesting. I am happy to share with you all the intricacies of this process with detailed description and photographs.

Ingredients:

1 chicken breast (weighing about 200 grams);
1 small onion;
1 small carrot;
vegetable oil for frying;
50-70 g butter;
salt, black pepper to taste.

How to make chicken pate at home:

Peel the onions and carrots, three carrots for coarse grater, cut the onion into thin half rings. Saute vegetables until soft in vegetable oil. It is most convenient to do this over low heat, not forgetting to periodically stir the onions with carrots.

Wash the chicken fillet and boil in salted water until tender (usually 20-30 minutes is enough). Cool and chop at random.

Chicken fillet pate can be prepared in two ways: twist the ingredients in a meat grinder or grind with a blender. Both methods have the right to life, but it is more convenient to use a blender if you are preparing a small portion of pate. The meat grinder is good for large volumes - then the subsequent washing of all parts of the meat grinder is fully justified by the convenience and speed of its operation. This time I was making some chicken breast pate, so I called in a blender for help. Place the onions, carrots and chopped chicken fillets in a blender bowl.

And grind until smooth.

Add softened butter to the blender bowl (do not forget to get it out of the refrigerator in advance) and turn on the blender again.

Then we taste the pate - for sure you want to add spices to it. Classic version- salt and black pepper, but the beauty of making chicken breast pate at home is that you can diversify its taste by adding some special spices. For example, Provencal herbs will give the pate bright notes, and dried basil will make it an Italian-style recipe ... In general, do not limit yourself, try and experiment so that your chicken breast pate will pleasantly surprise everyone with its extraordinary taste.

That's all, our pate is ready.

You can file it separately as independent snack, or you can make wonderful sandwiches.

As you can see, there is nothing complicated in the recipe for chicken fillet pate, everything is simple and fast enough. I hope you will certainly prepare it and share your impressions in the comments. You can also post a photo of your pate in our vKontakte group.

Step-by-step cooking recipes delicious pate chicken breasts

2018-06-22 Natalia Danchishak

Grade
recipe

2229

Time
(min)

Servings
(people)

In 100 grams ready meal

20 gr.

2 gr.

Carbohydrates

2 gr.

104 kcal.

Option 1. The classic recipe for chicken breast pate

Chicken breast pate is low in calories and does not contain harmful additives. Additional ingredients will make it juicy and tender. Such a paste can be given even to small children instead of meat puree.

Ingredients

one chicken breast;
one onion;
to taste of salt and spices.

Step-by-step recipe for chicken breast pate

Rinse the chicken breast under running water. If it has skin on it, cut it off with a sharp knife. Place the meat in a saucepan of salted water and place on medium fire... Put the peeled onion here. Cook until tender. As soon as the contents begin to boil, remove the noise with a spoon.

Cool the chicken breast directly in the broth. Then remove the meat, pat dry, cut into small chunks and place in a blender bowl. You can discard the onion or grind it together with the chicken. Beat until smooth and pasty.

Salt the resulting mass to taste, season with spices and pour in a little broth in which the meat was cooked. Whisk well again. Transfer the pate to a tray, cover with foil and store in the refrigerator.

To make the pate juicy, it can be diluted not only with broth. To do this, use boiled chopped vegetables, milk or cream. Garlic or spicy greens... The breast will turn out juicy if it is cooled without removing it from the broth.

Option 2. How to quickly prepare chicken breast pate

The pate will cook faster if the chicken is cooked in the evening, or the breast is boiled by slicing it small pieces... Garlic and walnuts will make the pate even more interesting and piquant.

Ingredients

450 g chicken breasts;
to taste of spices and salt;
seven walnuts;
two slices of garlic.

How to Quickly Make Chicken Breast Pâté

Peel the breast from skin and films. Rinse thoroughly and cut into slices. Place the meat in a saucepan, cover it with water, put Bay leaf, salt and season with spices. Put on medium heat and cook until tender, periodically skimming off the foam.

Remove the saucepan from the heat and refrigerate. Take out the chicken and place the slices in a blender bowl. Peel the nuts, lightly fry in a dry frying pan, cool and send to the meat.

Squeeze the peeled garlic slices into a container and pour in a little chicken broth... Drive everything in until you get a fluffy mass. Transfer the pate to a container with a lid and store in a cool place.

Chill the chicken breast in the broth to keep it juicy. For a change, you can add organ meats, vegetables, cheese, eggs or dairy products to the pate. Be sure to lightly fry the nuts in a dry frying pan or in the oven, so the taste of the pate will be more interesting.

Option 3. Syrian chicken breast pate

Thanks to spices and sesame seeds, the pate will acquire an interesting oriental flavor. It turns out satisfying, and at the same time light dish that can be used to make sandwiches or tartlets.

Ingredients

one chicken breast;
taste ground pepper black;
40 g sesame seeds;
2 slices of garlic;
2 pods of green bell pepper;
20 ml lemon juice;
30 ml olive oil;
fine salt to taste.

Step by step recipe

We wash the chicken fillet under running water. We clean it from films and put it in a small saucepan. Fill with purified water, lightly salt and cook over medium heat until tender. Remove the saucepan from heat and leave to cool completely.

We wash the pepper pods, wipe them with a disposable towel and grease sunflower oil... We put them on deco and bake until tender in a preheated oven. Shifting hot pepper in a bag and leave for a few minutes. Remove the peel from the pepper. Remove the stalk with seeds. Dry the sesame seeds in a dry frying pan. Clean the garlic slices. Squeeze the juice out of the lemon.

Remove the fillet from the broth and disassemble it into large fibers. We send meat and other products to the blender container and interrupt well in homogeneous mass... If it turns out to be too thick, pour in a couple of tablespoons of olive oil or lemon juice.

If you are not on a diet, you may not need to remove the skin from the breast. Chicken pate can be boiled or baked in the oven. For variety, you can add other meats or offal to the pate. Chicken goes especially well with liver.

Option 4. Chicken breast pate with vegetables

The pate according to this recipe is very juicy and healthy. Frying vegetables will make the structure of the dish oily and very tender. Spices will make the dish aromatic and spicy.

Ingredients

380 g chicken breast;
nutmeg;
one fresh tomato;
coriander;
a pod of sweet pepper;
basil;
bulb;
granulated sugar - pinch;
frying oil.

Step by step recipe

Peel and chop the onion. Pass the bow on olive oil until caramel color. My tomato, wipe and cut into small pieces. Bell pepper free from the stalk and seeds. Cut the vegetable into strips. We send everything to the onion and continue to fry, stirring occasionally, until soft, adding sugar.

We wash the chicken breast under the tap. Place the meat in a small saucepan and fill it with purified water. Boil until cooked and set aside until completely cooled.

We take out the chicken from the broth, disassemble it into large fibers and put it in a blender bowl. Season with spices, salt and interrupt in a pasty mass. Add chilled vegetable fry and interrupt again. Pour in a little broth and grind for another minute. Transfer the finished pate into a container with a lid and store in the cold.

If you want to get dietary product, do not fry the vegetables, but bake in the oven in the sleeve. You can experiment by adding other vegetables to your taste. In winter, you can replace fresh tomato with pasta or sauce.

Option 5. Chicken breast and zucchini pate

Chicken breast pate with zucchini - the most tender appetizing dish that goes well with freshly baked bread. The zucchini contains fibers that stimulate the digestive tract, and the meat will make the dish nourishing.

Ingredients

150 g chicken breast;
to the taste of rock salt;
200 g zucchini;
50 g mayonnaise;
40 g of walnuts.

How to cook

Wash the zucchini and peel it. Cut the vegetable in half lengthwise and scrub the seeds with a spoon. Cut the zucchini pulp into slices and put them in boiling salted water. Boil at low boil for about ten minutes. We put it in a colander.

In a separate saucepan, boil the chicken breast until tender, after washing it and stripping it of films and skin. Chill in broth. We take out the meat and disassemble it into fibers.

We put chicken meat, nuts, boiled zucchini in a blender container and season everything with spices. Grind everything into a homogeneous mass. We transfer the pate into a container with a lid.

It is advisable to take young zucchini in which the seeds have not yet formed. Take mayonnaise of any fat content, depending on how much calorie you want to get the dish. If you don't have a blender, you can use a food processor.

Recipe 1: Homemade chicken pate with vegetables

The easiest option for a very tasty and simple chicken breast pate. If you replace butter with broth, you get an excellent dietary meal.

Ingredients

600 grams of breast;

1 carrot;

150 grams of butter (take butter);

3-4 onion heads;

Salt, nutmeg;

2 cloves (maybe more) of garlic.

Preparation

1. Fill the sliced breast with water, put in the peeled and cut carrots, cook together for 30-35 minutes. It is not necessary any longer, otherwise the white meat will become tough. In the end, you can add salt.

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

3. Connect boiled carrots, breast and fried onions, add the remaining butter. It is advisable 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. Therefore, you need to make it not too thick. Dilute to the desired consistency broth and beat again.

Recipe 2: Homemade Chicken Pate with Nuts

For this fragrant chicken pâté at home, use walnuts... But there are also options with pistachios, hazelnuts, peanuts. We do it taking into account our taste and the availability of products.

Ingredients

A pound of fillet;

80 grams of nuts (more possible);

100 grams of oil;

Green dill;

Salt, paprika, black pepper can.

Preparation

1. Boil the chicken or cut into pieces, add water and simmer. You can also steam it. In general, we choose the most convenient option for ourselves.

2. Dry the nuts in a skillet, do not fry too much so that there are no scorching. Then cool well, chop a small part into pieces.

3. Grind boiled chicken and the remaining nuts. Add spices soft butter... Beat well.

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

5. Adjust the thickness 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 mushrooms, honey agarics. But if there are no forest mushrooms, then we use champignons. Of course, it is not so fragrant with them, but also delicious.

Ingredients

300 grams of mushrooms;

300 grams of chicken;

120 grams of butter (butter);

1 tsp homemade mustard;

Salt, spices;

3 tablespoons of sour cream;

2 onions.

Preparation

1. Cut fillets at random, cook until tender. Put any spices, bay leaf, peppercorns in the broth so that the chicken turns out to be fragrant.

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

3. It is necessary to heat half the oil in a frying pan.

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

5. As soon as the pieces become transparent, add the mushrooms. Cooking together for a few minutes.

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

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

Recipe 4: Homemade Chicken Pate with Prunes

Chicken and prunes are an amazing combination. So why not use it in a paste? The dish is delicious, slightly sour and ideal for sandwiches. Prepared with the addition of liver, you can also take chicken offal.

Ingredients

1 onion head;

350 grams of chicken;

150 grams of chicken liver;

100 ml of milk;

12 prunes;

Spices, a little oil.

Preparation

1. Cut the chicken into cubes, the liver is twice as large. Everything needs to be rinsed and dried before that.

2. Shred the onion in half rings. Throw in a cauldron or a large frying pan, fry for a minute. More onions can be added to taste.

3. Add chicken and liver, fry for another minute. Pour in 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. Cool the cooked food and puree it. We put in spices, but not too 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 the chopped prunes and you're done!

Recipe 5: Homemade chicken pate from the liver

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

Ingredients

0.5 kg of liver;

150 grams of lard;

2 carrots;

2 onions;

Spices.

Preparation

1. Immediately rinse the liver and throw it into the cauldron, you do not need to cut it. Add lard chopped into pieces. If you wish, you can fry it a little at first. It will turn out even tastier.

2. Chop the onion in half rings, peeled carrots into thin rings and send them to the liver.

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

4. Simmer for half an hour over low heat.

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

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

Recipe 6: Homemade Chicken Pate with Cheese

A great option for spreading sandwiches, which requires any soft cheese... It is not necessary to use an expensive one, we take the simplest one, and chicken and spices will ennoble its taste.

Ingredients

400 grams of chicken fillet;

120 grams of soft cheese;

A mixture of peppers;

1 laurel leaf;

1 onion;

50 grams of butter.

Preparation

1. Cook the chicken with the addition of the bay leaf. You don't have to use the breast. You can also take a tenderloin from the thigh, legs.

2. Fry the onion in oil until soft and transparent. As soon as the pieces begin to redden, then immediately turn off.

3. Put the boiled fillet in a blender container, beat.

4. Add the onion, beat together.

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

6. Cheese gives a creamy consistency and usually you do not need to dilute the pate. But if you wish, you can always make it thinner.

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

The option is really bright and beautiful pate that will decorate even the most boring crust of bread.

Ingredients

400 grams of fillet;

1 carrot;

0.5 tsp turmeric;

0.5 tsp paprika;

Salt pepper;

Oils 50 grams;

1 clove of garlic.

Preparation

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

2. Put the boiled, peeled chicken eggs... Cook it hard boiled.

3. Shred the carrots and fry in oil until completely soft, the root vegetable should not crunch. You can pour in a little water and put it out under the lid.

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

Chicken pate at home - useful tips and tricks

You shouldn't cook a lot of chicken pate, as it won't last longer than 72 hours in the refrigerator. And if added fresh herbs, then only a day. Therefore, if you see excess, then it is better to freeze them right away. Or put it in the filling for pies, pancakes.

The color of the pate will be more fun if you add bright spices to it: curry, paprika and others. You can finely chop the Bulgarian 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. By the way, this way you can even ennoble a shop pate, which seems boring.

Chicken liver and breast do not need to be cooked for a long time. From this they only become drier and tougher. But if suddenly the product turns out to be undercooked, then you can send the pieces to the microwave for a few minutes. They will come to readiness.