Chicken liver pate. Chicken liver and heart pate at home

Greetings, my dears! Today I wanted to review with you recipes for making pate from chicken liver. Of course, we are not talking about purchased delicacies. And about those that are prepared at home. Now offal, especially chicken, is very affordable. One has only to take a closer look at supermarket refrigerators.

I prefer to buy liver from friends who grow broilers for themselves, and then sell part of it. Of course, it is worth notifying in advance about your desire to purchase offal. But on the other hand, we get for sure an environmentally friendly product without impurities of hormones and antibiotics.

When I have to shop in a store, I very carefully study everything that is indicated on the packaging and examine the product almost “under a magnifying glass”. Its color, how uniform it is, whether there are any damages and whitish spots. In general, I find fault with the product as much as I can. But not only the taste of the future pate depends on this, but, first of all, the health of my family.

In the preparation of this dish, there are no particular difficulties. The liver itself cooks very quickly, most often over an hour I do not spend on all the preparations. But you can serve it still warm and there is always breakfast and light dinner. We love to put such an appetizer on a piece of bread.

The most common recipe is very simple. Previously, the pate was prepared according to GOST, but now it has become possible for manufacturers to change the recipe and we can sometimes be very surprised when reading the composition. Therefore, I think that it is cheaper and safer to cook this dish at home. Moreover, then you can adjust the sweetness and salt to your liking.

My very first pâté was made exactly according to this recipe. Relatives praised and ate yummy for the evening. Therefore, I advise you to start with the classics. Thanks to the addition of carrots, the taste is slightly sweet.

Composition:

0.5 kg boiled chicken liver,
2 bulbs
1 carrot
100 g butter,
salt and pepper to taste.

So let's start with vegetables. Wash, peel and cut them into pieces. Carrots can not be chopped, because everything is ready soft foods we will grind until a homogeneous consistency is obtained.

Put a piece of butter in a frying pan and turn on high heat. It will start to melt. And then we pour the onion into it. We bring it to the appearance of transparency and pour the carrots. Close the lid, reduce the heat and simmer for another 10 minutes until cooked.

We get it in advance butter so that it thaws and becomes pliable.

Then we move on to the offal. We wash it from blood and carefully examine it. We cut off all the places that seemed suspicious to you. An ideal liver should be uniform in color and elastic to the touch.

Pour water into the pan, pour half a tablespoon of salt, bay leaf and peppercorns into it. Immediately lay out the liver. On strong fire let it boil, then reduce the heat and cook for about 35-40 minutes.

Drain the broth, someone likes to cool and freeze it. But, my relatives do not like this smell anywhere else, except for pate.

We cool the taken out pieces and puree them with a blender until a mushy state is obtained.

Then add onions and carrots to it. Salt and pepper.

Often I season the pate with nutmeg and coriander, but even without them it is already delicious.

And add 100 g of butter to the mass. Grind again with a blender. If small pieces of food still slip through the mass, then it must be rubbed with a spoon through a fine sieve.

We put the mass in containers. I always choose glass container for storage with lid. So that the smell of the liver is not absorbed by other foods in the refrigerator. And we store until all the delicious addition for sandwiches or stuffing other products is over.

It is very tasty to eat pancakes with pate. We must remember until next Easter.

Recipe with a skate from Yulia Vysotskaya

The famous TV presenter offers my recipe for liver pate. It is quite diverse and includes the addition of a skate. It gives juiciness and some special flavor to the snack. And also, Julia considers nutmeg to be an obligatory ingredient. Therefore, be sure to add it to the dish.

We will need:

chicken liver - 1 kg,
2 onion heads
butter - 50 g,
fresh thyme - 1 bunch,
cream 35-38% - 150 ml,
cognac - 50 ml,
1 tsp nutmeg,
1 tsp pepper mixes,
5 g sea salt.

The first step is always to prepare the products. We wash the liver well so that the water pours into the sink transparent.

We clean the vegetables and cut them coarsely.

In melted butter, we begin to fry the onions and carrots for 7 minutes.

Add liver and wait 4 minutes. Then three nutmeg and crumble a few stalk of thyme. All spices are in the ground version in stores. Salt and pepper.

Then pour in some cognac. And after 2 minutes after this step, spread the cream.
The liver turned out very fragrant and in a wonderful sauce.

Mix the ingredients and remove the pan from the heat. It remains only to give them the appearance of a pate and for this we transfer the mass to a blender and puree.

Try not to immediately pour all the sauce from the pan into the blender, otherwise the mass may turn out to be liquid. It is better to add it in portions, and dip a piece of bread in the leftovers. This is a treat for kids.

Video recipe for making snacks from Stalik Khankishiyev

You can't pass by Stalik and his recipes either. Nevertheless, his love for cooking is fascinating and it seems that he knows everything about every dish. Therefore, for you, his wonderful video recipe.

It turns out very appetizing.

How to cook delicious homemade pate without frying

It seems to many that frying vegetables is an extra and very high-calorie step. Therefore, I give a cooking option with boiled ingredients. By the way, if you consider the amount of fat that gets into your diet, then I advise you to use instead of oil natural yogurt without flavor additives.

Composition:

liver - 0.6 kg,
1 carrot
1 onion
salt,
pepper,
nutmeg,
1 tbsp butter.

We wash the liver and boil it in salt water for about half an hour. During this time, she must prepare.

Onions and carrots can also be boiled in vodka or baked in the oven. But I prefer to extinguish them in water.

Coarsely chop the onion and carrot, send it to the pan and pour a little water over it. Cover with a lid and simmer on low heat for 10 minutes. As it evaporates, maintain the level of water by adding it from the kettle.

And now the most important step is to mix the ingredients, salt and add spices. Add the oil and beat everything together with a blender until smooth. If it is not there, you can twist the pate in a meat grinder, and complete the process by grinding the mass through a sieve.

We spread the yummy in a salad bowl with a lid and put it in the refrigerator.

Chicken liver and heart pate at home

It happens that by-products are sold together. And they still put hearts to the liver. If you don’t know what to cook from them, then feel free to send them to prepare in the total mass. This will hardly affect the taste, but the amount of finished pate will increase.

Composition:

liver with heart - 800 g,
1 carrot
onion - 1 pc.,
salt and pepper,
curry,
Bay leaf,
butter in a pate - 100 g,
sunflower oil for frying.

We wash the liver and hearts under cold water. If you want, then the hearts can be boiled separately. But now let's fry them together.

Coarsely chop the onion.

Cut the carrot into 4 parts and also chop into pieces.

Pour into a deep frying pan vegetable oil, spread the onions and carrots and simmer until the vegetables are soft.

If the liver is not purchased, then everything unnecessary must be cut off from it, for example, the spleen. Usually this is done immediately, but suddenly forgotten. Attention! Do not damage the membrane of the spleen, otherwise the liver will then be very difficult to wash out of bitterness.

And now we salt and pepper the vegetables and lay out offal to them.

Fry until the liver is ready closed lid. The main thing is not to dry it out. We need it to change color and not have time to crust. This will take about 5-7 minutes.

Pierce a piece with a knife, if a pink ichor does not come out of it, then everything is ready.

Sprinkle everything with nutmeg.

We leave the products to cool, and pass them twice through a meat grinder.

AT finished mass put the butter and beat everything with a blender.

Delicate pate without adding carrots, baked in the oven

Carrots add sweetness to the appetizer, if you do not like it, then let's remove it from the recipe. After all, that's what we and the housewives are for, to adapt the taste of dishes to the preferences of ourselves and our relatives.

And we will choose the cooking method - baking. Such a pate can not even be spread, but cut into pieces and put on bread.

We take:

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

Fry the onion in butter until golden.

We wash the offal well. Then put the raw clean liver and the finished onion into the combine. We grind. Add butter, salt to taste and pepper, flour and nutmeg to the minced meat.

Put a spoonful of sour cream 15-20% fat. And we grind everything together.

Put the stuffing in the baking pots. We pre-greased it with butter.

You can use ordinary baking dishes, but then it is better to cover the top with foil so as not to overdry the pate.

We put the form in the oven and bake for 45-60 minutes at 180 degrees Celsius. The time depends on the size of the form.
Then we take it out and transfer it to a dish.

Liver pate with cream in a slow cooker for children

The liver is rich in iron, so it must be given to children. I know that this is often not easy to do. However, if you give it some nice shape and decorate. You can somehow feed the little one.

I suggest steaming this pate and the slow cooker will help us with this. Moreover, the whole dish is prepared very quickly. We will also remove carrots from the composition, suddenly the child is allergic to red and orange vegetables.

We will need:

0.5 kg chicken liver,
100 g butter,
1 onion
salt,
pepper,
1 tbsp thick cream.

We turn on the slow cooker for the “Fry” program, and while it heats up, we cut the onion smaller.

We send oil to the bowl. It will melt and pour the onion into it.

Cook it for 6 minutes, during which time the pieces should become soft. After 3.5 minutes from the start of cooking, spread the cream to it. We cook another 2.5 minutes.

In the meantime raw liver grind with a blender or meat grinder.

Turn off the heat and add the onion. Mix with a blender and add salt and pepper to taste.

We will prepare in silicone molds for cookies, you do not need to grease them. We distribute minced meat over them.

Pour half a liter of water into the multicooker bowl. Put on the steamer. We put our molds in it and turn on the “Paired” mode. We mark 12 minutes.

In order not to overdry the pate and make it more tender, add a little butter to each mold.

It needs quite a bit, it quickly melts on a hot surface and softens the crust.

An easy way to cook from liver and breast

I also liked the cooking option with the addition of brisket. The only thing you need to look at is the consistency of the pate. Because the breast is quite dry and it may be necessary to add a little broth to it.

Let's take:

0.5 kg of liver,
0.3 kg breast,
carrot,
bulb,
lava leaf,
3 eggs,
50 g butter,
100 ml red fortified wine

Immediately fill the breast with tap water, add bay leaf and boil on medium heat until tender.

We cut carrots and onions randomly.

Boil the eggs for 10 minutes until they are hard boiled.

Melt the butter in a frying pan and add the onion. After 5 minutes, pour the carrots to it and simmer the mass on low heat for another 10 minutes.

When the pieces become soft, add the liver. Sprinkle with a mixture of dry herbs, salt and pepper.

Pour in wine, stir and close the lid. Simmer food for 20 minutes until done.

We take out the brisket and cool everything finished products. Do not pour out the broth after boiling the breast, but cook soup on it or freeze it until the next time.

Put our liver, breast and vegetables in a combine or blender chopper bowl.

We clean boiled eggs and divide them into yolk and protein. We will use only protein. Which is also laid out to the main mass.

Grind until smooth, if the mass is dense, then add a little broth and mix again.

As soon as the consistency suits you, put the mass into a storage container. Keep in mind that the pâté will thicken as it cools.

Diet pate with eggs without milk and butter (according to Dukan)

See how many low-calorie and healthy recipes liver pate. Let's take another look diet recipe. We completely remove the oil, and we will fill the mass with yogurt.

We will need:

0.6 kg chicken liver,
4 tbsp yogurt without additives
2 eggs,
1 onion
salt,
nutmeg,
ground black pepper.

We wash the liver from blood.

We cut the onion, put it in the bowl of the chopper blender. We pour the liver to it. We beat.

Add eggs, yogurt, salt, nutmeg and pepper. Whisk again.

Pour everything into a baking dish.

It is better to take a deep shape with high edges so that the inside of the pate remains tender and juicy.

Cover the top with foil so that the top does not dry out during baking.

Bake in a preheated oven for 60 minutes at 180 degrees.

Have you ever seen a green coating on a pate? Now let me explain where it comes from.

There is a lot of iron in the liver, when interacting with air, it oxidizes and the surface of the pate can become an unpleasant green color. Therefore, if you are going to store it for a while, then you need to fill the top with ghee. It will cut off the possibility of oxidation of iron ions with air ions. That's it, my dears.

I would also like to note that the pate can be cooked with additives in addition to eggs, for example, add fried mushrooms, pickled cucumber or olives. This is already advice for those who have prepared all of the above recipes. Thank you for your attention and wish you happy cooking!

If you ever try to cook chicken liver pate at home, you will forever refuse store products. Making such an appetizer is quite simple, while there is different variants pate with spices, herbs and even cognac. Therefore, you can safely fantasize and prepare a new dish every time.

Classic homemade chicken liver pate

The simplest version of the pate involves the use available ingredients, but to give snacks delicate taste and flavor we put butter and spices.

Ingredients:

½ kg of chicken liver;
one onion and one carrot;
55 g butter (butter);
salt, pepper, bay leaf.

Cooking method:

In a frying pan, heat refined oil, overcook onion half rings until golden, put carrot quarters and pieces of offal.
Pour a cup of water to the ingredients, flavor them with spices, put a bay leaf, cover and simmer for half an hour. Then remove the lid and cook for another 10 minutes to evaporate all the liquid.
Pour the contents of the pan into a bowl, put the softened butter and grind the ingredients with a blender. That's all, serve the pate with slices of wheat or rye bread.

Diet pate

If you follow your figure or go in for sports, then chicken liver pate will be for you. healthy dish. Indeed, in such an appetizer there is practically no fat, the main thing is that there are no carbohydrates in it, it is one hundred percent protein.

Ingredients:

550 g offal;
one carrot and onion;
55 ml vegetable oil;
teaspoon of nutmeg;
pepper, salt, herbs.

Cooking method:

In a frying pan with big amount oil, spread the chopped onion and grated root crop. We do not fry the vegetables much, but just give them a good soak in oil.
Then we put the vegetables in a bowl, and in their place we put pieces of the liver, which also should not be fried too much. As soon as the offal changes color, return the vegetables, pour in half a glass of water, cover and simmer for 10 minutes.
After we sprinkle the ingredients with spices, be sure to put nutmeg and a little of any herbs, simmer another 10 minutes.
Now it only remains to grind all the ingredients with a blender and the pate is ready.

Recipe with mushrooms

Many housewives have long stopped buying pates in stores, because it is not known what is included in their composition. But, at home, you can cook a healthy snack with various additives, for example, with mushrooms.

Ingredients:

820 g of poultry liver;
95 ml of cognac;
620 g of mushrooms (oyster mushrooms, champignons);
half a pack of butter;
two bulbs;
280 ml cream (33%);
salt, pepper, thyme.

Cooking method:

First of all, we fill the liver with cognac and leave it to marinate for two hours. The addition of alcohol will give the pâté a special flavor. spicy taste and aroma. Then just cut it into big pieces.
But first, fry the chopped onion in melted butter, after 5 minutes put the liver, salt, pepper, sprinkle with thyme, fry for 5 minutes.
Separately, we also overcook finely chopped mushrooms in melted butter.
Now we transfer all the components to the blender bowl, add the cream and grind until smooth, we get a tasty and fragrant pate, which should be infused for 7 hours in the refrigerator before serving.

With cheese

If you do not like mushrooms, then you can make a pate with cheese. We will make an appetizer in the form of a roll, so it will not be a shame to serve such a dish even on the festive table.

Ingredients:

525 g chicken liver;
325 g of processed cheese;
onion and carrot;
dill greens;
half a pack of oil.

Cooking method:

We cut the offal into pieces and overcook for sunflower oil sprinkling with salt and pepper.
Then add onion rings to the liver, and after a quarter of carrots, cover and simmer until the liver is ready.
Once the contents of the pan are ready, give them time to cool, then put the oil and grind with a blender until a homogeneous consistency is obtained.
Now chop the dill greens and mix it with melted cheese.
On cling film lay out the pate in the form of a rectangle 1 cm thick, and on the other film we make the same layer only from cheese and a smaller thickness.
We connect the two layers, remove the film from the cheese and use the bottom film to roll the roll, wrap it with the same film and send it to cool for several hours.

Liver pate in a slow cooker

We are offering to you interesting recipe pate in a multicooker. Unlike other recipes, we will use eggs, and the appetizer will resemble a soufflé in consistency.

Ingredients:

680 g chicken liver;
four eggs;
large bulb;
half a pack of butter;
280 ml cream (milk);
a couple of cloves of garlic;
nutmeg, spices to taste.

Cooking method:

Put the pieces of liver, oil and beat in the blender container, then pour in the eggs, put the chopped cloves of garlic, onion and turn on the device again.
Now pour in the cream, put the spices, beat the mass again and send it to the multicooker bowl, select the “Baking” mode for an hour.
After the signal, it is worth holding the snack for another 20 minutes so that it does not lose shape.

Delicate pate with onions and carrots

cook tender pate from chicken liver can be with the addition of cream. We will also use cognac, which will give the appetizer a special flavor.

Ingredients:

425 g offal;
one carrot and onion;
125 ml cream;
half a pack of butter;
Art. a spoonful of cognac;
spices, oil.

Cooking method:

Overcook the chopped onion in oil until golden, put the grated carrots, and then lay the pieces of the liver, salt, pepper and fry for 10 minutes.
Then we transfer the liver with vegetables to a bowl, give them time to cool, beat with a blender.
As soon as the mass has completely cooled down, pour in the cream, cognac, beat again and put it in a mold, send it to the oven for 20 minutes (temperature 180 ° C).
After we take it out, cool and beat again with soft butter. The pâté may be watery, but after being refrigerated for a few hours, it will harden and hold its shape.

Chicken liver pate, and even cooked at home, is delicious and healthy snack. Unfortunately, many people forget about its benefits. And in vain. After all, the dish includes only healthy fats, proteins and healing spices. Therefore, it must be included in the diet. healthy eating including weight loss.

Classic recipe for pate with carrots and butter

This is the most traditional dish in our country. You can do it in two ways: by boiling the liver and frying it with vegetables.

The first way is much more useful. Since during the cooking process, all harmful compounds are removed from the liver, which are present in abundance in the liver of chickens that are not fed properly, for example, soy or fish meal. That is, in such an offal, which is sold today in most of our stores.

1st method (cooking)

Ingredients:

500 g of liver;
100-150 g butter;
1 medium sized carrot;
1 teaspoon granulated sugar(optional);
1-2 tablespoons brandy (optional)
salt, to taste;
Bay leaf;
a few peas allspice;
a small pinch of nutmeg.

Boil carrots separately in uniform or peeled.
Fry the onion until intensely golden in butter.
My liver cleanses of excess fat and bile ducts. Place in a small saucepan and fill with water.
Bring to a boil. We remove the foam. This will help save the offal from excess bitterness.
After the foam is removed, put the bay leaf and allspice. We cook 10 minutes.
boiled liver and pass the carrots through a meat grinder. Or grind in a blender. A matter of taste. In a blender, the dish will be more tender. However, many people prefer the "rustic" meat grinder pate.
When the liver and carrots are ground, add the remaining butter, cognac, sugar, salt, nutmeg, fried onions.
Mix well. If desired, add a little more chopped herbs, parsley is best.

2nd method (stewing-frying)

Despite the fact that the method of making homemade pate described above is the easiest, some people are afraid that the dish may turn out to be too dietary. This is not true. It turns out easy and useful for assimilation, but not at all “hospital”.

However, those for whom the concepts of "holiday pate" and "cooking" are incompatible things can cook the same dish by stewing, or frying, the liver and vegetables together.

Ingredients and their number is exactly the same as in the first variant. With the exception of bay leaf and allspice peas. Since we do not boil the liver, we do not use them either.

Three carrots on a grater.
Fry the onion until light golden. Add grated carrots. Fry together for another 5 minutes.
Add liver to vegetables. Fry or simmer, adding a little water, until the liver is ready.
Pass everything together through a meat grinder or grind in a blender.
We add the rest of the ingredients. We mix.

It turns out exactly the same dish as in the first version. Only from the liver were not removed all the toxins accumulated in it. And that's bad.

Almost all other recipes for homemade chicken liver pate can also be prepared in these two ways - boiling the liver or frying it. The first way is more useful.

The second option can also be made useful if, before adding to vegetables, the liver is stewed separately with the addition of a small amount of water, and then this water is drained. But in fact it will also be digestion.

Pate with yogurt and tomato paste

Ingredients:

500 g of liver;
60 g butter;
4 tbsp. spoons of cognac;
2 cloves of garlic;
4 tbsp. spoons of natural fat yogurt;
1 st. a spoonful of tomato paste;
salt, to taste.

We boil the liver. Or simmer in a frying pan in a small amount of water. And then drain all the resulting liquid. It is important. Never add the rest of the ingredients all at once. So the pate will turn out to be both harmful and tasteless.

In a clean frying pan, heat the butter and put the liver in it, which has already passed heat treatment. Add cognac and simmer for 5 minutes.

Then take out the liver. And put finely chopped garlic, yogurt and tomato paste. We simmer for 1-2 minutes.

In a blender, grind everything together - both the liver and the dressing from the pan. Salt to taste.

homemade pate This recipe is incredibly tender.

Recipe with mushrooms

Ingredients:

350 g of liver;
200 g of mushrooms (usually take champignons);
1 onion;
2 cloves of garlic;
2 sprigs fresh rosemary (optional)
a few capers, to taste and at will;
¼ cup dry white wine;
2 teaspoons of lemon juice;
salt to taste.

chicken pate with mushrooms, they are usually cooked in the “second way”, that is, the liver is fried together with mushrooms, and then everything is stewed together in white wine.
So, put finely chopped onion and chopped mushrooms into the heated butter (or ghee) oil in a pan. Fry for 5 minutes.
Then add garlic and capers. Or just garlic. And fry for 1 more minute.
Add a liver. And optional sprigs of rosemary. And fry everything together until cooked.
Pour in white wine. Salt. And simmer until it has completely evaporated.
Grind the mixture in a meat grinder or blender. Pour in lemon juice and mix well again.

Bacon option

Ingredients:

500 g of chicken liver;
100-150 g bacon;
1 onion;
salt, to taste;
sprig of rosemary, 1 tbsp. a spoonful of cognac, 2 cloves of garlic - optional, one thing or all together - as you like.

Put the bacon in the pan and fry it. Remove from pan and replace with chopped onion. Fry until golden.

The liver is boiled or stewed in water. Then add to the onion. If we use rosemary and garlic, then put them in the pan for 1-2 minutes.

Then grind in a blender or in a meat grinder all together with bacon. Salt to taste. Add cognac and stir again.

Spicy pâté with lots of spices

Ingredients:

500 g offal;
100-150 g butter;
1 egg;
2 tbsp. spoons of apple cider vinegar;
1 st. a spoonful of chopped fresh herbs thyme (thyme) and parsley (if there is no fresh herbs, then 1 teaspoon of dried herbs each);
1.5 teaspoons of cumin;
½ st. dried spoon sweet paprika;
4-6 garlic cloves;
2 crushed bay leaves;
salt and black pepper, to taste.

Hard boil the egg.
Onion clamp in butter until intense golden color.
Boil the liver or add it directly to the raw onion.
Even if the liver was cooked, we still add it to fried onions to the pan. We put all the spices, chopped garlic there. Pour in Apple vinegar. Simmer until the vinegar has evaporated - about 5 minutes.
Transfer the entire mixture to a blender and grind. Add the rest of the oil and cool egg and grind again. Salt and pepper to taste.

Cooking option with apple

Ingredients:

500 g of liver;
100-150 g butter;
1 onion;
1 large apple(preferably green, Antonovka is best);
¼ cup red wine;
2 tbsp. spoons heavy cream for whipping (optional);
salt, to taste;
pinch hot pepper(optional).

Fry the onion in butter until golden brown.
Apple peeled, cut in small pieces and add to the onion. Fry everything together for another 4-5 minutes, and then transfer to a blender bowl.
Boil or stew the liver in a small amount of water. We put in the thicket of the blender to the apple and onion.
Pour red wine into the pan. Evaporate to a volume of 2 tbsp. spoons. We transfer to a blender.
We grind. Add the remaining butter and cream. We beat again. Salt and pepper to taste. Once again, mix everything thoroughly.

Recipe with nuts

Ingredients:

500 g of liver;
100 g butter;
1 head onion;
¾ cup of any dry wine;
1 glass of nuts;
¼ cup chopped fresh parsley;
1 teaspoon dry thyme (thyme);
salt, to taste.

Most often, pistachios are taken to make chicken liver pate at home. However, the dish also looks good with more affordable nuts, such as cashews. You can, as in , add walnuts.

Fry the onion in butter until golden brown.

Then transfer the mixture to the blender bowl. Put the rest of the butter in there and beat. Add salt, parsley and thyme. Whisk again.

Grind nuts separately. For example, in a coffee grinder. Add them to the pate. We mix.

These are the 7 most good recipes chicken liver pate, which is created at home. But that doesn't mean there aren't others.

How else does it exist! In fact, there are an infinite number of them, because you can always combine all the listed ingredients to your liking.

So nothing prevents you from cooking a liver pate at the same time with an apple and carrots. Or with mushrooms and nuts. And if you cook a dish with bacon, then why not replace rosemary with thyme? After all, fantasy in the preparation of dishes of this type actually knows no bounds.

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;

1 carrot;

150 grams of butter (we take butter);

3-4 onion heads;

Salt, nutmeg;

2 cloves (or more) garlic

Cooking

1. Fill the sliced \u200b\u200bbreast with water, put the carrots peeled and cut into washers, cook together for 30-35 minutes. No longer is needed, otherwise the white meat will become tough. At the end, you can add salt.

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 connect boiled carrot, 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. Dilute to desired consistency broth and whisk again.

Recipe 2: Homemade Chicken Pate with Nuts

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

Ingredients

Half a kilo of fillet;

80 grams of nuts (or more);

100 grams of oil;

Dill green;

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 boiled chicken and the rest of the nuts. We 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. 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;

Salt, spices;

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

1 head of onion;

350 grams of chicken;

150 grams of chicken liver;

100 ml of milk;

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

0.5 kg of liver;

150 grams of fat;

2 carrots;

2 onions;

Spices.

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;

A mixture of peppers;

1 leaf of laurel;

1 onion;

50 grams of oil.

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

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.

Cooking

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

2. We also put boiled, peeled chicken eggs. 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 helpful 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 you add fresh herbs, 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.

Can be submitted as cold appetizer, you can spread it on a sandwich (a great alternative to sausage!), Cooking it is very simple and does not take long.

This liver paste it turns out tender, mild, if necessary, it is well stored in the refrigerator for several days. Depending on your taste preferences, the amount of onions or carrots can be increased or decreased by about a third. The fat content of butter is your choice, it seems to us that 72% is quite enough. Yes, and you don’t have to worry about whether it’s fried or ready: despite the time that this chicken liver dish is in the pan, it is simply guaranteed to be fried.

Need:

Chicken liver - 600 grams
Butter - approximately 100-150 grams (we will need about 50 grams for decoration, just 100 is enough for taste and the desired consistency)
Onion - 3 medium sized onions
Carrots - 1 very large or 2 medium
Vegetable oil - about 2-3 tablespoons
Salt - 1 teaspoon "without a slide"
Ground black pepper - to taste (approximately from a quarter to a half a teaspoon, "without a slide", of course)

Cooking:

Rinse the chicken liver with cold water, let the water drain, remove the films (if any). At the same time, remove 100 grams of butter from the refrigerator so that it melts and becomes soft at room temperature.

Peel the onion and cut into thin half-rings or quarter-rings.

Wash, peel and “cut” the carrots into very thin strips, or “shavings” (it’s convenient with a vegetable peeler) or as for “Korean-style” carrots, in the end, you can simply grate on a coarse grater.

In a deep frying pan, heat the vegetable oil, put the chopped onion there and fry it until golden brown (at a high heat level).

We put the chicken liver in the pan, mix it with onions and fry together for 5 minutes (do not reduce the heat!). In the process of frying, you need to mix 1-2 times so that the liver is fried evenly on all sides.

When 5 minutes have passed, salt and pepper the liver, mix.

We spread the carrots in the pan, mix it with the liver and onions.

We cover the pan with a lid, reduce the heat level to medium or low and fry for another 15 minutes (during the process, do not forget to lift the lid a couple of times and mix the contents of the pan).

When the specified time has passed, turn off the stove and let the dish cool to room temperature.

When everything has cooled down, the liver, along with carrots, needs to be ground in a meat grinder to the state of a pate. The designs of meat grinders are different for everyone, so we note: if you have a mechanical meat grinder, it may be better to grind everything 2 times. Depending on the type of meat grinder, you can “pass” the fried liver with carrots through it at the same time with butter, or you can mix it with softened butter later (for us, for example, the second option turned out to be more convenient).

So, if you didn’t grind the butter at the same time as the liver, then mix the softened butter with the pate until smooth (faster, of course, with a mixer). In fact, after you do this, chicken liver pate I'm ready now. You can put it in a container with a lid, put it in the refrigerator and then spread it on sandwiches. All further actions are taken solely “for beauty” and the ability to serve the liver pate on the table in portions, for which we need to form a kind of sausage (we are talking, of course, only about the form).

We take a sheet of foil, spread the paste on it as you see in the photo, make a longitudinal “groove” at the top.