Delicate and incredibly tasty pâté made from chicken liver cooked at home - for breakfast, snack, lunch or dinner!

Homemade chicken liver pate in a blender. I liked it very much: it is possible for sandwiches, and for a feast it is great as a snack, and you can put it in a refrigerator in a container and use it for several days. The recipe for such a pate is very simple, does not require much effort and time.

• Chicken liver - 0.5 kg
• Onion - 2-3 heads (medium)
• Carrots - 2 pieces (medium)
• Bay leaf - 1-2 small
• Butter - 100 grams
• Sunflower oil - 1-2 tbsp. spoons
• Water - about 1 glass
• Salt, nutmeg, cinnamon, ground black pepper

Prepare the liver: if necessary, defrost, then cut off the veins, bile ducts, etc. Rinse and drain. Someone soaks chicken liver in milk for two hours to remove bitterness, but experience shows that it is chicken liver that is not bitter anyway.

Peel the onion and cut into half rings. Not necessarily "jewelry", since then the whole mixture will be ground into a single mass. Heat vegetable oil in a pan, fry the onion until light golden brown over medium heat, stirring occasionally (on average, fry for about 10 minutes).

Peel the carrots, cut into rings (or as you like, finely or grated) and add to the onion, stir and fry for a couple of minutes. Then add the liver, Bay leaf and a glass of water (water is needed so that it practically covers the liver with onions and carrots). Season with salt (half a teaspoon of salt), bring to a boil, reduce heat.

Then simmer under the lid for small fire about 30 minutes until all ingredients are done. Open the lid, evaporate the excess liquid for 5-10 minutes (not completely, leave a little, it will go away during cooling, and the rest will make chicken homemade pate more gentle). During these 5-10 minutes of evaporation of the water, first sprinkle the mixture with cinnamon (a pinch), and then, before turning off the heat, nutmeg(slightly less than cinnamon). Turn off, hold for a few minutes under the lid, then open the lid and cool.

When the liver with onions and carrots have cooled, add a piece butter(about 100 grams) and beat in a blender (the mass is soft enough, so choose the attachment according to the instructions of your blender). If the flask is small, then you can beat in two batches, then mix them thoroughly. Chicken pate is ready!

Chicken liver pate can be refrigerated for a short time before use. Serve with a sprig of herbs. Since the taste is very delicate, it is better to use bread with a neutral taste.

Recipe 2: homemade chicken liver pate

I present to your attention the simplest chicken liver pate in terms of the set of ingredients, because even in this version it is very tasty and tender! Cooking the simplest pâté will not take much time, but some principles will be required.

• chicken liver - 500 g;
• onions - 1-2 pcs.;
• carrots - 1 pc. (150 g);
• salt to taste;
• ground black pepper - to taste;
• vegetable or butter oil - 100 ml (for frying);
• water for cooking the liver.

To make the pate tender and elastic, you need to wipe or beat the ingredients with a blender while they are hot.

Then add the grated carrots. After the carrots have been added to the onions, mix the vegetables and, covering the pan with a lid, we will simmer until full readiness carrots, stirring occasionally, for 12-15 minutes. The frying should be tender and not overcooked.

The final stage. Drain the liver, add tender frying, lightly pepper and salt.

Recipe 3: chicken liver pate with cranberry jelly

If you are planning a family celebration or a bachelorette party, prepare a pate - chicken liver pate with cranberry jelly, and surprise your guests or girlfriends.

This appetizer turns out to be incredibly tasty and tender, especially with a glass of cold wine or champagne. If desired, you can prepare an individual portion for each guest.

• chicken liver - 500 g
• white onion 1- pc
• white wine (any) - 100 g
• garlic - 1 clove
• fat cream - 100 g
• butter - 1 tablespoon
• olive oil - 3 tablespoons
• ground coriander - 0.5 tsp
• a pinch of nutmeg
• h.m. pepper pinch
• salt to taste

for cranberry jelly:

• cranberries - 200 g
• red wine vinegar - 1 tablespoon
• sugar - 3 tablespoons
• gelatin - 10 g
• salt - 0.5 tsp
• ground black pepper - to taste.

Before proceeding with the preparation of chicken liver pate, the liver must be thoroughly rinsed under running water, cleaned all films and dried with a paper towel. Mix vegetable oil and butter in a preheated pan, fry the chopped onion and chopped garlic until transparent.

Add the liver, fry it for just a couple of minutes on both sides until golden brown, pour in the wine, salt and pepper, add coriander and nutmeg. Cook for 5-7 minutes, the liver should remain slightly pink inside, otherwise it will start to taste bitter.

Pour in the cream as soon as it boils, turn off the stove, cool slightly.

Transfer the liver and onion to a blender, adding a little sauce, punch the pate until smooth. The density can be adjusted as desired.

Divide the pate into tins, cover with cling film and leave to cool completely.

Put the cranberries in a saucepan, add a glass of water and let it boil. Add vinegar, sugar (sugar can be added to taste), salt and pepper. Cook for 5 minutes.

After a while, grind the berries in a saucepan until smooth, add gelatin according to the instructions. In order not to come across bones, it is better to strain the mass through a fine sieve.

When the jelly has cooled to room temperature, pour it into tins with pate and refrigerate until it solidifies.

Serve with croutons for wine or champagne.

Recipe 4: chicken pate with onions and carrots (step by step photos)

For breakfast, we suggest making chicken liver pate with carrots and onions at home in 15 minutes. It is prepared with processed cheese and vegetables, without oil. A very light, non-greasy dish. It takes a quarter of an hour to prepare a pate according to this recipe, and from the ingredients given in the recipe, you get 700 g of pate.

• chicken liver - 500 g;
• carrots - 1 pc.;
• onion - 1 pc .;
• processed cheese - 1 pc .;
• bay leaf - 1 pc .;
• salt - 5 g;
• vegetable oil - 15 g.

So, how to make chicken liver pate. We take the liver, wash it, remove everything unnecessary: ​​bile, pieces of fat, films, cut each liver in half. Cut the carrots into slices, finely chop the onion.

Cook the liver for 7 minutes with bay leaves and pepper, finely chop. Blanch the carrots in salted water for 5 minutes. Fry the onion until transparent.

Grind blanched carrots, sautéed onions and pieces of liver in a blender. Salt to taste. Add processed cheese and mix the pate with the cheese at low speed. If the pate is very thick, add a little of the broth in which the liver was cooked.

To make it convenient to prepare sandwiches with the ready-made pate, wrap it in two layers of food foil and put it in the refrigerator for an hour.

Delicate homemade chicken liver pate is ready! Bon Appetit!

Recipe 5: how to make chicken liver pate at home (step by step)

I bring to your attention a recipe for chicken liver pate, which has many advantages - it is economical, tasty, satisfying and it is important to prepare such a pate quickly and easily. The butter should be at room temperature, in no case should it be heated, otherwise the ready-made pate will take on a not very attractive appearance and this will also ruin taste qualities pate.

• Chicken liver - 500 grams.
• Onions - 1-2 pieces.
• Carrots - 1 piece.
• Chili peppers to taste.
• Salt, freshly ground black pepper - to taste.
• Butter - 60-70 grams.
• Vegetable oil - 2-3 tablespoons.
• Bay leaves - 1-2 pieces.

Rinse the chicken liver under running water, dry, cut off everything that is inedible, cut into 2-3 pieces.

Peel the onion, cut into half rings or a quarter of a ring. Heat vegetable oil in a frying pan and fry the onion lightly. Salt and pepper the onion, so the onion becomes more aromatic and tasty.

Peel the carrots and cut into small cubes, add to the pan to the onion.

Cover the pan with a lid and simmer the carrots over low heat for 5 minutes, do not forget to stir.

Then transfer the liver and high fire fry the liver with constant stirring.

The liver should change color. When roasted quickly, the liver remains juicy and tender.

Pour 100-150 ml into the pan, hot water, add finely chopped hot peppers, bay leaf and simmer covered over low heat for 20-25 minutes. Taste the liver and carrots for readiness, they should be soft. Also adjust according to your taste for salt and pungency. If the liver is already soft and there is still a lot of water in the pan, then remove the lid to allow the excess water to boil away.

Cool the mixture slightly, remove the bay leaf. Beat with a blender or in a food processor, in extreme cases, scroll 2 times through a meat grinder, use the smallest grate.

Add soft butter, beat again with a blender.

The pate is ready, put it in a container with a tight-fitting lid, or glass jar... Keep refrigerated.

Chicken liver pate, perfectly spread on toast.

Recipe 6: homemade chicken liver pate with butter

I present to you the simplest chicken liver pate, but in original performance... More precisely unusual presentation... The recipe for this cold appetizer quite simple, although there are some nuances, as well as subtleties in the preparation of liver pate. As a result, you will get not only a tasty and satisfying, but also a presentable dish that will decorate even a festive table.

• chicken liver - 800 gr
• carrots - 300 gr
• onion - 300 gr
• butter - 120 gr
• vegetable oil - 100 ml
• cognac - 2 tablespoons
• table salt - 0.5 tsp
• ground black pepper - 1 pinch
• nutmeg - 1 pinch

First of all, you need to process the chicken liver. To do this, rinse it under cold running water, then dry it with a paper towel or napkins. Cut the liver into 2-3 pieces and cut off the white veins. You need to fry the liver in a deep wide frying pan in hot oil. 800 grams of liver is quite a lot, so I fried in 2 doses. Do not put a lot of pieces at once, since then it will not be fried, but stewed. Fry the chicken liver on both sides until golden brown... This will take no more than 5 minutes. As soon as the red juice no longer oozes from the middle when pierced, the liver is ready. Do not dry it out.

Then pour cognac and light it. It was difficult for me to capture the flambing process as it only lasts a few seconds. Our goal is to evaporate alcohol so that only the aroma of cognac remains. Remove the finished liver from the pan and transfer it to another dish to cool down.

In the same oil where we fried the liver, put peeled and cut into medium pieces onion... We fry it on a low-medium heat.

Then put the carrots chopped on a coarse grater. You can just chop it finely enough with a knife - we still need to puree it later.

Cook covered until vegetables are tender. At the end, add a pinch of ground nutmeg - with it, the finished chicken liver pate will acquire very pleasant aromatic notes. Remove the pan from heat and let cool onions and carrots.

When all the ingredients have cooled, they will need to be turned into a paste. You can use a hand blender, but I like it better in a food processor (attachment - Metal knife). In addition, you can even scroll through a meat grinder twice. First, we break through the chicken liver, as it takes up quite a lot of space.

Then add the fried vegetables. The vegetable oil that remains after cooking can be poured or added to the pate - as you like. Grind everything again, while adding salt and ground black pepper to taste.

And finally, put in soft butter (100 grams), which you need to get out of the refrigerator in advance. Leave the remaining 20 grams for decorating the pate.

Once again, we will punch everything so that the mass becomes smooth and homogeneous - this is a paste, after all. In fact, everything is ready, but I want to show you how to present beautifully chicken pate in the form of a tree (or rather a hemp). Since at this stage it still does not hold its shape well, the pate must be prepared, that is, it must be thoroughly cooled.

To do this, put most of the pate on a piece of cling film and roll it up, giving it the shape of a cylinder. This will be the trunk of a felled tree. We send the pate in the freezer for 15 minutes.

Now let's make a stump. To do this, we select a suitable flat dish (so that the barrel will also fit later) and with the help of a forming ring we make just such a blank. If such a ring (I just recently purchased it myself), use a 1.5 liter cut on both sides plastic bottle... Such a thing has served me for many years.

Let's add a couple of knots to it too. Then, with a fork, make irregularities like the bark of a tree. It is very easy.

And finally, the rings of the tree, for which we left those 20 grams of soft butter. We just apply it with a knife to the improvised cuts of a tree, and then draw a spiral with a toothpick or wooden skewer. And a little highlight is the ax, with which we, in fact, cut down our pate tree. It is cut from raw carrots... We just cut the carrots lengthwise to get an even plate - about 3-5 millimeters thick. And there with a knife, cut out a hatchet, as fantasy allows.

Let's liven up our picture a little with fresh herbs - sprigs of parsley will be very useful.

And now it's time to surprise your family or guests at the table with our unusual and effective-looking, at the same time very easy-to-prepare chicken liver pate. Try it too, everything will work out!

Recipe 7, step by step: how to make chicken liver pate

One of our favorite breakfasts in cold and chilly weather is warm toast with delicate chicken liver pate and sweet hot tea. The butter melts on hot bread, soaking the toast, making the liver pate even tastier. Preparing such a pate is very simple and quick, if there is no blender at hand, pass the chicken liver with garlic a couple of times through a meat grinder without oil, and only then add it, it will turn out no worse. You can store chicken liver pate for about a week in the refrigerator by closing the lid or parchment paper from winding.

• 350 g chicken liver
• 180 g butter (1 pack)
• 2 cloves of garlic
• salt.

Melt half the butter in a large skillet. Wash the liver, cut into large pieces, dry a little so that the oil does not splash, and put in the pan.

Fry the liver until crispy on one side and then turn over. Fry until crusty on the other side. The inside of the liver should turn pink, and the blood should stop coming out.

Remove the cooked liver from the pan. Peel the garlic, cut in half and core. Put the garlic in the liver oil, reduce the heat slightly, and fry the garlic until soft. While frying the garlic, turn it over so that it does not burn, and press it a little with a spatula, then you will feel when it becomes soft.

Put the fried chicken liver and garlic in a blender, pour in the oil in which everything was fried, salt (about half a teaspoon without a slide). Grind everything until smooth.

Transfer the chicken liver pâté to a tin or jar, tamp well and smooth the surface.

Melt the remaining butter over low heat.

Carefully pour the oil onto the liver pate so that no protein sediment gets into it.

Cool the delicious chicken liver pate to room temperature, then refrigerate to set.

Recipe 8: delicious chicken liver pate

Incredibly tasty and tender, hearty and nutritious - chicken liver pate, prepared quickly and quite simply. From minimum set products, it turns out an inexpensive and very healthy snack. I offer you your favorite recipes for chicken liver pate at home with a photo, according to which it turns out to be especially tender and tasty.

Liver pate can be served for breakfast or dinner with sandwiches prepared. You can decorate them with herbs, finely chopped onions or pickled cucumbers, fresh tomatoes, cut into thin slices.

Or you can put it on foil or cling film and shape into a roll with butter and herbs. Put the finished roll in the refrigerator for a couple of hours, and then cut into portions. Such delicious food can be served on a festive table.

The finished pate can be stored in the freezer. Before serving, put it in the microwave for a few minutes and you can make sandwiches for breakfast

• 900-1000 grams of liver;
• one onion;
• two carrots;
• 100 ml of sunflower or olive oil;
• 70-100 grams of butter (more);
• parsley - three to four branches;
• salt and pepper to taste.

Process chicken liver - cut off veins and fat. Rinse, add salt to a bowl, add pepper and leave for twenty minutes.

At this time, peel the carrots and pass through a coarse grater. Heat a frying pan and add oil. Place the carrots and lightly fry.

After ten minutes, add chopped onions to the carrots. Fry until soft.

By the way, if you have a hand blender with a good power (from 600 W), then you can cut vegetables and in large pieces... The main thing is to put them out well. I make pate often and cut the carrots and onions into slices 1 to 2 cm thick. Then I stew well in a frying pan under the lid.

Put the liver in a frying pan with vegetables. Step 5. Stew the liver and vegetables for ten to fifteen minutes. This time is quite enough for the liver to become soft and not overstuffed, turning into a dry solid mass.

Pass the vegetable-liver mass through a meat grinder or in a blender at least twice.

Add butter, mix well.

The pate is ready, you can treat the family with yummy, and put some of the snack in a plastic bag and put it in the freezer.

Irina Kamshilina

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

Content

In the very simple version homemade pate is made from chicken liver, but there are a lot of recipes. Additional ingredients may include onions, carrots, seasonings, and oil, but cheese or mushrooms are often used for variety. The recipes with the photo below will help you in preparing these and other options.

How to make chicken liver pate

This appetizer is ideal for both festive table and for a regular picnic. Any recipe for its preparation contains aromatic herbs and spices. You can safely experiment with them and get a variety of types of pate at home. Products are also used not only in a classic combination. How to make chicken liver pâté at home? The main ingredient must be boiled or stewed, after which it remains to pass it through a meat grinder along with oil and vegetables.

How to prepare chicken liver for cooking

The first step is to prepare the necessary dishes. At home, you will need a frying pan or saucepan, depending on whether the liver is stewed or boiled. Next, you will need a board for cutting offal and a blender or meat grinder to grind it. At the end, you will need a container to place snacks in it. Before cooking, the liver itself must be properly processed: it must be rinsed, peeled from films, and then cut into small pieces. If the liver has been frozen, then it is better to defrost it on the bottom shelf of the refrigerator.

Homemade chicken pate recipe

An important nuance for making a delicious pâté at home is the quality of the liver: it must have a smooth and shiny surface. If the shade is yellow, then the product has undergone several freezing cycles. Also, the surface should not contain green spots, because this means that when cutting the chicken, the gallbladder was touched, and as a result, the liver will have a bitter taste. If you are sure of the quality of the purchased offal, then you can safely start making the pate at home, which will help you with the recipes from the photo below.

Classic

One of the most simple recipes, in which a standard list of ingredients is required for such a dish is classic pate from chicken liver. At home, it is prepared on the basis of carrots, onions and spices. To make the taste more delicate, butter is added to this list. The piquancy and pleasant aroma of the dish is given by bay leaves with black pepper and spices.

Ingredients:

• butter - 50 g;
• chicken liver - 0.5 kg;
• bay leaf - 2 pcs.;
• carrots - 1 pc.;
• water - 1 glass;
• vegetable oil - a little for frying;
• salt and pepper - to your liking;
• onion - 1 pc.

Cooking method:

1. Peel carrots with onions. Cut the first vegetable into slices, and the second into half rings.
2. Wash the liver under running water. Cut it into small pieces.
3. Heat the vegetable oil in a frying pan, then fry the onion first until golden, and then add the carrots and liver to it.
4. Then add water to the products, add lavrushka, salt. Simmer for half an hour, covered.
5. Then darken the dish open for 10 minutes until all the liquid has evaporated.
6. After that, transfer the entire contents of the pan to the bottom of a deep bowl, add oil softened in a water bath.
7. Using a blender, make the consistency of the mass, like mashed potatoes.

From Julia Vysotskaya

Almost all of Yulia Vysotskaya's recipes are notable for room for imagination. She uses very interesting combinations of ingredients in her dishes. Chicken pate from Yulia Vysotskaya also turns out to be original in taste due to the use of certain products, such as cognac and seasonings in the form of nutmeg and sea salt. If you are interested in such a pate, then prepare it at home according to the recipe from the photo below.

Ingredients:

• peeled onion - 2 pcs.;
• carrots - 2 pcs. medium size;
• fresh thyme - a couple of twigs;
• butter - 250 g;
• dill and parsley - 1 branch each;
• chicken liver - 1 kg;
• cognac - 2-3 tablespoons;
• sea ​​salt, a mixture of ground peppers, nutmeg - pinch at a time;
• cream 30% - 2/3 cup.

Cooking method:

1. Melt the butter in a water bath. Mix with it all the chopped herbs except thyme.
2. Peel the onion, rinse, chop finely, fry it for 5 minutes, then add the grated carrots, sauté them for another 3-4 minutes.
3. The liver also needs to be flushed. Next, it should be cut into several pieces and sent to vegetables, where it should be fried until tender. Add thyme spices at this stage.
4. Next, pour in the cognac, simmer a little more until it evaporates, then add the cream, cover and remove the pan from the heat.
5. Beat the finished mixture with a blender. If necessary, add a little butter sauce from the skillet, but the pâté should not come out runny.
6. Take cling film, foil or a plastic bag, lay out the finished pate, and spread the mixture of oil and herbs on top.
7. Gently roll the pate into a roll so that the film does not get inside.

In a multicooker

If your kitchen has such an irreplaceable assistant as a slow cooker, then chicken liver pate at home will be even easier to cook. You just need to correctly load all the ingredients into the bowl of the appliance, and then select a certain mode. Next, the chicken liver pate in a slow cooker will be prepared by itself. Suitable programs for this are Stewing, Multi-Cook or Baking.

Ingredients:

• olive oil - 1 tbsp. l .;
• chopped pistachios - 1 small handful;
• chicken liver - 0.5 kg;
• carrots - 1 pc.;
• butter - 70 g;
• nutmeg - 0.25 tsp;
• onion - 1 pc.;
• salt - a small pinch.

Cooking method:

1. Peel and rinse the onions and carrots. Cut the first vegetable into half rings again, and process the second on a fine grater.
2. Pour oil on the bottom of the multicooker bowl, put onions and carrots. Fry them for a quarter of an hour using the "Stew" program.
3. Then add pieces of washed liver to them, add seasonings with salt, simmer for about 10 minutes more.
4. Then leave the mass to cool, then grind using a blender. At the same step, add 1 tbsp. l. butter, mashed again.
5. You need to spread the mass according to the forms, it remains to fill it with the remnants of the butter melted in the microwave.
6. Sprinkle with pistachios on top. Send it to the refrigerator shelf for a couple of hours, while covering it with cling film.

With mushrooms

To cook chicken pate at home with mushrooms, you should take forest ones as the latter - boletus, chanterelles or honey mushrooms: this will make the appetizer tastier. If forest mushrooms no, then champignons will do too. Their aroma is not so intense and bright, but the pate will be no less tasty and juicy. Choose any mushrooms and prepare your snack at home using the recipe below.

Ingredients:

• butter - 120 g;
• sour cream - 3 tbsp. l .;
• homemade mustard - 1 tsp;
• chicken liver - 0.3 kg;
• black pepper - 3-4 peas;
• bay leaf - 1 pc .;
• salt, spices - to your liking;
• mushrooms - 0.3 kg;
• onions - 2 pcs.

Cooking method:

1. Rinse the liver, chop arbitrarily, then boil until tender, adding lavrushka, spices and peppercorns to the broth.
2. Rinse the mushrooms, boil using a different pan, then drain the water.
3. Put half the oil in a frying pan, warm it up, fry the chopped onion. When it becomes transparent, introduce the mushrooms, cook them together for a couple of minutes.
4. Season with spices, the rest of the butter with sour cream.
5. Mix everything, arrange in containers, send to cool.

With cream

This appetizer turns out to be much softer if you use the recipe for chicken liver pate with cream. All because of the combination of these 2 ingredients, while the main product is recommended to be stewed, and not boiled or fried. In the first case, the pate, made from chicken liver at home, turns out to be rough, and in the second, all the taste leaves from it. When stewing, this does not happen, so the aroma of the dish becomes more intense.

Ingredients:

• onion - 2 pcs. medium size;
• butter - 4 tbsp. l. in the snack itself and 80 g for pouring it;
• chicken liver - 0.45 kg;
• nutmeg, salt, allspice and any dried herbs to your liking;
• carrots - 2 pcs.;
• vegetable oil - 2 tbsp. l .;
• cream 15% - 150 ml;
• water - 50 ml.

Cooking method:

1. Remove the film from the liver, then wash and dry the product itself. Then cut into small pieces of any shape.
2. Peel the rest of the vegetables. Chop the onion as small as possible, and process the carrots with a grater.
3. Saute vegetables on vegetable oil, then add cream and water to them. Then simmer over low heat until all the liquid has evaporated.
4. Put out the liver in a separate frying pan.
5. Use a blender to process all ingredients until smooth.
6. Then darken the mass a little more in a skillet. Then beat again with a blender.
7. Arrange the finished snack in forms, pour over melted butter, place on the refrigerator shelf.

Dietary

With dietary restrictions it is worth trying diet pate from chicken liver. At home, he can prepare different ways... Vegetables, egg yolks, cheese or mushrooms are used as additional ingredients. Any of these recipes can be considered dietary. The variant with vegetables stands out especially, which of all the listed is the most useful.

Ingredients:

• lean oil - 50 ml;
• chicken liver - 0.5 kg;
• salt - a small pinch;
• water - 100 ml;
• dried herbs, nutmeg - to your liking;
• a mixture of white and black pepper - also to taste;
• carrots - 1 pc.;
• garlic - 2 cloves;
• onion - 1 pc.

Cooking method:

1. In a skillet with vegetable oil sauté chopped onions with grated carrots. After a couple of minutes, add crushed garlic to them, then simmer a little more.
2. Transfer the vegetables to a separate plate, and simmer the liver, washed and cut into pieces, in a skillet. Do not fry, just heat until the color changes.
3. Then return the vegetables to the pan, add water, season with spices, simmer for about 10 minutes.
4. Let the contents cool, then process with a blender or meat grinder.
5. Distribute the finished snack into forms, send it to be stored in the refrigerator.

In one of original recipes chicken liver pate at home, breast is additionally used. The combination of poultry meat with offal makes the appetizer even more appetizing and satisfying. Apart from the chicken, the rest of the ingredients are the same, so there will be no problem with cooking. The only drawback of chicken liver and breast pate is that it ends too quickly: the rich taste of this dish is to blame.

Ingredients:

• chicken breast - 1 pc. weighing about 0.5 kg;
• flour - 1.5 tbsp. l .;
• Provencal herbs to taste;
• onions - 2 pcs.;
• chicken liver - 0.3 kg;
• garlic - 2 cloves;
• vegetable oil - 2 tbsp. l .;
• salt is also to taste;
• cream - 0.5 l.

Cooking method:

1. Separate the fillet from the breast, rinse, boil with the liver until tender.
2. Peel the onion, chop finely, then fry in vegetable oil for a couple of minutes, then add flour and cook a little more.
3. Then stir constantly and gradually add cream, spices, salt. Then darken the sauce a little and add chopped garlic.
4. Using a blender, puree the chicken flesh along with the liver and sauce.
5. Put the finished snack in the form, place in the refrigerator for storage.

Pâté with chicken liver and cheese

Another simple, but very mouth-watering recipe at home - pate with chicken liver and cheese. Thanks to the addition of the last ingredient, the appetizer acquires a delicate creamy taste... Although it does not lose its piquancy, because peppers and onions are not excluded from the list of products. The cooking process itself is carried out practically according to the same principles as in the previous recipes.

Ingredients:

• ground black pepper - a small pinch;
• onions - 3 pcs.;
• salt to taste;
• cheese - 150 g;
• butter - 150 g;
• chicken liver - 0.5 kg.

Cooking method:

1. Peel the onion, wash, chop into half rings.
2. Rinse the liver too, but cut into pieces.
3. Boil both of these products in salted water until tender, then let them drain over in a colander.
4. After that skip the ingredients through a meat grinder.
5. Next, add melted butter and grated cheese to the liver mass.
6. Salt and season with spices. You can mince it again or use a blender.
7. Put in a mold, let harden in the refrigerator.

How to make chicken liver pate at home - cooking secrets

Here are some tips for making chicken liver pate even better at home. To prevent the product from getting too dry, you can add a little milk or cream. Special flavor cognac will give the pate. Although in most recipes such a snack is prepared at home using a meat grinder, it can only be made more uniform with a blender. At home, it is easy to give pate to an interesting taste that even a child will like. To do this, add pickle, smoked bacon or pickled mushrooms.

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Chicken liver pate at home: recipes

Chicken liver - healthy and tasty product... It contains healthy fats, vitamins and minerals. It makes hearty pies for the holidays and for every day. The simplest snacks include carrots, onions, butter and spices. To improve the taste of the dish, mushrooms, cognac, dry wine, nutmeg, garlic and fresh herbs.

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

Paste with berry or fruit jelly looks elegant and impressive. To surprise your guests, prepare liver roll stuffed with cheese, boiled eggs or pickled vegetables.

Features of cooking chicken liver pate

With cooking delicious food even a novice cook can handle it.

Five of the most nutritious recipes for liver pâté chicken pâté:

1. The classic appetizer is prepared from boiled, fried or stewed liver... The prepared product is grinded with a blender or passed through a meat grinder, and then mixed with sautéed vegetables and spices.
2. Cream and butter give a delicate taste to the pate. Sometimes chopped bacon or soft cheese is added to it.
3. The consistency of the snack depends on the processing method. To obtain homogeneous mass, products are whipped with a blender. If you pass the liver through a meat grinder with a large grill, large pieces will occur 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 forms for cupcakes. The product is cooled, then laid out on a dish and served.
6. To prepare the liver roll, spread 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 pâtés are baked in the oven with mushrooms and slices chicken fillet... For taste, cognac, nutmeg, thyme, and Provencal herbs are added to them. Before serving, the dish is cut into slices and sprinkled with herbs.

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

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

France and Germany are still fighting for the right to be the homeland of pâté. According to one of the legends, the first pate was made 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 the delicate, creamy liver taste that melts in the mouth. Chicken liver pate - recipe hearty snack, which is easy to prepare in your kitchen. The cooking technology and the process itself according to this recipe with a photo will not take much time. For cooking, use only high-quality and fresh food... Chicken liver pate with carrots is a great addition to breakfast or a snack all day long. Just spread it on a fresh slice of bread - and you're done, you can eat! Goose or duck liver is considered a favorite among by-products: it is very expensive, and even to find quality product quite problematic. But for the preparation of a delicious pâté, it is not at all necessary to use an expensive offal; chicken, pork, and delicious beef liver are also suitable. More detailed recipe pate from beef liver look.

Ingredients:

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

How to make chicken liver pate, recipe with photo

1. Liver pate can be made from pork or beef liver, but the most delicate taste will be in chicken and turkey offal. We buy chilled liver in a trusted store. Frozen by-products should not be chosen for making pâté. The liver should be fresh, uniform in color, without stains and unpleasant odors. We put the liver in a colander and rinse well under cool running water. We clean the offal from vessels, films and fatty tissues so that the pate is homogeneous and tender. Then we shift the chicken liver into a deep bowl and pour cold water or milk. We leave it for at least an hour. This will help get rid of the bitterness and unpleasant liver odor.

2. We peel the large onion from the husk. Rinse well and dry with a napkin. Cut into thin half rings or arbitrary small pieces.

3. Peel and rinse the carrots. Cut into thin strips or grind on a large grater.

4.Place a part of the butter (about half) in a frying pan and heat well. Add the onion with chopped carrots. Fry for a couple of minutes over high heat. Then we reduce the heat and simmer for another 5-8 minutes under the lid. Open the lid from time to time and stir the vegetables so as not to burn.

5. Once the onions and carrots are soft enough, it's time to add the chicken liver. We drain the liquid from it. Dry the pieces with a paper towel and cut them into several pieces. Put in a frying pan with onions and carrots. Stirring, fry for 2-3 minutes over high heat. Then we reduce the heat, cover and simmer for 7-10 minutes until tender. To make the mass better stewed out and not burnt, you can add another 0.5 cups of hot boiled water to the pan.

6. Transfer the prepared hot liver with soft vegetables and vegetables into a deep container. We leave the juice released by vegetables and liver in the pan - it will still be useful to us. Add the remaining butter, add salt and ground black pepper to taste. Stir to dissolve the oil.

7. Punch with an immersion blender until smooth without lumps. Vegetable stew with liver, you can also beat in the bowl of a food processor or twist through a meat grinder. Dilute a little with juice from a frying pan so that the mass is not very thick. Cool the liver pate well to room temperature.

8. Transfer to a clean jar, close the lid. We put it in the refrigerator, the pate is much tastier when chilled.

Delicious pate chicken liver with carrots is ready. We store no more than a day in the refrigerator. Bon Appetit!

1. You can also add mushrooms to the liver with vegetables, but boiled eggs will not give a paste of a delicate consistency, although with them the appetizer also turns out to be quite tasty.

2. Some cooks add whipped cream instead of butter. They are introduced gradually into a cooled and well-ground mass and mixed together using a blender.

3. Extravagant and very unusual taste imparts to the pate baked apple, which must first be cleaned of skin and seeds.

Here are all the tips, thanks to which you can make the most delicious and delicate chicken liver pate. By the way, the pate can be used not only for sandwiches, it makes great liver pancakes, I highly recommend cooking!

Delicate chicken liver pate is an inexpensive delicacy accessible to absolutely everyone. We offer you a whole selection of recipes for its preparation for every taste.

Classic recipe

Liver pate served with good bread... Garlic rye toast or fresh pastry pair perfectly

You will need ingredients:

• 1 kg of chicken liver;
• 2 large onions;
• 40 g of peasant oil;
• 6 sprigs of thyme;
• 150 ml heavy cream (33%);
• 30 g of brandy;
• a pinch of nutmeg;
• a pinch of a mixture of several types of pepper;
• a pinch of sea salt;

Preparation will take: 40 minutes. The calculation of the products is given for 10 servings of 100 g. Each one contains 200 kcal.

How to make chicken liver pate:

Step 1. Peel and chop the onion. Heat the peasant oil in a skillet and cook the onions until golden brown or transparent, depending on your preference.

Step 2. Rinse well chicken liver... Be sure to pat dry with paper towels and send to the onion.

Step 3. Sprinkle the contents of the pan with nutmeg, thyme, pepper and sea salt. Cook over medium heat for 8 minutes. until the liver is ready. By the way, the inside of the finished liver remains pinkish.

Step 4. Pour in the cognac and let the alcohol evaporate, so keep it on the stove for another two minutes.

Step 5. Pour in the cream, turn off the stove, stir well. Transfer the entire contents of the skillet to the blender bowl and beat until smooth, lump-free.

Step 6. Put the prepared pate in the refrigerator overnight.

Note: remains in the pan cream sauce, as necessary, add it to the paste, make sure that it does not turn out to be too liquid.

How to make chicken liver pâté with mushrooms

For cooking you will need:

• fresh champignons - 0.6 kg;
• "chilled" chicken liver - 1 kg;
• large bulbs - 2 pieces;
• soft butter - 50 g;
• fatty fresh cream- 160 ml;
• any cognac - 15 g;
• bag of pepper mixture - 1 pinch;
• a pinch of table salt.

The whole process takes: 45 min. The output will be: 12 portions of 100 g. Each contains: 215 kcal.

How to make a pate:

Step 1. Chop the onions. In a wide skillet, dissolve the butter cube, first fry the onion until transparent or golden brown - whichever you prefer.

Step 2. Wash the mushrooms, cut the legs out of them, remove the bottom film. Chop the caps together with the legs into small cubes and send them to the onion to fry.

Step 3. Be sure to dry the washed, cleaned liver with paper towels. Fry in a separate skillet until tender. By the way, you only need to cook it for seven minutes, but inside it should remain a little pink.

Step 4. Transfer the fried liver to the pan with the mushrooms and onions, season to taste. Add 15 grams of cognac, heat for 2 minutes. This time is enough for the alcohol to evaporate.

Step 5. Pour in the heavy cream, turn off the stove, stir with a spatula, then transfer the food along with the sauce that formed during frying into the blender bowl.

Step 6. Grind all the fried ingredients until smooth and remove the pate on the refrigerator shelf.

Note: you do not need to grind the fried champignons, but simply add small fried cubes to the paste as a whole, then the taste of the pate will be brighter.

Homemade chicken liver pate with egg and vegetables

You can serve with the pate light green salad.

Required ingredients for 10 servings:

• chilled liver packaging - about 1 kg;
• large onion - 2 pieces;
• a slice of butter - 100 grams;
• high-quality cream (fat content not less than 33%) - 300 ml;
• chicken eggs of the "perfect" category - 3 pieces;
• medium-sized carrots - 2 fruits;
• 2 peeled garlic cloves;
• refined oil - about 40 ml;
• add table salt and black pepper at your discretion.

You need to cook: 30 min. You get 10 servings of 100 g, each: 210 kcal.

How to do:

Step 1. Grate peeled carrots, chop onions small cube, cook eggs in the usual way.

Step 2. Heat the oil in a wide skillet, first fry the onion in it until transparent. Then put in the grated carrots, cook until soft.

Step 3. Put prepared liver, peeled from bile and films, with vegetables (cut large pieces), fry until the product is ready. Be sure to cool.

Step 4. Put all the fried ingredients in a blender bowl, add a piece of softened butter, eggs, heavy cream, spices. Beat everything thoroughly so that the paste becomes homogeneous.

Step 5. Warm up the finished product (you can microwave oven), then pack in containers or small jars.

How to make dietary chicken liver pate

Don't weigh the pate large quantity butter. It needs a little bit to enhance the flavor of the chicken liver.

For 3 servings you need:

• 0.5 kg of chilled liver;
• 1 onion (large);
• peeled cloves of garlic - 2 pcs;
• low fat oil - 100 g;
• white wine + milk - 100 ml each.

You will need: 35 min. Pate (100 g) contains: 199 kcal.

How to prepare it:

1. Clean the liver of bile, fat, films. Cut into medium sized cubes. Chop the onions into rings, chop the cloves;
2. Melt the oil at a moderate temperature, in it, mash the onion and garlic until transparent;
3. Add the chopped liver, cook for another 5 minutes, but no more. Otherwise, the liver will be dry;
4. Add spices and some white wine to the liver. Cook on low heat for no more than two minutes and pour in natural milk. After boiling, turn off immediately;
5. Grind the finished products with a blender. The mass of the pate should be as homogeneous as possible.

Step-by-step recipe for a multicooker

This pate is good not only for breakfast, but also as a sumptuous snack.

You will need:

• 1 kg of chilled chicken liver product;
• 1 peeled carrot;
• 1 head of a regular onion;
• butter - 120 g;
• cream - 120 ml;
• spices at your discretion.

Time required: 35 min. Dish per 100 grams: 230 kcal.

How to make chicken liver pate in a slow cooker:

Step 1. Rinse the chicken liver, remove fat, bile ducts. Cut into large pieces only.

Step 2. Rinse vegetables with water, peel. Grate the carrots, chop the onion at random.

Step 3. Put the prepared ingredients into the bowl of the appliance. Season to taste, add butter.

Step 4. Select the "Extinguishing" mode in the menu, the time will be set automatically;

Step 5. Bring the cream to a boil over low heat.

Step 6. Take out the liver stewed with vegetables from the multicooker bowl. Fill with cream and beat with a blender.

Step 7. Melt the butter in a ladle. Put the finished pâté in containers, pour over heated oil on top. Tighten the pâté molds with cling film and put in the refrigerator.

Chicken pate with butter

Many housewives, having tried a lot of recipes, change the proportions, experiment and, as a result, create their own recipes. Before you is the most successful attempt.

Ingredients Required:

• fresh, high-quality liver - about 1 kg;
• peeled carrots - 2 pieces;
• onions without husks - 150 grams;
• fresh, aromatic butter - 0.2 kg;
• olive oil (odorless) - 50 grams;
• spices to your liking.

Cooking took: 45 minutes. Calorie dish per 100 g serving: 210 kcal.

How to do:

Step 1. Chop vegetables at random. Place in a skillet with well-heated butter. Cook until vegetables are tender.

Step 2. Add washed, well-drained liver. Excess moisture will only spoil the pate.

Step 3. Fry over high heat, stirring all the time. Season to taste. By the way, you only need to cook for 5 minutes.

Step 4. Place the liver in a plate to cool.

Step 5. Grind the liver. The mass should turn out to be homogeneous, even a little watery.

Step 6. Spread cling film on the table, put the paste on it, smooth it well. Place soft butter on top. Form a roll and refrigerate.

Cooking notes

The secret of a proper liver pâté is that it must have an intense creamy taste and be very delicate - this effect will be obtained if:

• add a couple of spoons of brandy or white wine, a little more spices;
• put the liver in milk for steeping in advance;
• do not add a lot of butter, this product only makes the pate heavier;
• for the rest, complete freedom for culinary creativity: if there is no cream at hand, you can use milk, did not find a mixture of peppers - no less fragrant liver will turn out with thyme and a pinch of nutmeg.

Bon Appetit!

Another recipe for chicken liver pate is in the next video.