Super snack recipe for all occasions: the most delicious pate from chicken meat Quickly prepared - and it turns out an incredibly healthy dish. homemade pate- an excellent substitute for sausage on sandwiches, and it can also be served on a festive table: the appetizer looks very beautiful in waffle tartlets. Let's cook chicken pate at home - it's very simple, healthy and incredibly tasty. Bright and juicy pate will decorate even a boring crust of bread.

Ingredients:

• 0.5 kilograms of chicken fillet or meat;
• 2-3 fresh chicken eggs;
• 100g butter;
• salt and spices - to taste;
• waffle tartlets (baskets) - for serving.

The most delicious chicken pate. Step by step recipe

1. Cook the chicken fillet until cooked in salt water (you can add spices for aroma and taste), cool.
2. Hard-boiled chicken eggs, cool in cold water, peel.
3. Chilled chicken fillet cut into small pieces, transfer to a blender bowl.
4. Advice. The meat can also be minced in a meat grinder, twisting it several times using a fine grate (so the meat will become more tender).
5. We also send to the blender bowl chicken eggs(cut them into 2-4 pieces), room temperature butter.
6. Salt and pepper everything to taste (you can also add your favorite spices), grind to a puree state.
7. We try again for salt and juiciness.
8. Salt if necessary and, for greater juiciness, add chicken bouillon(in which the fillet was cooked).
9. chicken pate store in a sealed container, in the refrigerator, no more than three days.
10. Advice. If you are using the chicken starter holiday table, spread it into waffle tartlets, the beauty is indescribable.

The taste of chicken pate will become much brighter if you add chopped pickled cucumber, pickled mushroom, any grated cheese, smoked bacon to it. Homemade pate is a real masterpiece: unusually beautiful and very tasty. Cook at home with our site "Very tasty": and everything will turn out just super.

If you ever try to cook a pate from chicken liver at home, then forever give up 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 ik.

Cooking method:

1. In a frying pan, heat refined oil, overcook onion half rings until golden, put carrot quarters and pieces of offal.
2. 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.
3. 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:

1. In a frying pan with a little oil, put the chopped onion and grated root crop. We do not fry the vegetables much, but just give them a good soak in oil.
2. 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.
3. After we sprinkle the ingredients with spices, be sure to put nutmeg and a little of any herbs, simmer another 10 minutes.
4. 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:

1. 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.
2. But first, fry the chopped onion in melted butter, after 5 minutes put the liver, salt, pepper, sprinkle with thyme, fry for 5 minutes.
3. Separately, we also overcook finely chopped mushrooms in melted butter.
4. 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:

1. We cut the offal into pieces and overcook for sunflower oil sprinkling with salt and pepper.
2. Then add onion rings to the liver, and after a quarter of carrots, cover and simmer until the liver is ready.
3. 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.
4. Now chop the dill greens and mix it with melted cheese.
5. We lay out a pate in the form of a rectangle 1 cm thick on a cling film, and on the other film we make the same layer only from cheese and a smaller thickness.
6. 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:

1. 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.
2. 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.
3. 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

You can cook a tender chicken liver pate 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:

1. In oil, overcook the chopped onion until golden, put the grated carrots, and then lay the pieces of the liver, salt, pepper and fry for 10 minutes.
2. Then we transfer the liver with vegetables to a bowl, give them time to cool, beat with a blender.
3. 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).
4. After we take 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.

Fish is a very tasty and healthy marine product. In recent years, the consumption of fresh fish has been greatly reduced, while the number of cancer, stomach and heart diseases has increased. Probably not without reason during the fasts are allowed fish dishes!
Fish is a universal product in the field of cooking. It will look great in any form. Surprisingly, fish waste is also used. Some of them are suitable for creating dishes or additions to them. Take, for example, fish heads. They can turn out delicious. fish pate.

To make the fish head pate you will need:

• Fish heads - 1 kg.;
• Onions - 4 pcs.;
• Hard cheese - 200 gr.;
• Butter - 100 gr.;
• Mustard - 2 tablespoons;
• Sunflower oil - 5 tablespoons;
• Peppercorns - to taste;
• Salt - to taste;
• Bay leaf.

Recipe Information

• Type of food: snacks
• Cooking method: on the stove
• Servings:4
• 5 h

How to cook fish head pate:

Any fish is suitable for making fish pate.
Remove excess from each head (eyes, fins, fillet remains, gills), all this is definitely not needed. Rinse the prepared fish heads thoroughly. Pour into a suitable sized bowl. Pour cold water so that it completely covers the product, put to cook on strong fire. Wait until it boils, remove the foam in time, cover with a lid and reduce the boiling point.
Stir constantly. Boiling the heads will take 4 hours.

40 minutes before fully prepared add coarsely chopped onions and peppercorns. Before removing from heat, add bay leaf and salt. It is recommended not to add a large number of salt, because the recipe also contains cheese. To test readiness, you should take a fork and try to press down any head with it. If everything worked out, then the fish heads are cooked.

Separate the broth with a colander, wait until it drains, put in a cold place to cool. Grind the fish heads cooked with spices two or three times using a meat grinder.
Add finely grated cheese, butter and mustard. Mix all ingredients thoroughly. In the process, add a little broth. Mix again.

Our fish head pate is ready. If it seems to you that it is too much, we advise you to let it boil over low heat and immediately divide it into containers. Thanks to this, the fish pate will lie in the refrigerator for a long time, guaranteeing your family an appetizing, healthy snack, as an addition to the first or second course.

If the fish paste turned out to be watery in the end, don’t worry, after holding out for a certain time in the freezer, it will reach the desired consistency.

Watch the video recipe: how to quickly cook a delicious fish head pate

After cooking a dish of chicken and chicken legs, the skin remains. It can be used to make different delicious food. The calorie content of the product is 212 kcal per 100 gr., which is 2 times more than in the thighs, hearts and legs.

Product properties

Chicken skin is a controversial product. Most cooks cut the skin off the chicken and throw it away because it looks unappetizing. Many complain that this is a very high-calorie food.

But the product has a lot of nutrients:

• Vitamins of groups A and B.
• Vitamin E.
• Useful minerals.

V 200 gr. product contains 36 gr. animal protein useful for humans.

What can be cooked with chicken skin

You cannot replace the skin if you are stuffing meat, making rolls, sausages or ham in the oven. Our step by step recipes with a photo contain interesting and tasty dishes from chicken skin - chips, cracklings, shish kebab.

Skins are excellent for cooking inexpensive soup with smoked meats. In the process of cooking, do not oversalt the skin, try to use less oil. You can reduce the calorie content of the product if you exclude breading.

Almost every European country has its own version of chicken pate. Maria Sorokina gives a master class on cooking a simple chicken pate, which can be easily made at home - for a holiday or just for a big family dinner.

Chicken liver was especially popular in French bistros - for a snack before lunch or dinner with white toast and jam. French chefs have worked hard over the decades to create many of the most difficult-to-make versions of chicken pâté, including bain-marie, pastry-wrapped, and more. Some of them are very good. But most of all I like the simple one, which can be prepared in half an hour. The main thing is to follow a few simple rules.

Toast with pate and jam

Chicken liver for chicken pate

The liver can be taken both fresh and frozen - and thawed at room temperature. Some prefer to soak it in milk or salt water, but if the liver is of good quality, this is not necessary at all. Petelinka's liver is best suited for cooking - it will make a very tender and tasty pate. It is also not necessary to remove the films - in the finished ( already crushed) pate, they are not felt either in texture or in taste.

Much more important is how you cook the liver. It seems that it does not matter at all how to heat it, if then it is still sent to the combine, but this is not at all the case.

The consistency of the finished liver should be exactly this: juicy, creamy and pink inside

To make chicken liver really tasty, it must be fried. And for a very hot pan, in one layer and lightning fast. Then the outside will have a fried crust, and inside it will remain juicy, creamy and pink.

If the pan is underheated, there are too many livers on it, or you have kept it on fire longer than necessary, it turns out to be tasteless, evenly gray and dry. The difference between the first and second in taste is obvious.

Other Ingredients for Chicken Pate

Onions should be added. It gives the pâté moisture and sweetness. The ideal option is shallots, which also come with a slight garlic flavor. Pure garlic for chicken pate is a bit rough. But if the shallot could not be found, then you can take the usual ( better red) onions plus just a little garlic.

For the same reasons, you can add an apple to the pate - to taste it is combined with chicken liver wonderful. You should not add a carrot, it pulls the blanket over itself too much. It is better to leave it for beef and other meat pates.
With spices, do not be too zealous. Salt and pepper, in principle, is enough. White pepper is better than black. You can add fresh thyme if you like.

Prepared for cooking chicken pate onion and apple

Butter and heavy cream are usually added. They keep their shape better and become smoother, both in texture and in taste. But if for any reason you don’t want to add fat, you can do without them. The taste of the paste will be even brighter, but grains will be more noticeable in it. If you still decide to add butter, then knead it not into hot, but into a slightly cooled pate so that it does not lose its taste.

The alcohol helps enhance the flavor of the pâté. In the case of chicken pate, there is nothing better than sweet wine. Port, Madeira, sweet sherry, vinsanto - everything fits. If there is no sweet wine, cognac also turns out well.

chicken pate recipe

12 servings (600 g pate)

What do you need:

• 450 g chicken liver
• 150 g chilled butter
• 2 shallots
• 1 apple
• 3 art. l. sweet wine (e.g. port, Madeira, sweet sherry)
• salt, white pepper

What to do:

Clean the shallot and finely chop. Remove the peel and core from the apple and grate it on a coarse grater. Rinse, pat dry with paper towel and cut each in half.

In a wide skillet, heat 2 tbsp. l. butter. Add the onion and cook over medium heat, stirring, 3-5 minutes, until translucent. Add apple and continue cooking for 3 more minutes. Transfer everything to the bowl of a food processor.

Transfer applesauce mixture to a food processor

Return the skillet to the fire. Melt 2 more tbsp. l. oils. Add as many livers as will fit in one layer. Cook over high heat for about 2 minutes on each side the liver should turn brown on the outside but remain pink on the inside). Transfer to a food processor bowl and repeat with the rest of the liver.

Put the liver in one layer

Return the skillet to a low heat, pour in the sweet wine and cook for 2-3 minutes, until the alcohol smell is gone and a light soot has come off the bottom of the skillet. Pour the wine with juices into the bowl of the combine.

Add salt, pepper and grind until smooth. Cool the pate for 10-15 minutes.

Cut the remaining butter into small cubes and add one at a time to the pate, continuing to grind. Taste, add salt and pepper if needed.

Add the cubes of butter to the bowl of a chicken pate processor

Shift pate into a serving bowl or jar, cover cling film or lid and refrigerate (at least 2 hours, preferably 4 hours). Remove from refrigerator 20-30 minutes before serving.

Make toast, white or cereal. Put a jar of sour berry jam on the table, and even better, onion marmalade and proceed!

Ready-made chicken pate in a jar

Maria Sorokina:

« Most of all I love to cook and feed my friends and relatives. For the sake of blogging about food, cooking classes and driving gastronomic tours to Italy, I left successful career management consultant. I have traveled extensively and studied cooking throughout Western Europe and Southeast Asia. And now it is quite clear that what touches me the most is simple food, which almost without effort turns out to be bright and unforgettable. There are so many of them that it is absolutely not necessary to take on complicated recipes. I will talk about her».