Tender chicken pate recipe. How to make chicken liver pate

Every housewife can easily prepare the most delicate delicious pate from chicken liver at home. This appetizer can be easily varied with all kinds of additives, for example, mushroom, cheese, vegetable. The finished pate goes well with crispy toast or fresh bread. You can serve this treat in addition to any soup or broth.

According to the classic recipe, liver pate is soft, light and creamy. It is provided by oil (70 g) to the dish. You also need to prepare: 400 g of chicken liver, half an onion and a carrot, aromatic herbs, salt.

Vegetables and liver are chopped.
First, the onion is fried in fat until translucent, after which carrots and meat grated on a fine grater are added to it. The products are poured into a glass of salted water with seasonings. They simmer under the lid for about 25 minutes. Next, the frying pan is left open for another 10 minutes on the fire so that almost all the liquid evaporates from the container.
The contents of the frying pan are transferred to a convenient deep container, softened butter is sent there, and the components are pureed until smooth.

Liver pate can be served immediately with thick hot soup.

Spicy recipe with cognac and spices

Cognac and seasonings add piquancy to the treat. It is very important to use a large pinch of nutmeg for this dish. In addition, you will need: 450 g of chicken liver, 150 g of carrots and onions, half a pack butter, 3 tbsp. cognac, a mixture of peppers, salt, and other spices to taste.

The liver is thoroughly washed, removed from the films and cut into pieces.
The onion is chopped into cubes, and the carrots are grated on a grater with the smallest holes.
First, fry the onion in any fat until golden. Then carrots are added to the vegetable. When the latter becomes soft, you can add pieces of liver to the frying pan.
Together, the products are cooked for 7-8 minutes over medium heat. If necessary, clean water is added to them.
After adding butter, salt and all seasonings, the ingredients are thoroughly mixed and simmered for another 5-7 minutes.
The contents of the dish are whipped hot with a blender, and cognac is added to the mixture.

For convenience, you can transfer the finished pate into a round bowl and pour melted butter to prevent the formation of a dry crust.

With added vegetables

Liver pate with vegetables is often prepared by mothers for their babies. The result is a healthy, nutritious dish. When preparing it, use: 2 pcs. carrots and onions, 3 medium potatoes, 650 g chicken liver, 80 ml vegetable oil, 1 small spoon of salt, a pack of butter.

The liver is thoroughly washed cold water and is cleared of films.
Onions and carrots are coarsely chopped and then fried on vegetable oil until soft.
Almost ready vegetables are accompanied by potato cubes, liver, salt and, if desired, aromatic herbs. Cook the food under the lid for 20-25 minutes.
The dishes are removed from the heat as soon as the liver is ready.
The cooled liver mass is crushed using a meat grinder or blender.
All that remains is to stir in the softened butter and transfer it into convenient forms.

The pate is stored on the top shelf of the refrigerator.

Liver pate in a slow cooker

In order not to spend a long time fiddling with ingredients when preparing pate, you can make your task much easier by using a multicooker. A device of any model is suitable for this. Products that will be used: 650 g chicken liver, white onion, 1 tbsp. low-fat cream, half a stick of butter, a pinch of nutmeg and salt.

Chopped onions are sautéed in a small amount of butter in a multicooker bowl. To do this, turn on the “Baking” program for 15 minutes.
Next, add pieces of washed and film-free chicken liver to the vegetable. The ingredients take the same amount of time to cook together.
All that remains is to pour in the cream, add seasonings, the remaining oil, salt, and simmer the food together for about another 12 minutes without closing the lid.
Next, the components are transformed into a homogeneous paste using a blender and, if necessary, added salt.

The appetizer is served with crackers, toast or fresh bread.

With mushrooms

You can use any mushrooms for the dish under discussion: forest mushrooms and champignons. It is enough to take them in an amount of 250 grams. In addition to mushrooms, the following will be used: carrots, onions, 400 g chicken liver, salt, 2 tbsp. vegetable oil. How to make pate with mushrooms is described below.

The liver is thoroughly washed, the ducts and fat are cut off, after which the pieces are fried in oil on all sides until cooked.
In a second frying pan, coarsely chopped vegetables are sautéed until soft. When they are ready, you can place the chopped mushrooms in a container and simmer the food together for about 15-17 minutes.
The contents of both containers are transferred to a blender and crushed until smooth.

Liver and mushroom pate goes well with rye croutons.

Diet pate

Such a snack may well be dietary. Its calorie content is especially important for those gourmets who closely monitor their weight. Instead of the usual butter, the pate will contain healthy vegetables. For example, a stalk of celery, carrots, onions. And also: 450 g of liver and a pinch of salt.

The chicken liver is thoroughly washed in cold water and all films are removed.
Vegetables are randomly chopped and placed in a pan with the meat product. Cook the ingredients together for 25-30 minutes after boiling.
The finished products are placed in a colander. There should be no excess liquid in the pate.
In the bowl of a blender, the liver and vegetables are thoroughly ground until smooth. At this moment the mass is salted. If desired, any aromatic herbs are added to it.

The finished dietary pate is spread on low-calorie bread or cucumber slices.

Recipe from Yulia Vysotskaya

Cooking guru Yulia Vysotskaya also loves making liver pate. True, he does it according to his own special recipe. It includes: a large onion, 120 ml of cognac and the same amount of heavy cream, 350 g of chicken liver, a coffee spoon of nutmeg, oregano, ground paprika and salt, 2 tbsp. butter.

Onion rings are fried in a hot frying pan with butter until golden brown.
The liver is washed, removed from excess fat, dried with a paper towel, cut into pieces and transferred to frying.
When the meat product begins to get a golden brown crust, you can pour salt and all the seasonings, as well as cognac, into the frying pan.
Simmer the ingredients over low heat for another 15 minutes.
Next, cream is poured into the container, the products are mixed well and removed from the heat.
When the mass has cooled slightly, use a blender to turn it into a homogeneous puree.

Before serving, the dish must be kept in the cold for at least 8 hours.

With added cheese

Instead of cream for a snack you can use hard grade cheese. It goes great with butter. In addition to cheese (150 g) and half a stick of butter, you need to take: 450 g of chicken liver, 3 large white onions, salt, pepper.

The onion and liver are coarsely chopped and boiled in salted water until tender.
When the water has drained from the finished products, thrown into a colander, you can pass them through a meat grinder or puree them using a blender.
Add softened butter and finely grated cheese to the resulting mass.
All that remains is to pepper and add salt.

To taste, the amount of cheese in this recipe can be increased 2-3 times.

Chicken liver pate with cream

If there are no vegetables in the house, then liver pate can be prepared without them. For example, from: 550 g of liver, 1 tbsp. heavy cream, half a stick of butter, salt, spices.

The liver is cut into large pieces and fried in fat on all sides until a crust appears over high heat. Next, the heating intensity is reduced, and the product is simmered under the lid for another 12-15 minutes until fully cooked.
Then you need to add salt, pepper and, if desired, add the selected spices. The contents of the pan are filled with cream. Cook the mixture over low heat for a few more minutes until it thickens slightly.
Together with softened butter, the ingredients are turned into a pate using a blender.

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

I borrowed the recipe for this chicken liver pate, as well as the serving method, from my friend Tamarochka Agapitova (thank you so much, dear!). I made some adjustments (well, I can’t do it without doing it on my own), but in general, I repeated it almost as in the original.

Regarding aromatic additives - cognac and nutmeg: I really, really insist that you use them. There will be no taste or smell of alcohol, but a light, subtle cognac aroma will give the finished chicken liver pate very pleasant notes. Don't overdo it with nutmeg - it's a pretty strong spice, so a pinch is enough.

And one more thing: you get a fairly decent amount of pate (I cooked for two families, so it was just enough for us), and its shelf life is not long, so first prepare this simple cold snack from half of the listed ingredients.

Ingredients:

(800 grams) (300 grams) (300 grams) (120 grams) (100 milliliters) (2 tablespoons ) (0.5 teaspoon) (1 pinch) (1 pinch)

Cooking the dish step by step with photos:

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 parts and trim 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 it in 2 steps. Don’t put a lot of pieces at once, as 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 red juice stops oozing from the center when pierced, the liver is ready. Don't overdry it.

Then pour cognac and set it on fire. It was difficult for me to capture the flambéing process as it only lasts a few seconds. Our goal is to evaporate the alcohol so that only the aroma of cognac remains. Remove the finished liver from the frying pan and transfer it to another bowl to cool.

In the same oil where we fried the liver, put the peeled and cut into medium pieces onion. Fry it over low heat.

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

Cook covered until the vegetables are soft. 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 the heat and let the onions and carrots cool.

When all the ingredients have cooled, they will need to be turned into a pate. You can use an immersion blender, but I prefer it in a food processor (attachment - Metal blade). In addition, you can even grind it through a meat grinder twice. First we punch through the chicken liver, as it takes up quite a lot of space.

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

And finally, add soft butter (100 grams), which must be removed from the refrigerator in advance. We will leave the remaining 20 grams for decorating the pate.

Let's beat everything again so that the mass becomes smooth and homogeneous - it's a pate, after all. Basically, everything is ready, but I want to show you how you can beautifully serve chicken pate in the shape of a tree (or rather, a hemp). Since at this stage it still doesn’t hold its shape well, the pate needs to be prepared, that is, cooled thoroughly.

To do this, transfer most of the pate onto 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. Place 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 use a molding ring to make something like this. If there is such a ring (I just recently purchased it myself), use a one and a half liter cut on both sides. plastic bottle. Such a thing long years served me.

Pate is chopped meat prepared in a certain way. This is always a good dish option, both for small snacks and for a feast. It has a delicate taste, pleasant aroma and uniform consistency.

It is very easy to prepare, so it can be used as an everyday treat. Pairs well with croutons, bread, or as an addition to broth and soups. If you decorate it in an original way, it will look great on the holiday table.

There are a huge number of recipes for making pate from. However, the main ingredients everywhere remain onions, carrots, seasonings and oil. You can diversify the taste using any additional products. For example, cheese, mushrooms, chicken breast, cream and much more.

I offer you several recipes with which you can prepare pate at home. I'm sure you'll be pleased

How to make chicken liver pate at home - cooking secrets

In order to make your pate more elastic, tender, with a pleasant smell and definitely very tasty, you need to take into account some basic features in its preparation and selection of products. Then the result of your work will definitely meet your expectations.

A few cooking secrets:

The surface of the liver should be smooth, without flaws, and of the same color. If there are any stains, this immediately indicates that such a product can only ruin your dish
Chicken liver does not need to be soaked in milk or other liquid, as it does not have the same bitterness as pork or beef
To save everything taste qualities pate, it must be stored in the refrigerator for no more than three days, or in the freezer for up to two months.
If the liver has been frozen, then defrost it, preferably on the bottom shelf in the refrigerator.
The primary treatment of the liver is that it must be separated from the thin film, rinsed thoroughly and allowed to drain excess liquid using a colander.

By following just a few rules, you can please your family, relatives, friends and acquaintances with delicious pate. Good luck!

Dietary recipe for chicken liver pate

Many people have restrictions on the consumption of many foods. Therefore, for them the most the best option is a dietary pate. It is also based on chicken liver.

You can add mushrooms, cheese, vegetables or yolks to this dish. However, special preference in the dietary version is given to vegetables.

Ingredients:

Chicken liver - 600 g.
Celery stalk - 1 pc.
Carrots - 1 pc.
Onions - 1 pc.
Vegetable oil - 2 tbsp. l.
Salt, pepper, spices - to taste
Greens - to taste

Preparation:

Treat the liver well. Cut off all excess veins, remove the thin film. Rinse thoroughly with cold water and place in a cup.

Wash and peel the onions, carrots and celery. Cut them into pieces of arbitrary size. When finished cutting, transfer them to the pan. Add liver to vegetables. Fill everything with water and put on fire. As soon as the water boils, reduce the heat slightly and cook for 25-30 minutes after boiling.

Once the vegetables and liver are cooked, remove them from the hot water, turning off the heat. Drain the contents into a colander to remove any unnecessary excess liquid.

Place the pieces of vegetables and liver in a blender bowl and chop as finely as possible. The mass should be homogeneous. Add spices, salt, herbs to the mixture and beat again until completely homogeneous.

Transfer the entire mass into a suitable container for storage. Place in the refrigerator and let it brew for a couple of hours. After this it can be consumed.

I wish you bon appetit!

Classic chicken pate

The classic method of preparing liver pate lays the foundation for the creation of all the others. It is quite easy to prepare, takes minimal time to prepare and is in no way inferior to others.

Ingredients:

Chicken liver - 500 g.
Onions – 1 pc.
Butter – 100 g.
Ground black pepper - to taste
Garlic - 1 clove
Chicken egg (boiled) - 2 pcs.
Carrots - 1 pc. (average)
Salt - to taste
Sunflower oil for frying

Preparation:

Cut the pre-processed chicken liver into medium pieces.

If there is a lot of excess liquid, you can use a dry paper napkin or colander

Chop the onion into small cubes and fry in a hot frying pan with a small amount of vegetable oil

Grate one medium carrot on a coarse grater and add it to the onion. Mix everything well, fry until the carrots are half cooked

Place the prepared liver into the prepared vegetable stew. Fry everything until fully cooked. Stir thoroughly from time to time. You can cover the top of the frying pan with a lid to speed up the cooking process.

The main thing is not to overheat the liver, as it will become hard!

Readiness can be determined by the presence of bloody juice when you press on a piece. When fully prepared, it is absent. Remove the finished mixture from the stove to the side and let cool well.

To prevent the liver from burning, be sure to reduce the heat!

Place eggs and garlic into a blender container. Place the cooled liver with onions and carrots here. Grind everything in a blender into a homogeneous mass.

Transfer the pate mass into a clean cup, add soft butter. Then add salt and pepper. Mix everything with an immersion blender, then it will become even more homogeneous.

Pate by this recipe keeps in the refrigerator for 3-4 days

Transfer the finished pate into the desired form and let it brew in the refrigerator for about 30 minutes. Then you can start using it. Bon appetit!

Chicken liver pate - recipe by Yulia Vysotskaya

Using this pate recipe, you will be very pleased with the result. The pate is ultimately very soft, tender, without grains and completely homogeneous, quite pleasant to the taste. Perfect for decorating sandwiches and snacks

Ingredients:

Chicken liver - 1 kg.
Large onions - 2 pcs.
Butter - 50 g.
Fresh thyme - 6 branches
Heavy cream - 150 ml.
Cognac - 2 tbsp. l.
Ground nutmeg - 1 pinch
A mixture of several types of pepper - 1 pinch
Salt, preferably sea salt - 1 pinch

Preparation:

Grind the onion into small strips. Fry it in a frying pan with melted butter

Fry the onion until golden brown or slightly translucent.

Place chicken livers in a pre-processed frying pan. Sprinkle spices on top, scatter thyme leaves and nutmeg. Mix everything, fry until the liver is almost completely cooked (the inside of the liver should remain with a pinkish tint)

Having brought the liver almost to the desired degree of readiness, pour in the cognac and let it evaporate. Then return the frying pan to the heat and fry the contents for another 2-3 minutes.

In almost ready dish pour in the cream and mix everything. After this, remove everything from the heat.

Transfer everything that has been fried until done from the frying pan into a blender glass. Beat with a blender into a single mass

If the pate turns out to be very dry, you can add a little cream, but do not overdo it.

To make the pate more uniform and tender, you can additionally rub it through a sieve.

Transfer the prepared pate into the desired form and refrigerate for one night.

I wish everyone a good mood and bon appetit!

Liver pate in a slow cooker

When using a slow cooker for cooking, the pate turns out to be richer in taste, aroma, much more tender and healthier. At the same time, you will not lose much time preparing such a delicacy as pate.

Ingredients:

Chicken liver - 500 g.
Medium white onion - 1 pc.
Butter - 100 g.
Salt - to taste
Ground black pepper - to taste
Sour cream - 4-5 tbsp.

Preparation:

Turn the multicooker on to the “frying” mode and open it to warm up

Cut the butter into medium pieces and place in a hot multicooker pan.

Chop the onion as finely as possible and add to the melted butter to fry until golden brown.

Add high fat sour cream, mix with onions until the sour cream dissolves. Continue frying for another 2-3 minutes

While the sour cream and onions continue to fry, place the pre-cleaned and washed chicken liver into a blender glass. Grind it into a homogeneous mass

Add fried onions with sour cream to the crushed mass, mix again with a blender, adding salt and pepper

Fill all the silicone molds with the prepared pate mass and place them in the multicooker tray. Because they need to be steamed

Pour 0.5 liters of water into the multicooker pan. Place a tray with molds there. Turn on the multicooker to “steam” mode for 12 minutes

Grease each pan with pate with butter and let it cool completely.

When everything has cooled, remove the figured pate from the silicone molds onto a plate. The finished, aromatic, tender pate can be eaten as a bite or spread on a piece of bread.

Bon appetit!

Homemade chicken liver pate with mushrooms

As mentioned above, the pate can be given your favorite aroma and taste by adding an additional ingredient to it. In combination with mushrooms, chicken liver gives amazing taste, aroma and good satiety. Using this recipe, you can prepare a very tasty and healthy dish quite simply and quickly.

Ingredients:

Chicken liver – 700 g.
Chicken fillet -300 g.
Mushrooms – 200 g (you can use any mushrooms, I have boiled mushrooms)
Onions – 4 pcs.
Carrots – 4 pcs.
Garlic – 7 cloves
Butter – 200 g.
Salt, pepper - to taste
Bay leaf – 3 pcs.
Black peppercorns – 4 pcs.
Vegetable oil - for frying
Greens - optional

Preparation:

Pour cold water over the liver and fillet and put on the fire, bring to a boil. Add pepper and salt, bay leaf, cook until fully cooked for about 15-20 minutes.

Grind the carrots on a coarse grater. And after holding the cut onion in cold water, cut it into cubes

Fry onions, carrots and pre-boiled mushrooms in vegetable oil in a hot frying pan.

Remove the cooked liver and chicken fillet from the broth and grind through a meat grinder with a fine nozzle. In addition, mince the prepared mixture of carrots, onions and mushrooms, as well as peeled garlic and herbs (optional)

Stir butter into the resulting pate mass.

Spread the entire resulting mass onto cling film in an even layer. Grease it with soft butter

Wrap in a roll using cling film, tying its edges. Place in the refrigerator for a couple of hours

A very tasty and tender pate is ready to eat. You can happily serve and treat all your family and friends. Bon appetit and good mood everyone!

Pate with chicken liver and cheese

Pate with cheese is a rather original delicacy that looks great and simply “flies” off the table. It has a high degree of satiety, aroma and taste. Cheese adds its own exquisite taste, and in combination with liver it is simply unrealistically delicious. In addition, the pate does not lose its tenderness and plasticity. Try it - you won't regret it!

Ingredients:

Chicken liver – 500g
Onion – 1 pc.
Carrots – 1 pc.
Greens – 1 bunch
Hard cheese – 300 g
Gelatin – 10 g
Vegetable oil – 2 tbsp. l.
Mustard - 1 tsp.
Water – 150 ml
Salt, pepper - to taste

Preparation:

Pour gelatin into a dry glass container. Pour in a small amount of chilled boiled water. Stir and set aside to swell for 1 hour.

Grate hard cheese on a fine grater

Chop the greens as finely as possible and place them in a dry bowl.

Combine the cheese with herbs so that the parsley and dill are distributed as evenly as possible throughout the cheese mass.

Cut onion into small cubes

Finely chop the processed carrots into strips, or use a coarse grater. Combine carrots and onions in a frying pan and fry them until golden brown in a small amount of vegetable oil

Remove the thin film from the raw liver using a knife, cut off the veins, and cut into medium-sized pieces. Fry the chopped liver in a frying pan in vegetable oil. Add mustard, salt, pepper and mix everything thoroughly

Place the fried liver in a bowl, add the fried vegetables and mix well again

Then grind all these ingredients using a meat grinder with a fine attachment.

Heat the swollen gelatin in a water bath, then heat it over low heat until it dissolves. Then cool it a little

Divide the cooled gelatin into two parts. Pour one into the cheese and herbs and mix everything very well. You should get a more homogeneous mass

Pour the second part of the gelatin into the rolled liver with vegetables. Mix thoroughly until completely homogeneous.

Cover the cutting board with cling film and grease evenly with vegetable oil. Place half of the liver mixture on top of the film and smooth it out

Spread the cheese mixture evenly in a second layer.

Cover the cheese with the remaining liver mixture, carefully leveling it. This creates a sausage shape.

Lifting the edges of the film, form a loaf of pate and wrap it in the entire film. Place the finished pate in the refrigerator for 5-6 hours (it is better to leave it overnight). In the morning the pate is ready to eat. Chicken liver and cheese pate should be served in slices. Bon appetit!

Video: chicken liver pate from Stalik Khankishiev

According to the proposed recipes, chicken liver pate is surprisingly tender and tasty. He always pleases the eye with his delicious appearance, as well as the stomach with its taste. In addition, this dish is very healthy, since chicken liver has a large number of properties that have a beneficial effect on human health.

In the recipes, each method of preparing chicken liver pate is very simple and with an affordable set of products. Choose the most suitable version of liver pate for yourself, cook and surprise your family and guests with the delicious result of cooking!

And again I wish everyone a great mood and bon appetit!

Chicken liver pate - general cooking principles

One of the simplest and most affordable homemade pates is chicken liver pate. The appetizer is quick and easy to prepare, and there are many options for preparing it. The classic recipe, which uses liver, onions, carrots, butter and seasonings, can always be varied with additional ingredients (for example, cheese). In addition, chicken liver pate can be prepared with just onions - without carrots. The appetizer goes well with aromatic herbs and spices, so you can safely experiment by adding certain seasonings. The principle of preparing pate is very simple: stew or boil the liver, then pass it through a meat grinder with stewed or boiled vegetables and butter.

Chicken liver pate - preparing food and utensils

To prepare chicken liver pate, you will need a saucepan, a frying pan, a bowl, a cutting board, a blender, a meat grinder and a container for the finished snack.

Before cooking, the liver must be washed, the films removed and cut into pieces. We thoroughly wash and chop vegetables and herbs. The butter needs to be melted or simply softened (depending on the recipe).

Chicken liver pate recipes:

Recipe 1: Chicken liver pate

IN classic recipe Chicken liver pate uses the liver itself, onions, carrots and seasonings. Tender and creamy taste The appetizer is given oil, and black pepper and bay leaf give it a subtle aroma and slight piquancy.

Required ingredients:

Half a kilo of chicken liver;
One onion;
One carrot;
Butter – 50 g;
2 bay leaves;
Ground black pepper;
Vegetable oil;
Salt - to taste.

Cooking method:

Cut the onion into half rings, carrots into circles. We wash the liver and cut it into pieces. First, fry the onion in vegetable oil until golden brown, then add the carrots and liver. Pour the ingredients into a glass of water, add salt and two bay leaves. After boiling, reduce the heat, cover the pan with a lid, and leave to simmer for 30 minutes. Then remove the lid and simmer for another 10 minutes until the liquid evaporates. Place the contents of the frying pan in a deep bowl, add softened butter. Puree all ingredients with a blender. Serve chicken liver pate with rye or wheat bread.

Recipe 2: Chicken liver pate with lard

Another recipe for delicious homemade chicken liver pate. Here lard is used instead of butter, and it is fried along with all the other ingredients.

Required ingredients:

A kilogram of chicken liver;
200 g lard;
2 carrots;
Bulb;
Salt;
Ground black pepper.

Cooking method:

Remove the skin from the lard (if there is one) and cut the lard into cubes. Simmer the lard in a hot frying pan for two minutes (but do not fry). We wash the liver and cut it into pieces. Place the liver in the lard, cover the pan with a lid and simmer over low heat until half cooked. Chop the onion and carrots and add them to the liver with lard. Pepper, salt, add water if necessary. Simmer until fully cooked. Transfer the contents of the pan into a deep bowl and leave to cool. When the liver becomes moderately warm, but not cold, pass all the ingredients through a meat grinder (once or twice). To make the pate homogeneous, you can puree the mass with a blender. Transfer the chicken liver pate to a container and store in the refrigerator.

Recipe 3: Spicy Chicken Liver Pate

This chicken liver pate got its name for a reason. Dried horseradish, aromatic herbs, a mixture of peppers, mustard and cognac are used here. The appetizer turns out incredibly tasty and appetizing, but the most important thing is that it is easy to prepare.

Required ingredients:

A kilogram of chicken liver;
300 g butter;
Three eggs;
70-80 ml cognac;
Two spoons of mustard;
Dried horseradish;
Pepper mixture;
Salt - to taste;
Aromatic herbs (marjoram and basil) - 50 g of fresh herbs or 8 g of dried.

Cooking method:

Boil the eggs hard and leave to cool. We wash the liver, cut it into pieces, and put it in a frying pan. Fry the liver with salt, dried horseradish and a mixture of peppers. As soon as the liver is browned, cover the pan with a lid and simmer until done. The liquid should evaporate, but you also shouldn’t dry out the liver. Leave the finished liver to cool. Grind the cooled liver through a meat grinder along with eggs, cognac and 100 g of butter. If necessary, scroll again. In a separate bowl, mix the remaining soft butter, mustard and chopped herbs. We take a plastic bag, cut it along the seam and lay it out on the table. Place foil on top. We lay out the liver mass on the foil in the form of a rectangle (thickness - 2 cm). Place the mustard-oil mixture in the middle of the liver mass (also in the form of a small rectangle). Wrap the roll, carefully removing the foil. Place the pate roll in the refrigerator for 3 hours.

Recipe 4: Chicken liver pate with cheese

Very simple, but at the same time incredible delicious recipe chicken liver pate with cheese. Cheese and butter give the appetizer a delicate creamy taste, while peppers and onions add pungency and piquancy.

Required ingredients:

Half a kilo of chicken liver;
3 small onions;
150 g each of cheese and butter;
Salt;
Ground black pepper.

Cooking method:

Cut the onion into large half rings, the liver into pieces. Boil the liver and onions in salted water until fully cooked. Place the liver and onion in a colander and let the water drain. Pass the liver and onion through a meat grinder. Grate the cheese on a fine grater and melt the butter. Place the cheese and slightly cooled butter into the liver mass. Pepper and salt the pate to taste, mix thoroughly. Serve with rye bread.

Chicken liver pate - secrets and useful tips from the best chefs

— If the pate is a little dry, you can add a little cream or milk;

— The pate will become more piquant and aromatic if you add a little cognac to it;

— Usually the ingredients are processed once or twice through a meat grinder, but for a more uniform consistency, the pate should also be puréed with a blender.

News of show business.

Chicken breast pate will help you out in many life situations. For example, you can serve it with toast for breakfast, make sandwiches during the day, and serve it as an original snack for a holiday. In this article you will learn how to prepare pate with a variety of flavors.

Pate with walnuts

This dish will certainly be appreciated by your loved ones, so prepare it in abundance. How to make chicken breast pate with nuts:

Boil 600 grams chicken fillet until ready. Along with the chicken, place one peeled carrot, one small onion and two cloves of garlic into the pan.
Place prepared chicken, carrots and onions into a blender bowl. Send there 200 grams of peeled walnuts and a few spoons of broth.
Grind all the ingredients, season them with salt and nutmeg.
Peel, chop and fry several onions in vegetable oil.
Mix the sauté mixture with the pate and blend the ingredients again with a blender.

Cool the finished product in the refrigerator for an hour, and then serve it with toast or slices of black bread.

Chicken breast with cheese

Here is another variation on the theme of chicken pate. The dish is prepared as quickly as it disappears from the table. To make chicken breast pate, you will need:

Bake 800 grams of chicken fillet in the oven until done.
Peel, chop and fry two onions in a frying pan.
When the food has cooled, pass it through the meat grinder several times. Do the same with 200 grams of hard cheese.
Combine the pate, 150 grams of butter at room temperature, salt and spices to taste in a bowl.

If the finished dish seems a little dry, add a few tablespoons of chicken broth to it.

Chicken breast pate in a blender

This original snack will decorate anyone festive table and will attract the attention of guests. Chicken breast and liver pate is prepared as follows:

Peel, finely chop and fry one onion in butter.
Add 500 grams of chicken liver (previously prepared and cut into pieces) into the pan.
Pour in 100 ml of dry red wine and wait until it has completely evaporated. At the end, add 50 ml of cognac and set it on fire.
Separately, fry 500 grams of chicken breast, cut into small pieces. For flavor, add a few sprigs of rosemary and garlic to taste.
Pour 100 ml of dry white wine into the pan and simmer in it chicken breast A couple of minutes.
When the wine has evaporated, puree the meat with a blender and then pour 100 ml of whipped cream and 50 ml of martini over it. Season ingredients with salt and pepper. You can add fried pistachios to the minced meat.
Mix the liver with 50 grams of butter, nutmeg and a little salt. After this, grind it with a mixer or blender.
Place the chopped liver in layers on the foil first. Roll it up using paper, sprinkle it with nuts and place it in the refrigerator for a day.

Serve the finished dish chilled with dried microwave oven white bread.

Pate “Bright” in the microwave

The dish got its name not only for its original color, but also for its unusual taste. Prepare chicken breast pate with spices with us and see for yourself. Recipe:

Take 300 grams of chicken fillet, cut it into small pieces, place in a microwave-safe glass bowl and pour boiling water over it. Cover the meat with a lid and place in the microwave for a quarter of an hour.
When the chicken is ready, cool it and disassemble it into fibers.
Boil and peel two chicken eggs.
Peel one large carrot, cut into slices, place in a suitable glass container along with salt, bay leaf, allspice and rosemary. Cook it for three minutes.
Place carrots (do not pour out the water), eggs, chicken, a clove of garlic, a quarter teaspoon of turmeric, hot pepper and ground ginger into a blender bowl.

Beat the products to a paste-like state, adding carrot water if necessary (removing the bay leaf and peas from it). Serve the dish with bread or baguette.