Chicken liver - healthy and delicious product. It contains healthy fats, vitamins and microelements. It makes hearty pates for holidays and for every day. The simplest snack includes carrots, onions, butter and spices. To improve the taste of the dish, mushrooms, cognac, dry wine, nutmeg, garlic and fresh herbs are added to it.
The five most commonly used ingredients in chicken liver pate recipes are:
Pate with berry or fruit jelly looks elegant and impressive. To surprise your guests, prepare a liver roll stuffed with cheese, boiled eggs or pickled vegetables.
Features of preparing chicken liver pate
Even a novice cook can handle preparing a delicious dish.
Five of the most nutritious recipes for chicken liver pate:
- The classic appetizer is made from boiled, fried or stewed liver. The prepared product is crushed with a blender or passed through a meat grinder, and then mixed with sautéed vegetables and spices.
- Cream and butter give the pate a delicate taste. Ingoda, crushed lard or soft cheese is added to it.
- The consistency of the snack depends on the processing method. To obtain a homogeneous mass, beat the products with a blender. If you pass the liver through a meat grinder with a large grid, large pieces will be found in the pate.
- Pickled cucumbers, olives, black olives, mustard, horseradish and garlic will add a piquant taste to the dish. This appetizer can be served with strong alcoholic drinks.
- The finished treat is placed in a plastic container or silicone muffin molds. The product is cooled, then placed on a dish and served.
- To prepare the liver roll, place 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.
- French pates are baked in the oven with mushrooms and pieces of chicken fillet. For taste, they add cognac, nutmeg, thyme, and Provençal herbs. Before serving, the dish is cut into slices and sprinkled with herbs.
Ready pates are stored in the refrigerator for 2-3 days.
The appetizer is decorated with chopped nuts, pomegranate seeds, and orange zest.
Today I have pate for you again. Yes, yes, you probably already know that all kinds of pates are a universal snack that can be used in the most different cases, and for sandwiches, and as a filling in pancakes and baskets, and as a hearty snack for festive table. I have already talked about this more than once when I showed you my recipes for pates from, etc. So, today we have chicken fillet pate on our turn, tender, with a soft structure, tasty and very appetizing.
Like all similar recipes, this pate is very simple, prepares quickly and is liked by both adults and little whims. But there are still some nuances to how to prepare chicken pate at home so that it certainly turns out very tasty and interesting. I will be happy to share with you all the intricacies of this process. detailed description and photographs.
Ingredients:
- 1 chicken breast(weighing about 200 grams);
- 1 small onion;
- 1 small carrot;
- vegetable oil for frying;
- 50-70 g butter;
- salt, black pepper to taste.
How to make chicken pate at home:
Peel the onions and carrots, grate three carrots, cut the onion into thin half rings. Sauté vegetables in vegetable oil until soft. It is most convenient to do this over low heat, remembering to periodically stir the onions and carrots.
Wash the chicken fillet and boil in salted water until tender (usually 20-30 minutes is enough). Cool and cut as desired.
Chicken fillet pate can be prepared in two ways: grind the ingredients in a meat grinder or grind using a blender. Both methods have a right to life, but it is more convenient to use a blender if you are preparing a small portion of pate. A meat grinder is good for large volumes - then subsequent washing of all parts of the meat grinder is fully justified by the convenience and speed of its operation. This time I was making some chicken breast pate, so I called the blender to help. Place onions, carrots and chopped chicken fillet in a blender bowl.
And grind until smooth.
Add softened butter to the blender bowl (don't forget to take it out of the refrigerator in advance) and turn on the blender again.
Then we try the pate - you will probably want to add spices to it. The classic option is salt and black pepper, but the beauty of making chicken breast pate at home is that you can diversify its taste by adding some special spices. For example, Provencal herbs will give the pate bright notes, and dried basil will make it a recipe in Italian style... In general, do not limit yourself, try and experiment so that your chicken breast pate will pleasantly surprise everyone with its extraordinary taste.
That's all, our pate is ready.
Do you like to enjoy a sandwich with a delicate pate made from... chicken meat? Modern manufacturers give us great opportunities in choosing this product, but a snack prepared with your own hands is always much tastier and healthier. Of course, you will have to tinker a little with homemade pate, but the result is worth it. Moreover, the number of ingredients in any recipe for this dish can always be increased and the pate can be prepared for future use, which will later save time on breakfasts and small snacks during the day.
Step-by-step recipes for homemade chicken pate
Chicken pate with onions and carrots
A simple recipe made from ingredients available to everyone. The appetizer can be prepared by stewing vegetables in a slow cooker or using a regular frying pan, thick-walled saucepan, or cauldron.
Ingredients:
- 300 g boiled chicken fillet;
- 300 g onions;
- 300 g carrots;
- 100 ml milk;
- 50 g walnuts;
- 1 tsp. refined sunflower oil;
- 1/2 tsp. salt;
- 1 pinch of ground nutmeg;
- mixture of peppers - to taste.
Preparation:
- Stock up on the necessary products.
Chicken pate according to this recipe is prepared from products that are familiar and accessible to everyone.
- Chop the onions and carrots in any way convenient for you.
Vegetables can be cut however you want
- Pour into the multicooker bowl sunflower oil, rearrange the vegetables.
Vegetables are stewed with the addition of a small amount of vegetable fat
- Turn on the “Stew” mode and cook the onions and carrots for 15 minutes.
Heat treatment of vegetables takes a quarter of an hour
- Cut the boiled chicken meat into pieces. In this case, the pate is prepared from the breast, but meat from any other part of the chicken is suitable.
For pate, you can use meat from any part of the chicken carcass.
- Place the stewed vegetables and meat into a blender bowl.
Meat and vegetables are ground in a blender at the same time
- Pour in hot milk.
The milk needs to be warmed before adding to the other ingredients.
- Grind and beat the ingredients until smooth.
The blender allows you to prepare pate in minutes
- Walnuts Grind into crumbs using a blender or finely chop with a knife.
Walnuts can be chopped using a blender or a sharp knife
- Add the nuts to the pate.
Walnuts make food not only very tasty, but also incredibly aromatic.
- Add salt, nutmeg and a mixture of peppers to the appetizer.
- Transfer the food into a glass container, close the lid and refrigerate for 2-3 hours.
When kept in the cold for at least 2 hours, the pate becomes even tastier.
- Place the pâté on cereal, crackers or slices of bread.
Chicken pate with onions and carrots can be served with crispbread or whole grain bread
Video: chicken breast pate
Chicken pate with mushrooms in the oven
A real miracle of culinary art that you can delight your family and friends at the holiday table.
Ingredients:
- 275 g chicken meat;
- 225 g champignons;
- 2 eggs;
- 60 ml heavy cream;
- 1 tbsp. l. butter;
- 25 g breadcrumbs;
- zest of one orange;
Preparation:
- Scroll the chicken meat through a meat grinder or chop using a blender.
Meat can be chopped using a meat grinder or blender
- Cut the champignons into halves. Large mushrooms should be quartered or cut into thick slices.
- Lightly beat the eggs with salt and ground black pepper, mix with the zest of one orange, cream and breadcrumbs.
- Add minced chicken and mushrooms to the resulting mass, mix everything.
Mushrooms must be cut into large pieces or thick slices
- Line a rectangular baking dish with a sheet of baking paper and grease it with butter.
- Place the pate mixture into the mold.
Baking paper makes it easy to remove the finished snack from the mold
- Cover the workpiece with baking paper.
By covering the appetizer with baking paper, you will protect the pate from possible burning and drying out.
- Place the mold in a baking tray, pour a little water into it (approximately to the middle of the container).
- Place the pan in an oven preheated to 170 degrees and bake the pate for 1–1.5 hours.
- When the pate becomes hard, turn off the oven and let the dish cool.
- Carefully remove the paper from the snack.
- Garnish the pate with orange slices, crushed walnuts and fresh mint leaves.
The finished pate can be sprinkled with nuts and decorated with slices of bright orange
Chicken pate with blue cheese and walnuts
The delicious taste of this pate will captivate those who enjoy original chicken-based dishes.
Ingredients:
- 300 g boiled chicken breast;
- 100 g blue cheese;
- 1/2 tbsp. walnut kernels;
- 4 dried figs;
- 50 g butter;
- 1/4 baked bell pepper;
- 4–5 sprigs of fresh cilantro;
- 30 g cognac;
- salt and ground black pepper - to taste.
Preparation:
- Prepare your ingredients.
By preparing all the ingredients in advance, you can prepare chicken pate in just 10 minutes.
- Cut the meat, figs, bell peppers and blue cheese into pieces of any shape.
In order for the blender to easily grind the products for pate, first cut them into small pieces
- Place food in a bowl, add butter room temperature and nuts.
Butter for pate should be at room temperature
- Grind the ingredients until smooth.
The pate should have a uniform consistency
- Finely chop a few sprigs of cilantro with a knife.
The greens should be chopped with a knife and added to the prepared pate
- Add herbs and cognac to the pate.
A drop of alcohol will give the food a special aroma
- Mix the mixture thoroughly with a spoon and place in the refrigerator for 20–30 minutes or more.
Before serving, the pate must be mixed well and cooled.
- Serve the cooled pate on toasted bread.
Chicken pate with blue cheese and nuts goes great with crispy toast
Below I offer an alternative recipe for chicken pate with cheese.
Video: tender chicken fillet pate
Chicken pate with garlic, mustard and tomato paste
Another unusual recipe amazingly delicious homemade chicken pate, which will surely deserve one of the first places on the list of your favorite foods.
Ingredients:
- 1 chicken leg;
- 1 tbsp. l. mustard seeds;
- 1 tbsp. l. tomato paste;
- 1 onion;
- 2 cloves of garlic;
- 5 g gelatin;
- 5 black peppercorns;
- 1–2 bay leaves;
- 1/2 tsp. salt.
Preparation:
- Prepare your food.
To save time, prepare the pate ingredients in advance.
- Rinse the chicken leg under running water and place in a multicooker bowl or saucepan. Pour water over the meat, add peeled garlic cloves and onions, bay leaves, black peppercorns and salt.
Today you can find in stores large number a variety of pates with the addition of: cheese, mushrooms, eggs, vegetables and even nuts. However, any housewife would like to learn how to cook this dish on her own in order to completely control the caloric content of food. In this article you will learn how to properly prepare chicken pate, what ingredients are best to use, as well as what methods of preparing such a pate exist.
What can you cook with?
As a rule, preparing chicken pate is neither difficult nor time-consuming – even a novice cook can prepare it. The secret to making any pate is the ingredients used. The elements that are most often used in preparing chicken pate will be discussed below.
- Warp. As a rule, chicken pate can be prepared from chicken fillet, giblets, chicken liver or simply from offal. Sausage or chicken roll can also be used. The appropriateness of some spices, salt or sugar depends on the main ingredient here.
- Supplements. As additional elements (to add taste, richness and spiciness), the following are added to the pate: cheese, eggs, vegetables, mushrooms, cream, nuts, dried fruits, spices.
- Ingredients for frying and oiliness. Almost any recipe for making chicken breast pate uses vegetable fats - butter and olive oil necessary for frying vegetables and meat in a frying pan or in a slow cooker. Lard is used as a wonderful addition to high-calorie and fatty pate.
The addition of these products does not apply to diet recipes.
Our experienced chefs have compiled a list of recommendations for you that will help make the taste of chicken pate even more rich and memorable. When choosing recipes, always try to rely on trusted sources with a good reputation, so as not to get health problems from improper cooking.
- Preparation. For instant cooking For pate, it is recommended to store boiled meat or offal in the refrigerator in advance.
- Dryness of the product. Some housewives are faced with the problem that after cooking the pate quickly dries out, becomes viscous and very thick. To avoid this problem, you can dilute it with chicken broth, cream or milk, boiled lard or butter, and add juicy boiled vegetables. Add elements to your liking, but be careful not to thicken the pate. If the pate mass comes out a little dry when whipping, you can add a little to the mixture. lemon juice. Avoid adding any type of vinegar as it will dry out the chicken further.
- Adding vegetables and spices. You can also add additives such as vegetables, oils and spices to the pate while the meat is boiling. This will make it more aromatic and rich in taste.
- Cooking method. As a way to prepare pate with their own hands, housewives most often boil or stew meat. The cooking procedure itself usually uses a frying pan or saucepan, however, some prefer to mix and cook foods in a double boiler, oven or slow cooker.
- Whipping. A blender or meat grinder is usually used to process and puree the mixture. The second case involves double processing of the mixture or the use of small attachments for minced meat.
- Marinovka. Many housewives prefer to prepare large portions at once to prepare pate at home for the winter and New Year holidays. For marinating and preparing chicken pate, the usual twisting method is not suitable; usually in these cases an autoclave is used.
- We achieve oiliness. Some housewives prefer to obtain a slightly oily pate as a result; to obtain this effect, vegetable additives should be fried a little before adding to the mixture.
- Versatility. Don't be afraid to experiment with flavorings. Chicken is a versatile meat product that goes well with a variety of spices, vegetables and even fruits.
- Storage time. Keep in mind that chicken pate prepared at home has a much shorter shelf life than purchased chicken pate. If you place the pate in the refrigerator and cover cling film, it may not spoil for up to 3-4 days. However, if you forget to cover it, then it is likely that it will weather and become covered with a hard black crust.
- Preparing to serve. Before serving the pate, take it out of the refrigerator for half an hour. The fact is that a chilled pate will always be much thicker than a heated one.
- We use everything. As a rule, chicken breasts are sold with skin, which can also be used to make pate. It is added directly at the time of beating and makes the meat fattier, oilier and higher in calories. You should not use the skin to prepare dietary pates.
- Experiment. Don't forget about the possibility of mixing several types of meat in the pate.
So, beef, pork, rabbit and turkey, goose, as well as some ground offal, will go well with chicken.
Recipes
Today, there are more than 50 separate recipes for making chicken breast pate. Modern chefs prefer to add prunes, avocado, potatoes, beans and even pumpkin to the mixture. Keep in mind that there are many options for preparing pates, so recipes with similar names may require different ingredients or different quantities.
Classical
This cooking method is the simplest and most common option for preparing chicken breast pate. For cooking you will need the following products:
- 1 medium chicken breast;
- 1 onion;
- oil, salt and spices to taste.
This pate is prepared very quickly - within half an hour. The cooking instructions are as follows.
- Wash the chicken breast thoroughly and boil in slightly salted water until tender. We do not pour out the broth; it will still be useful at the stage of whipping the pate.
- During the cooking process, add chopped onion (half) to the pan. This way you can give the meat a rich taste.
- After cooking, the meat is cooled, cut into small pieces and whipped in a blender or minced in a meat grinder until a continuous, homogeneous mixture is formed.
- After this, add the prepared spices, broth, as well as the remaining onion and salt to the mixture. Remember to taste the mixture to determine which ingredient is missing.
- Place the mixture in a small ceramic or glass dish and cover with a lid, cellophane or foil to prevent airing.
Dietary
Popular among modern fashionistas, as well as housewives who prefer to combine tasty and healthy food. It is carrots that are used in the preparation here - they are low in calories and incredibly healthy. This version of pâté is best for breakfast - it gives you the strength to work without putting pressure on you. digestive system. It is in the process of preparing dietary options that some chefs prefer to cook pates in double boilers or multicookers - it is believed that this way the food retains all the vitamins and nutritional properties. Required components:
- half a kilo of chicken fillet or chicken breast;
- one medium young carrot;
- soy sauce;
- spices and salt as desired.
This option doesn’t take long to prepare – no more than half an hour. Below are instructions step-by-step preparation this dish.
- Carefully peel and rinse the carrots, cut off the base (with greens). Add to boiling water along with chicken fillet. Boil until the meat is done.
- After cooking, the meat is cooled and chopped into small pieces, like carrots. First, add the chicken to the blender and blend until smooth. Then add carrots and broth if the mixture comes out a little dry. It will make the mixture more airy and imbue it with a pleasant aroma. Keep in mind that broth can add extra calories to the mixture, so watch the amounts you add carefully.
- To maintain the sharpness of the taste and not make the pate too lean, instead of salt, add a little soy sauce or spices to the finished mixture.
A clear advantage of high-quality and natural spices is that they do not make the product more nutritious, but simply enhance its taste.
With egg
This option will appeal to housewives who live in villages or on private lands and have constant access to fresh, high-quality eggs from healthy chickens. Egg pate is different in that it is not stored in a usable form for as long as other pates. Our experts advise eating it within the next two days after preparation. For cooking you will need:
- 400 grams of chicken fillet;
- 2 small eggs;
- 1 ripe carrot;
- garlic clove;
- butter or olive oil – 2-3 tablespoons;
- spices, salt and sugar to taste.
Paprika, ginger and turmeric look great in this combination. Cooking instructions.
- Boil the chicken fillet in advance; there is no need to get rid of the broth - you will need it when you beat the whole mixture. We also boil the eggs - hard-boiled.
- After cooking, let the food cool slightly. Then the eggs along with the meat should be placed in a blender and beat on pulse mode (if not, then on normal mode with breaks).
- The carrots should be finely chopped or chopped on a carrot grater, then fry them a little over low heat until golden brown. For frying, it is better to use olive oil or butter.
- After cooking, the carrots along with spices and chopped garlic should be added to the blender and thoroughly beat the whole mixture again until smooth. If the mixture is too thick, use cream or broth to thin it.
With vegetables
To prepare vegetable pate at home, you can use almost all the vegetables you can get your hands on. Housewives usually follow similar recipes purely formally, adding their favorite vegetables to taste. Vegetable pates are popular among housewives who like to watch their figure. Here you will need:
- chicken fillet or chicken breast – 350-380 grams;
- tomatoes - one large or 2 medium ones;
- small sweet pepper;
- medium bow;
- olive or butter for frying;
- add sugar or salt to taste;
- seasonings and spices: basil, nutmeg, kamis, ginger.
Sequence of actions.
- Cut the onion into as small pieces as possible, place on low heat and fry in oil until golden brown. Add tomato (also finely chopped) and pepper. To prevent the taste of vegetables from being lost from frying, you can add a little lemon juice or sugar.
- Wash the chicken fillet and chop it finely, then place it in a blender. At this point you should add spices and salt. To make the meat mixture more attractive, you can add some chopped carrots.
- Pour the resulting mixture into a frying pan with the already fried vegetables and onions, mix everything together and put on low heat.
- Many vegetables dry out the mixture, which already dries out quickly when cooked, so don't forget to add a little broth.
- Turn off the heat and wait for the mixture to cool. Place everything in a blender and mix thoroughly again, adding nutmeg or spices for flavor.
This pate has universal properties - vegetables make it suitable for regular consumption as a snack, sandwich mix or stuffing for cutlets.
Vegetables do not in any way affect the texture of the pate itself, but give it additional lightness, aroma and richness.
With mushrooms
For mushroom pate with chicken breast, you can use both fresh forest mushrooms - chanterelles, boletus, porcini, honey mushrooms - and fresh store-bought mushrooms like champignons or tree mushrooms. You will need:
- chicken breast or chicken fillet – 350 grams;
- fresh, well-washed mushrooms – 100 grams;
- medium bulb;
- cream or sour cream - 2-3 tablespoons;
- olive oil (if unavailable, can be replaced with butter) – 15-20 grams;
- nutmeg - a pinch or to taste;
- Add salt and spices to taste.
On average, preparing this dish takes no more than 40-45 minutes.
Sequence of actions.
- The boiled chicken breast should be cut into small pieces and placed in a container for blending. Beat using pulse mode until a homogeneous mass is achieved.
- Peel a medium onion, finely chop and fry in a frying pan until golden brown, at the same time add fresh mushrooms and add a little olive oil.
- We wait for the moment when the mushrooms and onions are slightly fried and a golden crust forms, then add the cream to the frying pan and mix thoroughly. At this stage it is also worth adding salt and spices. Turn off the heat and let the mixture sit a little (a couple of minutes).
- Add the mixture to the beaten chicken breast and beat again. If the mixture comes out too thick or dry, you can add previously prepared chicken broth.
- The entire mixture is whipped until it becomes fluffy and a little airy. Here you can add nutmeg to the mixture - it will give it aroma and richness.
After whipping, you should let the pate brew - place it in a large glass bowl or plate, cover with a lid or cling film, and leave for several hours to thicken.
With cheese
Most often, this pate is used as a spread for sandwiches and sandwiches. In this case, it is advisable to use soft versions of cheese that will not stand out against the background of the main mixture. The choice of cheese itself is yours. It doesn't have to be an expensive or cheap option - choose the one you're confident in. Ingredients you will need:
- 400 grams of chicken fillet or medium chicken breast;
- 120-150 grams of soft fresh cheese;
- sweet pepper, 1 onion, salt and spices to taste, bay leaf;
- butter or olive oil – 40-50 grams.
The secret of preparing this pate is that it is not necessary to use breast meat, it can be cuts from legs, thighs or ordinary offal - high-quality cheese will soften the taste of any meat, giving it lightness and depth of taste.
- Wash the meat and boil over low heat until cooked. Save the broth.
- Cut the onion into even slices and fry over low heat until golden brown.
- Prepare a blender and load pieces of cooled boiled meat into it, then beat on pulse mode. Gradually add fried onions.
- After a while, add the cheese, which should be grated beforehand.
- Finally, taste the mixture and add spices or salt as needed. If the mixture is not oily enough, add a little butter and beat again.
With nuts
This version of pate is one of the most nutritious and high-calorie - it is recommended to be consumed only by those who are actively involved in sports and are able to burn extra calories while jogging or walking. To prepare you will need:
- medium chicken breast – 450 grams;
- walnuts - from 5 to 7 medium-sized peeled pieces;
- 2 garlic cloves;
- spices, salt and bay leaf as desired.
Cooking instructions.
- Finely chop the chicken fillet, making the pieces as small as possible so that they cook faster. Place in water, add bay leaf, salt and other additives to enhance the taste.
- After cooking, you should cool the meat and place the broth in a cool place - you will need it later.
- If possible, the nuts should be peeled from the brown skin and lightly chopped, then put them in a frying pan and fry for several minutes over low heat. Don't forget to turn over.
- Place the meat in a blender container, add roasted nuts, chopped or squeezed garlic, and literally a spoonful of chicken broth (if it still turns out dry, add more). Beat until a homogeneous fluffy mixture is formed.
- After whipping, let the pate stand for a while; to do this, transfer it to a glass container and cover with a lid, cellophane or foil.
The average calorie content of 100 grams of this pate is 161.8 kcal. Walnuts make this the highest calorie option known.
Liver with cream
At the same time, very easy to prepare, however, incredibly tender and tasty with the right approach. Other by-products can be used for cooking, which you can add to taste or if there is a lack of liver. To prevent the taste of this pate from becoming too strong, chefs advise adding cream and vegetable additives to it. You will need:
- half a kilo of chicken liver;
- from 100 to 150 grams of not too salty lard.
- 2 medium carrots;
- 2 medium onions;
- cream – 2 tablespoons;
- spices, salt and sugar as desired.
Cooking instructions.
- Rinse the liver thoroughly under running water and place in a saucepan, then add finely chopped lard slices (which can be fried a little before this). The liver can be cut into pieces or put one large piece in a pan. It is believed that the cut pieces are soaked in vegetables and cream faster.
- Onions and carrots are cut into small rings and sent to the pan for the liver. After this, fill the pan with about 1/2 cup of water.
- Cover the pan with a lid and simmer the mixture under medium heat for half an hour. After the time has passed, open the lid and add spices, salt, sugar, and cream to the mixture. You can also add a little garlic to give it a spicier taste. Before putting the lid back on, place 1-2 bay leaves on top of the mixture for a rich aroma.
- Close the lid and leave to simmer for another 10 minutes on the same heat. Let the pate cool a little, and then any in an accessible way grind it - it will be best in a blender.
Don't forget to add broth, milk or cream if the mixture becomes too thick.
Calories and nutritional value
The fact is that the calorie content of individual dishes is extremely difficult to calculate based on their appearance and even recipes. Typically, caloric content is calculated based on the value of the products that are part of the dish. Below you will find out the calorie value of the products that are most often included in chicken pate. You should understand that the value of a product may vary depending on its type, grade, condition and freshness.
Use this data table to compile the exact caloric value of the resulting product. On average, the caloric value of a classic pate (per 100 grams of product) is no more than 130 Kcal.
As for dietary pates, the caloric value here can vary from 80 to 115 Kcal per 100 grams of pate.
To learn how to easily and quickly prepare delicious chicken pate, watch the following video.
Ingredients:
- 500 g chicken liver;
- 2 onions;
- 1 carrot;
- 200 g butter;
- vegetable oil for frying;
- salt and pepper to taste.
Preparation:
- Cut the chicken by-product into small pieces and fry in a frying pan with oil for 7-8 minutes.
- Then sprinkle the liver with salt and pepper and add onion and carrots cut into half rings and fry for 10-12 minutes.
- It is important here not to overcook the liver; there should be juice left in the pan, then the pate will have a delicate taste. Add butter to the fried liver.
- Place the contents of the frying pan into a blender bowl and grind.
- Place the resulting mass on a board covered with cling film and level it.
- We spread the creamy product cut into longitudinal pieces, wrap it in a roll and wrap it in cling film.
- We send the resulting rolls to a cool place and leave there overnight.
It is better to buy chicken offal chilled, because this way you can examine its surface, color and integrity. When choosing deep-frozen liver, you may stumble upon a low-quality product.
Pate recipe from Yulia Vysotskaya
The famous TV presenter Yulia Vysotskaya has her own recipe for chicken liver pate, which she invites all housewives to try and prepare step by step at home. To make the pate tender in taste, Yulia recommends rubbing it through a sieve. But the finished appetizer, as in the photo, is served with toasted bread.
Ingredients:
- 1 kg chicken liver;
- 2 large onions;
- 50 g butter;
- 6 sprigs of fresh thyme;
- 150 ml heavy cream;
- 2 tbsp. l. cognac;
- a pinch of ground nutmeg;
- a pinch of sea moth;
- a pinch of pepper mixture.
Preparation:
- Finely chop the peeled onions and fry in oil until golden or just translucent.
- Place pieces of chicken liver on top of the onion, sprinkle with nutmeg, thyme leaves, sea salt and pepper. Fry for a few minutes until the offal is ready.
- Pour in the cognac, after the alcohol has evaporated, keep the liver on the fire for a couple more times, add the cream, stir and turn off the heat.
- Transfer the contents of the frying pan to a blender and grind.
- We send the finished pate to a cool place overnight.
If you melt the butter and pour it over the pate, the snack can be stored for two weeks.
Chicken pate from Stalik Khankishiev
Another culinary guru, Stalik Khankishiev, suggests preparing chicken liver pate at home. The chef advises to fill the pate with fat, this way you can preserve its aroma and rich taste, and also recommends not only stewing the chicken offal in a frying pan, but also simmering it in the oven.
Ingredients:
- 1 kg chicken liver;
- 150 g butter;
- 120 g goose fat;
- 100 ml cream;
- 2 carrots;
- 3 cloves of garlic;
- a pinch of nutmeg;
- salt and pepper to taste;
- melted butter for filling.
Preparation:
- We clean the chicken liver from the film and all blood clots, rinse it under water and cut it into pieces.
- Crush the garlic cloves with the flat side of a knife and place in a frying pan with melted goose fat, lightly fry and add the diced carrots, simmer until the vegetable is soft.
- As soon as the carrots become soft, add the liver, do not mix anything, just simmer for 3 minutes, then add salt and turn over.
- Fry for another 3 minutes, then sprinkle with salt and pepper and transfer everything into a blender and grind.
- Melt the creamy product, pour it into the creamy mass, mix again. Now add nutmeg and cream, mix and place the resulting mass into pots.
- Place the pots in a deep baking tray, pour in water so that the liquid reaches the middle of the dish.
- Cover the pate itself with a thin layer of melted butter and put it in the oven for an hour, temperature 130°C. Cool the finished snack and begin preparing sandwiches.
To make the pate tender, before cooking the chicken liver should be soaked in milk for half an hour, this will make it softer.
Jamie Oliver's Chicken Liver Pate Recipe
Culinary master Jamie Oliver also douses chicken liver pate with butter and claims that the fattier the appetizer, the better it tastes.
Ingredients:
- 0.5 kg chicken liver;
- 200 g butter;
- 100 g melted butter (for filling);
- bulb;
- 2 cloves of garlic;
- 1 tsp. brandy;
- 1 tsp. thyme;
- salt and pepper to taste.
Preparation:
- Chop the onion into small cubes and finely chop the garlic. Bring the vegetables to a soft state in a frying pan with heated vegetable oil.
- In a separate frying pan, fry pieces of chicken by-product along with thyme.
- Then pour brandy over the liver, sprinkle with pepper and bring the liver to full readiness. Place all the fried ingredients in a blender bowl, grind and cool.
- Melt the butter, mix with the pate and put the snack in jars.
- In a steam bath, bring the ghee to a liquid state and pour it over the pate.
- We keep the pate for 24 hours at low temperatures.
If there is no melted butter, then take a pack of the creamy product, put it in a heat-resistant bowl and put it in the oven, let the butter separate at a temperature of 100°C. After draining the top fatty part, this will be ghee.
Chicken pate in the oven
Chicken liver can always be served delicious dishes, but the most popular snack is pate, which can be made at home without much difficulty. The pate can be prepared step by step according to the photo in the oven, so the snack turns out to be rich in taste. Many recipes call for carrots, which add sweetness to the pate, but if that flavor isn't right for you, you can omit them.
Ingredients:
- 0.5 kg chicken liver;
- 1 onion;
- 60 g butter;
- 1 tbsp. l. sour cream;
- 1 tsp. flour;
- a pinch of nutmeg;
- salt and pepper to taste.
Preparation:
- Sauté finely chopped onions in oil until golden, then place them directly with raw pieces of liver into a blender bowl and chop.
- Add pieces of the creamy product, add salt, pepper, nutmeg and flour, mix again.
- Now add the last ingredient in the form of sour cream, stir and place the resulting mass in baking pots greased inside with butter.
- Place the pate in the oven for an hour, temperature 180°C.
Chicken liver should be salted only at the end of its preparation; if you salt it at the beginning, the offal will quickly lose its juiciness.
Recipe with champignons
You can make mushroom pate from chicken liver at home. Such step by step recipe with photos will definitely be appreciated by those who adore dishes with the addition of aromatic mushrooms.
Ingredients:
- 500 g chicken liver;
- 150 g champignons;
- 1 onion;
- 1 carrot;
- 2 tbsp. vegetable oil;
- 70 g butter;
- salt and pepper to taste;
- 0.5 tsp. khmeli-suneli.
Preparation:
- Cut the onions and carrots into large cubes, fry the vegetables until golden and then add sliced champignons to them.
- After 2 minutes, add pieces of chicken by-product and simmer under the lid for 15 minutes.
- Afterwards, sprinkle the contents of the frying pan with salt, pepper, hops-suneli, add pieces of the creamy product, heat it up, remove from the heat and cool.
- All that remains is to grind everything with a blender, put the pate into jars and fill it with melted butter.
The finished appetizer can be cooled so that the top layer of butter hardens well, or the pate can be served immediately to the table along with slices of bread, vegetables and herbs.
Polish liver pate
For those who are looking for an unusual recipe with a photo of chicken liver pate, we should offer a step-by-step version of the Polish snack, which can be quickly and easily prepared at home.
Ingredients:
- 500 g chicken liver;
- 3 eggs;
- 100 g Feta cheese;
- 2 cloves of garlic;
- 500 g pear;
- 1 tbsp. l. butter;
- 1 tsp. cinnamon;
- salt and pepper to taste;
- olive oil.
Preparation:
- Grind the cleaned and washed chicken by-product until smooth in a blender.
- So, using a blender, grind the eggs with cubes pickled cheese and cloves of a spicy vegetable.
- We combine the two resulting mixtures, add salt and pepper, beat again and pour the resulting mass into heat-resistant molds, greased with oil.
- We do not fill the molds completely, leave room for the pears, put them in the mold and pour water to half the pots, put them in the oven for 50 minutes, temperature 150°C.
- Peel the pears, cut into cubes, pour into a frying pan with melted butter, sprinkle with cinnamon and simmer for 5-7 minutes.
- If the fruits are not juicy, then add water.
- When the pate is ready, take it out of the oven and place the caramel pears on top.
The original Polish-style appetizer can be served immediately after it has completely cooled, but it is better to keep it in the cold for 8 hours so that the pate and fruit can exchange flavors and aromas.
Diet recipe
Chicken liver not only has a large amount of nutrients, but is also a low-calorie product, so if you choose the right pate recipe, you can get a dietary snack.
Ingredients:
- 400 g chicken liver;
- 2 tbsp. l. flour;
- 1 large onion;
- 1 chicken egg;
- a pinch of nutmeg;
- salt and pepper to taste.
Preparation:
- Place pieces of chicken liver and diced onion into a blender bowl and blend until smooth.
- Beat the egg into the resulting mass, add flour and all the spices, stir with a regular whisk.
- We will prepare the pate in the microwave, so we take molds, you can use silicone ones, fill them with the liver mixture and put them in the oven for 3.5 minutes, setting the power to 850W.
