How to make chicken liver pate. Chicken breast pate

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 appetizer from half of the indicated 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, add the onion, peeled and cut into medium pieces. 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 add 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 one myself), use a one and a half liter plastic bottle cut off on both sides. This little thing has served me well for many years.

Step-by-step recipes for chicken liver pate with cheese, eggs, vegetables, mushrooms, nuts

2018-07-08 Marina Vykhodtseva

Grade
recipe

2068

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

16 gr.

Carbohydrates

5 gr.

214 kcal.

Option 1: Classic chicken liver pate

Chicken liver is tender, soft, inexpensive, and does not require soaking. It's a pleasure to cook with it. Pate with vegetables is especially successful. Here is the classic recipe with butter. For frying you will need a regular frying pan and vegetable oil. Onions and carrots will help dilute the rich taste of offal.

Ingredients

• 700 g liver;
• 150 g butter;
• 150 g carrots;
• salt pepper;
• 150 g onion;
• 50 ml vegetable oil.

Step-by-step recipe for classic liver pate

We wash the liver pieces and inspect them. If dark spots suddenly appear on them, then this is bile spilled, the product will taste bitter, it is better to get rid of it immediately. Let the washed liver dry a little or simply shake off the drops well. Then put it in a frying pan with half the oil. Fry for about 15-20 minutes; during this time the liver will be ready; there is no need to dry it out.

Immediately, while the liver is cooking on one burner, put a second frying pan and pour out the rest of the oil. We cut the onion, but not finely. Throw in and start frying. Chop the carrots and add. Once they are lightly fried, cover the pan. Let it simmer until soft.

Vegetables with liver need to be cooled and the butter softened. To do this, leave it at room temperature for a while, you can cut it into pieces and unfold it so that the process goes faster. It cannot be melted.

The liver and vegetables need to be chopped. Either we twist it several times through a meat grinder, this is often done, or we beat it until smooth with a food processor. Add salt to the liver mass, pepper, add oil and beat well. Cool for an hour.

Liver pate will turn out much more interesting if you add herbs to it. Nutmeg is often sprinkled in; it is considered a classic addition, but not to everyone’s taste.

Option 2: Quick recipe for chicken liver pate

This pate is incredibly quick and easy to prepare, it does not need to be refrigerated, all the ingredients are fried in one pan. But the appetizer is prepared with mayonnaise, so it cannot be called dietary or healthy.

Ingredients

• 400 g liver;
• onion head;
• 80 g mayonnaise;
• 30 g butter;
• carrot;
• spices.

How to quickly prepare liver pate

We peel the vegetables, cut them into large pieces and send the carrots and onions to fry in a frying pan. Cook for three minutes over high heat, stir vigorously.

We wash the liver, add it next, cook for another minute, and then reduce the heat. Cover and simmer for 10-12 minutes with vegetables until soft. Let cool.

Salt the vegetables with liver, chop them, add mayonnaise. It may take a little less if the ingredients have a lot of juice. We make the consistency we need and use it as a snack and spread.

If you have softened butter, you can replace mayonnaise with it or use both ingredients in any proportions.

Option 3: Chicken liver pate with eggs

To smooth out the taste, you can use not only oil with mayonnaise, but also chicken eggs. This is a wonderful protein product that will enhance chicken liver pate, increase its yield, but will not greatly affect the fat content of the dish.

Ingredients

• 500 g liver;
• 2 onions;
• 3 eggs;
• 120 g butter;
• salt;
• 2 cloves of garlic.

How to cook

Separate a small piece of butter, about 30 grams, lay it out and let it melt. We cut the onions, add them, and start frying. Let's move on to the liver right away. We wash it, cut it into several pieces, and throw it in. Fry for two minutes, then cover and simmer.

Boil the eggs hard in a saucepan, cool and peel. There is no need to chop it separately, just cut it into several parts. Leave the remaining butter on the table until it softens.

Cool the prepared liver and onions, add boiled eggs and chop everything together. Add spices, chopped garlic and softened butter. Beat the ingredients until smooth, cool.

If you don’t want to get a very pronounced aroma of garlic, then the cloves can be peeled, cut, and fried along with the onion. The taste will remain, but the snack will not have such an intrusive smell.

Option 4: Chicken liver pate with mushrooms

Another amazingly delicious version of liver pate with an extraordinary mushroom aroma. Sometimes a mushroom cube or seasoning is also added to it, but this is not necessary. You can fry food in butter or vegetable oil.

Ingredients

• 0.1 kg of onion;
• 0.35 kg of liver;
• 0.1 kg carrots;
• 0.2 kg of mushrooms;
• 50 g butter;
• 30 g oil for frying;
• spices.

Step by step recipe

Place the liver in a slightly greased frying pan, fry the pieces on both sides, then transfer to a saucepan, add a couple of tablespoons of water, cover and simmer until done.

Pour a little more oil into the pan, add the chopped mushrooms and fry. If these are not champignons, you can boil them first. Add chopped onions and carrots, fry together a little, then cover and simmer until tender. You can add a little water if your own juices are not enough. Salt and pepper.

Grind the mushrooms with vegetables and the list twice through a meat grinder, taste, add oil and beat for a couple of minutes until fluffy. Serve immediately or refrigerate. This pate can be not only an appetizer, but also an independent dish; in this version, we supplement it with vegetables and herbs.

It is not necessary to stew the liver in water; you can pour in a little broth or add a couple of spoons of sour cream, this will only improve the taste of the product.

Option 5: Chicken liver pate with nuts

The nuts for this liver pate are definitely walnuts, they are the ones that give the desired aroma and taste. Sometimes almonds are used. Under no circumstances should peanuts be added; they can only spoil the taste.

Ingredients

• 800 g liver;
• 140 g nuts;
• 2 onions;
• 1 carrot;
• 170 g butter;
• 2 cloves of garlic;
• dill, salt.

How to cook

Cut off all excess from the liver; you can cut it into three parts. Coarsely chop the onion and carrots into slices. Put a little oil in a frying pan, fry the vegetables, add the liver. We cook together for a quarter of an hour. Season with chopped garlic, salt and stir, then cool the pate base.

We take another frying pan, but without oil. Pour in the nuts and dry over low heat. They will become much tastier and the flavor will develop. Then we cool them too.

Grind the nuts along with the liver and vegetables. You can scroll or beat. If you like pieces of nuts, then pour them onto a board and simply chop the kernels, you can roll them with a rolling pin, and grind the rest of the ingredients to a puree, then combine.

At the very end, add the remaining oil to the liver and stir well. After this, be sure to try the pate, since the additives are without salt, add more spices to your taste.

Homemade pate does not contain preservatives, so it can be stored for a maximum of three days in the refrigerator. If the family is small, then it is wiser to prepare small portions; to do this, we simply divide all the products in half or even into three parts.

Option 6: Chicken liver pate with cheese

For such a pate you need processed cheese, preferably soft, which is in trays. We choose a neutral creamy taste. Can be used with the addition of mushrooms, meat, but not seafood. They do not go well with chicken liver.

Ingredients

• 350 g liver;
• 120 g soft cheese;
• 100 g onion;
• 60 g butter;
• spices;
• 4 sprigs of dill.

How to cook

In this recipe you can fry the onions along with the liver. Clean the large head and cut into pieces. Heat half the oil, add the vegetable and bring until transparent. Cut the liver and toss it in next. Fry over medium heat, add salt and pepper.

Leave the remaining butter on the table to soften. Open the cheese. Grind the liver with onions, add cheese and butter during the process, and taste for salt. Chop the dill with a knife, add and stir.

You can use other greens in chicken liver pate, but it is not recommended to grind them into puree, there will be a lot of juice, and the color of the appetizer will suffer.

Option 7: Dietary chicken liver pate

Chicken liver pate can be a great dietary breakfast if you spread it on the right foods and don't add a lot of fat. What then should you cook it from? One of the healthiest options is with cauliflower.

Ingredients

• 200 g cauliflower;
• 400 g liver;
• 1 tbsp. l. oils;
• 1 onion;
• 2 eggs;
• 1 carrot.

How to cook

Break the cauliflower into florets and cut the carrots into pieces. Throw the vegetables into boiling water and simply boil. Add spices to them for flavor and salt for taste. Then take it out into a bowl with a slotted spoon, but leave the broth, it may come in handy.

Chop the onion and wash the liver. Lightly fry the vegetable on a spoon of oil, add pieces of offal, cook together for 12-15 minutes. You can simply fry over low heat or cover and simmer. We simply boil the eggs, peel them, and use the whites.

All that remains is to put the liver with onions, proteins and vegetables in a food processor and chop. Or scroll through a meat grinder. Season the pate with spices. If it turns out thick, you can add a little vegetable broth.

You can prepare a dietary pate with broccoli or white cabbage, Chinese cabbage, add whole green peas, healthy flax seeds, sesame seeds, and chia for beauty.

Option 8: Chicken liver pate with lard

Unlike the previous recipe, this pate is quite high in calories, fatty, but very tender and inexpensive. Lard is often combined with liver; they complement each other perfectly. No oil is used in this recipe.

Ingredients

• 200 g lard;
• 500 g liver;
• 1 carrot;
• 2 onions;
• spices.

How to cook

Cut the lard into large pieces of two centimeters. It is better to cook pate in a cauldron or in a cast iron frying pan. Add lard and fry until the fat is rendered. Chop the onion coarsely and add. We peel the carrots and also chop them into arbitrary slices, circles, and throw them in. Cook vegetables with lard for at least five minutes.

We wash the liver and cut it into pieces or just into two parts. Add to vegetables and lard. Fry for a minute. As soon as all the pieces lighten, cover and simmer. Reduce heat and cook in your juice for 15 minutes. At the end you need to add salt.

Remove the liver, vegetables and lard from the cauldron, leaving the broth. Grind in a convenient way. We evaluate the consistency. If necessary, add a little broth. Let the liver pate cool before applying to bread or toast.

Instead of regular lard, you can use peritoneum for pate. Since there are many layers of meat in it, the taste will be even better. It is advisable to remove the skin immediately so that there are no harsh pieces in the pate.

Store-bought pate is inexpensive, convenient, and sometimes even delicious. But there is one problem - fat.

Meat products are diluted with huge amounts of lard and sometimes palm oil. Plus all these thickeners, enhancers, dyes.

This leads to digestive problems and also excess weight.

As in that joke: “I also have cubes on my stomach, or rather, only one, but a big one.” So let's cook chicken pate at home, it's very simple, healthy and incredibly tasty!

Chicken pate at home - general cooking principles

You can prepare the dish from the poultry itself or offal. Usually this point is mentioned in the recipe. Most often, the product is simply boiled, but it can also be stewed. But you shouldn’t bake it, it won’t be as tender.

What else is put into homemade chicken pates:

Vegetables, mushrooms;

Dried fruits;

The essential ingredients of chicken pates are fats: vegetable or butter, lard. They smooth out the dryness of the bird. But if you are preparing a dietary option, you can reduce the amount to a minimum. And the taste can be diluted with healthy nuts, broth, milk, cream.

The easiest way to puree the mass is to use a blender. At the same time he beats it, makes it more tender. But you can also use a meat grinder. But in this case it is better to skip the mass twice. Although some pieces in the pate wouldn’t hurt. Some ingredients are added in chopped form.

Recipe 1: Homemade chicken pate from breast with vegetables

The simplest version of a very tasty and simple chicken breast pate. If you replace the butter with broth, you will get an excellent dietary dish.

Ingredients

600 grams of breast;

1 carrot;

150 grams of butter (we use butter);

3-4 onions;

Salt, nutmeg;

2 cloves (or more) garlic.

Preparation

1. Fill the sliced ​​breast with water, add the peeled and diced carrots, and cook together for 30-35 minutes. You don't need to cook longer, otherwise the white meat will become tough. You can add salt at the end.

2. Chop the onion. The shape and size of the pieces does not matter. Fry with some oil, add chopped garlic cloves at the end, don’t cook it for long.

3. Combine the boiled carrots, breast and fried onions, add the remaining oil. It is advisable to soften it, puree it in any convenient way.

4. Add spices, a little nutmeg, evaluate the consistency.

5. Remember that the pate will still harden. Therefore, you need to make it not too thick. Dilute the broth to the desired consistency and beat again.

Recipe 2: Homemade chicken pate with nuts

This flavorful homemade chicken pate uses walnuts. But there are also options with pistachios, hazelnuts, and peanuts. We do it taking into account our taste and availability of products.

Ingredients

Half a kilo of fillet;

80 grams of nuts (more is possible);

100 grams of butter;

Green dill;

Salt, paprika, maybe black pepper.

Preparation

1. Boil or cut the chicken into pieces, add water and simmer. You can also steam it. In general, we choose the most convenient option for ourselves.

2. Dry the nuts in a frying pan, do not fry too much to avoid scorching. Then cool well and chop a small part into pieces.

3. Grind the boiled chicken and remaining nuts. Add spices and soft butter. Beat well.

4. Add chopped dill. It is better to cut it rather than grind it. Otherwise, the color of the pate will become strange.

5. Adjust the thickness of the pate with broth and boiled water. You can add milk or cream.

Recipe 3: Homemade chicken pate with mushrooms

For mushroom chicken pate at home, you can take chanterelles, boletus mushrooms, and honey mushrooms. But if there are no forest mushrooms, then we use champignons. Of course, they are not as fragrant, but they are also tasty.

Ingredients

300 grams of mushrooms;

300 grams of chicken;

120 grams of butter (butter);

1 tsp. homemade mustard;

Salt, spices;

3 spoons of sour cream;

2 onions.

Preparation

1. Cut the fillet as desired and cook until done. Add any spices, bay leaves, and peppercorns to the broth to make the chicken aromatic.

2. Boil the mushrooms separately. Drain the water.

3. You need to heat half the oil in a frying pan.

4. Chop the onions, put them in a frying pan, and fry.

5. As soon as the pieces become transparent, add the mushrooms. Let's cook together for a few minutes.

6. Combine the boiled chicken with mushrooms and beat with a blender.

7. Add spices, the rest of the oil, add sour cream and beat well again. If you want, you can set aside some of the fried mushrooms, cut them and add them like that. The pate will be more beautiful.

Recipe 4: Homemade chicken pate with prunes

Chicken and prunes are an amazing combination. So why not use it in pate? The dish is very tasty, has a slight sourness and is ideal for sandwiches. Prepared with the addition of liver, you can also use chicken offal.

Ingredients

1 onion;

350 grams of chicken;

150 grams of chicken liver;

100 ml milk;

12 prunes;

Spices, a little oil.

Preparation

1. Cut the chicken into cubes, twice the size of the liver. Everything needs to be washed and dried before doing this.

2. Chop the onion into half rings. Throw into a cauldron or large frying pan and fry for a minute. You can add more onion to taste.

3. Add chicken and liver, fry for another minute. Pour in the milk, cover and simmer over low heat for about 40 minutes.

4. While the curtain is being prepared, cut the prunes into small cubes.

5. Cool the cooked products and puree them. We add spices, but not too much, so that they do not interrupt the taste of prunes.

6. If the mass turns out to be too thick, you can add more milk.

7. Add chopped prunes and you're done!

Recipe 5: Homemade chicken liver pate

Liver pate is one of my favorites. Especially if it is made from tender chicken offal. And stewed vegetables will dilute the taste.

Ingredients

0.5 kg of liver;

150 grams of lard;

2 carrots;

2 onions;

Preparation

1. Immediately wash the liver and throw it into the cauldron; you don’t have to cut it. Add the lard cut into pieces. If you wish, you can fry it a little first. It will turn out even tastier.

2. Chop the onion into half rings, peel the carrots into thin rings and send to the liver.

3. Pour in half a glass of water and place on the stove.

4. Simmer for half an hour over low heat.

5. Then open it, add salt and pepper, you can throw in a couple of cloves of garlic and spices. Place a laurel leaf on top, but it is better not to deepen it. In general, complete freedom in the composition of spices.

6. Cover and simmer for another 10 minutes.

7. Grind in any convenient way. But! If there is a lot of broth at the bottom of the cauldron, do not pour it all out. The vegetables are juicy and the pate may turn out weak.

8. If, on the contrary, the mass is steep, then dilute it with vegetable oil, cream, and milk. In general, anything!

Recipe 6: Homemade chicken pate with cheese

A wonderful spread for sandwiches, which will require any soft cheese. You don’t have to use an expensive one, just use the simplest one, and chicken and spices will enhance its taste.

Ingredients

400 grams of chicken fillet;

120 grams of soft cheese;

Pepper mixture;

1 laurel leaf;

1 onion;

50 grams of butter.

Preparation

1. Cook the chicken with the addition of a bay leaf. You don't have to use breast meat. You can also take tenderloin from the thigh and legs.

2. Fry the onion in oil until soft and transparent. As soon as the pieces begin to brown, you need to turn it off immediately.

3. Place the boiled fillet into the blender container and beat.

4. Add onion and beat together.

5. Now add the cheese, beat it and taste it. Add salt and pepper.

6. Cheese gives a creamy consistency and usually there is no need to dilute the pate. But you can always make it thinner if you wish.

Recipe 7: Homemade chicken pate “Bright” with egg

A variant of a truly bright and beautiful pate that will decorate even the most boring crust of bread.

Ingredients

400 grams of fillet;

1 carrot;

0.5 tsp. turmeric;

0.5 tsp. paprika;

Salt pepper;

Oils 50 grams;

1 clove of garlic.

Preparation

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

2. Place boiled, peeled chicken eggs there. Cook it hard.

3. Chop the carrots and fry in oil until completely soft; the root vegetable should not crunch. You can pour in a little water and simmer under the lid.

4. We send the carrots to the chicken, throw in the garlic, all the other spices, don’t forget to add salt and beat. That's all!

Chicken pate at home - useful tips and tricks

You shouldn't cook a lot of chicken pate, as it won't last longer than 72 hours in the refrigerator. And if fresh herbs are added, then only for a day. Therefore, if you see excess, it is better to freeze it immediately. Or use it as a filling for pies and pancakes.

The color of the pate will be more cheerful if you add bright spices to it: curry, paprika and others. You can finely chop the bell pepper. It does not produce much juice and dilutes the gray mass.

And the taste of the pate will become more fun if you add chopped pickled cucumber, pickled mushroom, any grated cheese, smoked bacon. By the way, this way you can even elevate store-bought pate that seems boring.

Chicken liver and breast do not require long-term heat treatment. This only makes them drier and tougher. But if suddenly the product turns out to be undercooked, you can put the pieces in the microwave for a few minutes. They will reach readiness.

The big advantage of this dish, prepared at home, is that it contains vitamins such as: A, B, C, E. But in a store-bought dish, you are unlikely to find anything so healthy, since it contains Most of it contains nitrites, taste stabilizers and solid soy, basically everything except the main declared product - liver. That is why I suggest preparing this chicken liver product with your own hands.

Chicken liver pate with carrots and onions - Step-by-step recipe

Ingredients:

• Chicken liver – 800 gr
• large onion - 2 pcs
• carrots - 1 pc.
• butter - 150 g
• cream - 50-70 g
• vegetable oil for frying
• salt and pepper - to taste.

Cooking method:

We thoroughly wash the liver in water, cut out the white compounds and cut into large pieces.

Then drain the liver, add salt and pepper to taste and mix.

Continue to simmer over medium heat until smooth and dark.

Add cream, mix and simmer until done.

Let it cool slightly for a few minutes and transfer it while still hot to a container. In my case it is a 1.5 liter jar.

Now add the butter and using a blender, grind the whole mass well until smooth.

It turns out very tasty, ideal for pancakes and croutons.

How to cook a delicious pate baked in the oven

Ingredients:

• Liver – 350 gr
• egg yolk - 4 pcs
• onion - 2 pcs
• garlic - 2 cloves
• flour - 2 tbsp. l
• cognac - 1 tbsp. l
• nutmeg - 1/4 tsp
• cream 20% - 140 ml
• vegetable oil - 1 tbsp. l
• salt and pepper to taste.

Cooking method:

First of all, we prepare all the necessary products. Afterwards, finely chop the onion and garlic and fry in a frying pan in vegetable oil until golden brown.

Then we combine the washed liver with the frying and grind it thoroughly using a blender.

Now transfer the resulting mass into a deep bowl and add salt, ground black pepper, yolks, flour, nutmeg and cognac.

Now grease the bowls with vegetable oil using a pastry brush and pour the resulting mass into them.

Place them in a deep mold and pour water into it so that the bowls are half in the water.

Place the pan in an oven preheated to 200 degrees and bake for 35-40 minutes until done.

Remove from the oven, let cool and serve.

Delicate pate from Yulia Vysotskaya

Ingredients:

• Chicken liver – 1 kg
• onions (large) - 2 pcs
• butter - 50 g
• cream 35-38% - 150 ml
• cognac – 50 ml
• fresh thyme - 1 bunch
• ground nutmeg - 5 g
• mixture of ground peppers - 5 g
• sea ​​salt to taste.

Cooking method:

1. Chop two large onions into half rings. Place the frying pan on the fire, add butter and fry the onion until light golden brown.

2. Add the liver, cut into medium pieces, into the frying pan and simmer for two to three minutes, stirring occasionally.

3. Add ground nutmeg, chopped thyme sprigs, salt and a mixture of peppers at the tip of a knife.

4. Pour in two or three tablespoons of cognac and as soon as the alcohol burns out, add cream.

5. Now mix all the contents of the pan well and remove from heat.

6. Place the finished liver into a blender bowl, but do not add all of the sauce, since it is necessary that the resulting pate is not too runny in consistency. The resulting mass can also be passed through a sieve to make it more uniform.

Juicy pate in a slow cooker

Ingredients:

• Chicken liver – 500 gr
• onion - 1 pc.
• carrots - 1 pc.
• butter - 70 g
• vegetable oil - 2 tbsp. l
• nutmeg - 1/2 tsp
• salt and pepper - to taste.

Cooking method:

Pour vegetable oil into the multicooker bowl, turn on the “Frying” mode at 140 degrees, close the lid so that the oil heats up properly.

Meanwhile, finely chop the onion and grate the carrots on a medium grater, place them in a preheated slow cooker and fry, stirring, for about 10 minutes.

Turn it off and put the chicken liver in a bowl, add salt and pepper, add half a teaspoon of nutmeg, butter and mix.

Turn on the “Extinguishing” mode, set the time to 1 hour, close the lid and press start.

After cooking, transfer the liver into a container and grind it with a blender or twist it through a meat grinder.

The appetizer is ready, but don’t forget that you can also add ingredients such as herbs, mushrooms, cheese, bell peppers. Cook and eat for your health!

Diet pate recipe (video)

It’s very good when the house has all the necessary supplies that allow you to feed the whole family and guests quickly and very tasty, so that everyone gasps and admires. In this case, this dish will be an excellent preparation for those who want to eat.

So, watch and learn for yourself!

Bon appetit!!!

If you even once try to make chicken liver pate at home, you will forever refuse store-bought products. Making such a snack is quite simple, and there are different versions of the pate with seasonings, herbs and even cognac. Therefore, you can safely fantasize and cook a new dish every time.

Classic chicken liver pate at home

The simplest version of pate involves the use of available ingredients, but to give the snack a delicate taste and aroma, we will add butter and spices.

Ingredients:

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

Cooking method:

1. Heat refined oil in a frying pan, fry onion half rings until golden, add carrot quarters and offal pieces.
2. Pour a cup of water into the ingredients, season them with spices, add a bay leaf, cover and simmer for half an hour. Then remove the lid and cook for another 10 minutes until all the liquid evaporates.
3. Pour the contents of the frying pan into a bowl, add 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 watch your figure or play sports, then chicken liver pate will be a healthy dish for you. After all, there is practically no fat in such a snack, the main thing is that it has no carbohydrates, 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. Place chopped onion and grated root vegetables in a frying pan with a small amount of oil. We don’t fry the vegetables too much, but just let them soak well in the oil.
2. Then we put the vegetables in a bowl, and in their place we put pieces of 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. Afterwards, sprinkle the ingredients with spices, be sure to add nutmeg and a little of any herbs, and simmer for another 10 minutes.
4. Now all you have to do is grind all the ingredients in a blender and the pate is ready.

Recipe with mushrooms

Many housewives have long stopped buying pates in stores, because it is unknown what is included in their composition. But at home you can prepare a healthy snack with various additives, for example, mushrooms.

Ingredients:

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

Cooking method:

1. First of all, we will pour cognac over the liver and leave it to marinate for two hours. Adding alcohol will give the pate a special piquant taste and aroma. Then just cut it into large pieces.
2. But first, fry the chopped onion in melted butter, after 5 minutes add the liver, salt, pepper, sprinkle with thyme, fry for 5 minutes.
3. Separately, also fry finely chopped mushrooms in melted butter.
4. Now we transfer all the ingredients into a blender bowl, add the cream and grind until smooth, we get a tasty and aromatic pate, which must be steeped for 7 hours in the refrigerator before serving.

With cheese

If you don't like mushrooms, you can make pate with cheese. We will make the appetizer in the form of a roll, so such a dish will not be embarrassing to serve even on a festive table.

Ingredients:

• 525 g chicken liver;
• 325 g processed cheese;
• onion and carrot;
• dill greens;
• half a stick of butter.

Cooking method:

1. We cut the offal into pieces and fry it in sunflower oil, sprinkled 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. As soon as the contents of the pan are ready, give them time to cool, then add the butter and blend with a blender until a homogeneous consistency is obtained.
4. Now chop the dill and mix it with melted cheese.
5. We place the pate in the shape of a rectangle 1 cm thick on cling film, and on another film we make the same layer only from cheese and of a smaller thickness.
6. We connect the two layers, remove the film from the cheese and use the bottom film to roll up the roll, wrap it with the same film and send it to cool for several hours.

Liver pate in a slow cooker

We offer you an interesting recipe for pate in a slow cooker. Unlike other recipes, we will use eggs, and the consistency of the snack will resemble a soufflé.

Ingredients:

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

Cooking method:

1. Place pieces of liver and butter into the blender container and beat, then pour in the eggs, add the chopped garlic and onion cloves and turn on the device again.
2. Now pour in the cream, add the spices, beat the mass again and place it in the multicooker bowl, select the “Baking” mode for an hour.
3. After the signal, you should hold the snack for another 20 minutes so that it does not lose its shape.

Tender pate with onions and carrots

You can prepare a tender chicken liver pate with the addition of cream. We will also use cognac, which will give the snack a special aroma.

Ingredients:

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

Cooking method:

1. Fry the chopped onion in oil until golden, add the grated carrots, and then add the pieces of liver, salt, pepper and fry for 10 minutes.
2. Then transfer the liver and vegetables into a bowl, give them time to cool, and beat with a blender.
3. As soon as the mass has cooled completely, pour in the cream, cognac, beat again and put it in the mold, put it in the oven for 20 minutes (temperature 180°C).
4. Then take it out, cool it and beat it again with soft butter. The pate may turn out runny, but after it sits in the refrigerator for several hours, it will harden and hold its shape.