Very tasty chicken liver pate. How to quickly prepare liver pate

Today I have pate for you again. Yes, yes, you probably already know that all kinds of pates - universal snack, which can be used in a variety of occasions, for sandwiches, as a filling in pancakes and baskets, and as a hearty snack for a holiday table. I have already talked about this more than once when I showed you my recipes for pates from, etc. So, today we have in turn - pate from chicken fillet, 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, three carrots coarse grater, 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 made some pate from chicken breast, so I called a blender for 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. Classic version- 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. Eg, Provencal herbs will give the pate bright notes, and dried basil will make it an Italian-style recipe... 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.

You can serve it separately as an independent snack, or you can make wonderful sandwiches.

As you can see, there is nothing complicated in the recipe for chicken fillet pate, everything is simple and quite quick. I hope you will definitely cook it and share your impressions in the comments. You can also post a photo of your pate in our VKontakte group.

Pate is old dish, which was prepared in ancient Rome. The pate became widely popular thanks to French chefs who perfected the recipe. Gentle liver paste can be not only a component simple sandwiches. In many restaurants, pate from chicken liver served as a separate dish.

Hepatic dietary pate can be eaten for lunch or dinner, cooked for festive table. Chicken liver pate with carrots and onions is on the menu of children's canteens.

Pate can be quickly and easily prepared at home. Choose fresh liver for cooking. Frozen liver pate is tougher. Before cooking, strip the liver of all veins and film. To make the pate tender and soft, you need to soak the liver in milk for 25 minutes before heat treatment.

Homemade chicken liver pate

The recipe for homemade pate often contains alcohol, so if the dish is prepared for children, then brandy or cognac is not added. Liver pate can be served as a separate dish, or spread on bread and eaten as a snack. Sandwiches with pate can be prepared for a festive table.

Preparing liver pate will take 30-35 minutes.

Ingredients:

chicken liver – 800 g;
onion – 300 gr;
carrots – 300 gr;
vegetable oil – 100 ml;
butter – 110-120 g;
nutmeg – 1 pinch;
cognac – 2 tbsp. l.;
pepper – 1 pinch;
salt.

Preparation:

Cut the liver into 2-3 parts. Rinse and dry with a towel.
Fry the liver in vegetable oil for 5-7 minutes until golden brown.
Reduce heat under the pan and simmer the liver for 1 minute.
Pour cognac into the pan. Light the cognac to evaporate the alcohol.
Remove the pan from the stove. Transfer the liver to a separate container to cool.
Chop the onion and fry in the same pan in which you cooked the liver.
Grate the carrots and fry along with the onions.
Simmer the vegetables until softened.
Add a pinch to vegetables nutmeg.
Use a blender to beat the chicken liver.
Add vegetables, pepper and salt to taste to blender. Beat the ingredients again until smooth.
Add softened butter. Beat until smooth and homogeneous.

Ingredients:

chicken liver – 500 g;
duck fat – 200 g;
egg – 3 pcs;
onion – 1 piece;
salt to taste;
thyme – 3 sprigs;
ground pepper– 1 tsp;
spices to taste.

Preparation:

Fry the liver on all sides until golden brown.
Remove the liver from the pan.
Chop the onion and fry until golden brown.
Boil hard-boiled eggs.
Beat the eggs with a blender.
Add duck fat, onion and liver to eggs. Beat until smooth.
Add spices and stir.

Liver pate with mushrooms

Delicate liver pate with mushrooms and carrots will decorate any buffet or holiday table. This is a simple recipe delicious dish on every day. Can be prepared for an appetizer, snack, lunch or dinner.

Cooking time is 30-35 minutes.

Ingredients:

champignons – 200 gr;
chicken liver – 400 g;
carrots – 1 piece;
onion – 1 piece;
vegetable oil – 30 ml;
salt and pepper to taste.

Preparation:

Simmer the liver in a frying pan with the lid closed until cooked.
Chop the onion in a convenient way.
Cut the carrots into small pieces.
Wash the champignons, peel and cut into slices.
In a frying pan, simmer vegetables and mushrooms for 15-17 minutes.
Place all ingredients in a blender, add salt, pepper and blend until smooth.

Liver pate with cheese

Original version New Year's snacks– liver pate with cheese. Quick dish preparing for a quick fix before the guests arrive. Pate can be placed on the festive table as an independent dish.

Ingredients:

chicken liver – 500 g;
hard cheese – 150 g;
onion – 2 pcs;
butter – 150 g;
salt and pepper to taste.

Preparation:

Peel the onion and cut into 4 parts.
Boil the liver and onions in salted water for 20 minutes.
Place the onions and liver in a colander.
Blend the liver and onion with a blender.
Melt the butter.
Grate the cheese on a fine grater.
Add butter and cheese to the liver, stir.
Add salt and pepper to taste.

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, 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 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 to the cut 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. This little thing has served me well for many years.

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.

Classic recipe for homemade chicken liver pate

By classic recipe The liver pate turns out 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 chicken liver, 150 g carrots and onions, half a stick of 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 in 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 useful 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 stick of butter.

The liver is thoroughly washed cold water and is cleared of films.
Onions and carrots are coarsely chopped and then fried in 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. Not heavy cream, half a stick of butter, a pinch of nutmeg and salt.

Chopped onions are sautéed in small quantity 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.

Chicken liver is thoroughly washed in cold water and gets rid of all the films.
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 in his own way 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, gets rid of excess fat, dried with a paper towel, cut and transferred to frying.
When meat product will begin to cover 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.

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.

Liver is sliced in 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.

How to cook chicken liver pate with carrots

France and Germany are still fighting for the right to be the birthplace of pate. According to one legend, the first pate was made from goose liver in 1778 for the ruler of Strasbourg, and only people close to the monarch could taste it. Today, pate can be easily and quickly prepared from any type of liver and is available to everyone who loves a delicate, melt-in-the-mouth creamy liver taste. Chicken liver pate - recipe hearty snack, which is easy to prepare in your kitchen. The cooking technology and the process itself according to this recipe with photos will not take much time. For cooking, use only high-quality and fresh products. Chicken liver pate with carrots is a great addition to breakfast or a snack throughout the day. Just spread it on a fresh slice of bread and you're ready to eat! The favorite among offal products is goose or duck liver: it is very expensive, and finding a quality product is quite problematic. But to prepare a delicious pate, it is not at all necessary to use an expensive offal; chicken, pork, and delicious beef liver will do. More detailed recipe pate from beef liver look .

Ingredients:

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

How to cook chicken liver pate, recipe with photo

1. Liver pate can be made from pork or beef liver, but the most delicate taste chicken and turkey offal will have. We buy chilled liver from a trusted store. Frozen offal should not be chosen for making pate. The liver should be fresh, uniform in color without spots and unpleasant odor. Place the liver in a colander and rinse well under cool running water. We clean the offal from vessels, films and fatty tissues so that the pate turns out homogeneous and tender. Then transfer the chicken liver into a deep bowl and fill with cold water or milk. Leave for at least an hour. This will help get rid of bitterness and unpleasant liver odor.

2. Peel the large onion. Wash well and dry with a napkin. Cut into thin half rings or random small pieces.

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

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

5. As soon as the onions and carrots become soft enough, it’s time to add the chicken liver. Drain the liquid from it. Dry the pieces with a paper towel and cut into several pieces. Place in a frying pan with onions and carrots. Stirring, fry for 2-3 minutes over high heat. Then reduce the heat, cover with a lid and simmer for 7-10 minutes until cooked. In order for the mass to simmer better and not burn, you can add another 0.5 cup of hot water to the pan. boiled water.

6. Ready hot liver with soft vegetables, transfer the vegetables into a deep container. We leave the juice released by the vegetables and liver in the frying pan - we will need it later. Add the remaining butter, add salt and ground black pepper to taste. Stir until the butter dissolves.

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

8. Transfer to a clean jar and close with a lid. Place in the refrigerator; the pate tastes much better when chilled.

Delicious chicken liver pate with carrots is ready. Store for no more than a day in the refrigerator. Bon appetit!

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

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

3. Extravagant and quite unusual taste gives the pate baked apple, which must first be cleaned of skin and seeds.

That's all the tips that will help you make the most delicious and delicate pate from chicken liver. By the way, pate can be used not only for sandwiches, it makes excellent liver pancakes, I highly recommend making it!