How to make chicken liver pate. Secrets of making tender chicken liver pate at home
Chicken liver pate is a delicious delicacy that does not take much time to prepare and does not require any special culinary knowledge. All the ingredients you need to get an excellent result are easy to buy at any grocery store, and the amount of the finished product will be enough to treat a large number of people. Today we will tell you how to make chicken liver pate at home.
- Buy a liver with a smooth and shiny surface. A yellowish tint indicates that the liver has been frozen, the taste of the pate will noticeably suffer from this. The product should not have green spots, because they are a sure sign that the gallbladder was damaged when cutting the chicken, therefore, the liver will be bitter;
- Defrost the liver preferably on the bottom shelf in the refrigerator, and not in the microwave;
- Soaking chicken liver (similar to beef and pork) is not necessary, because it never turns out bitter;
- The preparatory stage consists in washing the liver with cold water and removing the connective tissue, if any;
- It is not recommended to store chicken liver pate for more than 3 days. If you want to extend the shelf life of the pate, we recommend keeping it in the freezer, in which case the taste properties of the product can be preserved for up to 2 months.
Chicken liver pate at home - simple recipes
Classic recipe
Ingredients:
- 500 g chicken liver,
- 3 glasses of milk
- 1-2 onions,
- 1 carrot
- 50-70 g butter,
- 3-5 Art. l. vegetable oil,
- salt,
- ground black pepper.
Cooking method:
Cooking method Stew the liver in milk until cooked, pass through a meat grinder. Peel the onion and chop finely. Grate carrots on a coarse grater. Spasser cut carrots and onions in vegetable oil, pass through a meat grinder and mix with chicken liver, mix thoroughly and pass again through a meat grinder along with butter. Place the finished pâté in a cool place.
Chicken liver pate with brandy
Ingredients:
- 350 g minced chicken liver,
- 1 head of onion,
- 1 garlic clove
- 3 art. l. butter,
- 3 art. l. vegetable oil,
- 1 st. l. brandy,
- dill greens,
- ground black pepper,
- salt to taste.
Cooking method:
Crush the garlic, chop the onion and fry in vegetable oil until golden brown, salt and pepper. In the same skillet over high heat, fry the chicken liver for 2 minutes. Pass the mass through a sieve. Cream butter with brandy, add chopped dill and combine with minced meat.
Delicious chicken liver pate
Pastes are a kind of lifesaver in case of unexpected arrival of guests. The appetizer can be prepared in advance, as it keeps perfectly in the refrigerator for seven days.
Cooking time: 40 min; Servings: 8
Ingredients:
- 800 g cleaned chicken liver
- 1 medium sweet carrot
- 1 small onion
- 150 g butter
- 2-3 sprigs of thyme
- 100 ml white semi-sweet wine
- 2 garlic cloves
- salt, freshly ground black pepper - to taste
Cooking method:
Cut the onion into small cubes. Chop the garlic. Cut the carrot into small slices of arbitrary shape. Melt half the butter in a frying pan and fry the onion and garlic in it until golden brown. Add carrot slices and simmer over low heat until soft. Add peeled chicken liver to vegetables. Pour in the wine and put one sprig of thyme. Simmer for about 15-20 minutes until the liver is ready. Salt and pepper to taste, beat with a blender. Divide the pâté among the molds, place the thyme sprigs and pour over the remaining melted butter. Cool down.
Homemade chicken liver pate - recipe for cooking in the oven
You can make a delicious chicken liver pate, which is sold in the usual market or in a store, and it will be appropriate on both the usual and the festive table. Cooking the pâté in a bain-marie ensures even heat and a smooth texture.
Ingredients:
- 300 g chicken liver
- 1 small onion
- 1 garlic clove
- 50 g cognac
- 6 egg yolks
- 1 glass of milk
- 1/3 cup flour
- 1 ½ tsp salt
- ½ tsp black pepper
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- butter
- Bay leaf
Cooking method:
To make pâté, you will need heat-resistant bowls or pots, and a high-sided baking sheet to place them in. Make sure you have it (and pots are probably in every kitchen), set the oven to heat up to 175 degrees and start cooking. Clean the liver from films and blood clots, finely chop the onion and garlic, and grind black pepper, nutmeg and cloves, unless, of course, you bought them already ground. Quickly fry the onion in a small amount of vegetable oil, add the garlic and fry for another minute, then pour the cognac into the pan and reduce the heat. Evaporate the cognac to about a third, and move everything in the pan to a blender along with the liver and yolks.
Grind the contents of the blender, then add the flour, milk and seasonings and continue blending until completely smooth. In a baking sheet filled with water, place the bowls and pour the liver mass into them. Place the tray carefully in the oven and bake for about an hour. Check readiness - a knitting needle or a thin knife should come out of the pate clean - and remove from the oven. Let the pâté cool slightly, then place a bay leaf in each bowl, pour in a little melted butter and refrigerate. You can serve the pâté a few hours later or store in the refrigerator for up to five days.
Interesting chicken liver pate recipes
Chicken liver pates are also prepared at home in a variety of ways.
Chicken liver pate with figs and tkemali
In this recipe, active cooking takes 20 minutes, starting from the moment you pick up the knife. Add some Georgian tkemali sauce for a slight sourness, and figs for sweetness. Try to buy chilled chicken liver so that the pate is delicate and tender.
Ingredients:
- 450 g fresh or chilled chicken liver
- 150 g delicious butter
- 3-4 tablespoons brandy
- 1 large onion
- 1 garlic clove
- 1 large handful soft dried figs (raisins can be substituted)
- 2 tablespoons green tkemali sauce
- handful of pistachios (optional)
Cooking:
- Soak fig halves in brandy for about an hour. If you're in a hurry, let the figs soak in the brandy for at least 20 minutes. During this time, you will just fry the onion and liver.
- Cut the onion into half rings, garlic into slices; Saute in butter until onion is translucent and transfer to a bowl with a slotted spoon. Fry the liver on both sides in the same pan. Just do not overdo it, otherwise it will dry out and the pate will not be tender, no matter how much oil you put. The amount of liquid in the pan is not an indicator. Perhaps the liver was still frozen in the store, and therefore it released some of the juice. Drain the liquid, do not evaporate. The liver is fried over low heat for no more than 10 minutes.
- Put the liver, figs, brandy, onion with garlic, oil, tkemali and pistachios in a food processor. Season with salt and pepper and then whisk.
- Transfer the finished mass to the mold. Usually they take ceramic forms, but a classic tray for aspic is also suitable. Sometimes they are covered with melted butter on top so that the pate does not wind and dry out. Put it in the refrigerator and after a couple of hours you can call your family for a cup of tea with a delicious sandwich.
You can make a thousand different gastronomic sandwiches with this pâté! In summer, you can put peaches or figs on bread, in winter - soaked apples or gherkins. Sandwiches change beyond recognition! Be sure to try.
Chicken liver pate with carrots
Ingredients:
- 500 g chicken liver
- 1 head of onion
- 2 carrots
- 6 art. spoons of butter
- spices
- greenery
- White bread
Cooking method:
Clean the carrots, cut into pieces. Chop the peeled onion. Fry, stirring, in 2 tbsp. spoonfuls of plum fresh oil 10 minutes. Rinse the liver, dry, cut. Combine with carrots and onions, add salt and spices. Simmer until cooked under the lid. Let cool, transfer to a blender, add the remaining softened butter and mix until smooth. Wrap in foil and refrigerate for 2 hours. Serve with greens, spread on slices of white bread.
Chicken liver pate with jelly
For the pate:
- 1 kg chicken liver
- 500 g butter
- 2 heads of onion
- 200 ml heavy cream
- 2-3 garlic cloves
- ground black pepper
For jelly:
- 250 g cranberries
- 2 tbsp. spoons of sugar
- 1 glass of red wine
- 1.5 teaspoons of gelatin
For decoration:
- peppercorns and rosemary sprigs
Cooking method:
Rinse and dry the liver. Brown the chopped onion in a small amount of oil, add cream and simmer until softened. Combine with softened remaining butter, garlic and liver, salt and pepper, use a blender to bring to a homogeneous state. Transfer the mass to a baking dish. Place the mold in a larger bowl filled with water (so that it half covers the mold with the pâté) and cook for 40 minutes at 180°C, covering the pâté with foil. Cool down. Puree the berries in a blender and pass through a sieve. Soak gelatin in 50 ml of water, add to hot wine along with sugar and berry mass and stir until completely dissolved. Pour the mixture over the cooled pâté and refrigerate until the jelly is completely set. Garnish with peppercorns and rosemary sprigs.
Chicken liver pate with soaked cranberries and croutons
AND ingredients:
- Lingonberries - 300 g
- Vodka - 40 ml
- Lemons (zest) - 2 pcs.
- Sugar - 80 g
- Thyme - 3 sprigs
- Bread with bran or Borodino - ½ loaf
- Shallots - 2 pcs.
- Carrot - 1 pc.
- Garlic - 1 clove
- Rosemary - 1 sprig
- Olive oil - 50 ml
- Port wine red - 100 ml
- Salt pepper
Cooking method:
- Prepare soaked cranberries: mix the berries with vodka, lemon zest, sugar and thyme leaves and let it brew in the refrigerator for 2 hours.
- Cut the bread into very thin slices and dry in the oven until crispy.
- Sauté peeled and randomly chopped shallots, carrots and garlic with rosemary in olive oil. Add chicken liver, fry for 15 minutes, pour in the port wine and boil until the liquid has evaporated.
- Season to taste with salt and pepper, grind with a blender to the desired consistency and leave to cool.
- Serve pate with soaked lingonberries and toasted slices of bread.
Chicken liver pate with carrots and prunes
Ingredients:
- 500 g chicken liver
- 3 carrots
- 100 g pitted prunes
- 4 tbsp. butter spoons
- ground nutmeg
- ground black pepper
Cooking method:
Peel the carrots, cut into slices or grate on a coarse grater. Rinse the prunes, pour boiling water for 1 hour, drain the water, cut the dried fruits. Rinse the liver, dry it and cut it too. Combine the liver with carrots, prunes and spices, salt. Simmer with half the oil until the liver is ready. Let cool, transfer to a blender, add the remaining softened butter and beat until smooth. Wrap in foil and refrigerate for 1 hour.
Delicate chicken liver pate suitable for a child
A baby in a year is quite possible to cook such a delicacy. You just need to make sure the quality of the product so that the liver is fresh.
Ingredients:
- 1 kg chicken liver,
- 2 heads of onions,
- 2 carrots
- 200 g butter,
- 3 eggs,
- 1 bunch of green lettuce
- salt to taste.
Cooking method:
Finely chop the liver. Chop the onion, grate the carrots, fry. Then add the liver, salt and simmer covered for 10 minutes. Skip all the fried foods through a meat grinder, add oil, mix. Boil eggs, remove egg yolks. Fill the squirrels with pate. Arrange eggs on lettuce leaves.
Cooking liver pate from chicken liver in a slow cooker
Required products:
- 1 kg chicken liver
- 100 g butter
- 100 g bacon
- 2 tbsp. tablespoons finely chopped parsley
- 1 head of onion
- 2 garlic cloves
- a little grated ginger
- ground black pepper
- 500 ml milk
Cooking method
Wash the chicken liver and soak in milk for 2 hours. Then put the liver on a sieve and let the liquid drain. Put butter, liver, salt into the multicooker bowl. Cook in Bake mode for 75 minutes. Finely chop the greens, pass the garlic through the garlic, grate the ginger. 15 minutes before the end of the mode, open the slow cooker, mix the contents, add finely chopped bacon, garlic, ginger and cook until the signal. Put the finished liver on a cutting board and finely chop with a knife. Add finely chopped greens and onions, sprinkle with pepper and chop again with a knife along with greens and onions. You can skip everything through a meat grinder.
In this article, you were offered eleven options for making chicken liver pate, be sure to try a few to see which one you like best and don't be afraid to experiment.
Store-bought pate is inexpensive, convenient, and sometimes even delicious. But there is one problem - fat.
Meat products are diluted with a huge amount of fat, and sometimes with palm oil. Plus all these thickeners, enhancers, dyes.
Hence the trouble with digestion, and also excess weight.
As in that joke: “I also have cubes on my stomach, more precisely, only one, but it’s big.” So let's cook chicken pate at home, it's very simple, healthy and insanely delicious!
Chicken pate at home - general principles of preparation
You can cook a dish from the bird itself or offal. Usually this point is voiced in the recipe. Most often, the product is simply boiled, but it can also be put out. But you should not bake, it will not be so tender.
What else is put in homemade chicken pates:
Vegetables, mushrooms;
Dried fruits;
The obligatory ingredients of chicken pates are fats: vegetable or butter, lard. They smooth out the dryness of the bird. But if a dietary option is being prepared, then the amount can be reduced 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. He whips her at the same time, makes her softer. But you can also use a grinder. But in this case it is better to skip the mass twice. Although the pieces in the pate will not hurt. Some ingredients are added in chopped form.
Recipe 1: Homemade chicken breast pate with vegetables
The easiest version of a very tasty and simple chicken breast pate. If you replace the oil with broth, you get an excellent diet dish.
Ingredients
600 grams of breast;
1 carrot;
150 grams of butter (we take butter);
3-4 onion heads;
Salt, nutmeg;
2 cloves (or more) garlic
Cooking
1. Fill the sliced \u200b\u200bbreast with water, put the carrots peeled and cut into washers, cook together for 30-35 minutes. No longer is needed, otherwise the white meat will become tough. At the end, you can add salt.
2. Shred the onion. The shape and size of the pieces does not matter. We fry with a part of the oil, at the end we put chopped cloves of garlic, we do not cook it for a long time.
3. We combine boiled carrots, breast and fried onions, put the remaining oil. It is desirable 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. So you don't have to make it too thick. We dilute to the desired consistency with the broth and beat again.
Recipe 2: Homemade Chicken Pate with Nuts
Walnuts are used for this fragrant chicken pate at home. But there are also options with pistachios, hazelnuts, peanuts. We make according to your taste and the availability of products.
Ingredients
Half a kilo of fillet;
80 grams of nuts (or more);
100 grams of oil;
Dill green;
Salt, paprika, black pepper.
Cooking
1. Boil the chicken or cut into pieces, add water and simmer. Can also be steamed. In general, we choose the most convenient option for ourselves.
2. We dry the nuts in a pan, do not fry much, so that there are no scorch marks. Then cool well, chop a small part into pieces.
3. Grind the boiled chicken and the remaining nuts. Add spices, soft butter. We beat well.
4. Put chopped dill. It is better to cut it, not grind it. Otherwise, the color of the paste will become strange.
5. We adjust the density of the pate with broth, boiled water. You can add milk or cream.
Recipe 3: Chicken pate at home with mushrooms
For mushroom chicken pate at home, you can take chanterelles, boletus, honey mushrooms. But if there are no forest mushrooms, then we use champignons. Of course, they are not so fragrant, but 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 bulbs onions.
Cooking
1. We cut the fillet arbitrarily, cook until tender. We put any spices, bay leaf, peppercorns in the broth to make the chicken fragrant.
2. Boil the mushrooms separately. We drain the water.
3. You need to heat half the oil in a frying pan.
4. Shred the onion heads, put in a pan, 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, beat with a blender.
7. Add spices, the rest of the oil, put sour cream and beat well again. If you want, then part of the fried mushrooms can be set aside, cut and added like this. The pate will be more beautiful.
Recipe 4: Chicken pate at home with prunes
Chicken and prunes are an amazing combination. So why not use it in pâté? The dish is very tasty, has a slight sourness and is ideal for sandwiches. Prepared with the addition of liver, you can also take chicken offal.
Ingredients
1 head of onion;
350 grams of chicken;
150 grams of chicken liver;
100 ml of milk;
12 pieces of prunes;
Spices, some oil.
Cooking
1. Cut the chicken into cubes, twice the size of the liver. Everything must be washed and dried beforehand.
2. Shred the onion in half rings. Throw in a cauldron or large frying pan, 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. We cool the cooked products, puree them. We put spices, but not very much, so that they do not interrupt the taste of prunes.
6. If the mass is too thick, then you can pour in 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 fat;
2 carrots;
2 onions;
Cooking
1. We immediately wash the liver and throw it into the cauldron, you can not cut it. Add chopped bacon. If you wish, you can fry it a little first. It will taste even better.
2. Shred the onion in half rings, peeled carrots in thin rings and send to the liver.
3. Pour half a glass of water, put on the stove.
4. Stew for half an hour over low heat.
5. Then open, salt and pepper, you can throw a couple of cloves of garlic, spices. Put a leaf of laurel 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, then do not pour it all out. The vegetables are juicy and the pâté can be weak.
8. If, on the contrary, the mass is steep, then dilute with vegetable oil, cream, milk. In general, anything!
Recipe 6: Homemade Chicken Pate with Cheese
A wonderful spread for sandwiches, which will require any soft cheese. It is not necessary to use the expensive one, we take the simplest one, and the chicken and spices will ennoble its taste.
Ingredients
400 grams of chicken fillet;
120 grams of soft cheese;
A mixture of peppers;
1 leaf of laurel;
1 onion;
50 grams of butter.
Cooking
1. Cook chicken with bay leaf. It is not necessary to use the breast. You can take the tenderloin from the thigh, legs.
2. Fry the onion in oil until soft and transparent. As soon as the pieces begin to blush, you immediately need to turn it off.
3. Put the boiled fillet into the blender container, beat.
4. Add the onion, beat together.
5. Now put the cheese, beat and taste. Add salt and pepper.
6. Cheese gives a creamy texture and usually does not need to dilute the pâté. But if desired, it can always be made thinner.
Recipe 7: Chicken pate at home "Bright" with an egg
A variant of a really 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.
Cooking
1. Boil the chicken, cut into pieces, put in a blender container.
2. We also put boiled, peeled chicken eggs there. We cook hard.
3. Shred the carrot and fry in oil until completely soft, the root crop should not crunch. You can pour a little water and simmer under the lid.
4. We send the carrot to the chicken, throw the garlic, all the other spices, do not forget to salt and beat. That's all!
Chicken pate at home - tips and tricks
You should not cook a lot of chicken pate, as it does not last longer than 72 hours in the refrigerator. And if fresh herbs are added, then only a day. Therefore, if you see a surplus, it is better to freeze them immediately. Or put in the filling for pies, pancakes.
The color of the pate will be more cheerful if bright spices are added to it: curry, paprika and others. You can finely chop the bell pepper. It does not give 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 to it. By the way, this way you can ennoble even store-bought pate, which seems boring.
Chicken liver and breast do not need long-term heat treatment. From this they only become drier and tougher. But if suddenly the product turned out to be undercooked, then you can send the pieces to the microwave for a few minutes. They will get ready.
Fragrant pate is one of the most appetizing culinary forms of chicken liver existence. A large slice of fresh bread, toasted toast, or crispbread with a thick layer of liver paste is a great hearty breakfast. The body will not have time to squander the energy received from its absorption until lunch, and the pleasure will be enormous. And at the same time, you don’t need to strain your sleepy brain by trying to make a sane and, if possible, easy-to-implement morning menu. You can forget about early cooking for a couple of days if you make chicken liver pate in the evening. The recipe is simple, at home the appetizer is much tastier than the store, and the products used are not the most expensive. And by the way, the liver and other ingredients perfectly tolerate freezing. Do not be afraid to cook a large portion, such yummy does not happen much!
Ingredients:
How to cook chicken liver pate (a simple recipe, we cook at home):
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The bird's liver is good because it does not need to be soaked and processed for a long time. Her film is very thin and delicate, it does not need to be removed, as is the case with beef or pork offal. There is also no specific smell. Preparation is reduced to the removal of visible fat deposits and veins. Wash the main ingredient afterwards. Drain in a colander to drain the liquid. I want to note that for the preparation of the pate, it is desirable to use a chilled rather than a frozen liver. Of course, some supermarkets sin by defrosting frozen goods in advance and selling them under the guise of being chilled. She herself more than once found trays with incompletely thawed chicken livers in refrigerators. Also, be sure to look at each piece for the presence of a gallbladder or traces of bile in the form of greenish spots. This substance has an intense bitter taste. Therefore, even one substandard slice can spoil the entire portion. Also pay attention to the color of the liver itself. Ideally, it should be even, pinkish brown, without yellow blotches. The consistency of a quality product will be elastic. When pressed with a finger, the dent should straighten out immediately. |
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Remove any remaining moisture from the liver by laying it on paper towels. If water remains on the surface, it will “shoot” when it comes into contact with hot fat during frying. |
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Fry the liver in well-heated vegetable oil. Since the components of the pate will be ground in a blender or with a meat grinder, no breading is needed when frying. Cook the liver in small portions over medium heat. If you lay out the entire norm at once, the temperature of the vegetable fat will drop sharply, and the offal will be stewed in its own juice. And after heat treatment will become hard. At this stage, it is necessary to "seal" the maximum moisture inside. Therefore, just bring the liver to a golden crust. Inside, it may remain a little damp. |
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Flip the pieces. Roast from another barrel. Transfer the browned liver back to paper towels. The paper will absorb excess vegetable fat. |
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When the entire portion is fried, return it to the pan. Pour in some cognac for flavoring. Simmer over low heat with the lid open for 2-3 minutes until the alcohol has evaporated. The alcohol taste will go away, but the rich aroma will remain. If there is no cognac, you can skip this step. Without it, the liver pate will also turn out delicious and tender. |
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I roast vegetables separately. So the crust on them (and, accordingly, the taste) is more pronounced. Coarsely grate the carrots or chop into thin strips. Sometimes I come across opinions that you can’t put carrots in homemade liver pate. It's good that cooking is not an exact science. I like that the bright orange vegetable gives the dish an interesting color and a sweetish flavor note. By the way, about the sweetness. Together with vegetables, you can put a sour apple. Peel the fruit from the peel and core. Cut into small cubes or grate. You don't need to fry. Put to the rest of the ingredients while stewing in cream. |
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Onion cut into cubes. |
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Fry carrots first until soft. |
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Pour the onion into the skillet. Stir. Cook the vegetable slices until they are soft and golden. Add it to the chicken liver. Add salt and pepper. You can also enhance the taste of pâté at home with dried Provence herbs or other spices. Stir the contents of the pan. Pour in the cream. Simmer on low heat for 5-8 minutes. Try not to bring the cream to a boil as it will curdle. Before grinding, all products must be completely cooked and soft, otherwise the pate will come out with grains. |
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Transfer everything from the pan to a blender or bowl (if you have a hand chopper on a leg). |
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Perebeyte products in a homogeneous paste. You can also use a meat grinder to grind the ingredients to a paste-like state. Scroll the liver with vegetables several times, setting the grate with the smallest holes. Butter can be softened and put into the pâté at this stage. And then turn the blender back on. Such an appetizer will turn out exceptionally soft and tender. The second option is to melt the butter to a liquid state and pour it over the pate, which will already be laid out in forms. Also, the liver mass goes well with sour berry jelly. For example, raspberry or pomegranate. You can pour jelly into molds instead of melted butter. |
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Be sure to refrigerate before serving. Here it is - a very tasty and healthy breakfast. In the refrigerator, it is stored in a hermetically sealed container for up to 3 days. |
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Experimental additives:
- Prunes. Pour boiling water over large dried pitted plums. After the water has cooled, drain it. Cut each plum into 4-6 pieces. Add to the liver and vegetables before pouring in the cream. Simmer everything together for 8 minutes. Grind with a blender, as suggested in the main instructions. In such a pate, you will feel a slight sourness and a smoky note.
- Chicken liver goes well with nuts. Cashews, walnuts and pine nuts or more affordable peanuts must be dried in a dry frying pan. Finely chop with a knife. Pour the nut crumbs into the already prepared pate. Stir.
- Ordinary champignons also perfectly complement the dish. Prepare chicken liver pate following the basic recipe above. Wash or peel and rinse 300-400 g of fresh champignons. Cut into thin slices or small cubes. Pour into dry skillet. Cook over medium heat until the liquid has evaporated. Pour in sunflower oil. Bring mushrooms to readiness. Finish with freshly ground black pepper, garlic (optional) and salt. Add the fried mushrooms to the liver mass and mix. Or lay it on top.
In the simplest version, home-made pate is made from chicken liver, but there are a lot of recipes. Additional ingredients can be onions, carrots, seasonings and butter, but cheese or mushrooms are often used for a change. In the preparation of these and other options, the recipes with the photo below will help you.
How to cook chicken liver pate
This appetizer is ideal for a festive table, as well as for a regular picnic. Aromatic herbs and spices are present in any recipe for its preparation. You can safely experiment with them and get at home the most different types of pate to taste. Products are also used not only in the classic combination. How to cook chicken liver pate at home? The main ingredient must be boiled or stewed, after which it remains to be passed through a meat grinder along with oil and vegetables.
How to prepare chicken liver for cooking
The first step is to prepare the necessary dishes. At home, you will need a frying pan or a saucepan, depending on whether the liver will be stewed or boiled. Next, you will need a board for cutting the offal and a blender or meat grinder to grind it. At the end, you will need a container to place snacks in it. Before cooking, the liver itself must be properly processed: it must be washed, cleaned of films, and then cut into small pieces. If the liver was frozen, then it is better to defrost it on the bottom shelf of the refrigerator.
homemade chicken pate recipe
An important nuance for making delicious pâté at home is the quality of the liver: it must have a smooth and shiny surface. If the shade is yellow, then the product has undergone several freezing cycles. Also, the surface should not contain green spots, because this means that when cutting the chicken, the gallbladder was touched, and as a result, the liver will have a bitter taste. If you are confident in the quality of the purchased offal, then you can safely start cooking the pate at home, which will help you with the recipes from the photo below.
classic
One of the simplest recipes that requires a standard list of ingredients for such a dish is a classic chicken liver pate. At home, it is prepared on the basis of carrots, onions and spices. To make the taste more tender, butter is added to this list. The bay leaf with black pepper and spices add piquancy and pleasant aroma to the dish.
Ingredients:
- butter - 50 g;
- chicken liver - 0.5 kg;
- bay leaf - 2 pcs.;
- carrots - 1 pc.;
- water - 1 glass;
- vegetable oil - a little for frying;
- salt and pepper - to your taste;
- onion - 1 pc.
Cooking method:
- Peel carrots and onions. Cut the first vegetable into circles, and the second into half rings.
- Wash the liver under running water. Cut it into small pieces.
- Heat the vegetable oil in a frying pan, then fry the onion first until golden, and then add the carrot and liver to it.
- Next, pour water into the products, add lavrushka, salt. Simmer covered for half an hour.
- Then simmer the dish open for 10 minutes until all the liquid has evaporated.
- After that, transfer the entire contents of the pan to the bottom of a deep bowl, add the oil, softened in a water bath.
- Using a blender, make the consistency of the mass, like mashed potatoes.
From Yulia Vysotskaya
Almost all the recipes of Yulia Vysotskaya are distinguished by scope for imagination. She uses very interesting combinations of ingredients in her dishes. Chicken pate from Yulia Vysotskaya also turns out to be original in taste through the use of certain products, such as cognac and seasonings in the form of nutmeg and sea salt. If you are interested in such a pate, then cook it at home according to the recipe with the photo below.
Ingredients:
- peeled onion - 2 pcs.;
- carrot - 2 pcs. medium size;
- fresh thyme - a couple of branches;
- butter - 250 g;
- dill and parsley - 1 sprig each;
- chicken liver - 1 kg;
- cognac - 2-3 tablespoons;
- sea salt, a mixture of ground peppers, nutmeg - a pinch each;
- cream 30% - 2/3 cup.
Cooking method:
- Melt the butter in a water bath. Mix with it all the chopped greens except thyme.
- Peel, wash, finely chop the onion, fry it for 5 minutes, then add the grated carrots, sauté them for another 3-4 minutes.
- The liver also needs to be washed. Next, it should be cut into several pieces and sent to the vegetables, where they are fried until tender. At the same stage, add spices with thyme.
- Next, pour in the cognac, simmer a little more until it evaporates, then add the cream, cover with a lid and remove the pan from the heat.
- Beat the mixture with a blender. If necessary, add a little cream sauce from the pan, but the pâté should not be runny.
- Take cling film, foil or a plastic bag, lay out the finished pate, and spread the mixture of oil and herbs on top.
- Carefully roll the pate into a roll so that the film does not get inside.
In a slow cooker
If your kitchen has such an indispensable assistant as a slow cooker, then chicken liver pate at home will be even easier to cook. You just need to correctly load all the ingredients into the bowl of the device, and then select a specific mode. Next, the chicken liver pate in the slow cooker will cook itself. Suitable programs for this are “Stew”, “Multi-cook” or “Baking”.
Ingredients:
- olive oil - 1 tbsp. l.;
- chopped pistachios - 1 small handful;
- chicken liver - 0.5 kg;
- carrot - 1 pc.;
- butter - 70 g;
- nutmeg - 0.25 tsp;
- onion - 1 pc.;
- salt - a small pinch.
Cooking method:
- Peel the onions and carrots, rinse. Cut the first vegetable into half rings again, and process the second on a fine grater.
- Pour oil into the bottom of the multicooker bowl, put the onion and carrot. Fry them for a quarter of an hour using the "Stew" program.
- Next, add pieces of washed liver to them, add seasonings with salt, simmer for about 10 more minutes.
- Then leave the mass to cool, then grind using a blender. At the same step, add 1 tbsp. l. butter, puree again.
- You need to spread the mass according to the forms, it remains to fill it with the remnants of the butter melted in the microwave.
- Sprinkle pistachios on top. Send to the refrigerator shelf for a couple of hours, while covering with cling film.
With mushrooms
To cook chicken pate at home with mushrooms, you should take forest mushrooms as the latter - boletus, chanterelles or honey mushrooms: this way the appetizer will turn out tastier. If there are no forest mushrooms, then champignons will do. Their aroma is not so rich and bright, but the pate will be no less tasty and juicy. Choose any mushrooms and cook a snack at home according to the recipe below.
Ingredients:
- butter - 120 g;
- sour cream - 3 tbsp. l.;
- homemade mustard - 1 tsp;
- chicken liver - 0.3 kg;
- black pepper - 3-4 peas;
- bay leaf - 1 pc.;
- salt, spices - to your taste;
- mushrooms - 0.3 kg;
- onion - 2 pcs.
Cooking method:
- Rinse the liver, cut it randomly, then boil until tender, adding lavrushka, spices and peppercorns to the broth.
- Rinse the mushrooms, boil, using another pan, then drain the water.
- Put half the oil in a frying pan, heat it up, fry the chopped onion. When it becomes transparent, add mushrooms, cook them together for a couple more minutes.
- Season with spices, the rest of the butter with sour cream.
- Mix everything, arrange in containers, send to cool.
With cream
Such an appetizer turns out to be much more tender if you use the recipe for chicken liver pate with cream. All because of the combination of these 2 ingredients, while the main product is recommended to be stewed, and not boiled or fried. In the first case, the pate made from chicken liver at home turns out to be rough, and in the second, all the taste disappears from it. When stewing, this does not happen, so the aroma of the dish becomes more saturated.
Ingredients:
- onion - 2 pcs. medium size;
- butter - 4 tbsp. l. in the appetizer itself and 80 g for pouring it;
- chicken liver - 0.45 kg;
- nutmeg, salt, allspice and any dried herbs - to your liking;
- carrots - 2 pcs.;
- vegetable oil - 2 tbsp. l.;
- cream 15% - 150 ml;
- water - 50 ml.
Cooking method:
- Remove the film from the liver, after which the product itself is washed and dried. Then cut into small pieces of arbitrary shape.
- Peel the rest of the vegetables. Chop the onion as finely as possible, and process the carrots with a grater.
- Saute vegetables in vegetable oil, then pour cream with water into them. Then simmer over low heat until all the liquid has evaporated.
- Stew the liver in a separate pan.
- Using a blender, process all the ingredients until a homogeneous consistency.
- Then darken the mass a little more in a pan. Then beat again with a blender.
- Arrange the finished snack in forms, pour over melted butter, place on the shelf of the refrigerator.
dietary
With dietary restrictions, it is worth trying a dietary chicken liver pate. At home, it can be prepared in many ways. Vegetables, egg yolks, cheese or mushrooms are used as additional ingredients. Any of these recipes can be considered dietary. Particularly stands out the option with vegetables, which of all listed is the most useful.
Ingredients:
- vegetable oil - 50 ml;
- chicken liver - 0.5 kg;
- salt - a small pinch;
- water - 100 ml;
- dried herbs, nutmeg - to your liking;
- a mixture of white and black pepper - also to taste;
- carrots - 1 pc.;
- garlic - 2 cloves;
- onion - 1 pc.
Cooking method:
- In a frying pan with vegetable oil, sauté chopped onions with grated carrots. After a couple of minutes, add crushed garlic to them, darken a little more.
- Transfer the vegetables to a separate plate, and stew the liver, washed and cut into pieces, in a pan. Do not fry, but simply heat until the color changes.
- Then return vegetables to the pan, pour in water, season with spices, simmer for about 10 minutes.
- Allow the contents to cool, then process with a blender or meat grinder.
- Distribute the finished snack into forms, send it to be stored in the refrigerator.
One of the original recipes for chicken liver pate at home uses breast in addition. The combination of poultry meat with offal makes the appetizer even more appetizing and satisfying. Apart from the chicken, the rest of the ingredients remain the same, so there will be no problems with cooking. The only drawback of the chicken liver and breast pate is that it ends too quickly: the rich taste of this dish is to blame.
Ingredients:
- chicken breast - 1 pc. weighing about 0.5 kg;
- flour - 1.5 tbsp. l.;
- Provence herbs - to taste;
- onions - 2 pcs.;
- chicken liver - 0.3 kg;
- garlic - 2 cloves;
- vegetable oil - 2 tbsp. l.;
- salt - also to taste;
- cream - 0.5 l.
Cooking method:
- Separate the fillet from the breast, rinse, boil together with the liver until tender.
- Peel the onion, chop finely, then fry in vegetable oil for a couple of minutes, then add flour and cook a little more.
- Next, stir constantly and gradually introduce cream, spices, salt. Then darken the sauce a little and add chopped garlic.
- Using a blender, puree the chicken flesh along with the liver and sauce.
- Put the finished snack in a form, place in the refrigerator for storage.
Pate with chicken liver and cheese
Another simple, but at the same time very appetizing recipe at home is pate with chicken liver and cheese. Thanks to the addition of the last ingredient, the appetizer acquires a delicate creamy taste. Although it does not lose its piquancy, because peppers and onions are not excluded from the list of products. The cooking process itself is carried out according to almost the same principles as in the previous recipes.
Ingredients:
- ground black pepper - a small pinch;
- onions - 3 pcs.;
- salt - to taste;
- cheese - 150 g;
- butter - 150 g;
- chicken liver - 0.5 kg.
Cooking method:
- Peel the onion from the husk, wash, chop into half rings.
- Rinse the liver too, but cut into pieces.
- Boil both of these products in salted water until cooked, then let it drain, throwing it into a colander.
- After that, skip the ingredients through a meat grinder.
- Next, add melted butter and grated cheese to the liver mass.
- Salt, season with spices. You can once again pass through a meat grinder or use a blender.
- Pour into a mold, let cool in the refrigerator.
How to make chicken liver pate at home - cooking secrets
Here are some tips on how to make chicken liver pate at home even tastier. To prevent the product from getting too dry, you can add a little milk or cream. Cognac will add a special flavor to the pate. Although in most recipes such an appetizer is prepared at home with a meat grinder, it can only be made more homogeneous with a blender. At home, it is easy to give pate an interesting taste that even a child will like. To do this, add pickled cucumber, smoked lard or pickled mushrooms.
Video
Recipe 1: Homemade chicken breast pate with vegetables
The easiest version of a very tasty and simple chicken breast pate. If you replace the oil with broth, you get an excellent diet dish.
Ingredients
600 grams of breast;
1 carrot;
150 grams of butter (we take butter);
3-4 onion heads;
Salt, nutmeg;
2 cloves (or more) garlic
Cooking
1. Fill the sliced \u200b\u200bbreast with water, put the carrots peeled and cut into washers, cook together for 30-35 minutes. No longer is needed, otherwise the white meat will become tough. At the end, you can add salt.
2. Shred the onion. The shape and size of the pieces does not matter. We fry with a part of the oil, at the end we put chopped cloves of garlic, we do not cook it for a long time.
3. We combine boiled carrots, breast and fried onions, put the remaining oil. It is desirable 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. So you don't have to make it too thick. We dilute to the desired consistency with the broth and beat again.
Recipe 2: Homemade Chicken Pate with Nuts
Walnuts are used for this fragrant chicken pate at home. But there are also options with pistachios, hazelnuts, peanuts. We make according to your taste and the availability of products.
Ingredients
Half a kilo of fillet;
80 grams of nuts (or more);
100 grams of oil;
Dill green;
Salt, paprika, black pepper.
Cooking
1. Boil the chicken or cut into pieces, add water and simmer. Can also be steamed. In general, we choose the most convenient option for ourselves.
2. We dry the nuts in a pan, do not fry much, so that there are no scorch marks. Then cool well, chop a small part into pieces.
3. Grind the boiled chicken and the remaining nuts. Add spices, soft butter. We beat well.
4. Put chopped dill. It is better to cut it, not grind it. Otherwise, the color of the paste will become strange.
5. We adjust the density of the pate with broth, boiled water. You can add milk or cream.
Recipe 3: Chicken pate at home with mushrooms
For mushroom chicken pate at home, you can take chanterelles, boletus, honey mushrooms. But if there are no forest mushrooms, then we use champignons. Of course, they are not so fragrant, but 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 bulbs onions.
Cooking
1. We cut the fillet arbitrarily, cook until tender. We put any spices, bay leaf, peppercorns in the broth to make the chicken fragrant.
2. Boil the mushrooms separately. We drain the water.
3. You need to heat half the oil in a frying pan.
4. Shred the onion heads, put in a pan, 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, beat with a blender.
7. Add spices, the rest of the oil, put sour cream and beat well again. If you want, then part of the fried mushrooms can be set aside, cut and added like this. The pate will be more beautiful.
Recipe 4: Chicken pate at home with prunes
Chicken and prunes are an amazing combination. So why not use it in pâté? The dish is very tasty, has a slight sourness and is ideal for sandwiches. Prepared with the addition of liver, you can also take chicken offal.
Ingredients
1 head of onion;
350 grams of chicken;
150 grams of chicken liver;
100 ml of milk;
12 pieces of prunes;
Spices, some oil.
Cooking
1. Cut the chicken into cubes, twice the size of the liver. Everything must be washed and dried beforehand.
2. Shred the onion in half rings. Throw in a cauldron or large frying pan, 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. We cool the cooked products, puree them. We put spices, but not very much, so that they do not interrupt the taste of prunes.
6. If the mass is too thick, then you can pour in 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 fat;
2 carrots;
2 onions;
Spices.
Cooking
1. We immediately wash the liver and throw it into the cauldron, you can not cut it. Add chopped bacon. If you wish, you can fry it a little first. It will taste even better.
2. Shred the onion in half rings, peeled carrots in thin rings and send to the liver.
3. Pour half a glass of water, put on the stove.
4. Stew for half an hour over low heat.
5. Then open, salt and pepper, you can throw a couple of cloves of garlic, spices. Put a leaf of laurel 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, then do not pour it all out. The vegetables are juicy and the pâté can be weak.
8. If, on the contrary, the mass is steep, then dilute with vegetable oil, cream, milk. In general, anything!
Recipe 6: Homemade Chicken Pate with Cheese
A wonderful spread for sandwiches, which will require any soft cheese. It is not necessary to use the expensive one, we take the simplest one, and the chicken and spices will ennoble its taste.
Ingredients
400 grams of chicken fillet;
120 grams of soft cheese;
A mixture of peppers;
1 leaf of laurel;
1 onion;
50 grams of butter.
Cooking
1. Cook chicken with bay leaf. It is not necessary to use the breast. You can take the tenderloin from the thigh, legs.
2. Fry the onion in oil until soft and transparent. As soon as the pieces begin to blush, you immediately need to turn it off.
3. Put the boiled fillet into the blender container, beat.
4. Add the onion, beat together.
5. Now put the cheese, beat and taste. Add salt and pepper.
6. Cheese gives a creamy texture and usually does not need to dilute the pâté. But if desired, it can always be made thinner.
Recipe 7: Chicken pate at home "Bright" with an egg
A variant of a really 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.
Cooking
1. Boil the chicken, cut into pieces, put in a blender container.
2. We also put boiled, peeled chicken eggs there. We cook hard.
3. Shred the carrot and fry in oil until completely soft, the root crop should not crunch. You can pour a little water and simmer under the lid.
4. We send the carrot to the chicken, throw the garlic, all the other spices, do not forget to salt and beat. That's all!
Chicken pate at home - tips and tricks
You should not cook a lot of chicken pate, as it does not last longer than 72 hours in the refrigerator. And if fresh herbs are added, then only a day. Therefore, if you see a surplus, it is better to freeze them immediately. Or put in the filling for pies, pancakes.
The color of the pate will be more cheerful if bright spices are added to it: curry, paprika and others. You can finely chop the bell pepper. It does not give 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 to it. By the way, this way you can ennoble even store-bought pate, which seems boring.
Chicken liver and breast do not need long-term heat treatment. From this they only become drier and tougher. But if suddenly the product turned out to be undercooked, then you can send the pieces to the microwave for a few minutes. They will get ready.
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