How to cook chicken liver pate. How to make homemade chicken liver pate

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):

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 patches. The consistency of a quality product will be elastic. When pressed with a finger, the dent should straighten out immediately.
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.
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.
Flip the pieces. Roast from another barrel. Transfer the browned liver back to paper towels. The paper will absorb excess vegetable fat.
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.
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.
Onion cut into cubes.
Fry carrots first until soft.
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.
Transfer everything from the pan to a blender or bowl (if you have a hand chopper on a leg).
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.
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.

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.

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

The recipe for this chicken liver pate, as well as the method of serving, I borrowed from my friend Tamarochka Agapitova (many thanks, dear!). I made some adjustments (well, I can’t live without amateur performances), but in general I repeated it almost like in the original.

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

And one more thing: the pate turns out to be a fairly decent amount (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 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. We cut the liver into 2-3 parts and cut 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 doses. Do not put many pieces at once, because 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 fire to it. I had a hard time capturing the flaming process as it only lasts a few seconds. Our goal is to evaporate the alcohol so that only the flavor of cognac remains. Remove the cooked liver from the pan and transfer it to another dish to cool.

In the same oil, where we fried the liver, put the peeled and chopped onion into medium pieces. We fry it on a fire below medium.

Then we put the carrots chopped on a coarse grater. You can just chop it finely enough with a knife - we 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 fragrant notes. Remove the pan from the heat and let the onion and carrots cool down.

When all the ingredients have cooled, they will need to be turned into a paste. You can use an immersion blender, but I like it better in a food processor (nozzle - Metal knife). In addition, you can even scroll through the meat grinder twice. First, we break through the chicken liver, as it takes up quite a lot of space.

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

And finally put soft butter (100 grams), which must be taken out of the refrigerator in advance. The remaining 20 grams will be left to decorate the pate.

Once again, we will break through everything so that the mass becomes smooth and homogeneous - this is a pate, after all. In fact, 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 does not hold its shape well, the pate needs to be prepared, that is, cooled well.

To do this, we shift 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 the felled tree. We send the pate to the freezer for 15 minutes.

Now let's make a stump. To do this, we select a suitable flat dish (so that the barrel also fits later) and with the help of a forming ring we make just such a blank. If there is such a ring (I just purchased it myself), use a one and a half liter plastic bottle cut off on both sides. This thing has served me well for many years.

Today I have a pâté for you again. Yes, yes, you probably already know that all kinds of pates are a versatile snack that can be used in a variety of cases, both for sandwiches, and as a filling in pancakes and baskets, and as a hearty snack for a festive table. I have already talked about this more than once when I showed you my recipes for pates from, etc. So, today we are next in line - chicken fillet pate, tender, with a soft structure, tasty and very appetizing.

Like all similar recipes, this pate is very simple, it cooks quickly and is liked by both adults and little whims. But still, there are some nuances on how to cook chicken pate at home so that it certainly turns out to be very tasty and interesting. I will be happy to share with you all the intricacies of this process with a 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 cook chicken pate at home:

We clean the onions and carrots, three carrots on a coarse grater, cut the onion into thin half rings. We pass the vegetables until soft in vegetable oil. It is most convenient to do this over low heat, remembering to periodically stir the onion and carrots.

Wash the chicken fillet and boil in salted water until tender (usually 20-30 minutes is enough). Let cool and cut as desired.

Chicken fillet pate can be prepared in two ways: twist the ingredients in a meat grinder or chop with a blender. Both methods have the right to life, but it is more convenient to use a blender if you are preparing a small portion of pate. The meat grinder is good for large volumes - then the subsequent washing of all parts of the meat grinder is fully justified by the convenience and speed of its work. This time I was making some chicken breast pate, so I called in a blender to help. We spread the onion, carrot and chopped chicken fillet in a blender bowl.

And grind until smooth.

Add softened butter to the blender bowl (do not forget to get it out of the refrigerator in advance) and turn on the blender again.

Then we try the pate - for sure you will want to add spices to it. The classic option is salt and black pepper, but the beauty of making chicken breast pate at home is that you can diversify its taste by adding some special spices. For example, herbs de Provence will add bright notes to the pate, 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 unusual 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 chicken fillet pate recipe, everything is simple and fast enough. I hope you will definitely cook it and share your impressions in the comments. And you can also post a photo of your pate in our VKontakte group.

We offer a small selection of chicken liver pate recipes.

In the first recipe, we will cook the pate in the oven with the addition of milk and onions.

In the second with the addition of yolks, onions, garlic.

The third recipe will be using carrots, onions and butter.

Portion pate on the festive table of chicken liver and onions

The pate according to this recipe is very tender, much tastier than store-bought. It is spiced up with the aroma of nutmeg and garlic. Of course, it is not prepared very quickly, but the result is worth it - your family and guests will be delighted.
In this recipe, we will tell you how to cook a tender and tasty chicken liver pate in the oven, we will bake it in silicone molds. This pâté can be served at receptions as an appetizer or just to brighten up your lunch or dinner.

Taste Info Buffet snacks

Ingredients

• 300 g chicken liver;
• 1 onion (2 were used in the recipe, as they were very small);
• 3-4 cloves of garlic;
• 200 g of milk;
• 5 egg yolks;
• 3 tablespoons of flour;
• 20 g butter;
• a pinch of grated nutmeg;
• pepper to taste;
• salt to taste.

How to cook tender chicken liver pate with onions at home

Onions in this recipe will be used fried. This is the only product that will need to be fried, so it's best to start with it. To do this, it must be cut into cubes.


And fry in oil in a frying pan.


Now you can do the cookies. It must be washed and beaten in a blender. You can, of course, twist in a meat grinder, like minced meat. But then the pate will not be so airy.


Now you can add all the remaining ingredients: garlic, onion, yolks, milk, flour, salt, pepper and grated nutmeg. Garlic can be preliminarily passed through a garlic press so that there are no large pieces left. Everything will have to be beaten again.


Pour the prepared mass into molds. Silicone is best. It is easier to get a ready-made pate out of them. You can take one large form, you can take several small ones. As you like.

Now the important point - in the oven heated to 180 degrees, you need to put a deep container with water and lower the molds into it. Try to keep them almost completely in the water. Top with a sheet of foil. It can be removed 15-20 minutes before cooking. The pate will bake for about an hour. You won't miss the moment when it's ready. The pâté will harden and pull away slightly from the edges of the pan. You just have to take it out of the oven, pour it with melted butter and send it to finally harden in the refrigerator.


Chicken liver pate at home will be ready in a couple of hours. Dry red wine is perfect for this pate. For your information, the site already has a similar recipe - with cream and vegetables.

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Recipe number 2. Chicken liver pate with yolks, onion and milk

Chicken liver is a very useful product for the body. It contains a huge amount of useful vitamins and minerals. For example, 100 g of this product more than covers the daily requirement of a person in the gland. Anemia is treated with the help of the liver. Regular consumption of liver can prevent cardiovascular disease and even myocardial infarction. Therefore, even despite the relatively high calorie content, most nutritionists classify it as a product useful for the body. You can cook a lot of dishes from it. Chicken liver has a more delicate taste and quick cooking compared to beef or pork. Chicken liver pate with the addition of yolks and milk can become the crown dish of any holiday table. It turns out unusually tender, just melting in your mouth. And there is no comparison with store counterparts. Even if you have never liked liver pates before, you will surely appreciate the taste of this homemade dish.

For cooking you need to take:

How to make homemade pate

The preparation is very simple. Peel and cut the onion into cubes. Fry in a pan in vegetable oil. Just try not to overcook, otherwise the pate will be bitter. It is enough that the onion becomes transparent in color.


Rinse the liver and transfer to the bowl of a blender or food processor. A meat grinder is not suitable for these purposes. The pate will not be as tender. Add onions to the liver.


Whisk. Now add flour, pepper, salt, grated nutmeg, minced garlic.


Beat again until smooth.

Add milk and stir.


Pour the mixture into an oiled mold. Cover with foil. Place the mold in a container of water. Preheat oven to 180 degrees. And send all this construction into it.


Remove the foil after an hour. Put butter on top. Wait for it to melt and the pâté to brown slightly (approximately 10 minutes) and remove.


Wait for the pate to cool down. Take it out of the mold and cut into pieces. Such a pate is very tasty to drink cold white wine.

Recipe number 3. Homemade chicken liver pate with carrots and onions in the oven.

Despite the worldwide fame of pates as an expensive gastronomic French delight, in the 19th century in Rus' this dish was prepared and consumed not only by titled persons, but also by ordinary landowners, merchants, and officials.

Pureed to a smooth, paste-like mass, chicken liver acquires a delicate texture of butter, and carrots and onions, lightly caramelized, share their sweetness with it.

To make this common dish more attractive and modern, you can serve the liver pate in the form of small canapes with a relief liver layer.

Unlike the previous two recipes, we will cook this chicken liver pate on the stove, not in the oven.

To get a chicken liver pate in the amount of 250 g, you will need the following ingredients:

• Fresh chicken liver - 200 g;
• Carrots - 100 g;
• Onion - 50 g;
• Butter - 150 g;
• Milk - about 30-60 ml;
• Salt, pepper - to taste.

Cooking time - 30-40 minutes.

The sequence of cooking chicken pate:

Check chicken liver for bile ducts and remove if any. Cut into large pieces.
Chop carrots and onions into medium pieces.

Melt 50 g of butter in a frying pan, add a little vegetable oil.
Fry the vegetables until lightly browned, add the liver to them. With constant stirring, the chicken liver will be ready in 3-4 minutes.


Twist the fried ingredients in a meat grinder, pepper and salt them.


Add the remaining butter (already slightly softened) and 30 ml of warm milk to the minced meat. Using a blender, beat the mixture until the composition is completely homogeneous. If the chicken liver pate is not elastic enough, add a little more milk.


Cool the finished liver pate with carrots and onions in the refrigerator for 10 minutes.
Fill a pastry bag with a curly nozzle with the cooled mass and deposit the chicken liver pate on small bread pieces greased with butter.


In addition, you can present a liver pate by figuratively dropping it from a pastry bag onto a small dish, decorating it with finely grated frozen butter on top.
We previously told.

Hearty, healthy and very tasty snack. It is prepared very quickly, and does not require special culinary skills. Thanks to this, the pâté can be called an “on-duty” dish: it will help out if you need to feed your family or suddenly arriving guests, and time is running out.

Pate is prepared from different types of liver, but the most tender is obtained from chicken. It is not necessary to add butter to it, but it complements the taste of the dish well and makes the mass more plastic. If desired, you can also add grated boiled egg to the pate.

Name:	Chicken liver pate
Date added:	20.02.2017
Cooking time:	60 min.
Servings per recipe:	12
Rating:	(1 , cf. 5.00 out of 5)

Ingredients

chicken liver pate recipe

Peel the onion, cut into half rings. Clean the carrots, cut into slices. Heat vegetable oil in a frying pan. Fry the onion for 8-10 minutes, stirring constantly, until golden brown. Add carrots and liver washed in cold water to the pan with onions. Pour in a glass of water, add a bay leaf and an incomplete spoonful of salt.
Appetizing homemade pate is the best option for a snack! Bring to a boil, cover, reduce heat slightly, simmer until the liver is tender (about 30 minutes). Remove the lid from the pan and simmer for another 5-7 minutes, until most of the liquid has evaporated. Remove from stove. Let cool completely. Grind the liver and vegetables in a blender until smooth or pass them through a meat grinder.

Soften the butter at room temperature. It is important to let it soften, not melt. When the pate cools, the melted butter will take on grains and spoil the taste of the pate. Add the softened butter to the prepared liver mass and mix thoroughly. Salt and pepper the pâté to taste if necessary.