Chicken breast pate in a blender diet. Chicken breast pate with walnuts

1. Peel the onion, carrot and garlic, rinse under water, dry and cut into pieces of any size. But do not cut them very finely so that they do not dry out during frying.

2. C chicken fillet remove the skin, if there is a backbone, then remove it, also remove the film and cores. After, wash the meat under running water, dry paper towel and cut into large pieces.

3. Put the pan on the fire, pour in vegetable oil and sauté carrots with garlic and onions over medium heat.

4. When the vegetables have a light golden hue, add the fillet to the pan.

5. Fry the meat lightly and season it with salt and pepper.

6. Stir and fry the food, stirring occasionally until cooked through.

7. Then fried fillet cool a little with vegetables and pass through the middle grate of the meat grinder 2-3 times. Also twist the fat. Remove the butter from the refrigerator in advance so that it reaches room temperature.

8. Combine all products and mix well. Taste them and add salt and pepper if needed.

9. For a festive serving of pate on the table, you can fill any molds with it, for example, for baking.

10. After that, remove chicken pate from molds, put on a dish and serve. This pate will help you out in many situations. It can be served for breakfast with toast, make sandwiches in the afternoon, and serve on the festive table as original snack.

See also the video recipe on how to cook chicken fillet pate:

- a popular dish cooked in the form of pasta. For a long time it was considered a real delicacy, which was used only by aristocrats. But since it began to be produced in industrial scale, the situation immediately changed. It has become a great snack home menu and many festive feasts. However, in these days you can try a real refined aristocratic pate. Delicious, tender, fragrant chicken pate can be easily prepared at home.

Naturally, the leader as the basis of this dish is, however, the culinary world of pates does not end there. It is also made from mushrooms, eggs, beans, vegetables, sprats, and even meat.

I propose to try today the pate from chicken breast. I think many will agree with me that chicken breast is quite lean meat, which not everyone likes. And having bought a whole chicken carcass, you always have to think about how to use the fillet, unless of course you want to cook something more outstanding from it, such as, for example. Homemade chicken fillet pate is perfect solution For tasty application of this variety meat.

How to cook chicken pate - recipe with photo step by step

Ingredients:

Chicken breast (fillet) - 1 piece

Onion - 1 piece

Carrot - 1 piece

Garlic - 2-3 cloves

Salo - 150 grams

Butter - 50 grams

Salt - to taste

Black ground pepper - to taste

vegetable refined oil- for frying

To prepare the chicken pate recipe, first prepare the vegetables.

1. Peel onions, carrots and garlic, wash, dry and cut into medium-sized cubes.
2. Remove the skin from the chicken fillet, it is not needed in this dish. Wash it, dry it with a cotton towel and cut it in small pieces. In this recipe, as in the case of cooking, we use minced meat.

3. Put the pan on the stove, pour in a little oil and heat it well. Then we will send carrots, onions and garlic, which we will sauté, for about 10 minutes until light golden.

4. After that, add the chopped chicken fillet to the pan.

5. Fry the food over medium heat for 5-7 minutes, stirring occasionally. Then season everything with salt and pepper according to your taste.

6. Fry the ingredients for another 5-7 minutes and remove them completely from the stove. Chicken meat cooks very quickly, so you should not overcook it in a pan, otherwise it will become even drier and tougher.

7. Install a meat grinder with a medium grate and pass lard and meat with vegetables through it. After we combine the products in one plate and add the softened butter(before that, it must be removed from the refrigerator and held on the kitchen table at room temperature)

8. Mix the pate well and taste it. If necessary, adjust it with salt and pepper.

9. Basically, homemade pate chicken breast is ready and you can put it in a convenient storage container and eat it, for example, in the morning, drinking tea, and spread it on a piece of bread. But if you plan to serve the dish to the solemn table, then you can arrange it in portions. To do this, you can use silicone or other small molds, which are densely filled with pate and send it to freeze in the refrigerator for 30 minutes.

Many housewives, not trusting the quality of store products, cook various pâtés themselves. For some reason, it is generally accepted that only offal is suitable for this. However, it is not. Today we will cook delicious and tender pate from chicken breast.

Such a simple dish at first glance, like chicken breast pate, can actually be quite capricious. If the proportions of the ingredients are incorrectly calculated, then it is easy to end up with a dry pate. Know all the subtleties culinary process advice from experienced chefs will help us:

• So that the pate does not turn out dry, you need to add butter or vegetable oil or lard to it.
• IN dietary option chicken pate diluted with cream or milk.
• It is best to grind the ingredients with a blender. So we get a homogeneous and tender mass.
• Add bright spices such as paprika and curry to add color to the pâté. A good solution would be chopped Bulgarian pepper, besides, it will give a lot of juice.
• Chicken breast does not need a long heat treatment because it will make it hard. And if the meat turned out to be undercooked, bring it to readiness in the microwave oven.

You can diversify the taste of chicken pate with the following ingredients:

• vegetables;
• mushrooms;
• nuts;
• eggs;
• cheese;
• dried fruits.

And remember that chicken pate can be stored for no more than 72 hours, so do not prepare it for future use. And if you have a little product left, use it as a filling for pancakes or pies.

Chicken pate: an exotic recipe

How can an ordinary chicken pate be exotic, you ask. It's simple: we put in it orange peel, And familiar dish sparkle with new flavor notes. And if you're not a fan culinary experiments just don't add that ingredient.

Compound:

• 0.5 kg of chicken breast;
• 250 g mushrooms;
• 2 eggs;
• 3 art. l. cream;
• 3-4 st. l. breadcrumbs for breading;
• salt;
• butter;
• ground black pepper;
• orange.

Cooking:

• We wash the breast, dry it and grind it in a meat grinder.

• Mushrooms clean, wash, cut convenient way and pass through a meat grinder. If you want the mushroom pieces to be felt in the pâté, just chop them finely.

• We clean the orange with a brush and rinse, and then pour boiling water over it. Cut off the zest and rub it finely. We need 2 tsp. zest.

• Whisk the eggs lightly.

• Now mix all the prepared ingredients, salt and season with pepper. You can put chopped greens.
• Add breadcrumbs to the minced meat and pour in the cream. Mix it thoroughly. We should get a homogeneous mass.

• We take a deep baking dish, cover it with parchment, and grease it with butter. Lay out minced meat.
• Cover the mold with foil and place in the oven. We bake the pate at a temperature threshold of 180 degrees for 50 minutes. Then remove the foil and continue to cook the dish for another 10-15 minutes.
• Cool the pate and serve.

Delicate pate in a hurry

The easiest way to cook chicken breast pate in a blender. Boil the meat and carrots in advance and beat all the ingredients. The whole process will take about half an hour.

Compound:

• 0.6 kg chicken breast;
• vegetable oil;
• 4 bulbs;
• carrot;
• 200 g of shelled walnuts;
• ½ tsp salt;
• 50 ml of broth;
• ½ tsp ground nutmeg;
• 2-3 garlic cloves.

Cooking:

• We thoroughly wash the meat and boil it in lightly salted water.
• We clean the carrots and cook them too. By the way, this can be done in one pan with breast.
• In a blender bowl, put the diced boiled breast, carrots, garlic cloves and walnuts.
• Add a little broth and beat all the ingredients with a blender until smooth.
• Now salt the pate and season with pepper and nutmeg, mix.
• We clean the bulbs, chop and sauté in vegetable oil.
• We spread the onion in the pate and beat with a blender, sparing no effort.
• Cool and serve the pate to the table. little secret: if the pate turned out to be dryish, add a little melted butter and beat it with a blender again.

Pate-sausage for a dietary diet

Chicken pate at home can be cooked in the form of sausages. Such a dish will become a favorite breakfast of your household and a highlight of any holiday table.

Compound:

• 0.5 kg of chicken breast;
• 100 ml cream;
• 2 eggs;
• 1-2 garlic cloves;
• 1 tsp salt;
• 1 tsp ground paprika;
• 1 tsp potato starch;
• ½ tsp ground chili pepper.

Cooking:

• We wash the breast, dry it and finely chop. Grind the meat with a blender.
• Spread the paprika to the breast, potato starch and chili. The amount of the latter varies depending on your taste preferences.
• Salt the resulting mass and put garlic in it.
• Of the eggs, we only need whites, so we separate them from the yolks. It is most convenient to do this with the help of a special device.
• Add to mass egg whites, add cream. Beat the minced meat with a blender until smooth.
• In the center of a sheet of parchment paper, lay out the resulting minced chicken and distribute along the entire length.

• We cover the minced meat on one side with parchment, and then carefully wrap the sausage. Tip: if the parchment tears, you can simply wrap the sausage on top with a new sheet, and then you don’t have to start all over again.

• We roll up the so-called roller and tie it on both sides with a thread, like candy.
• On one side we tie a long thread and tie it around the sausage, as shown in the photo.

• We tightly wrap our sausage-pate with a baking bag and tie it well so that no water gets inside during cooking.
• We lower the workpiece into hot water and cook for 20 minutes, turning it over, on both sides. Of course, we need a large pot.
• WITH finished sausage remove the food film and leave it to cool for an hour.
• Then we put the pate-sausage in the refrigerator for several hours, and you can serve the dish to the table.

Attention: you can store such a pate for no longer than five days. And so that the sausage does not weather, do not remove the parchment paper.

Undoubtedly, the assortment of pâtés in stores is staggering. But if you want to enjoy the product without harmful additives, dyes, flavor enhancers, it is better to cook it yourself from quality ingredients. The article contains a selection of the most interesting recipes, which can be easily created diet snack- chicken breast pate.

Classic chicken breast pate in a blender

The classic recipe for a healthy snack provides for the presence of:

• 1 chicken breast;
• to taste salt and spices;
• bulbs.

To prepare a delicious pâté in a blender:

1. The chicken is washed and boiled until tender, along with the onion, which is sent to the meat 10 minutes after the start of the boil.
2. The boiled fillet is cut into pieces, which are crushed with a blender.
3. A little broth is poured into the resulting mass, salt and spices are poured.
4. Everything is churned up again.
5. The output should be a lush pate, which is transferred to a container with a lid.

If an open container is used, then it must be covered with cling film so that the product does not dry out.

Cooking with vegetables

A simple recipe that will require:

• 600 g chicken breast;
• carrot;
• 150 g butter;
• 3 onion heads;
• 2 garlic cloves;
• salt and nutmeg.

Progress:

1. The fillet prepared from the breast and carrots are cut into pieces, which are boiled for 30 minutes.
2. At the end, a pinch of salt is added to the pan.
3. The onion is chopped and sautéed in a pan, where garlic cloves are also laid out.
4. In a blender, carrots, meat, frying and the remaining oil are mixed.
5. The contents are whipped, supplemented with spices, salt and a small amount broth (if necessary).
6. The finished pate is sent to the refrigerator for solidification.

If you replace a piece of butter with broth, you will get an excellent diet pate.

With chicken liver

A versatile dish chicken liver and breast, which adults love and is great for children's diets.

An appetizer is being prepared from the available products:

• chicken liver - 1 kg;
• breast - 400 g;
• onions - 2 pcs.;
• egg - 2 pcs.;
• butter - 1 pack weighing 200 g;
• vegetable oil for frying;
• salt and spices.

Sequencing:

1. The breast is boiled, pitted and cut into cubes.
2. The onion pieces are sautéed until slightly golden.
3. The liver is washed, divided into quarters and fried so that juice is released from the offal when pierced.
4. The eggs are boiled and divided in half.
5. All prepared foods are passed through the meat grinder twice, while the liver should be hot.
6. The mass is laid out in a bowl, where there are already pieces of soft butter.
7. The pate is kneaded by hand with the addition of salt and spices.

On a note! The pate created according to this recipe is sent to the refrigerator only after complete cooling, which occurs on the table under a towel.

Diet pate from boiled chicken breast

If in the refrigerator there was already boiled chicken weighing 300-400 g, which remained after the preparation of any dish, then you can create an excellent snack in a matter of minutes.

Additionally you will need:

• a clove of garlic;
• 5 peeled walnuts;
• ½ bunch of cilantro;
• 15 ml low-fat yogurt;
• the same amount of lemon juice;
• 5 ml of olive oil;
• salt and spices.

During the cooking process:

1. The breast is twisted through a meat grinder.
2. Nut kernels are chopped with a knife.
3. The garlic is crushing.
4. The greens are finely chopped.
5. All ingredients are mixed, salted, dressed with oil, juice and yogurt.

Chicken pate - great snack for morning toast.

Recipe with mushrooms

A nutritious snack is spiced up with mushrooms, which can be both forest and ordinary champignons.

To create a pate you need:

• ½ kg of breasts;
• 200 g mushrooms;
• 2 onions;
• 70 ml of sunflower oil;
• 100 g butter;
• 15 g french mustard;
• ½ bunch of dill;
• salt, spices.

The dish is prepared as follows:

1. The chicken breast is freed from the skin and subcutaneous fat, after which it is boiled in salted water with spices.
2. Chopped onions are sauteed in a frying pan, to which, after acquiring softness, champignon plates are added.
3. After 8 minutes, the pan is set aside.
4. The oil melts.
5. Cooled meat, frying, oil and 200 ml of broth are combined in a combine.
6. Everything is whipped and laid out in a bowl, where mustard, chopped greens and ground pepper interfere with the preparation of the pate.

If used Forest mushrooms, then before frying they are boiled for at least 20 minutes.

How to make with gelatin

An excellent alternative to store-bought sausage are made from:

• 500 g chicken breast;
• bulbs;
• carrots;
• parsley root;
• 2 boiled eggs;
• 30 g of gelatin;
• 30 g ground walnuts;
• salt and your favorite spices.

Sequence of actions:

1. Chicken meat is boiled together with salt, vegetables and parsley root until cooked, after which it is cooled and cut into pieces.
2. Meat, peeled eggs and carrots are passed through a meat grinder.

To implement this recipe, you need to acquire:

• 4 fillets;
• 2 carrots;
• bulb;
• a handful of prunes;
• ½ head of garlic;
• 100 g sour cream;
• 50 g mayonnaise;
• salt, spices and herbs.

To make pâté at home:

1. Frying is prepared from chopped onions and carrots.
2. Prunes are soaked, and greens and garlic are chopped;
3. The fillet is boiled.
4. Using a blender, all these ingredients are ground, after which they are seasoned with a mixture of sour cream and mayonnaise.
5. The pate is re-whipped

The product looks elegant on the festive table in the form of apple sandwiches that replace bread.

Chicken breast pâté is an easy-to-make dish that is prepared as quickly as it is eaten.

In the very simple version pate at home is prepared 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. In any recipe for its preparation, there are fragrant herbs and spices. 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 classic combination. How to cook liver paste from chicken liver at home? The main ingredient must be boiled or stewed, after which it remains to pass through a meat grinder along with oil and vegetables.

How to prepare chicken liver for cooking

The first step is to prepare necessary utensils. 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 cooking delicious pate at home is the quality of the liver: it should 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, they hit gallbladder, 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 most simple recipes, which requires a standard list of ingredients for such a dish - this is classic pate from chicken liver. 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. piquancy and pleasant aroma the dish is given Bay leaf with black pepper and spices.

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:

1. Peel carrots and onions. Cut the first vegetable into circles, and the second into half rings.
2. Wash the liver under running water. Cut it into small pieces.
3. Heat the vegetable oil in a frying pan, then fry the onion first until golden, and then add the carrot and liver to it.
4. Next, pour water into the products, add lavrushka, salt. Simmer covered for half an hour.
5. Then simmer the dish open for 10 minutes until all the liquid has evaporated.
6. After that, transfer the entire contents of the pan to the bottom of a deep bowl, add the oil, softened in a water bath.
7. 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 a lot in her dishes. interesting combinations ingredients. 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, mixture ground peppers, nutmeg - a pinch;
• cream 30% - 2/3 cup.

Cooking method:

1. Melt the butter in a water bath. Mix with it all the chopped greens except thyme.
2. Peel, wash, finely chop the onion, fry it for 5 minutes, then add the grated carrots, sauté them for another 3-4 minutes.
3. 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.
4. 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.
5. ready mix beat with a blender. If necessary, add a little cream sauce from a frying pan, but the pate should not turn out to be liquid.
6. Take cling film, foil or plastic bag, lay out the finished pate, and spread the mixture of oil and herbs on top.
7. 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:

1. Peel the onions and carrots, rinse. Cut the first vegetable into half rings again, and process the second into fine grater.
2. 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.
3. Next, add pieces of washed liver to them, add seasonings with salt, simmer for about 10 more minutes.
4. Then leave the mass to cool, then grind using a blender. At the same step, add 1 tbsp. l. butter, puree again.
5. 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.
6. 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:

1. Rinse the liver, cut it randomly, then boil until tender, adding lavrushka, spices and peppercorns to the broth.
2. Rinse the mushrooms, boil, using another pan, then drain the water.
3. 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.
4. Season with spices, the rest of the butter with sour cream.
5. 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- according to your taste;
• carrots - 2 pcs.;
• vegetable oil - 2 tbsp. l.;
• cream 15% - 150 ml;
• water - 50 ml.

Cooking method:

1. Remove the film from the liver, after which the product itself is washed and dried. Then cut into small pieces of arbitrary shape.
2. Peel the rest of the vegetables. Chop the onion as finely as possible, and process the carrots with a grater.
3. Saute vegetables for vegetable oil, then pour cream with water into them. Then simmer over low heat until all the liquid has evaporated.
4. Stew the liver in a separate pan.
5. Using a blender, process all ingredients until uniform consistency.
6. Then darken the mass a little more in a pan. Then beat again with a blender.
7. decompose ready snack according to the forms, pour over the melted butter, place on the shelf of the refrigerator.

dietary

With dietary restrictions, it is worth trying a dietary chicken liver pate. It can be prepared at home different ways. As additional ingredients vegetables are used egg yolks, cheese or mushrooms. 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:

1. in a frying pan with vegetable oil sauté chopped onions with grated carrots. After a couple of minutes add to them crushed garlic, sweat a little more.
2. 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.
3. Then return vegetables to the pan, pour in water, season with spices, simmer for about 10 minutes.
4. Allow the contents to cool, then process with a blender or meat grinder.
5. Distribute the finished snack into forms, send it to be stored in the refrigerator.

In one of original recipes chicken liver pate at home, the breast is additionally used. 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 fault is rich taste this dish.

Ingredients:

• chicken breast - 1 pc. weighing about 0.5 kg;
• flour - 1.5 tbsp. l.;
• Provencal herbs- taste;
• onion- 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:

1. Separate the fillet from the breast, rinse, boil together with the liver until tender.
2. Peel the onion, chop finely, then fry in vegetable oil for a couple of minutes, then add flour and cook a little more.
3. Next, stir constantly and gradually introduce cream, spices, salt. Then darken the sauce a little and add chopped garlic.
4. Using a blender, puree the chicken flesh along with the liver and sauce.
5. Put the finished snack in a form, place in the refrigerator for storage.

Pate with chicken liver and cheese

Another simple but very delicious recipe at home - 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 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:

1. Peel the onion from the husk, wash, chop into half rings.
2. Rinse the liver too, but cut into pieces.
3. Boil both of these products in salted water until cooked, then let it drain, throwing it into a colander.
4. After that, skip the ingredients through a meat grinder.
5. Next, add melted butter and grated cheese to the liver mass.
6. Salt, season with spices. You can once again pass through a meat grinder or use a blender.
7. 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, pate is easy to give interesting taste that even a child will love. For this you need to add pickle, smoked lard or pickled mushrooms.

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