Delicious chicken pate at home: surprise your loved ones with culinary art. Chicken pate

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.

Good day, my dear guest!

Believe me, the taste of this amazing appetizer will not leave anyone indifferent. In addition, the dish has a very wide range of uses. It will perfectly fit into the daily menu in the form of a spread on a morning sandwich, will act as a tasty additive in combination with a tomato for any porridge or potatoes, it will remarkably satisfy your hunger in terms of a snack. All in all, a real lifesaver!

Agree that many people associate chicken pate with liver, we will have a completely different option, refined and very tasty - chicken breast pate with nuts, this recipe will take quite a place of honor even on any holiday table. Whether it's a birthday, New Year or other family holiday.

By the way, there is also.

Here is a list of what we need to make homemade pate.

INGREDIENTS

• Chicken breast - 250-300 grams
• Walnuts - 5-6 pieces
• Onion - 1 large head
• Carrots - 1 large or 2 medium root vegetables
• Butter - 50-70 grams
• Garlic - 1 clove (optional)
• Ground black pepper and salt - to taste
• Vegetable oil - 2 tablespoons (for frying)

Of the kitchen assistants, a meat grinder and a blender will be involved. It will take us about 30-40 minutes to cook everything (including cooking meat).

RECIPE: CHICKEN BREAST PATE

STEP 1

Boil the chicken breast. In a saucepan with meat, add carrots, onions, bay leaves and allspice peas. As a result, after about half an hour, we get not only the original product for making chicken pate, but also a wonderful fragrant broth.

STEP 2

While the breast is boiling, we are preparing the rest of the ingredients. We clean the onion, cut a quarter into rings and send it to a heated frying pan.

We bring it to a state of transparency and softness and put the butter. We remove from the pan.

This time I put in the broth an insufficient amount of carrots to make a pate, so I decided to add it, passivating it in a pan until soft.

By the way, I advise you to take tasty, that is, sweet carrots, as this has an effect on the overall taste of the snack.

Now we need to get the walnut kernels. We do it in any convenient way. The main thing is to get results.

STEP 3

Now that all the ingredients for the chicken breast pate with nuts are prepared, let's get them together. This is done as easy as shelling pears using a conventional meat grinder. We scroll through it all the components.

STEP 4

We spread the resulting mass into a blender bowl. Add salt and pepper. I without fail put the garlic passed through the press. It gives the appetizer some spicy note. If you don't like it, don't post it.

Today I will show two recipes for chicken liver pate, both with photos and step by step. The first will be everyday and budget, which is prepared at home quickly and easily. The second one is more expensive, it takes longer to cook on it, but the pate turns out to be softer, more airy. According to it, I usually prepare the filling for or vol-au-vents on the festive table.

Chicken liver pate with onions and carrots

Prepares very quickly. True, and flies just as fast. And, by the way, even the most ardent liver haters gobble up this healthy and, one might say, dietary dish on both cheeks.

Ingredients:

• chicken liver - 500g;
• carrots - 1 pc;
• onion - 1 pc;
• sunflower oil - 2-3 tablespoons;
• salt - to taste;
• butter - 200g.

How to cook chicken liver pate at home:

1. Liver preparation. Of course, it is best to make a dish from chilled, but if you have frozen, then it must be completely thawed. To do this, we take it out of the freezer the day before cooking, put it in a bowl and put it in the refrigerator compartment. It will gradually thaw under such conditions, which is better for it in particular and for meat products in general. The bowl will be needed because water and blood will flow from the liver, which must be drained. For the same purpose, it is also best to put the chilled liver in a colander and support it for about 10 minutes. Then we sort it out, cut off possible fat and remnants of the bile ducts or pieces with spots of bile, which is bitter, so we don’t need it at all. Unlike beef or pork, you do not need to remove the film from the chicken liver, it is thin and will not interfere.
2. Then we cut it into pieces. Usually cutting in half is sufficient. And let's put it aside for now.
3. Peel carrots and onions, rinse with water. Carrots can be grated, can be cut into pieces. It doesn't matter, because in the end it will all be ground, but grated carrots cook faster. Finely chop the onion with a knife.
   
4. Heat sunflower oil in a frying pan. Fry vegetables until soft.
   
   
5. Put the liver in the pan, mix, fry for 1 minute.
   
6. Then pour 1/3 cup boiling water, salt and cook over moderate heat for 7-8 minutes, stirring often. Check the liver for readiness, if the inside is not red, then you can safely turn it off. Usually this time is sufficient. If you cook longer, the product will become dry and hard.
   
7. There are recipes when vegetables and liver are fried separately. I think this is superfluous, since it will all turn into a pate later, and cooking together is a great time saver.
8. Transfer the contents of the pan to a bowl and let cool slightly.
   
9. Then we take everything carefully so that not a single piece remains. I use a submersible for this, but a blender with a bowl is also suitable. And you can also pass it through a meat grinder, but then you need to install a grate with the smallest holes, plus twist everything twice.
   
10. Butter will give the pate the desired consistency and density. You need to add it very soft. So now is the time to get it out of the fridge. As the pate cools, it will soften. It is impossible to add to warm, and even more so hot liver mass! The butter will melt and the snack will turn out liquid.
    
11. You can mix with a blender, but I'm usually too lazy to wash it a second time, so I take a fork to mix.
    
12. We lay out the finished mass in containers. This, by the way, can be an ordinary glass jar. We put it in the refrigerator for at least a couple of hours. The main thing is not to start eating right now, not cooled down. Very tasty!
    

Chicken liver pate recipe with photo step by step

A feature of this recipe will be the addition of cream and cognac, with which the pate turns out to be very tender and fragrant. After adding cognac, we will bake the semi-finished product in the oven. The alcohol will evaporate from heating, but the aroma will remain.

Ingredients:

• chicken liver - 450g;
• onion - 1 pc;
• cream 10% - 100ml;
• butter - 100g;
• vegetable oil for frying;
• salt, black ground pepper - to taste;
• cognac - 1 tbsp.

How to cook delicious chicken liver pate at home:

The pate can be spread on bread, put into volutes with the help of a culinary syringe or cornet, so that the liver pate looks beautiful in them, and served on any, even the most sophisticated holiday table.

Step-by-step recipes for making delicious chicken breast pate

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

20 gr.

2 gr.

carbohydrates

104 kcal.

Option 1. Classic recipe for chicken breast pate

Chicken breast pate is low-calorie and does not contain harmful additives. Additional ingredients will make it juicy and tender. Such a pate can be given even to small children instead of mashed meat.

Ingredients

• one chicken breast;
• one bulb;
• salt and spices to taste.

Chicken breast pate recipe step by step

Rinse the chicken breast under running water. If it has skin, cut it off with a sharp knife. Place the meat in a saucepan of salted water and place over medium heat. Put the peeled onion here as well. Cook until done. As soon as the contents begin to boil, remove the noise with a spoon.

Cool the chicken breast right in the broth. Then take out the meat, dry it, cut into small slices and place in a blender bowl. You can discard the onion, or grind it together with the chicken. Blend until smooth paste.

Salt the resulting mass to taste, season with spices and pour in a little broth in which the meat was cooked. Whisk well again. Transfer the pâté to a tray, cover with foil and store in the refrigerator.

To make the pate juicy, it can be diluted not only with broth. To do this, use boiled chopped vegetables, milk or cream. Garlic or spicy greens will add piquancy to the pate. The breast will turn out juicy if it is cooled without removing it from the broth.

Option 2. How to quickly cook chicken breast pate

The pate will cook faster if you cook the chicken in the evening, or boil the breast, cutting it into small pieces. Garlic and walnuts will make the taste of the pate even more interesting and piquant.

Ingredients

• 450 g chicken breasts;
• to taste spices and salt;
• seven walnuts;
• two slices of garlic.

How to quickly cook chicken breast pate

Clean the breast from skin and films. Rinse thoroughly and cut into pieces. Place the meat in a saucepan, fill it with water, put the bay leaf, salt and season with spices. Place over medium heat and cook until tender, skimming occasionally.

Remove the saucepan with the meat from the heat and cool. Remove the chicken and place the pieces in a blender. Peel the nuts, lightly fry in a dry frying pan, cool and send to the meat.

Squeeze the peeled garlic slices into a container and pour in a little chicken broth here. Beat everything until you get a fluffy mass. Transfer the pâté to a container with a lid and store in a cool place.

Chill the chicken breast in the broth so it stays juicy. For variety, you can add offal, vegetables, cheese, eggs or dairy products to the pate. Be sure to lightly fry the nuts in a dry frying pan or in the oven, so the taste of the pate will be more interesting.

Option 3. Syrian-style chicken breast pate

Thanks to spices and sesame seeds, the pate will acquire an interesting oriental flavor. It turns out a hearty, and at the same time light dish that can be used to make sandwiches or tartlets.

Ingredients

• one chicken breast;
• to taste ground black pepper;
• 40 g sesame;
• 2 slices of garlic;
• 2 pods of green bell pepper;
• 20 ml lemon juice;
• 30 ml of olive oil;
• fine salt to taste.

Step by step recipe

We wash the chicken fillet under running water. We clean it from the films and put it in a small saucepan. Pour in purified water, lightly salt and cook over medium heat until tender. Remove the saucepan from the heat and let it cool completely.

We wash the pepper pods, wipe with a disposable towel and grease with sunflower oil. We spread them on the deco and bake until cooked in a preheated oven. We shift the hot pepper into a bag and leave for a few minutes. Remove the skin from the pepper. Remove the stem with seeds. Toast the sesame seeds in a dry frying pan. We clean the garlic slices. Squeeze out the juice from the lemon.

We take out the fillet from the broth and disassemble it into large fibers. We send the meat and other products to the blender container and mix well into a homogeneous mass. If it turns out too thick, pour in a couple of tablespoons of olive oil or lemon juice.

If you are not on a diet, you can leave the skin off the breast. Pate chicken can be boiled or baked in the oven. For variety, you can add other types of meat or offal to the pate. Chicken goes especially well with liver.

Option 4. Chicken breast pate with vegetables

The pate according to this recipe is very juicy and healthy. Thanks to the roasting of vegetables, the structure of the dish will turn out to be oily and very tender. Spicy herbs will make the dish fragrant and spicy.

Ingredients

• 380 g chicken breast;
• nutmeg;
• one fresh tomato;
• coriander;
• a pod of sweet pepper;
• basil;
• bulb;
• granulated sugar - a pinch;
• frying oil.

Step by step recipe

We clean from the husk and chop the onion. Saute the onion in olive oil until caramelized. My tomato, wipe and cut into small pieces. We release sweet pepper from the stalk and seeds. Cut the vegetable into strips. We send everything to the onion and continue to fry, stirring, until soft, adding sugar.

Rinse the chicken breast under the tap. We place the meat in a small saucepan and fill it with purified water. Boil until tender and set aside until completely cooled.

We take out the chicken from the broth, disassemble it into large fibers and put it in the blender bowl. Season with spices, salt and beat into a pasty mass. Add chilled vegetable fry and interrupt again. Pour in a little broth and grind for another minute. We transfer the finished pate to a container with a lid and store in the cold.

If you want to get a dietary product, do not fry the vegetables, but bake them in the oven in the sleeve. You can experiment by adding other vegetables to your taste. In winter, fresh tomatoes can be replaced with pasta or sauce.

Option 5. Chicken breast and zucchini pate

Chicken breast pate with zucchini is the most delicate appetizing dish that goes well with freshly baked bread. The zucchini contains fibers that stimulate the digestive tract, and the meat will make the dish satisfying.

Ingredients

• 150 g chicken breast;
• to taste rock salt;
• 200 g zucchini;
• 50 g mayonnaise;
• 40 g walnuts.

How to cook

Wash the zucchini and remove the skin. Cut the vegetable in half lengthwise and scrape out the seeds with a spoon. Cut the flesh of the zucchini into pieces and dip into boiling salted water. Boil at a low boil for ten minutes. We throw it away in a colander.

In a separate saucepan, boil the chicken breast until cooked, after washing it and cleaning it from films and skin. Cool in broth. We take out the meat and disassemble it into fibers.

We put chicken meat, nuts, boiled zucchini in the blender container and season everything with spices. We grind everything into a homogeneous mass. Transfer the pate to a container with a lid.

It is advisable to take zucchini young, in which the seeds have not yet formed. Take mayonnaise of any fat content, depending on what calorie content you want to get the dish. If you don't have a blender, you can use a food processor.

Chicken breast pate will help you out in many life situations. For example, you can serve it with toast for breakfast, make sandwiches in the afternoon, and serve it as an original snack on a holiday. From this article you will learn how to cook pate from a variety of flavors.

Pate with walnuts

This dish will certainly be appreciated by your loved ones, so prepare it with a margin. How to make chicken breast pate with nuts:

• Boil 600 grams of chicken fillet until tender. Place one peeled carrot, one small onion, and two cloves of garlic into the pot along with the chicken.
• Place the prepared chicken, carrots and onions in a blender bowl. Send there 200 grams of peeled walnuts and a few tablespoons of broth.
• Grind all the ingredients, season them with salt and nutmeg.
• Peel, chop and fry a few onions in vegetable oil.
• Mix the sauté with the pate and grind the ingredients again with a blender.

Cool the finished product in the refrigerator for an hour, and then serve it to the table with toast or slices of black bread.

Chicken breast with cheese

Here is another variation on the theme of chicken pate. The dish is prepared as quickly as it disappears from the table. To make chicken breast pate, you will need:

• Bake until cooked in the oven 800 grams of chicken fillet.
• Peel, chop and fry two onions in a pan.
• When the products have cooled, pass them through a meat grinder several times. Do the same with 200 grams of hard cheese.
• Combine the pate, 150 grams of room temperature butter, salt and spices to taste in a bowl.

If the finished dish seems dry to you, then add a few tablespoons of chicken broth to it.

Chicken breast pate in a blender

This original appetizer will decorate any festive table and attract the attention of guests. Chicken breast and liver pate is prepared as follows:

• Peel, finely chop and fry one onion in butter.
• Add 500 grams of chicken liver (pre-prepared and cut into pieces) to the pan.
• Pour in 100 ml of dry red wine and wait until it has completely evaporated. At the end, add 50 ml of cognac and set it on fire.
• Separately, fry 500 grams of chicken breast, cut into small pieces. For flavor, add a few sprigs of rosemary and garlic to taste.
• Pour 100 ml of dry white wine into the pan and simmer the chicken breast in it for a few minutes.
• When the wine has evaporated, grind the meat with a blender, and then pour it with 100 ml of whipped cream and 50 ml of martini. Season the ingredients with salt and pepper. You can add roasted pistachios to the minced meat.
• Mix the liver with 50 grams of butter, nutmeg and a little salt. After that, grind it with a mixer or blender.
• Lay on the foil in layers first and then chopped liver. Roll up a roll with paper, sprinkle it with nuts and place in the refrigerator for a day.

Serve the finished dish chilled with microwave-dried white bread.

Pate "Bright" in the microwave

The dish got its name not only for the original color, but also for the unusual taste. Cook with us chicken breast pate with spices and see for yourself. Recipe:

• Take 300 grams of chicken fillet, cut it into small pieces, place in a microwave glass dish and pour boiling water over it. Close the meat with a lid and place in the microwave for a quarter of an hour.
• When the chicken is done, let it cool down and shred it.
• Boil and peel two chicken eggs.
• Peel one large carrot, cut into circles, place in a suitable glass dish along with salt, bay leaf, allspice and rosemary. Cook it for three minutes.
• In a blender bowl, place carrots (do not pour out the water), eggs, chicken, garlic clove, a quarter teaspoon of turmeric, hot pepper and ground ginger.

Beat the food to a paste-like state, adding, if necessary, "carrot" water (removing bay leaves and peas from it. Serve the dish to the table with bread or baguette.