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Homemade chicken liver pate. How to make chicken liver pate

Pate from chicken liver made with this recipe can be a great idea for a delicious and healthy snack, or gourmet snack for a festive table. Let only healthy food be on your table. No colorants or preservatives, only natural ingredients. You can enjoy this aromatic chicken liver pate by adding fresh or (cucumbers, tomatoes, celery, sweet bell pepper). Or you can use liver paste for cooking delicious sandwiches with fresh cucumbers by simply replacing with pate chicken breast, recipe .

Chicken liver pate is easy and simple to make at home. Today I offer you four recipes for homemade chicken liver pate.

Homemade chicken liver pate

But first, I want to add a few words about the health benefits of liver by-product. The liver is just a storehouse of healthy substances. Chicken liver is high in iron, making it the number one food for people with low hemoglobin levels. It also contains trace elements such as calcium and zinc, vitamins A and E, vitamins of group B, including folic acid, it contains arachidonic and docosahexaenoic acids (acids that are very important to get from food during pregnancy) and other useful for health nutrients.

And further! The liver contains an "anti-fatigue factor" discovered by foreign scientists as a result of scientific experiments. Differs in a high content of carnitine, lipoic acid and other nutrients that provide a person's energy potential. This super-product helps to increase not only energy, but also libido, has a beneficial effect on the growth of muscle mass, increases the "strength" of the brain and improves overall health.

So let's move on to the chicken liver pate recipe.

Diet recipe for chicken liver pate

A very simple recipe for chicken liver pâté. Such a pate is prepared without frying. Finely chop the onions and place them in a frying pan together with the chicken liver (I do it in a cast-iron pan), pour in a little water, so that the water covers the liver by 2/3. Add salt and your favorite spices to taste. I use seasoning for Italian cuisine... Carcass the liver with onions until tender. Usually the liver is ready by the time the water completely boils out of the pan. Stewed liver with onions we send to a blender, add slightly softened butter. Usually 500g. chicken liver, I take one onion. Add butter to your personal taste, depending on how tender you want the finished pate. It turns out a very tasty and delicate pate. You can make a pate without adding butter if you want to reduce the calorie content of the final product. But for improvement taste I still recommend adding a little butter or a few tablespoons of cream.

Homemade chicken liver pate with mora

Recipe Two: This homemade chicken liver pate has a refined and delicate taste. The recipe includes Madeira, a spicy fortified wine, one of the most popular fortified wines in the world. If you haven't found Madeira, you can take a semi-dry sherry or brandy. So,

Ingredients:

chicken liver 680 gr;
whole milk one glass;
butter 4 tablespoons;
shallots 7 pcs.;
garlic 3-4 cloves;
Madeira wine 3 tbsp (optional) ;
cream 1 tbsp + 1 tbsp milk;

spices for pate:

ground nutmeg 1/8 tsp;
ground black pepper ¼ tsp;
fresh tarragon 6 branches;
fresh thyme 6 sprigs;
salt 3/4 tsp

Preparation:

1. Rinse the chicken liver in cold water let the water drain several times.

2. Peel the liver from films and fat, then cut into small pieces. Soak the liver pieces in a glass of milk for 45 minutes.

3. Chop the garlic and shallots finely and set aside for a while.

4. Chop fresh tarragon and thyme finely and set aside.

5. Melt 2 tablespoons butter in a deep skillet over medium heat, add prepared shallots and garlic, cook for one minute. Transfer the soaked liver to a skillet using a slotted spoon, cook the liver with garlic and onion for 3 minutes, stirring occasionally.

6. Reduce heat to low. Add wine, milk with cream (1 tablespoon milk + 1 tablespoon cream), nutmeg, ground black pepper and salt, mix everything and cook for another 5-7 minutes. Turn off heat, add herbs, stir.

7. Let the liver cool for 10 minutes. Transfer the cooled liver along with the liquid to the combine, add 2 tablespoons. butter. Grind up homogeneous mass.

8. Place the chicken liver pate in a ceramic, plastic or glass form, cover with cling film on top and refrigerate for 4 hours.

Serve chicken liver pate with fresh or toasted crispy bread, crackers or your favorite crispbread. Homemade liver pate is stored in the refrigerator for no more than one week, if the pate is frozen, then the shelf life can be increased to 3 months.

Recipe three: this homemade chicken liver pate (without carrots and moderns) was made by my mother when I was still a little girl. I remember how quietly I crept to the refrigerator with a large spoon to taste the pate, but so that my mother would not see. We can say that this recipe comes from childhood.

Chicken liver pate with butter

What you need:

chilled chicken liver 500g.
butter 100gr. plus about 50g more. for decoration and taste
onions 2pcs.
10% cream 4-5 tbsp (determined by eye)
salt and pepper to personal taste
food foil

Preparation:

Clean the chicken liver from veins and films. Boil the liver for about 3 minutes, while removing the films.
Finely chop the onion and fry in butter (take about 50 g of butter for frying) until half cooked. Then add the prepared liver to the onion and fry for 5 minutes until golden brown. Add spices and salt to taste.
, scroll through the meat grinder. It is advisable to scroll at least 3 times. Each time add a little cream and the remaining butter. Trying for spices and salt. The paste should be smooth and uniform.
Put our pate mass in one layer on the foil, put pieces of butter in the middle and wrap the foil in a roll.
Chicken pate put in the refrigerator for at least 2 hours. After 2 - 3 hours, our chicken liver pate is ready to eat.

Bon Appetit!

The fourth recipe: This homemade liver pate recipe is easy to prepare and excellent taste... The composition additionally includes carrots and boiled eggs... The pate is very hearty, perfect for a quick and hearty breakfast.

Chicken liver pate with carrots

Ingredients:

chicken liver 450 gr.
carrots and onions 2 pcs. (large)
butter 50 gr.
boiled eggs 5 pcs.
olive oil 2 tbsp
pepper, wig, salt

Preparation:

We wash the liver, cleanse the diapers. Chop the carrots and onions randomly. Warming up vegetable oil and fry the chopped vegetables for 2-3 minutes. Add prepared liver, spices and salt. Simmer the liver under a closed lid with vegetables until tender (about 1 minute).

While the liver is cooking, peel the eggs. Scroll the finished liver, eggs in a food processor, add butter. Whisk. We put the pate in a cold place. The shelf life of such a chicken liver pate in the refrigerator is no more than 10 days.

Bon Appetit!

Recipe for a delicious chicken pate with cream

Another option for a very tasty, hearty chicken liver pate with cream. The cream gives the pate the most delicate texture and slightly sweet taste. An excellent and healthy snack that will be relevant both on weekdays and holidays. Spices will help to make the pate more piquant: thyme, cloves, black pepper, ground bay leaf, nutmeg.

Ingredients: 600 gr. chicken liver, take 60 ml of cream, 2-3 onions, turnip, 100 gr. butter, salt and a mixture of peppers (or black pepper) to taste

Preparation:

Fry the washed and veined liver in butter until golden brown.
In another pan, fry finely chopped onions until soft.
Combine the liver and onion and simmer for another 5-7 minutes.
Pass the cooked liver with onions and melted butter through a meat grinder or blender.
Add salt and pepper to taste, pour in hot cream in small portions.
Beat the pate thoroughly.
Garnish with fresh herbs when serving.

Pâté with chicken liver and mushrooms

A simple snack from simple ingredients- chicken liver pate with mushrooms. For the recipe, we will use champignon mushrooms. This pâté appetizer can be served on crackers - beautiful and tasty.

We need:

Chicken liver and champignons 150g each, 1 onion, 1 medium carrot, 1 egg, 1 st. l. mayonnaise, 1 tbsp. vegetable oil, salt and black pepper to taste; optional crackers for serving.

How to cook:

Prepare the liver, remove films and fat, rinse, put in a saucepan, pour 1 liter. water and cook for 20 minutes until tender. Drain the water, cool the liver.
Cut onions and mushrooms into cubes.
In a preheated pan in vegetable oil, first fry the onions for 1-2 minutes, then put the mushrooms and fry the mushrooms and onions for another 5-7 minutes.
Grate the carrots on a fine grater.
Hard boil the egg, cool and grate on a fine grater.
Grate the chicken liver on a fine grater.
Put onion with mushrooms in a blender, chop lightly.
Then put in the same place, grated carrots, egg, chicken liver, scroll in a blender until smooth.
Salt the pate, pepper to taste, add mayonnaise, mix until smooth.
Serve the pate with bread or crackers.
Store in a cool place in an airtight container. Shelf life up to 3 days.

Chicken liver pate from Julia Vysotskaya

We need: for one kilogram of chicken liver, 2pcs. onions,2 pcs. carrots, 250g. butter, 1 sprig of dill and parsley, 2 sprigs of thyme, 3 tbsp. cognac, a mixture of peppers - a pinch, nutmeg, a pinch of sea salt, 2/3 cup of cream 30%.

Preparation:

Cut fresh dill and parsley and combine with butter melted in a water bath.

Finely chop the onions, grate the carrots. Pass the onions and carrots.

Cut the washed liver into pieces and fry until tender with vegetables, add the remaining spices and thyme during frying. Pour in the cognac, continue to cook the liver until the cognac evaporates. Pour in the cream, stir for one minute and remove from heat. Use a blender to whisk the chicken liver and cream mixture. Put the finished pate on plastic wrap, and spread the butter and herbs on top. Wrap in a roll, send to a cool place.

Homemade pate chicken liver

Lazerson principles of making pate video recipe.

Ingredients:

500 g chicken liver;
2 onions;
1 carrot;
200 g butter;
vegetable oil for frying;
salt and pepper to taste.

Preparation:

Cut the chicken offal into small pieces and fry in a pan with butter for 7-8 minutes.

Then sprinkle the liver with salt, pepper and put onion and carrots, cut into half rings, to it, fry for 10-12 minutes.

Here it is important not to overcook the liver, juice should remain in the pan, then the pate will turn out to be delicate in taste. Add butter to the fried liver.

We send the contents of the pan into the blender bowl and grind.

We spread the resulting mass on a board covered with cling film, level it.

We spread the creamy product cut into longitudinal slices, wrap it in a roll and wrap it with cling film.

We send the resulting rolls to a cool place and leave there overnight.

It is better to buy chicken offal chilled, because this way you can see its surface, color and wholeness. Choosing a deep-frozen liver, you can stumble upon a low-quality product.

Paste recipe from Julia Vysotskaya

The famous TV presenter Yulia Vysotskaya has her own recipe for chicken liver pate, which she offers to try all housewives step by step at home. To make the pate tender in taste, Julia recommends rubbing it through a sieve. But the ready-made appetizer, as in the photo, is served with toasted bread.

Ingredients:

1 kg of chicken liver;
2 large onions;
50 g butter;
6 sprigs of fresh thyme;
150 ml heavy cream;
2 tbsp. l. cognac;
a pinch of ground nutmeg;
a pinch of sea moth;
a pinch of pepper mixture.

Preparation:

Finely chop the peeled onions and fry in oil until golden brown or just until transparent.

Put pieces of chicken liver to the onion, sprinkle with nutmeg, thyme leaves, sea salt and pepper. Fry for a few minutes until the offal is cooked.

Pour in the cognac, after evaporating the alcohol, keep the liver on the fire for a couple more, add the cream, stir and turn off the heat.

Transfer the contents of the pan to a blender and grind.

We send the finished paste to a cool place overnight.

If you melt the butter and pour it over the pate, the snack can be stored for up to two weeks.

Chicken pate from Stalik Khankishiev

Another culinary guru, Stalik Khankishiev, offers to cook chicken liver pate at home. The culinary specialist advises pouring fat into the pate, so you can preserve its aroma and rich taste, and also recommends not only stewing chicken offal in a frying pan, but also darken it in the oven.

Ingredients:

1 kg of chicken liver;
150 g butter;
120 g goose fat;
100 ml cream;
2 carrots;
3 cloves of garlic;
a pinch of nutmeg;
salt and pepper to taste;
ghee for pouring.

Preparation:

We clean the chicken liver of film and all blood clots, rinse under water and cut into pieces.

We crush the cloves of garlic with the flat side of a knife and send them to the pan with melted goose fat, lightly fry and pour the diced carrots, simmer until the vegetable is soft.

As soon as the carrots become soft, lay out the liver, do not mix anything, just simmer for 3 minutes, then salt and turn over.

Fry for another 3 minutes, then sprinkle with salt, pepper and transfer everything to a blender, grind.

Melt the creamy product, pour it into the creamy mass, mix again. Now add the nutmeg and pour in the cream, mix and put the resulting mass in the pots.

We put the pots in a deep baking sheet, pour in water so that the liquid reaches the middle of the dishes.

We cover the pate itself with a thin layer of ghee and send it to the oven for an hour, temperature 130 ° C. Cool the finished appetizer and start making sandwiches.

To make the pate tender, before cooking, the chicken liver should be soaked in milk for half an hour, so it will become softer.

Jamie Oliver's Chicken Liver Pâté Recipe

Creation wizard culinary masterpieces Jamie Oliver also pours butter on the chicken liver pate and claims that the fatter the snack, the tastier it is.

Ingredients:

0.5 kg of chicken liver;
200 g butter;
100 g ghee (for filling);
bulb;
2 cloves of garlic;
1 tsp brandy;
1 tsp thyme;
salt and pepper to taste.

Preparation:

Chop the onion into small cubes, finely chop the garlic. We bring vegetables to a soft state in a pan with heated vegetable oil.

In a separate frying pan, fry pieces of chicken offal with thyme.

Then pour the brandy over the liver, sprinkle with pepper and bring the liver to full readiness. We send all the fried ingredients to the blender bowl, grind and cool.

Melt the butter, mix with the pate and put the appetizer in jars.

On a steam bath, bring the ghee to a liquid state and fill it with pate.

We keep the pate for 24 hours at low temperatures.

If there is no ghee, then we take a pack of butter product, put it in a heat-resistant bowl and put it in the oven, let the butter exfoliate at a temperature of 100 ° C. After we drain the upper fatty part, this will be the ghee.

Chicken pate in the oven

You can always serve delicious dishes from chicken liver, but the most popular appetizer is pate, which can be made at home without much difficulty. The pate can be prepared step by step according to the photo in the oven, so the appetizer turns out with a rich taste. Many recipes use carrots, which add sweetness to the pate, but if that taste doesn't work, then you don't need to use it.

Ingredients:

0.5 kg of chicken liver;
1 onion;
60 g butter;
1 tbsp. l. sour cream;
1 tsp flour;
a pinch of nutmeg;
salt and pepper to taste.

Preparation:

Saute finely chopped onions in oil until golden, then send them directly with raw liver pieces to the blender bowl and chop.

Add pieces of butter, add salt, pepper, nutmeg and flour, mix again.

Now put the last ingredient in the form of sour cream, stir and put the resulting mass in baking pots, greased inside with butter.

We send the pate to the oven for an hour, the temperature is 180 ° C.

Chicken liver needs to be salted only at the end of its preparation, if salted at the beginning, then the offal will quickly lose its juiciness.

Champignon recipe

You can make a pate with mushrooms from chicken liver at home. Such step by step recipe with a photo will certainly be appreciated by those who adore dishes with the addition aromatic mushrooms.

Ingredients:

500 g chicken liver;
150 g champignons;
1 onion;
1 carrot;
2 tbsp. vegetable oil;
70 g butter;
salt and pepper to taste;
0.5 tsp hops-suneli.

Preparation:

Cut the onions and carrots into large cubes, fry the vegetables until golden brown and then lay the mushrooms cut into slices to them.

After 2 minutes, add pieces of chicken offal, simmer under the lid for 15 minutes.

After that, sprinkle the contents of the pan with salt, pepper, suneli hops, put pieces of the butter product, heat it up, remove from heat and cool.

It remains only to grind everything with a blender, arrange the pate in jars and pour over it with melted butter.

The finished appetizer can be cooled so that the top layer of butter is well frozen, or the pate can be immediately served to the table along with slices of bread, vegetables and herbs.

Liver pate in Polish

For those who are looking for unusual recipe with a photo of chicken liver pate should be offered step by step option Polish-style snacks that can be prepared quickly and easily at home.

Ingredients:

500 g chicken liver;
3 eggs;
100 g of Feta cheese;
2 cloves of garlic;
500 g pear;
1 tbsp. l. butter;
1 tsp cinnamon;
salt and pepper to taste;
olive oil.

Preparation:

Grind the peeled and washed chicken offal until smooth with a blender.

So, using a blender, grind eggs with cubes of brine cheese and cloves of a spicy vegetable.

We combine the two resulting mixtures, add salt and pepper, beat again and pour the resulting mass into heat-resistant molds, greased with oil.

We do not fill the molds to the end, leave room for the pears, put them in the mold and pour in water to half the pots, send them to the oven for 50 minutes, temperature 150 ° C.

Peel the pears, cut into cubes, pour into a pan with melted butter, sprinkle with cinnamon and simmer for 5-7 minutes.

If the fruits are not juicy, then add water.

We take the finished pate out of the oven and put the caramel pears on top.

An original Polish snack can be served immediately after it has completely cooled, but it is better to keep it in the cold for 8 hours so that the pate and fruit can exchange flavors and aromas.

Diet recipe

Chicken liver is not only rich in nutrients, but also low in calories, so if you choose correct recipe pate, you can get a diet snack.

Ingredients:

400 g chicken liver;
2 tbsp. l. flour;
1 large onion
1 chicken egg;
a pinch of nutmeg;
salt and pepper to taste.

Preparation:

Put pieces of chicken liver, diced onion in a blender bowl and beat until smooth.

Drive an egg into the resulting mass, add flour and all the spices, stir with an ordinary whisk.

We will cook the pate in the microwave, so we take the molds, you can use silicone ones, fill them with the liver mixture and put them in the oven for 3.5 minutes, setting the power to 850W.

Pate is old dish, which was prepared in ancient Rome. The wide popularity of the pate was presented by French chefs, who brought the recipe to perfection. Delicate liver pate can be not only a component simple sandwiches... In many restaurants, chicken liver pate is served as a separate dish.

Liver dietary pâté can be eaten for lunch or dinner, prepared for a festive table. Chicken liver pate with carrots and onions is present in the menu of children's canteens.

The pate can be made quickly and easily at home. Choose fresh liver for your meal. Frozen liver pate turns out to be tougher. Before starting cooking, remove all veins and film from the liver. To make the pate tender and soft, it is necessary to soak the liver in milk for 25 minutes before heat treatment.

Homemade chicken liver pate

Alcohol is often present in the recipe for homemade pate, so if the dish is prepared for children, then no brandy or cognac is added. Liver pate can be served as a separate dish, or spread on bread and eaten for a snack. Paste sandwiches can be prepared for the festive table.

Cooking liver pate will take 30-35 minutes.

Ingredients:

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

Preparation:

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

Ingredients:

chicken liver - 500 gr;
duck fat - 200 gr;
egg - 3 pcs;
onion - 1 pc;
salt tastes;
thyme - 3 branches;
ground pepper - 1 tsp;
spices to taste.

Preparation:

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

Liver pate with mushrooms

Delicate liver pate with mushrooms and carrots will decorate any buffet table or festive table. This is a simple recipe delicious food on every day. Can be cooked for a snack, snack, lunch or dinner.

Cooking time is 30-35 minutes.

Ingredients:

champignons - 200 gr;
chicken liver - 400 gr;
carrots - 1 pc;
onion - 1 pc;
vegetable oil - 30 ml;
salt and pepper taste.

Preparation:

Simmer the liver in a skillet with the lid on until tender.
Chop the onion in a convenient way.
Cut the carrots into small pieces.
Wash the champignons, peel and cut into slices.
Simmer vegetables and mushrooms in a skillet for 15-17 minutes.
Put all the ingredients in a blender, salt, add pepper and beat until smooth.

Liver pate with cheese

The original version of the New Year's snack is liver pâté with cheese. Quick meal preparing for hastily to the arrival of guests. The pate can be placed on the festive table as an independent dish.

Ingredients:

chicken liver - 500 gr;
hard cheese - 150 gr;
onions - 2 pcs;
butter - 150 gr;
salt, pepper to taste.

Preparation:

Peel the onion and cut into 4 pieces.
Cook the liver and onions in salted water for 20 minutes.
Transfer the onions and liver to a colander.
Whisk the liver and onion with a blender.
Melt the butter.
Grate the cheese on a fine grater.
Add butter and cheese to the liver, stir.
Season with salt and pepper.

Chicken liver pate - tasty treat, the preparation of which does not take much time and does not require any special knowledge of the culinary specialist. All the ingredients you need to get a great 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, which will noticeably affect the taste of the pate. There should be no green spots on the product, because they are a sure sign that the gallbladder was damaged when cutting the chicken, therefore, the liver will taste bitter;
It is advisable to defrost the liver on the lower shelf in the refrigerator, and not in microwave oven;
It is not necessary to soak a chicken liver (by analogy with beef and pork), since it never turns out to be bitter;
The preparatory stage consists in flushing 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 wish to extend the shelf life of the pate, we advise you to keep it in the freezer, in this case the taste properties of the product can be preserved for up to 2 months.

Homemade chicken liver pate - simple recipes

Classic recipe

Ingredients:

500 g chicken liver
3 glasses of milk
1-2 onions
1 carrot,
50–70 g butter,
3-5 tbsp. l. vegetable oil,
salt,
ground black pepper.

Cooking method:

Method of preparation Stew the liver in milk until tender, pass through a meat grinder. Peel the onions and chop finely. Grate the carrots on a coarse grater. Spread the chopped 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 pate in a cool place.

Chicken liver pate with brandy

Ingredients:

350 g minced chicken liver,
1 head of onion,
1 clove of garlic
3 tbsp. l. butter,
3 tbsp. l. vegetable oil,
1 tbsp. 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, season with salt and pepper. In the same skillet over high heat, fry the chicken liver for 2 minutes. Pass the mass through a sieve. Beat butter with brandy, add chopped dill and combine with minced meat.

Delicious chicken liver pate

Pates are a kind of lifesaver in case of an unexpected arrival of guests. The appetizer can be prepared in advance as it stays great in the refrigerator for seven days.

Cooking time: 40 min; Number of Servings: 8

Ingredients:

800 g refined chicken liver
1 medium sweet carrot
1 small onion
150 g butter
2-3 sprigs of thyme
100 ml white semi-sweet wine
2 cloves of garlic
salt, freshly ground black pepper - to taste

Cooking method:

Cut the onion into small cubes. Chop the garlic. Cut the carrots into small, freeform slices. 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 the peeled chicken liver to the vegetables. Pour in wine and put in one sprig of thyme. Simmer for about 15–20 minutes until the liver is tender. Season with salt and pepper to taste, beat with a blender. Distribute the pate into the molds, add the thyme sprigs and pour over the remaining melted butter. Refrigerate.

Homemade chicken liver pate - recipe for cooking in the oven

You can cook delicious pate from chicken liver, which is sold in a regular market or in a store, and it will be appropriate for both regular and festive table... Cooking the pate in a water bath ensures uniform heating and a smooth texture.

Ingredients:

300 g chicken liver
1 small onion
1 clove of garlic
50 g of brandy
6 egg yolks
1 glass of milk
1/3 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground cloves
1/4 tsp ground nutmeg
butter
Bay leaf

Cooking method:

To make the pate, you need ovenproof bowls or pots, and a high-rimmed baking sheet to place them in. Make sure you have it (and there are pots, probably, in every kitchen), put the oven to preheat to 175 degrees and start cooking. Peel 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 little vegetable oil, add the garlic and fry for another minute, then pour the cognac into the pan and reduce the heat. Steam the cognac about three times, and move everything in the pan into a blender along with the liver and yolks.

Grind the contents of the blender, then add flour, milk and seasonings and continue blending until smooth. Place the bowls in a baking sheet filled with water and pour the liver mass into them. Place the baking sheet gently in the oven and bake for about an hour. Check the readiness - a knitting needle or thin knife should come out of the pate clean - and remove from the oven. Let the pate cool slightly, then place bay leaves in each bowl, add a little melted butter and refrigerate. You can serve the pate after a few hours, or store in the refrigerator for up to five days.

Interesting recipes for chicken liver pate

Chicken liver pate is also prepared at home in a variety of ways.

Chicken liver pate with figs and tkemali

In this recipe, active cooking takes 20 minutes from the moment you pick up the knife. Add a little Georgian sauce tkemali for light sourness, and figs for sweetness. Try to buy chilled chicken livers for a delicate and tender paté.

Ingredients:

450 g fresh or chilled chicken liver
150 g delicious butter
3-4 tablespoons of brandy
1 large onion
1 clove of garlic
1 large handful of soft dried figs (can be substituted with raisins)
2 tablespoons tkemali green sauce
a handful of pistachios (optional)

Preparation:

Soak the fig halves in the brandy for about an hour. If you're in a hurry, let the figs sit 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, the garlic into slices; fry in butter until the onion is transparent and transfer to a bowl with a slotted spoon. In the same skillet, fry the liver on both sides. Just do not overdo it, otherwise it will dry out and the pate will not be tender, no matter how much butter you put. The amount of liquid in the pan is not an indicator. Perhaps in the store, the liver was still frozen, 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 prepared mass to the mold. Usually they take ceramic molds, but a classic aspic tray is also suitable. Sometimes the top is covered with melted butter so that the pate does not wind and dry out. Put it in the refrigerator and after a couple of hours you can invite your family for a cup of tea with a delicious sandwich.

You can make a thousand different gourmet sandwiches with this pate! In summer, you can put peaches or figs on bread, in winter, pickled apples or gherkins. Sandwiches change beyond recognition! You should definitely try it.

Chicken liver pate with carrots

Ingredients:

500 g chicken liver
1 head of onion
2 carrots
6 tbsp. tablespoons of butter
spices
greenery
White bread

Cooking method:

Peel the carrots, cut into pieces. Chop the peeled onion. Fry, stirring occasionally, in 2 tbsp. spoons of plum pure oil for 10 minutes. Rinse the liver, dry, cut. Combine with carrots and onions, add salt and spices. Simmer until tender, covered. Let cool, transfer to a blender, add the remaining softened butter and stir until smooth. Wrap in foil and refrigerate for 2 hours. Serve with herbs, spread on slices white bread.

Chicken liver pate with jelly

For the pate:

1 kg chicken liver
500 g butter
2 onions
200 ml heavy cream
2-3 cloves of garlic
ground black pepper

For jelly:

250 g cranberries
2 tbsp. tablespoons 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 onions in a little oil, add cream and simmer until softened. Combine with the softened remaining butter, garlic and liver, salt and pepper, use a blender to smooth. Transfer the mixture to a baking dish. Place the dish in a larger bowl filled with water (so that it covers half of the dish with the pate) and cook for 40 minutes at 180 ° C, covering the pate with foil. Cool it 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 pate and place in the refrigerator until the jelly hardens completely. Garnish with peppercorns and rosemary sprigs.

Chicken liver pate with soaked lingonberries and croutons

AND Ingredients:

Lingonberry - 300 g
Vodka - 40 ml
Lemons (zest) - 2 pcs.
Sugar - 80 g
Thyme - 3 sprigs
Bread with bran or Borodinsky - 1/2 loaf
Shallots - 2 pcs.
Carrots - 1 pc.
Garlic - 1 clove
Rosemary - 1 sprig
Olive oil - 50 ml
Red port - 100 ml
Salt pepper

Cooking method:

Prepare soaked lingonberries: mix berries with vodka, lemon zest, sugar and thyme leaves and let stand in the refrigerator for 2 hours.
Cut the bread into very thin slices and dry in the oven until crisp.
Fry peeled and randomly chopped shallots, carrots and garlic with rosemary in olive oil. Add chicken liver, fry for 15 minutes, pour in port and boil until the liquid evaporates.
Season to taste with salt and pepper, grind with a blender to the desired consistency and let cool.
Serve the pate with soaked lingonberries and toasted bread.

Chicken liver pate with carrots and prunes

Ingredients:

500 g chicken liver
3 carrots
100 g pitted prunes
4 tbsp. tablespoons of butter
ground nutmeg
ground black pepper

Cooking method:

Peel the carrots, cut into pieces or grate on a coarse grater. Rinse the prunes, pour boiling water over for 1 hour, drain the water, cut the dried fruits. Rinse the liver, dry it and also cut it. Combine the liver with carrots, prunes and spices, salt. Simmer with half the butter until the liver is tender. 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

It is quite possible for a baby to cook such a delicacy in a year. You just need to make sure the quality of the product so that the liver is fresh.

Ingredients:

1 kg of chicken liver
2 onions,
2 carrots,
200 g butter
3 eggs,
1 bunch of green salad
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. Pass all fried foods through a meat grinder, add oil, mix. Boil the eggs, remove the egg yolks. Season the proteins with the pate. Place eggs on green lettuce leaves.

Cooking chicken liver pate in a slow cooker

Necessary products:

1 kg chicken liver
100 g butter
100 g bacon
2 tbsp. finely chopped parsley
1 head of onion
2 cloves of garlic
some 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 in 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 chop finely with a knife. Add finely chopped greens and onions, sprinkle with pepper and chop with a knife again with herbs 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 several in order to understand which one you prefer and do not be afraid to experiment.

Chicken liver pate contains vitamins A, C, E and group B. However, we are talking about a home-cooked snack! You will hardly be able to find something useful in a purchased pate, since it contains nitrites, taste stabilizers, soy - in a word, almost everything except the liver itself. That is why we suggest preparing the dish yourself, and besides, it is not as difficult as many people think.

A few secrets

You need to buy a liver with a smooth and shiny surface. A yellowish tint indicates that the liver has been frozen, which will noticeably affect the taste of the pate. There should be no green spots on the product, because they are a sure sign that the gallbladder was damaged when cutting the chicken, therefore, the liver will taste bitter.
It is advisable to defrost the liver on the bottom shelf in the refrigerator, not in the microwave.
It is not necessary to soak chicken liver (by analogy with beef and pork), since it never turns out to be bitter.
The preparatory stage consists of flushing 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 wish to extend the shelf life of the pate, we advise you to keep it in the freezer, in this case the taste properties of the product can be preserved for up to 2 months.

Classic recipe

You will need:

chicken liver - 800 g,
carrots - 1 large piece,
salt to taste
butter - 50 g + 1 tablespoon for frying.

Calorie content per 100 g: 156 kcal.

Cooking method

My liver. Cut into small pieces. Fry in butter until the color changes.
Peel the carrots and onions. Cut into cubes. Fry until the onion is transparent in the same oil in which the liver was cooked.
Add liver to vegetables. Cover with a lid. Simmer over medium heat for a quarter of an hour.
Grind the liver with vegetables in a blender until smooth, do not forget to salt.
Attention: if you do not have a blender, then grind the mass through a sieve.
Put the finished pate in the refrigerator. You can try it in a couple of hours!

Chicken liver pate "Tenderness"

You will need:

chicken liver - 1 kg,
butter - 100 g,
milk (3.2%) - 500 ml,
cream (20%) - 400 ml,
onions - 3 pcs.,
vegetable oil - 3 tbsp. l.,
salt to taste
ground black pepper - to taste.

Calorie content per 100 g: 161 kcal.

Recipe for the occasion::

Cooking method

My liver, we remove the veins. Fill with milk and leave for an hour.
Cut the onion into half rings.
Heat the vegetable oil in a frying pan, add 30 g of butter.
Fry the onions in oil.
We wash the liver. We send to the bow. Stirring constantly, fry for 20 minutes.
Reduce heat and pour in cream. We simmer for a quarter of an hour (during this time, the volume of cream should be halved).
We transfer the mass to a blender, add the remaining butter. Grind.
We put the finished pate in the refrigerator for the night, and in the morning during breakfast we enjoy delicious sandwiches.

Spicy pate

You will need:

chicken liver - 500 g,
thick sour cream - 200 g,
onions - 2 pcs. medium size,
garlic - 2 cloves,
butter - 2 tbsp. l.,
ground coriander seeds - 1 tsp,
nutmeg - 1 pinch
salt to taste.

Calorie content per 100 g: 204 kcal.

Cooking method

Cut the prepared liver into small pieces.
Peel the onion. Finely cut.
We clean the garlic. We chop.
Fry the onion and garlic in melted butter for 5 minutes.
We spread the liver to the vegetables. Simmer for another 10 minutes.
Add the spices indicated in the ingredients list. We mix.
We put sour cream. Simmer for 5 minutes.
Transfer the finished mass to a blender. Grind until puree.
We shift the pate into the form. Cover with cling film. We put it in the refrigerator. As soon as the food has cooled down, you can remove the sample.

Pate with egg and vegetables

You will need:

chicken liver - 500 g,
carrots - 2 small pieces,
vegetable oil - 2-3 tbsp. l.,
hard-boiled chicken eggs - 2 pcs.,
butter - 100 g,
ground black pepper - to taste,
salt to taste.

Calorie content per 100 g: 188 kcal.

Cooking method

Prepare the liver by removing the films. We cut.
Peel the onion. Cut into small cubes.
We heat up the vegetable oil. Pass the bow in it.
Add carrots to the onion. Simmer for another 5-7 minutes.
Boil the liver in salted boiling water for 10 minutes.
We clean the eggs. Chop finely.
Mix all prepared ingredients in a blender until smooth.
Add salt and pepper. Mix well.
Transfer the finished pate into a glass container and put it in the refrigerator for a couple of hours. After the specified time, we try.

Pate with apple and cognac

You will need:

chicken liver - 500 g,
butter - 220 g,
onions - 2 small pieces,
apple - 1 pc.,
cognac - 3 tbsp. l.,
cream (20%) - 2 tbsp. l.,
salt - 1.5 tsp,
lemon juice- 1 tsp.,
ground black pepper - 1/4 tsp.

Calorie content per 100 g: 233 kcal.

Cooking method

Peel the onion. Finely cut.
We clean the apple, remove the seeds. Chop finely.
Melt 30 g of butter in a frying pan. We spread apples and onions, simmer until softened.
My liver. We divide each in half.
Add another 50 g of butter to the butter in which the onion and apple were languishing
We spread the liver and fry over high heat until tender (10-15 minutes).
We turn down the fire. Pour in brandy. We set fire (this will allow the alcohol to evaporate).
Mix onions, apples and liver in a blender. Pour in the cream. We puree. Transfer the pate into a bowl.
Put 100 g of softened butter and 1/3 of the pate in a blender. Grind. Add half of the remaining liver mass. Turn the blender back on at full power. Put the remaining pate. Grind.
Pour in lemon juice and add spices. We mix.
Transfer the pate into small forms. Fill with the remaining melted butter. We cover with cling film and send to the refrigerator for several hours.

Chicken liver pate in a slow cooker

You will need

chicken liver - 500 g,
butter - 70 g,
carrots - 1 pc.,
onion - 1 pc.,
olive oil - 1 tbsp. l.,
nutmeg - 1/4 tsp.,
chopped pistachios - 1 handful,
salt - 1 pinch.

Calorie content per 100 g: 197 kcal.

Cooking method

Peel the onion. Cut into thin half rings.
We clean the carrots. Rub on a fine grater.
Pour olive oil into the multicooker bowl and put the prepared vegetables. We cook for a quarter of an hour in the "Stew" mode.
After the specified time has elapsed, add the pre-washed liver cut into small pieces. Season with spices. We continue to simmer for another 10 minutes.
Chilled to room temperature grind the mass in a blender.
We add butter, but not all - about a tablespoon should be left. We puree again.
Lay out the pate into shapes.
Melt the rest of the butter in the microwave. Fill the pate with it.
Sprinkle with chopped pistachios. We send it to the refrigerator for a couple of hours, not forgetting to first cover the pate with cling film.

The pate prepared according to this recipe goes well with bread. Bon Appetit!

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