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Chicken liver pate ingredients. How to make a delicious chicken breast pate

We offer a small selection of recipes for liver pate from chicken liver.

In the first recipe, cook the pate in the oven with milk and onions.

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

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

Portion of chicken liver and onion pate on the festive table

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

Taste Info Buffet snacks

Ingredients

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


How to make tender chicken liver pate with onions at home

The onions in this recipe will be fried. This is the only product that will need to be fried, so it is best to start with it. To do this, cut it into cubes.


And fry in oil in a pan.


Now we can take care of the liver. It must be washed and whipped in a blender. You can, of course, twist it in a meat grinder, like minced meat. But then the pate will not be so airy.


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


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

Now an important point - in an oven heated to 180 degrees, you need to put a deep container with water and put the molds into it. Try to keep them almost completely submerged in the water. Cover the top with a sheet of foil. It can be removed 15-20 minutes before cooking. The pate will be baked for about an hour. You will not miss the moment when it is ready. The pâté will harden and will come off slightly from the edges of the mold. You just have to take it out of the oven, pour it melted butter and send it to solidify in the refrigerator.


Homemade chicken liver pate will be ready in a couple of hours. Dry red wine is perfect for such a paste. For information, the site already has a similar recipe - with cream and vegetables.

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

Chicken liver is a very useful product for the body. It contains great amount useful vitamins and minerals. For example, 100 g of this product more than covers the daily requirement of a person in the gland. With the help of the liver, anemia is treated. Regular consumption of the liver can prevent cardiovascular disease and even myocardial infarction. Therefore, even in spite of the relatively high calorie content, most nutritionists attribute it to foods that are beneficial to the body. You can cook a lot of dishes from it. Chicken liver differs more delicate taste and quick cooking compared to beef or pork. Chicken liver pate with the addition of yolks and milk can become signature dish any festive table... It turns out to be unusually tender, just melting in the mouth. And it is in no way comparable with store counterparts. Even if you've never liked liver pate before, the taste of this homemade meals you will appreciate it for sure.

For cooking you need to take:


How to make homemade pate

The preparation is very simple. Peel and dice the onion. Fry in a skillet in vegetable oil. Just try not to overcook, otherwise the pate will taste bitter. It is enough for the onion to become transparent.


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


Whisk. Now add flour, pepper, salt, grated nutmeg, garlic pressed through a garlic press.


Whisk again until smooth.


Add milk and stir.


Pour the mixture into a greased mold. Cover with foil. Place the mold in a container of water. Heat the oven to 180 degrees. And send this whole construct into it.


Remove the foil after an hour. Put butter on top. Wait until it melts and the pate is lightly browned (about 10 minutes) and remove.


Wait for the pate to cool down. Remove it from the mold and cut into slices. This pate is very tasty to wash down with cold white wine.

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

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

Mashed to a homogeneous, pasty mass, the chicken liver acquires a delicate consistency of butter, and the carrots and onions, slightly caramelized, share their sweetness with it.

To make this common dish more appealing and modern, you can serve liver paste in the form of small canapes with a raised liver layer.

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

To get 250 g chicken liver pate, you need the following ingredients:

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


Cooking time is 30-40 minutes.

The sequence of cooking chicken pate:

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

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


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


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


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


In addition, you can present liver pate by figuratively depositing it from a pastry bag on small dish garnished with finely grated frozen butter on top.
We told earlier.

Chicken liver pate contains vitamins A, C, E and group B. However, we are talking about a home-cooked treat! 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 making chicken liver pate on your own, and besides, it is not as difficult as many people think.

A few secrets

  • Buy a liver with a smooth and shiny surface. A yellowish tint indicates that the liver has been frozen, the taste of the pate will noticeably suffer from this. 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 chicken liver (by analogy with beef and pork), since it never turns out to be bitter.
  • The preparatory phase 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 want to extend the shelf life of the pate, we advise you to keep it in the freezer, in this case, the taste of the product can be preserved for up to 2 months.

Chicken liver pate: a classic recipe

You will need:

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

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 homogeneous mass, 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!

Another delicious chicken liver pate recipe

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.

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 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.

Chicken liver pate with spices

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.

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.

Chicken liver 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.

Cooking method

  • Prepare the liver by removing the films. We cut.
  • Peel the onion. Cut into small cubes.
  • We heat 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.

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.
  • We shift the pate into small forms. Fill with the remaining melted butter. We cover with cling film and send to the refrigerator for several hours.

Pâté 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.

Cooking method

  • Peel the onion. Cut into thin half rings.
  • We clean the carrots. Rub on a fine grater.
  • Pour into the multicooker bowl olive oil and lay out the prepared vegetables. We cook for a quarter of an hour in the "Stew" mode.
  • After the specified time, 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 in shapes.
  • Melt the rest of the butter in the microwave. Fill them with pate.
  • 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.
  • Chicken liver pate prepared according to this recipe goes well with bread. Bon Appetit!

Chicken liver pate - general cooking principles

One of the simplest and most affordable homemade pâtés is chicken liver pate. The appetizer is quick and easy to prepare, and there are many cooking options. The classic recipe that uses liver, onion, carrot, oil and spices can always be varied additional ingredients(for example, cheese). In addition, chicken liver pate can be cooked with one onion - without carrots. The appetizer goes well with aromatic herbs and spices, so you can feel free to experiment by adding certain seasonings. The principle of making pate is very simple: stew or boil the liver, then pass it through a meat grinder with stewed or boiled vegetables and oil.

Chicken liver pate - preparing food and dishes

To make chicken liver pate, you need a saucepan, frying pan, bowl, cutting board, blender, meat grinder and container for the finished snack.

Before cooking, the liver must be washed, removed and cut into pieces. Rinse and cut vegetables and herbs thoroughly. The butter needs to be melted or simply softened (depending on the recipe).

Chicken liver pate recipes:

Recipe 1: Chicken liver pate

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The classic chicken liver pate recipe uses the liver itself, onions, carrots, and spices. Delicate and creamy taste oil gives the appetizer, and black pepper and bay leaves give a subtle aroma and light piquancy.

Required Ingredients:

  • Half a kilo chicken liver;
  • One onion;
  • One carrot;
  • Butter - 50 g;
  • 2 bay leaves;
  • Ground black pepper;
  • Vegetable oil;
  • Salt to taste.

Cooking method:

Cut the onion into half rings, carrots into circles. Rinse the liver and cut into pieces. First, fry the onion in vegetable oil until golden brown, then lay out the carrots and liver. Pour the ingredients with a glass of water, add salt and two bay leaves. After boiling, reduce the heat, cover the pan with a lid, and leave to simmer for 30 minutes. Then remove the lid and simmer for another 10 minutes to evaporate the liquid. Put the contents of the pan into a deep bowl, add softened butter. Puree all the ingredients with a blender. Serve chicken liver pate with rye or wheat bread.

Recipe 2: Chicken liver pate with lard

Another recipe for a delicious homemade chicken liver pate. Here, instead of butter, lard is used, and it is fried along with all the other ingredients.

Required Ingredients:

  • A kilogram of chicken liver;
  • 200 g lard;
  • 2 carrots;
  • Bulb;
  • Salt;
  • Ground black pepper.

Cooking method:

Remove the skin from the bacon (if any), cut the bacon into cubes. Simmer lard in a hot pan for two minutes (but do not fry). We wash the liver and cut into pieces. We spread the liver to the bacon, cover the pan with a lid and simmer over low heat until half cooked. Chop the onion with carrots, spread to the liver with lard. Pepper, salt, add water if necessary. Simmer until fully cooked. We transfer the contents of the pan into a deep bowl, leave to cool. When the liver becomes moderately warm, but not cold, we pass all the ingredients through a meat grinder (once or twice). To make the pate homogeneous, you can still mash the mass with a blender. We transfer the chicken liver pate into a container, store in the refrigerator.

Recipe 3: Spicy chicken liver pate

This chicken liver pate was named for a reason. Dried horseradish is used here, aromatic herbs, a mixture of peppers, mustard and cognac. The appetizer turns out to be incredibly tasty and mouth-watering, but the most important thing is that it is easy to prepare.

Required Ingredients:

  • A kilogram of chicken liver;
  • 300 g butter;
  • Three eggs;
  • 70-80 ml of brandy;
  • Two tablespoons of mustard;
  • Dried horseradish;
  • A mixture of peppers;
  • Salt to taste;
  • Aromatic herbs (marjoram and basil) - 50 g fresh herbs or 8 g dried.

Cooking method:

Cook eggs hard-boiled, leave to cool. We wash the liver, cut into pieces, put in a frying pan. Fry the liver with salt, dried horseradish and a mixture of peppers. As soon as the liver is browned, cover the pan with a lid and simmer until tender. The liquid should evaporate, but you shouldn't dry out the liver either. Leave the finished liver to cool. Scroll the cooled liver through a meat grinder along with eggs, brandy and 100 g of butter. Scroll again if necessary. In a separate bowl, combine the remaining soft butter, mustard and chopped herbs. We take a plastic bag, cut along the seam and lay it out on the table. Put the foil on top. We lay out the liver mass on the foil in the form of a rectangle (thickness - 2 cm). In the middle of the liver mass, lay out the mustard-oil mixture (also in the form of a small rectangle). We wrap the roll, carefully removing the foil. We remove the pate-roll for 3 hours in the refrigerator.

Recipe 4: Chicken liver pate with cheese

A very simple, but at the same time incredibly delicious recipe for chicken liver pate with cheese. Cheese and butter add a delicate creamy flavor to the appetizer, while peppers and onions add pungency and pungency.

Required Ingredients:

  • A pound of chicken liver;
  • 3 small onion heads;
  • 150 g of cheese and butter;
  • Salt;
  • Ground black pepper.

Cooking method:

Cut the onion into large half rings, the liver into pieces. Boil the liver and onion in salted water until cooked. We put the liver and onion in a colander, let the water drain. We pass the liver and onion through a meat grinder. Rub the cheese on a fine grater, melt the butter. We spread the cheese and slightly cooled butter into the liver mass. Pepper and salt the pate to taste, mix thoroughly. We serve with rye bread.

Chicken liver pate - secrets and tips from the best chefs

- If the pate came out a little dry, you can add a little cream or milk;

- The pate will learn to be more piquant and aromatic if you add a little cognac to it;

- Usually the ingredients are scrolled once or twice through a meat grinder, but for a more uniform consistency, the pate must also be purified with a blender.

News of show business.

Each housewife, without exception, always tries to surprise her household and pamper them with something delicious. Day after day we come up with various recipes dishes and bring our culinary masterpieces to life. Breakfast is the most important meal of the day. It should be satisfying, nutritious and moderately high in calories. Someone is used to making breakfast from whole grain cereals, someone likes smoothies, and some like to pamper themselves with chicken pate. Making chicken liver pate at home is quite simple. The hostess will need a certain set of products, dishes, a place of preparation and a little time.

How to make an exquisite pate from chicken liver: a note to the hostess

Each housewife is the keeper of her recipes and secrets for cooking various dishes. Cook new culinary creations comes through trial and error. Do not be discouraged if chicken pate did not immediately turn out the way you wanted. Review the list of ingredients used and correct it. Homemade pate chicken liver will turn out to be soft, tender, moderately crumbly and pasty, if the liver is thoroughly washed and soaked in milk beforehand.

For sautéing vegetables, you can use olive oil and butter, then your pate will acquire an unforgettable and refined taste... Each housewife prepares chicken pate in different ways. You can add any spices and seasonings. Remember that this will not ruin your dish. If you like spicy food, add more black or red pepper, chili or curry to the pate.

Many housewives, in addition to the standard set of products, add chicken or quail eggs, grated pumpkin, garlic, parsley or parsnip root, herbs, cheese, etc. You can add completely incompatible ingredients and try the prepared pate. What if he becomes new culinary masterpiece and will be entered in your book national cuisine? Liver pâté can be cooked in a skillet, brazier, slow cooker, or even in the oven. The choice of cooking method depends on the recipe and your preference.

A selection of the most delicious recipes for liver chicken pate

Before you start cooking, make sure everything is necessary products and kitchenware are at your fingertips. You will need:

  • chicken liver (the weight of the product depends on the desired portion of the finished dish);
  • carrots and onions;
  • butter (vegetable and butter);
  • Bay leaf;
  • spices and seasonings.

You should have a small-sized saucepan, a frying pan, a cutting board, several bowls, a blender or meat grinder, and utensils for storing the finished pate.

"Classical"

Most often, housewives prepare pate according to classic recipe... Your attention is presented step by step recipe chicken liver pate with photo:


  1. We take chicken liver and rinse it thoroughly and soak it in milk. Then we put on fire and cook until completely cooked. If desired, the liver can be stewed or fried.
  2. Grind the onion on a cutting board and grate the carrots. Then we send it all to the pan with already heated oil.
  3. If desired, the liver can be fried along with the vegetables. After cooking the liver and vegetables, put everything in one container, mix and beat with a blender.
  4. Salt and pepper to taste. Add the butter to the bowl and mix everything. Some housewives pack the pate into containers, and pour melted butter on top.


Chicken liver pate should be kept in the refrigerator. It is recommended to serve it with rye bread or toast.

Chicken liver pate "Piquant"

If you have already tried the classic chicken pate, then you can cook many of your favorite this dish in a new variation. It is enough to slightly modify the recipe, and a new savory appetizer will be ready. To prepare a spicy pâté, in addition to the main ingredients, you will need to use horseradish, preferably dried, aromatic spices and herbs, brandy and mustard.

Cooking process savory snacks chicken liver is quite simple:

  1. We take 1 kg of chicken liver, rinse it and fry it in a pan. 3 eggs need to be boiled and allowed to cool.
  2. After the liver is browned, add the seasoning and pepper, and then simmer until cooked. But remember: you cannot overdry the liver, it should languish in liquid.
  3. Put the finished chicken liver in a bowl and mix it with eggs and cognac (about 80 g is enough).
  4. In a separate plate, mix the mustard and butter, which must first be melted on the stove or in the microwave.
  5. The registration process is the most difficult. We lay out a plastic bag on the table. Typically, the bag is cut to form a rectangle. Lay the foil on top.
  6. On top of the foil, carefully lay out the paste mixture and slowly pour out the creamy mustard filling.
  7. In the process of decorating the roll, the foil must be removed. The finished pate roll is sent to the refrigerator for about 3 hours.

Chicken liver pate with vegetables

If you are a follower diet food, then you can make chicken liver pate with vegetables. All products are boiled or steamed, but carrots and onions are sautéed. You can add potatoes, Peking or cauliflower, mushrooms, broccoli, zucchini, eggplant.

Everything is thoroughly ground in a blender or meat grinder. You can use sour cream or yogurt instead of butter. Remember that this pate is not suitable for long-term storage.

Cooking pate in a slow cooker

A multicooker is an indispensable assistant for any housewife in the kitchen. Chicken liver pate in a slow cooker is very simple and quick to prepare. You can spoil a liver pate made in a multicooker only by choosing the wrong program or setting an insufficient amount of time.

In the bowl, you will place all the cut components and will not stand by the stove. And while the pate is stewing, you can flip through your favorite magazine, chat with a friend or watch TV. At the end of the stewing of all the ingredients, they are knocked down in a blender or ground in a meat grinder, and butter is also added. It is not recommended to pour out the broth immediately, since the pate may turn out to be dry and will need to be diluted.

As you can see, all the recipes are simple and easy. The main thing is to buy the right products and spend some of your time. Eat delicious, satisfying and healthy food... Spoil your household and guests more often with chicken liver pate.

Each housewife can easily prepare the most delicate delicious chicken liver pate at home. This appetizer is easy to diversify with the help of all kinds of additives, for example, mushroom, cheese, vegetable. Ready-made pate goes well with crispy toast or fresh bread. You can serve this treat in addition to any soup or broth.

According to the classic recipe, liver pate turns out to be soft, light with a creamy aftertaste. It is provided by the oil (70 g). You also need to prepare: 400 g of chicken liver, half an onion and a carrot, aromatic herbs, salt.

  1. Vegetables and liver are crushed.
  2. First, onion is fried in fat until transparent, after which carrots and meat grated on a fine grater are sent to it. The products are poured with a glass of salted water with spices. They are stewed under the lid for about 25 minutes. Next, the pan is left open for another 10 minutes over the fire, so that almost all the liquid evaporates from the container.
  3. The contents of the pan are transferred into a convenient deep container, softened butter is sent there, and the ingredients are mashed until smooth.

Liver pate can be served immediately with a thick hot soup.

Spicy recipe with cognac and spices

Cognac and spices add spice to the treat. It is very important to use a large pinch of nutmeg for such a dish. In addition, you will need: 450 g of chicken liver, 150 g of carrots and onions, half a packet of butter, 3 tbsp. brandy, a mixture of peppers, salt, other spices to taste.

  1. The liver is thoroughly washed, gets rid of the films and cut into pieces.
  2. The onion is chopped into cubes, and the carrots are rubbed on a grater with the smallest holes.
  3. First, onion is fried in any fat until golden brown. Then carrots are added to the vegetable. When the latter becomes soft, you can send pieces of liver into the pan.
  4. The food is cooked together for 7-8 minutes over medium heat. If necessary, clean water is added to them.
  5. After adding butter, salt and all seasonings, the ingredients are thoroughly mixed and stewed for another 5-7 minutes.
  6. The contents of the dishes are whipped hot with a blender, cognac is added to the mass.

For convenience, you can transfer the finished pate into a round bowl and pour over melted butter to prevent the formation of a dry crust.

With the addition of vegetables

Liver pate with vegetables is often prepared by mothers for their babies. The result is a useful nutritious dish... When preparing it, it is used: 2 pcs. carrots and onions, 3 medium potatoes, 650 g of chicken liver, 80 ml of vegetable oil, 1 small spoonful of salt, a pack of butter.

  1. The liver is thoroughly washed with cold water and cleaned of films.
  2. Onions and carrots are coarsely chopped and then fried in vegetable oil until soft.
  3. Potato cubes, liver, salt and, if desired, aromatic herbs are sent to almost ready-made vegetables. The food is stewed under the lid for 20-25 minutes.
  4. The dishes are removed from the heat as soon as the liver is ready.
  5. The cooled liver mass is crushed using a meat grinder or blender.
  6. It remains to stir in the softened butter and transfer it into convenient forms.

The pate is stored on the top shelf of the refrigerator.

Liver pate in a slow cooker

In order not to fiddle with food for a long time when preparing pate, you can greatly facilitate your task by using a multicooker. A device of any model is suitable for this. Of the products will be used: 650 g of chicken liver, white onion, 1 tbsp. not heavy cream, half a packet of butter, a pinch of nutmeg and salt.

  1. Chopped onions are sautéed in a small amount of butter in a multicooker bowl. For this, the Baking program is switched on for 15 minutes.
  2. Next, pieces of washed chicken liver removed from films are laid out to the vegetable. The ingredients are cooked together at the same time.
  3. It remains to pour in the cream, add the seasonings, the remaining oil, salt, and simmer the food together for about 12 minutes without closing the lid.
  4. Then the components are turned into a homogeneous paste with a blender and, if necessary, salted.

The appetizer is served with crackers, toast or fresh bread.

With mushrooms

Any mushrooms for the dish under discussion can be used: both forest and champignons. It is enough to take them in the amount of 250 grams. In addition to mushrooms, will be used: carrots, onions, 400 g of chicken liver, salt, 2 tbsp. vegetable oil. How to make a pate with mushrooms is described below.

  1. The liver is thoroughly washed, ducts and fat are cut off from it, after which the pieces are fried in oil from all sides until tender.
  2. Coarsely chopped vegetables are sautéed in the second frying pan until soft. When they are ready, you can send chopped mushrooms to the container, and simmer the products together for about 15-17 minutes.
  3. The contents of both containers are transferred to a blender and crushed until smooth.

Mushroom and liver pate goes well with rye croutons.

Diet pate

Such a snack may well be dietary. Its calorie content is especially important for those gourmets who closely monitor their weight. Instead of the usual butter, the pate will include healthy vegetables... For example, celery stalk, carrots, onions. And also: 450 g of liver and a pinch of salt.

  1. Chicken liver is thoroughly washed in cold water and gets rid of all films.
  2. Vegetables are randomly chopped and placed in a saucepan for the meat product. The ingredients are cooked together 25-30 minutes after boiling.
  3. Finished products are reclined in a colander. There should be no excess liquid in the pate.
  4. In a blender bowl, the liver with vegetables are thoroughly chopped until smooth. At this moment, the mass is salted. If desired, any aromatic herbs are added to it.

Ready diet pâté is smeared on low-calorie crispbreads or cucumber slices.

Recipe from Julia Vysotskaya

Cooking guru Yulia Vysotskaya also loves to cook liver pate. True, it does it according to its own special recipe. It includes: a large onion, 120 ml of brandy and the same amount of heavy cream, 350 g of chicken liver, a coffee spoon of nutmeg, oregano, ground paprika and salt, 2 tbsp. butter.

  1. Onion rings are fried in a hot frying pan with butter until golden brown.
  2. The liver is washed, gets rid of excess fat, dried with a paper towel, cut and transferred to frying.
  3. When meat product will start to cover golden brown, you can pour salt and all seasonings into the pan, as well as brandy.
  4. On minimal heat, the ingredients languish for another 15 minutes.
  5. Next, cream is poured into the container, the products are well mixed and removed from the heat.
  6. When the mass has cooled slightly, turn it into a smooth puree with a blender.

Before serving, the dish should be infused for at least 8 hours in the cold.

With the addition of cheese

Instead of snack cream, you can use hard grade cheese. It goes well with butter. In addition to cheese (150 g) and half a pack of butter, you need to take: 450 g of chicken liver, 3 large white onions, salt, pepper.

  1. Onions with liver are coarsely chopped and boiled in salted water until tender.
  2. When the water drains from the finished products, thrown in a colander, you can pass them through a meat grinder or turn into puree using a blender.
  3. In the resulting mass, softened butter and finely grated cheese are laid out.
  4. It remains to pepper and add salt.

To taste, the amount of cheese in this recipe can be increased by 2-3 times.

Chicken liver pate with cream

If there were no vegetables in the house, then liver pâté can be cooked without them. For example, from: 550 g of liver, 1 tbsp. heavy cream, half a pack of butter, salt, spices.

  1. The liver is sliced in large pieces and fried in fat on all sides until a crust appears over high heat. Further, the heating intensity decreases, and the product is stewed under the lid for another 12-15 minutes until fully cooked.
  2. Then you need to salt, pepper and, if desired, add the selected spices. Cream the contents of the pan. Over low heat, the mass is cooked for a few more minutes, until it thickens slightly.
  3. Together with softened butter, the ingredients are turned into a paste using a blender.