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Chicken liver pate recipe. Chicken liver pate at home, recipe with photo

To make the pate tender and elastic, you need to wipe or beat the ingredients with a blender while they are hot. Let's get started ...

Grate carrots on a coarse grater.

In hot oil over medium heat fry the onion first until glassy. If the onion burns, it is strictly forbidden to use it in baby food!

Then add the grated carrots. After the carrots have been added to the onion, mix the vegetables and, covering the pan with a lid, we will simmer until the carrots are fully cooked, stirring occasionally, for 12-15 minutes. The frying should be tender and not overcooked.

The final stage. Drain the liver, add tender frying, lightly pepper and salt.

Whisk the hot boiled chicken liver and fry with a blender or food processor until smooth. Let's taste the pate and, if required, add pepper or salt. A simple chicken liver pate is ready! This pate can be served hot, if the dish is intended for baby food. And chilled as a snack. You can stuff eggs with pate, cook canapes, croutons, sandwiches with it. Plain chicken liver pate can be fortified with cream, broth, butter, and egg yolks.

Before proceeding with the preparation of chicken liver pate, the liver must be thoroughly rinsed under running water, cleaned all films and dried with a paper towel. Mix vegetable oil and butter in a preheated pan, fry the chopped onion and chopped garlic until transparent.

Add liver, fry it for just a couple of minutes on both sides until golden brown, pour in wine, salt, pepper, add coriander and nutmeg. Cook for 5-7 minutes, the liver should remain slightly pink inside, otherwise it will start to taste bitter.


Pour in the cream as soon as it boils, turn off the stove, cool slightly.


Transfer the liver and onion to a blender, adding a little sauce, punch the pate until smooth. The density can be adjusted as desired.


Divide the pate into tins, cover with cling film and leave to cool completely.


Put cranberries in a saucepan, add a glass of water, let it boil. Add vinegar, sugar (sugar can be added to taste), salt and pepper. Cook for 5 minutes.


After a while, grind the berries in a saucepan until smooth, add gelatin according to the instructions. In order not to come across bones, it is better to strain the mass through a fine sieve.


When the jelly has cooled to room temperature, pour it into tins with pate and refrigerate until it solidifies.


Ready-made pate is served with croutons for wine or champagne.

Chicken breast can be used to make a low-calorie pate. Unlike store counterparts, it will not contain harmful additives, fats and flavor enhancers. Thanks to auxiliary products, the chicken breast pate will not be dry, as the hostesses suggest. It can be prepared in minutes. This does not require special skills and expensive products. Homemade pate is perfect for healthy snacks and sandwiches.

Classic recipe


Chicken breast pate with walnuts

Required Ingredients:

  • breast - 450 gr;
  • walnuts - 6-7 pcs;
  • garlic - 2 cloves;
  • salt, spices to taste.

Cooking time: 40 minutes.

Caloric content: 161.8 kcal.

  1. Cut the breast into pieces so that it cooks faster. Place it in water, add bay leaves, spices, salt. Cook until tender.
  2. Remove meat from broth and cool. Set aside the broth, it will be useful for making the paste.
  3. Peel the nuts, fry and chop them. Thanks to roasting, they will acquire an exquisite taste.
  4. Place pieces of meat in a container, add chopped nuts to them, squeeze the garlic through a press and pour in a little broth. Beat everything with a blender until fluffy.
  5. Adjust the amount of broth, salt and spices to your taste. Beat until the paste is at the desired consistency.
  6. Store in a glass container under a lid or cover with food grade cellophane.

Chicken breast pate with mushrooms

Required Ingredients:

  • chicken breast - 380 gr;
  • fresh mushrooms - 100 gr;
  • bulb;
  • cream - 2-3 tbsp. l;
  • olive oil - 15 gr;
  • nutmeg;
  • spices, salt to taste.

Cooking time: 45 minutes.

Caloric content: 110.7 kcal.

  1. Cut the pre-boiled breast into pieces and place in a bowl for beating with a blender.
  2. Peel the onion, fry it with fresh mushrooms in olive oil. During the frying process, when the vegetables are browned, pour the cream into the pan. Stir, salt and remove from heat.
  3. Add the fried mushrooms and a little broth left after cooking to the chicken meat. Beat everything until fluffy.
  4. The splendor of the paste and the taste can be adjusted with the help of broth and your favorite spices.
  5. Nutmeg will add piquancy to the pate. Beat the mixture well again, place it in a glass dish and cover with a lid.

Diet option

Required Ingredients:

  • chicken breast - 500 gr;
  • carrots - 1 pc;
  • soy sauce;
  • spices.

Cooking time: 35 minutes.

Caloric content: 104.4 kcal.

  1. Rinse the carrots thoroughly, peel and cut the stalk. Add chicken fillet and carrots to boiling water. Cook until tender.
  2. Cut the cooled meat into pieces, add carrots there and beat with a blender.
  3. Add the broth in which the chicken was cooked in small portions to the whipped mass. The broth will add tenderness and splendor to the pate. If you do not add it, the mass will be dry. It should be noted that the broth will add a little calorie content to the pate, but these numbers will be insignificant. You can reduce the calorie content by spreading it not on bread, but on diet biscuits.
  4. Instead of salt, at the final stage, add soy sauce and your favorite spices to the pate at your discretion. There are no calories in spices, they enhance the taste, so they can be safely added to the chicken mass.

Chicken liver and breast pate

Required Ingredients:

  • chicken fillet - 350 gr;
  • chicken liver - 250 gr;
  • bulb;
  • carrots - 1pc;
  • spices, salt.

Caloric content: 105.9 kcal.

  1. Wash the meat well, remove the films, boil water and place it there to cook. Add peeled carrots and onions there. In the process of cooking, salt and season with spices. You don't need to put a lot of spices, it is better to add them at the final stage, then they will sound richer in the dish.
  2. Cut the boiled food into pieces, if necessary. Place in a mixing bowl with a blender.
  3. Whisking the meat with vegetables and liver, pour the broth in which they were cooked in small portions into the bowl.
  4. Taste the resulting mass and adjust the consistency, it should not be too thick or liquid.
  5. Pour the contents into a glass container. Cover with food cellophane on top. Keep refrigerated.

Chicken breast pate with cheese

Required Ingredients:

  • chicken fillet - 480 gr;
  • soft cheese - 200 gr;
  • garlic - 2 cloves;
  • peanuts - 30 gr;
  • salt, spices;
  • broth left over after cooking.

Cooking time: half an hour.

Caloric value: 112.4 kcal.

  1. Cool boiled chicken meat in salted water with spices until warm.
  2. Fry the peanuts with a little salt for a spicy taste.
  3. Place the chicken pieces in the whisk, add soft cheese and chop everything well.
  4. Add peanuts, a little of your favorite spices to the whipped mass and mix everything with a blender.
  5. If the mass turned out to be thick, you can add the broth left after boiling the chicken there.
  6. Taste the chicken pate with cheese, add the missing components if necessary.
  7. Store in refrigerator, covered with food grade cellophane.

Chicken Breast Pâté Recipe with Vegetables

Required Ingredients:

  • chicken fillet - 380 gr;
  • tomato -1 pc;
  • sweet pepper - 1 pc;
  • bulb;
  • frying oil;
  • sugar - 0.5 tsp;
  • nutmeg, coriander, basil, salt.

Cooking time: 50 minutes.

Caloric content: 98.5 kcal.

  1. Chop the onion, put it to fry in olive oil. When golden brown add chopped tomato and bell peppers. Add a little sugar to enhance the taste.
  2. Pass the boiled meat through a blender, salt to taste and season with spices. Pour the fried vegetables into it, mix well again.
  3. If the pate turns out to be thick, pour in the broth in small portions. Once again we process the products with a blender, adjust the amount of salt and spices to your liking.
  4. Thanks to vegetables, chicken pate turns out to be tasty, aromatic and takes on an appetizing appearance. It can be used to make sandwiches or simply add to main dishes, stuff tartlets and other products.

  1. To prepare the pate very quickly, it is recommended to store boiled chicken in the refrigerator.
  2. To prevent the pate from being dry, you need to dilute it with chicken broth, cream, boiled milk, boiled lard, butter, fried or boiled vegetables.
  3. When boiling meat, you should add flavors: onions, garlic, herbs, spices.
  4. When whipping the paste, you can add a little lemon juice to the chicken. There is no need to add vinegar, as it dries the meat, and the chicken breast itself is dry.
  5. The fried ingredients that are added to the pate give it a butteriness. And if you boil them, the dish turns out to be less high-calorie.
  6. When preparing pâté masses, you can experiment with tastes, add a wide variety of products. These can be vegetables, nuts, offal, cheese and dairy products, eggs.
  7. Chicken breast pate can be stored in the refrigerator for several days. But it should be borne in mind that if it is not covered with a lid or cling film, a dark crust may form.
  8. The pate taken out of the refrigerator will always be thicker than when it is warm. Therefore, it is recommended to get it out of the refrigerator before preparing sandwiches.
  9. When buying a skinned chicken breast, you can remove it or grind it into a paste. Thanks to the skin, the mass will be oily, but this will add calories to the dish.
  10. Different types of meat (duck, rabbit, goose, pork or beef, liver), pre-cooked until cooked, can be added to the chicken.

Bon Appetit!

Each housewife, without exception, always tries to surprise her household and pamper them with something delicious. Every day we come up with different recipes 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. Preparing new culinary creations is a matter of trial and error. Don't be discouraged if the chicken pâté doesn't turn out the way you wanted it right away. Review the list of ingredients used and correct it. Homemade chicken liver pate 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.

In addition to the standard set of products, many housewives add chicken or quail eggs, grated pumpkin, garlic, parsley or parsnip root, herbs, cheese, etc. You can add completely incompatible ingredients and try the cooked pate. What if it becomes a new culinary masterpiece and will be included in the book of your 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 you have all the food and utensils you need 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 saucepan, a frying pan, a cutting board, several bowls, a blender or meat grinder, and dishes for storing the finished pate.

"Classical"

Most often, housewives prepare pate according to the classic recipe. Here is a step-by-step recipe for chicken liver pate with a 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. Chop 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 prepare a new variation of this dish that is loved by many. 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.

The process of making a savory chicken liver snack 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 dieter, you can make chicken liver pate with vegetables.

  1. All products are boiled or steamed, but carrots and onions are sautéed. To your taste, you can add potatoes, Beijing or cauliflower, mushrooms, broccoli, zucchini, eggplant.
  2. 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.

  1. You will place all the cut components in the bowl 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.
  2. 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.
  3. 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 foods. Spoil your household and guests more often with chicken liver pate.