How to make homemade chicken liver pate. How to make chicken liver pate. Pate with yogurt and tomato paste

Pate recipes

Step-by-step recipe with photos and videos, it turns out tender and delicious pate from chicken liver at home, as well as its preparation in a slow cooker.

500 g

45 min

110 kcal

5/5 (2)

Chicken liver pate is very tender, tasty and melts in your mouth. It is much softer than pork or beef and there is not a drop of bitterness in it. I also like this pate for its speed of preparation. I suggest you make one too. delicious snack or spread on bread or toast.

Delicious chicken liver pate

Kitchenware: frying pan, cutting board, blender.

List of required ingredients

Step-by-step preparation

1. The first step is to peel the vegetables. We remove the skins from the onions, and it is convenient to peel the carrots with a vegetable peeler.
2. Then cut the onion into thin half rings or slices.
   
   
3. Grate the carrots on a coarse grater or cut them lengthwise and slice thinly. If you don't like the taste of carrots, don't add them.
   
   
4. We take lard and cut it into not very thin slices, having previously trimmed the skin. Can be used either fresh or salted lard, but then you need to be careful with salt.
   
   
5. Heat the frying pan and put lard on it.
6. When the lard releases its fat, add the vegetables and fry them until lightly golden. You can use vegetable oil instead of lard for frying.
   
   
7. As soon as the vegetables acquire a beautiful shade, wash the liver and place it in a frying pan.
   
   
8. Stir and fry over medium heat until done, no more than 15 minutes. The main thing is not to overcook the liver, as it will become dry and the pate will not be as tender and homogeneous. Some people prefer to boil the liver, but this way it loses some of its juice and the pate turns out less rich.
   
   
9. At the end of cooking, add butter and add one or two cloves of garlic if desired. The garlic needs to be chopped. This can be done with a knife or using a garlic press.
   
   
10. When the butter has melted, after a couple of minutes you can remove the pan from the stove.
11. Transfer the contents of the frying pan into the blender bowl.
    
    
12. Add salt and pepper to taste. If desired, you can add a couple of tablespoons of cognac or brandy, which will give the pate a brighter taste.
13. We turn everything into a homogeneous mass. Instead of a blender, you can use a meat grinder, but it is the blender that grinds everything to the desired consistency.
    
    
14. Next, you can transfer the pate into a jar or container, or you can use cling film to form a sausage.
    
    
15. Place the pate in the refrigerator for at least half an hour, where it will harden.
16. You can serve the tender chicken liver pate in the form of sandwiches, spreading it on a slice of bread or toast and sprinkling with chopped green onions. Or you can cut it and put the dish with the pate on the table.
    
    

Chicken liver pate in a slow cooker

Cut the lard into thin slices. Chop the onion, cut the carrots lengthwise and cut into half rings. Place lard and vegetables into the multicooker bowl. Turn on the “Stew” mode, close the lid and cook for about 15-20 minutes, stirring occasionally. During this time, the lard will melt, and the vegetables will not be fried, but will be stewed and become soft.

While everything is stewing, we wash the liver and cut off the tight connecting parts. Add the liver to the vegetables, mix and cook for another 35-40 minutes. Don't forget to periodically open the lid and stir. At the end of cooking, add oil. Transfer everything from the multicooker bowl to a blender bowl or other deep vessel. Add salt and pepper and use a blender to blend until smooth.

Delicate pate from chicken liver- an inexpensive delicacy accessible to absolutely everyone. We offer you a whole selection of recipes for its preparation for every taste.

Liver pate served with good bread. Garlic rye toast or fresh baked goods go perfectly with it

You will need ingredients:

• 1 kg chicken liver;
• 2 large onions;
• 40 g peasant butter;
• 6 sprigs of thyme;
• 150 ml heavy cream (33%);
• 30 g cognac;
• a pinch of nutmeg;
• a pinch of a mixture of several types of pepper;
• a pinch of sea salt;

Preparation will take: 40 minutes. The calculation of the products is given for 10 servings of 100 g. Each contains 200 kcal.

How to do liver paste from chicken liver:

Step 1. Peel the onion and chop. Heat the peasant oil in a frying pan and cook the onion until golden brown or transparent, depending on your preference.

Step 2. Rinse the chicken liver well. Be sure to dry with paper towels and add to the onions.

Step 3. Sprinkle the contents of the pan nutmeg, thyme, pepper and sea ​​salt. Cook over moderate heat for 8 minutes. until the liver is ready. By the way, the inside of the finished liver remains pinkish.

Step 4. Pour in the cognac and let the alcohol evaporate, so keep it on the stove for another two minutes.

Step 5. Pour in the cream, turn off the stove, stir well. Place the entire contents of the frying pan into a blender bowl and blend until smooth and without lumps.

Step 6. Place the prepared pate in the refrigerator overnight.

Note: it remains in the frying pan cream sauce, add it to the pate mass as needed, making sure it doesn’t turn out too liquid.

How to cook chicken liver pate with mushrooms

To prepare you will need:

• fresh champignons – 0.6 kg;
• “chilled” chicken liver – 1 kg;
• large onions - 2 pieces;
• soft butter – 50 g;
• fatty fresh cream– 160 ml;
• any cognac - 15 g;
• a bag of pepper mixture – 1 pinch;
• a pinch of table salt.

The entire process requires: 45 minutes. The output will be: 12 servings of 100 g. Each contains: 215 kcal.

How to prepare pate:

Step 1. Chop the onions. In a wide frying pan, melt a cube of butter, first fry the onion until translucent or golden brown - at your discretion.

Step 2. Wash the mushrooms, cut out the stems, remove the bottom film. Chop the caps and stems into small cubes and fry with the onions.

Step 3. Be sure to dry the washed, cleaned liver with paper towels. Fry in a separate pan until done. By the way, you only need to cook it for about seven minutes, and it should remain a little pink inside.

Step 4: Transfer fried liver Add to the pan with the mushrooms and onions, season to taste. Add 15 grams of cognac, heat for 2 minutes. This time is enough for the alcohol to evaporate.

Step 5: Pour in heavy cream, turn off the stove, stir with a spatula, then transfer the products along with the sauce that formed during frying into the blender bowl.

Step 6. Grind all the fried ingredients until smooth and put the pate on the refrigerator shelf.

Note: you don’t have to chop the fried champignons, but simply add small fried cubes to the pate mass as a whole, then the taste of the pate will be brighter.

Homemade chicken liver pate with egg and vegetables

You can serve a light green salad with the pate.

Ingredients needed for 10 servings:

• package of chilled liver – approximately 1 kg;
• large onion – 2 pieces;
• a piece of butter – 100 grams;
• high-quality cream (fat content not less than 33%) – 300 ml;
• chicken egg category “select” - 3 pieces;
• medium-sized carrots - 2 fruits;
• 2 peeled garlic cloves;
• refined oil – approximately 40 ml;
• Add table salt and black pepper to your liking.

You will need to cook: 30 minutes. Makes 10 servings of 100 g, each: 210 kcal.

How to do:

Step 1. Grate the peeled carrots, onion chop into small cubes and cook the eggs in the usual way.

Step 2. Heat the oil in a wide frying pan, first fry the onion in it until transparent. Then add the grated carrots and cook until they become soft.

Step 3. Add the prepared liver, cleaned of bile and films, to the vegetables (cut large pieces), fry until the product is ready. Be sure to cool.

Step 4. Place all the fried ingredients in a blender bowl, add a piece of softened butter, eggs, heavy cream, and spices. Whisk everything thoroughly until the pate mass becomes homogeneous.

Step 5. Finished product warm up (you can microwave oven), then pack into containers or small jars.

How to cook dietary chicken liver pate

Do not weigh down the pate with too much butter. You only need a little bit of it to enhance the flavor of the chicken liver.

For 3 servings you need:

• 0.5 kg of chilled liver;
• 1 onion (large);
• peeled garlic cloves – 2 pcs;
• low fat butter – 100 g;
• white wine + milk – 100 ml each.

You will need: 35 min. Pate (100 g) contains: 199 kcal.

How to prepare it:

1. Clean the liver from bile, fat, films. Cut into medium sized cubes. chop the onions into rings and chop the cloves;
2. Melt the butter over moderate temperature, simmer the onion and garlic in it until transparent;
3. Add the chopped liver, cook for another 5 minutes, but no more. Otherwise the liver will be dry;
4. Add spices and a little white wine to the liver. Cook over low heat for no more than two minutes and pour in natural milk. After boiling, turn it off immediately;
5. Grind the finished products with a blender. The mass of pate should have as uniform a consistency as possible.

Step-by-step recipe for a multicooker

This pate is good not only for breakfast, but also as a luxurious snack.

You will need:

• 1 kg of chilled chicken liver product;
• 1 carrot, peeled;
• 1 head of regular onion;
• butter – 120 g;
• cream – 120 ml;
• spices at your discretion.

Time required: 35 min. Dish per 100 grams: 230 kcal.

How to make liver pate from chicken liver in a slow cooker:

Step 1. Rinse the chicken liver, remove fat and bile ducts. Cut only large pieces.

Step 2. Rinse the vegetables with water and peel them. Grate the carrots and chop the onion randomly.

Step 3. Place the prepared ingredients into the bowl of the device. Season to taste, add butter.

Step 4. Select the “Extinguishing” mode in the menu, the time will be set automatically;

Step 5. Bring the cream to a boil over low heat.

Step 6. Remove the liver stewed with vegetables from the multicooker bowl. Pour in the cream and beat with a blender.

Step 7: Melt the butter in a saucepan. Place the finished pate into containers and pour heated oil on top. Cover the molds with pate with cling film and put them in the refrigerator.

Chicken pate with butter

Many housewives, having tried a lot of recipes, change the proportions, experiment and as a result create their own recipes. Before you is the most successful attempt.

Ingredients required:

• fresh, high-quality liver – about 1 kg;
• peeled carrots - 2 pieces;
• onions without peel – 150 grams;
• fresh, aromatic butter – 0.2 kg;
• olive oil (unflavored) – 50 grams;
• spices to your taste.

It took 45 minutes to cook. Calorie content per 100 g serving: 210 kcal.

How to do:

Step 1. Chop the vegetables as desired. Place in a frying pan with well-heated butter. Cook until vegetables are soft.

Step 2. Add washed, well-dried liver. Excess moisture will only spoil the pate.

Step 3. Fry over high heat, stirring all the time. Season to taste. By the way, it only takes 5 minutes to cook.

Step 4. Place the liver on a plate to cool.

Step 5. Grind the liver. The mass should be homogeneous, even a little runny.

Step 6: Spread it on the table cling film, place the pate mass on it, smooth it out well. Place soft butter on top. Form a roll and put it in the refrigerator.

Culinary Notes

The secret of the right liver pate is that it should have an intense creamy taste and be very tender - this effect will be achieved if:

• add a couple of spoons of cognac or white wine, a little more spices;
• put the liver in milk for soaking in advance;
• do not add a lot of butter, this product only makes the pate heavier;
• Otherwise, complete freedom for culinary creativity: if you don’t have cream on hand, you can use milk; if you haven’t found a mixture of peppers, the liver will be no less aromatic with thyme and a pinch of nutmeg.

Bon appetit!

Another recipe for chicken liver pate is in the next video.

Real chicken liver pate is tender and low in calories. But store-bought pate does not always meet high requirements: it usually contains a lot of preservatives, pork fat, and sometimes there is no chicken liver at all, which is replaced with cheaper products. Therefore, many housewives are interested in how to prepare chicken liver pate at home.

Types of chicken pate

You can prepare liver pate for breakfast, a snack for beer, or as a main course. You can make amazing snack rolls and other things with it. original dishes For festive table and for every day.

The main ingredients of liver pate are chicken liver, salt and butter. The housewife adds the remaining components to her taste. This could be onions, garlic, carrots, Bay leaf, black or allspice, offal.

How to make classic chicken liver pate?

First, you need to choose the right chicken liver, because the taste of the finished dish will depend on its quality.

The liver should be fresh, not weathered, preferably chilled. It should be dense and elastic, without inclusions of bile or veins.

1. Before you start cooking, you can soak the liver in milk. So its taste will be more delicate, and its consistency will be softer.
2. Boil or stew the liver until tender, about 20 minutes. It should not fall apart, and its juice should be completely clear. Allow the liver to cool.
3. Do not salt the liver during cooking, otherwise it will become tough.
4. Remove the butter from the refrigerator and let it soften slightly at room temperature.
5. Puree the liver using a blender and place in a deep bowl.
6. Take a mixer with whisk attachments. Add salt and butter to the liver and beat the pate like cream for a cake.

Snack pate recipe

If you want to prepare a snack pate, then you can add sautéed onions, garlic, celery, carrots, herbs and spices to the liver while blending with a blender.

The taste of this pate will be sharper. It goes perfectly with croutons and chips. You can also spread it on pita bread and roll it into a roll. You can add to the roll fresh cucumbers or green onions.

You can add hearts to the liver pate snack. This will make the dish denser and keep its shape. They can be used to decorate other dishes or fill baskets. The pate can be eaten with pancakes or stuffed into eggs.

How to properly store pate?

Chicken pate tastes best when freshly prepared. But, if you plan to eat it for several days, then for storage place the pate in glassware and put it in the refrigerator.

The pate spoils very quickly, so the volume of storage containers should correspond to the volume of the dish. You can also lubricate its surface with vegetable oil.

Chicken liver pate - general cooking principles

One of the simplest and most affordable homemade pates is chicken liver pate. The appetizer is quick and easy to prepare, and there are many options for preparing it. The classic recipe, which uses liver, onions, carrots, butter and seasonings, can always be varied additional ingredients(for example, cheese). In addition, chicken liver pate can be prepared with just onions - without carrots. The appetizer goes well with aromatic herbs and spices, so you can safely experiment by adding certain seasonings. The principle of preparing pate is very simple: we 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 utensils

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

Before cooking, the liver must be washed, the films removed and cut into pieces. We thoroughly wash and chop vegetables and herbs. 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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IN classic recipe Chicken liver pate uses the liver itself, onions, carrots and seasonings. Butter gives the appetizer a delicate and creamy taste, and delicate aroma and a slight piquancy - black pepper and bay leaf.

Required ingredients:

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

Cooking method:

Cut the onion into half rings, carrots into circles. We wash the liver and cut it into pieces. First fry on vegetable oil onion until golden brown, then add carrots and liver. Pour the ingredients into 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 until the liquid evaporates. Place the contents of the frying pan in a deep bowl, add softened butter. Puree all ingredients with a blender. Serve chicken liver pate with rye or wheat bread.

Recipe 2: Chicken liver pate with lard

Another recipe for delicious homemade chicken liver pate. Here lard is used instead of butter, 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 lard (if there is one) and cut the lard into cubes. Simmer the lard for hot frying pan two minutes (but do not fry). We wash the liver and cut it into pieces. Place the liver in the lard, cover the pan with a lid and simmer over low heat until half cooked. Chop the onion and carrots and add them to the liver with lard. Pepper, salt, add water if necessary. Simmer until fully cooked. Transfer the contents of the pan into a deep bowl and leave to cool. When the liver becomes moderately warm, but not cold, pass all the ingredients through a meat grinder (once or twice). To make the pate homogeneous, you can puree the mass with a blender. Transfer the chicken liver pate to a container and store in the refrigerator.

Recipe 3: Spicy Chicken Liver Pate

This chicken liver pate got its name for a reason. Dried horseradish, aromatic herbs, a mixture of peppers, mustard and cognac are used here. The appetizer turns out incredibly tasty and appetizing, 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 cognac;
• Two spoons of mustard;
• Dried horseradish;
• Pepper mixture;
• Salt - to taste;
• Aromatic herbs (marjoram and basil) - 50 g of fresh herbs or 8 g of dried.

Cooking method:

Boil the eggs hard and leave to cool. We wash the liver, cut it into pieces, and put it 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 done. The liquid should evaporate, but you also shouldn’t dry out the liver. Leave the finished liver to cool. Grind the cooled liver through a meat grinder along with eggs, cognac and 100 g of butter. If necessary, scroll again. In a separate bowl, mix the remaining soft butter, mustard and chopped herbs. We take a plastic bag, cut it along the seam and lay it out on the table. Place foil on top. We lay out the liver mass on the foil in the form of a rectangle (thickness - 2 cm). Place the mustard-oil mixture in the middle of the liver mass (also in the form of a small rectangle). Wrap the roll, carefully removing the foil. Place the pate roll in the refrigerator for 3 hours.

Recipe 4: Chicken liver pate with cheese

Very simple, but at the same time incredible delicious recipe chicken liver pate with cheese. Cheese and butter give the appetizer a delicate creamy taste, while pepper and onions add pungency and piquancy.

Required ingredients:

• Half a kilo of chicken liver;
• 3 small onions;
• 150 g each 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 onions in salted water until fully cooked. Place the liver and onion in a colander and let the water drain. Pass the liver and onion through a meat grinder. Grate the cheese on a fine grater and melt the butter. Place the cheese and slightly cooled butter into the liver mass. Pepper and salt the pate to taste, mix thoroughly. Serve with rye bread.

Chicken liver pate - secrets and useful tips from the best chefs

— If the pate is a little dry, you can add a little cream or milk;

— The pate will become more piquant and aromatic if you add a little cognac to it;

— Usually the ingredients are processed once or twice through a meat grinder, but for a more uniform consistency, the pate should also be puréed with a blender.

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

Chicken liver pate with onions and carrots

It cooks very quickly. True, it flies away just as quickly. And by the way, this is useful and, one might say, dietary dish Even the most ardent liver lovers gobble it up on both cheeks.

Ingredients:

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

How to make chicken liver pate at home:

1. Preparing the liver. Of course, it is best to make a dish from chilled, but if you have frozen, then it must be completely thawed. To do this, we take from freezer the day before cooking, put it in a bowl and put it in the refrigerator. In such conditions it will thaw gradually, which is better for it in particular and for meat products at all. You will need a bowl because water and blood will leak from the liver and need to be drained. For the same purpose, it is also best to place the cooled liver in a colander and let it sit for about 10 minutes. Then we sort it out, cutting off any possible fat and remnants of the bile ducts or pieces with stains of bile, which is bitter, so we don’t need it at all. Unlike beef or pork, you do not need to remove the film from chicken liver, it is thin and will not interfere.
2. Then we cut it into pieces. Usually cutting in half is enough. And for now we put it aside.
3. Peel the carrots and onions and rinse with water. Carrots can be grated or cut into pieces. This is not important, since in the end it will all be ground, but grated carrots cook faster. Finely chop the onion with a knife.
   
4. Heat sunflower oil in a frying pan. Fry vegetables until soft.
   
   
5. Place the liver in the pan, stir and fry for 1 minute.
   
6. Then pour 1/3 cup of boiling water, add salt and cook over moderate heat for 7-8 minutes, stirring frequently. Check the liver for readiness, if it’s not red inside, then you can safely turn it off. Usually this time is enough. If you cook longer, the product will become dry and tough.
   
7. There are recipes where vegetables and liver are fried separately. I think this is unnecessary, since all this will later turn into pate, and cooking together saves a lot of time.
8. Transfer the contents of the pan to a bowl and let cool slightly.
   
9. Then we take it and punch it through everything thoroughly so that not a single piece remains. I use an immersion blender for this, but a blender with a bowl is also suitable. You can also put it through a meat grinder, but then you need to install a grill with the smallest holes, plus twist everything twice.
   
10. Butter will give the pate the desired consistency and thickness. It needs to be added very softly. So now is the time to take it out of the refrigerator. While the pate cools, it will soften. You can’t add liver mass to warm, much less hot! The butter will melt and the snack will turn out liquid.
    
11. You can mix it with a blender, but I’m usually too lazy to wash it a second time, so I use a fork to mix it.
    
12. Place the prepared mixture into containers. By the way, this could be a regular glass jar. Place in the refrigerator for at least a couple of hours. The main thing is not to start eating right now, when it’s not cold. Very tasty!
    

Chicken liver pate recipe with photos step by step

A special feature of this recipe is the addition of cream and cognac, with which the pate becomes very tender and aromatic. After adding cognac, we will bake the semi-finished product in the oven. The heating will evaporate the alcohol, but the aroma will remain.

Ingredients:

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

How to make a delicious chicken liver pate at home:

The pate can be spread on bread, placed into vol-au-vents using a culinary syringe or cornet so that the liver pate looks beautiful in them, and served on any, even the most sophisticated, holiday table.