Make chicken liver pate. Chicken liver pate recipe at home with a photo. Pate with chicken liver and cheese

Incredibly tasty and tender, hearty and nutritious - pate from chicken liver, is prepared quickly and quite simply. From the minimum set of products it turns out inexpensive and very healthy snack. I offer you my favorite recipes for chicken liver pate at home with photos, according to which it turns out to be especially tender and tasty.

Liver pate can be served both for breakfast and for dinner by making sandwiches. You can decorate them with herbs, finely chopped onion or pickled cucumbers, fresh tomatoes, cut into thin slices.

And you can put it on foil or cling film and form it into a roll with butter and herbs. Put the finished roll in the refrigerator for a couple of hours, and then cut into portioned pieces. This delicacy can be served festive table.

Ready pâté can be stored in freezer. Before serving, put it in the microwave for a few minutes and you can prepare sandwiches for breakfast.

Favorite recipe for chicken liver pate at home: step by step cooking photos

Highly tasty snack with a delicate texture that is easily spread on bread or simply eaten instantly with a spoon


To make chicken liver pate at home, you will need the following ingredients:

    • 900-1000 grams of liver;
    • one bulb;
    • two carrots;
    • 100 ml sunflower or olive oil;
    • 70-100 grams of butter (more possible);
    • parsley - three or four branches;
    • salt and pepper - to taste.

Cooking like this:

Step 1. Process the chicken liver - cut off the veins and fat. Rinse, put in a bowl with salt, add pepper and leave for twenty minutes.


Step 2. At this time, peel the carrots and pass through a coarse grater. Heat up a frying pan and pour in the oil. Put in the carrots and fry a little.

Step 3. After ten minutes, add the diced onion to the carrots. Fry until soft.


By the way, if you have an immersion blender with good power (from 600 W), then you can cut vegetables and large pieces. The main thing is to put them out well. I cook pâté often, and cut carrots and onions into 1-2 cm thick slices. Then I simmer well in a frying pan under the lid.


Step 4. Put the liver in the pan with the vegetables.

Step 5. Stew the liver and vegetables for ten to fifteen minutes. This time is enough for the liver to become soft and not overheated, turning into a dry solid mass.


Step 6 Pass the vegetable-liver mass through a meat grinder or in a blender at least two times.

Step 7. Put butter, mix well.



The pate is ready, you can treat your family with yummy, and put part of the snack in a plastic bag and put it in the freezer.


It can be stored there for several weeks. Then just take out the bowl, defrost and you can serve!

ON A NOTE)

The resulting pate can be used as a filling for pancakes or dumplings.

How to cook chicken liver pate with lard

Products:

  • chicken liver - 600 grams;
  • lard (possible with meat streaks) - 200 grams;
  • carrots and onions - two pieces;
  • a couple of laurel leaves;
  • red pepper, paprika and salt.

How to make chicken liver pate with bacon at home:

  • process offal - cut off fat and connective tissues, rinse;
  • cut the peel from the fat and cut into cubes;
  • put the fat in a frying pan with high sides;
  • melt the fat, put onion chopped into strips;
  • fry for ten minutes;
  • chop carrots into bars and put in a frying pan;
  • after five to seven minutes, add the liver, cut into small pieces, to the vegetables;
  • pepper, salt, add bay leaf;
  • simmer for fifteen to twenty minutes;
  • cool the mass slightly and grind with a meat grinder (blender);
  • to stir thoroughly;
  • put the appetizer on a plate and serve it to the table or put it in the refrigerator;
  • can be stored for a long time in plastic containers in the freezer.

Pate recipe "Special"


You need to prepare the following products:

  • chicken liver - about 800 grams;
  • fresh or salted bacon - 100 grams;
  • onions and carrots - one piece;
  • milk - 300 ml;
  • vegetable or chicken broth - a glass;
  • cognac or rum - 50 ml;
  • bay leaf, black pepper, coriander, salt

Cooking technology:

  1. Cut the liver into pieces and cut out the fat.
  2. Put in a bowl and pour over milk to remove the bitterness.
  3. Drain fat from bacon.
  4. Fry chopped onions and carrots, sliced ​​​​carrots in fat.
  5. Put the offal to the vegetables.
  6. Pour in the broth, add spices and alcohol.
  7. Close the pan with a lid and simmer the mass for thirty minutes.
  8. Cool the liver mass.
  9. Beat with a blender.
  10. Put in a cool place for a few hours.

Liver chicken pate with cheese and mushrooms

To prepare a delicious pate, you need the following ingredients:

  • 400 grams of liver;
  • mushrooms (any) - 170 gr.;
  • cheese hard grade ov type "Russian" - 100-120 gr.;
  • butter - 150 grams;
  • sunflower oil - four tbsp. spoons;
  • half a glass of fat cream;
  • one bulb;
  • two small carrots;
  • a few sprigs of thyme;
  • 20 gr. ground paprika;
  • salt pepper

Cooking steps:

  • put 50 grams in one frying pan. butter and fry offal;
  • pour vegetable oil into another and fry onions, carrots and mushrooms;
  • put the liver to the vegetables, pour in the cream and add spices;
  • simmer for about ten minutes;
  • transfer to a bowl and beat with a blender;
  • add grated cheese and chopped garlic to the liver mass;
  • lay out glassware;
  • level;
  • melt in a saucepan 100 gr. butter and pour over the pate;
  • clean in a cold place for a couple of hours;
  • serve on the table, garnished with cranberries and a sprig of parsley.

With cheese and gelatin


How to cook:

  • boil a pound of chicken liver or fry in butter along with one finely chopped onion and grated carrots;
  • 15 gr. soak gelatin in 150 ml of cold water;
  • grind the finished mass with a meat grinder;
  • mix: 200 gr. grated cheese, finely chopped fresh tomato, a few sprigs of parsley and chopped garlic (three cloves);
  • heat the gelatin until completely dissolved;
  • pour half of the gelatin into the liver mass;
  • mix and put half in a rectangular shape or plastic container;
  • mix the second half of the gelatin with the cheese mass;
  • put on the liver;
  • level;
  • put the remaining liver mass on the cheese mass;
  • close the form (container) with a film;
  • put in a cold place for 1-2 hours;
  • serve on the table, slicing in portions.

Chicken liver pate baked in the oven - recipe number 1

It is easy and simple to cook pate in the oven, it turns out incredibly tender and tasty.

For this you need:

  • process 800 gr. offal - cut off the film and fat;
  • cut into pieces;
  • put the liver in a blender bowl, add a dessert spoon of cumin, a pack of butter, pour in 50 ml of cognac, salt, pepper;
  • beat all the ingredients until smooth, until the consistency of liquid sour cream;
  • grease glass molds with sunflower oil and pour in the liver mixture;
  • cover with foil;
  • put in a preheated oven (180 degrees) for 45-50 minutes;
  • remove the foil, grease the top layer with whipped protein;
  • bake for another 10-15 minutes;
  • pour the finished dish with hot butter and cool;
  • Keep refrigerated.

To make the pate more tender, add 50-60 ml of milk or cream to the liver mass.

Recipe #2


We prepare a snack as follows:

  • clean a pound of liver from captivity and scroll in a meat grinder;
  • one finely chopped onion and three cloves, cut into thin slices, fry in vegetable oil (three tablespoons);
  • add onion and garlic to the liver, a couple of slices of white bread, 30 ml of whiskey, half a glass of cream, a couple of eggs, salt and pepper;
  • add on the tip of a knife nutmeg and half a teaspoon of Provence herbs;
  • beat the liver mass with a blender;
  • grease the molds with butter and pour the pate blank into them;
  • cover the molds with foil;
  • bake in the oven for about an hour;
  • pour the finished pate with melted butter, cool and refrigerate.

Pate "Homemade"


Ingredients:

  • chicken liver - 600 gr.;
  • small chicken breast;
  • one carrot and one onion;
  • 150 grams of prunes;
  • a tablespoon of melted butter;
  • 30 grams of softened butter - for lubricating baking dishes;
  • 20 ml apple cider vinegar;
  • salt, red and black pepper;
  • a pinch of sugar

Cooking technology:

  • fry the liver in half of the melted butter;
  • fry the liver over high heat for 10-15 minutes;
  • put the semi-finished product in a blender;
  • chop the onion finely, and chop the carrots on a grater;
  • add oil to the pan and fry the carrots and onions until half cooked;
  • put vegetables to the liver;
  • cut the meat into small cubes;
  • fry fifteen minutes;
  • lay out to the vegetable-liver mass;
  • add to the liver-meat mass:
  • prunes, vinegar, salt, a little sugar, 10 gr. dried garlic, pepper;
  • puree the mass again;
  • pour into two forms (pre-lubricate with oil);
  • cover with foil on top;
  • bake at high temperature for about fifty to sixty minutes;
  • cool the finished snack and put it in a cool place.

Pate with bacon in a slow cooker


Cooking steps:

  • 700 gr. offal cut into small pieces;
  • put in a deep plate and pour milk or cold water;
  • leave for an hour;
  • from fat (150 gr.) cut off the skin;
  • cut into small pieces;
  • put in a multi-bowl and turn on the “Baking” mode;
  • fry the fat for five to seven minutes until it becomes transparent;
  • carrots (1 pc.) pass through a fine grater;
  • chop the onion into strips;
  • put the vegetables to the fat;
  • fry in the “Baking” mode for twenty to twenty-five minutes;
  • then put the offal in the bowl and fry for thirty minutes;
  • after thirty minutes, change the mode to “Extinguishing” and cook the liver mass for another fifteen minutes;
  • put half a pack of butter in a blender bowl;
  • add the liver and spices there (salt, nutmeg, black pepper);
  • beat until smooth;
  • spread cling film on the table;
  • distribute liver puree on it (the layer should be one and a half cm thick);
  • on top, over the entire surface of the liver, put a thin layer of butter;
  • roll up;
  • put in a cold place for ten to twelve hours;
  • before serving, remove the film, cut into portions and sprinkle with finely chopped green onions.

Chicken liver pate with vegetables in a slow cooker

Cooking is a pleasure, because time is reduced and there is no need to monitor the readiness of the liver

For cooking you need:

  • finely chop one onion, cut the carrots into thin rings;
  • pour three tablespoons of olive oil into the bowl of a miracle - pan;
  • lay out the vegetables;
  • set the "Extinguishing" mode;
  • simmer fifteen minutes;
  • during this time, the onion will become transparent, and the carrot will become soft;
  • clean and cut offal;
  • lay out to vegetables;
  • simmer with the lid closed, thirty minutes;
  • put the vegetable-liver mixture in a blender;
  • salt, pepper, add cumin, rosemary - to taste;
  • add 100 grams of soft butter and half a cup heavy cream;
  • beat;
  • put a handful to the pate canned peas, corn and chopped olives;
  • mix and refrigerate for 24 hours.

Pate "Dietary"


To prepare a tender and tasty liver mass, you need:

  1. Boil a pound of liver for five to seven minutes, so it remains soft, but at the same time fully cooked.
  2. Boil two or three eggs, peel.
  3. Grind the liver and eggs twice.
  4. Pour in the broth in which the offal was cooked.
  5. Add salt, pepper, rosemary, dried garlic - to taste.
  6. Mix.
  7. Pour half a glass of low-fat natural yogurt into the finished pate (you can use more or less - it all depends on the consistency you want to get).
  8. Let the finished product brew for a couple of hours.
  9. Spread bread with pate, put circles of pickled cucumbers on top.

To add a spicy note, add two tablespoons of mustard to the liver.

Diet recipe number 2

Cooking technology:

  • Boil 500 grams of offal for five minutes;
  • lightly fry in vegetable oil;
  • put in a bowl;
  • in the same oil, fry one onion, carrots (thin rings) and a couple of cloves of garlic;
  • pour half a glass of water;
  • add spices - thyme, pepper, salt;
  • pass all the ingredients twice through a meat grinder;
  • put in a food container;
  • put in the refrigerator.

If the pate is dry, add a little low-fat sour cream.

Pate "Original" with juniper berries and chickpeas


We prepare in this way:

  • chop one onion and cut carrots into cubes;
  • fry vegetables, along with garlic in olive oil;
  • put boiled chickpeas to vegetables and pour in a glass of cream;
  • simmer the ingredients for twenty to twenty-five minutes;
  • at the end of the stew, add two teaspoons of cumin, pepper, salt, nutmeg;
  • separately fry 600 grams of offal;
  • put it in a blender bowl;
  • add roast there;
  • beat until smooth;
  • put in plastic containers;
  • put on top Bay leaf and sprinkle juniper berries;
  • melt the butter and pour over the finished dish;
  • let cool and put in a cold place;
  • spread on toast and serve fresh vegetables- cucumbers, tomatoes and sweet peppers.

Note to the owner!

  • if you want the pate to be tender, with a special taste and aroma, add a little rum (whiskey) (50 ml), a teaspoon of honey and nutmeg on the tip of a knife during the frying process of the liver;
  • for a more refined taste of the finished product, the liver can first be boiled for 5-7 minutes, rinsed with cold water, dried slightly, and then fried;
  • in order for the pate to be stored longer, pour it with melted butter;
  • appetizer can be prepared with various spices and seasonings, including provencal herbs and dried basil;
  • Besides familiar ingredients, you can add raisins or chopped pine nuts or greens - parsley or dill to the pate;
  • if you do not like carrots, then you can cook a snack only with onions;
  • in order to remove the bitterness from the liver, before cooking it is advisable to soak it in milk for forty minutes or in cold water for an hour and a half;
  • to make the pate a success, pre-marinate the offal in vegetable oil, soy sauce and wine vinegar;
  • if the pate turned out to be dry, add a few tablespoons of mayonnaise (preferably homemade) or half a glass of heavy cream to it and mix well;
  • If you do not have a blender, then you can use a meat grinder to prepare the pate. Just skip all the ingredients at least two or three times.

How to choose the right offal and clean it from the film


  • in order for the dish to turn out delicious, choose chicken liver not frozen, but fresh;
  • when choosing, be sure to smell it, it should have a slightly sweet smell;
  • to the touch, fresh offal should be smooth and elastic;
  • the color should be red-brown, uniform, without spots;
  • frozen liver should not have an orange color. This sign indicates that the offal is frozen;
  • frozen liver must be thawed on the bottom shelf of the refrigerator;
  • chicken liver has a very thin foam, so it is not necessary to remove it;
  • it is enough to put it in a colander, pour over with boiling water and remove the bile ducts and vessels.

Here is a selection of my favorite homemade chicken liver pate recipes that haven't let me down yet. The appetizer turns out delicious and tender, just the way all my family love it.

Fragrant pate is one of the most appetizing culinary forms of chicken liver existence. A large slice of fresh bread, toasted toast, or crispbread with a thick layer of liver paste is a great hearty breakfast. The body will not have time to squander the energy received from its absorption until lunch, and the pleasure will be enormous. And at the same time, you don’t need to strain your sleepy brain by trying to make a sane and, if possible, easy-to-implement morning menu. You can forget about early cooking for a couple of days if you make chicken liver pate in the evening. The recipe is simple, at home the appetizer is much tastier than the store, and the products used are not the most expensive. And by the way, the liver and other ingredients perfectly tolerate freezing. Do not be afraid to cook a large portion, such yummy does not happen much!

Ingredients:

How to cook chicken liver pate (a simple recipe, we cook at home):

The bird's liver is good because it does not need to be soaked and processed for a long time. Her film is very thin and delicate, it does not need to be removed, as is the case with beef or pork offal. There is also no specific smell. Preparation is reduced to the removal of visible fat deposits and veins. Wash the main ingredient afterwards. Drain in a colander to drain the liquid. I want to note that for the preparation of the pate, it is desirable to use a chilled rather than a frozen liver. Of course, some supermarkets sin by defrosting frozen goods in advance and selling them under the guise of being chilled. She herself more than once found trays with incompletely thawed chicken livers in refrigerators. Also, be sure to look at each piece for the presence of a gallbladder or traces of bile in the form of greenish spots. This substance has an intense bitter taste. Therefore, even one substandard slice can spoil the entire portion. Also pay attention to the color of the liver itself. Ideally, it should be even, pinkish brown, without yellow patches. The consistency of a quality product will be elastic. When pressed with a finger, the dent should straighten out immediately.

Remove residual moisture from the liver by laying it on paper napkins. If water remains on the surface, it will “shoot” when it comes into contact with hot fat during frying.

Fry the liver in well-heated vegetable oil. Since the components of the pate will be ground in a blender or with a meat grinder, no breading is needed when frying. Cook the liver in small portions over medium heat. If you lay out the entire norm at once, the temperature vegetable fat will fall sharply, and the offal will be stewed in own juice. And after heat treatment will become tough. At this stage, it is necessary to "seal" the maximum moisture inside. Therefore, just bring the liver to a golden crust. Inside, it may remain a little damp.

Flip the pieces. Roast from another barrel. Transfer the browned liver back to paper towels. The paper will absorb excess vegetable fat.

When the entire portion is fried, return it to the pan. Pour in some cognac for flavoring. Simmer over low heat with the lid open for 2-3 minutes until the alcohol has evaporated. The alcohol taste will go away, but the rich aroma will remain. If there is no cognac, you can skip this step. Without him liver paste it will also turn out delicious and tender.

I roast vegetables separately. So the crust on them (and, accordingly, the taste) is more pronounced. Coarsely grate the carrots or chop into thin strips. Sometimes I come across opinions that you can’t put carrots in homemade liver pate. It's good that cooking is not an exact science. I like that the bright orange vegetable gives the dish an interesting color and a sweetish flavor note.

By the way, about the sweetness. Together with vegetables, you can put a sour apple. Peel the fruit from the peel and core. Cut into small cubes or grate. You don't need to fry. Put to the rest of the ingredients while stewing in cream.

Onion cut into cubes.

Fry carrots first until soft.

Pour the onion into the skillet. Stir. Cook the vegetable slices until they are soft and golden. Add it to the chicken liver. Add salt and pepper. You can also enhance the taste of pâté at home with dried Provence herbs or other spices. Stir the contents of the pan. Pour in the cream. Simmer on low heat for 5-8 minutes. Try not to bring the cream to a boil as it will curdle. Before grinding, all products must be completely cooked and soft, otherwise the pate will come out with grains.

Transfer everything from the pan to a blender or bowl (if you have a manual chopper on a leg).

Perebeyte products in a homogeneous paste. You can also use a meat grinder to grind the ingredients to a paste-like state. Scroll the liver with vegetables several times, setting the grate with the smallest holes. Butter can be softened and put into the pâté at this stage. And then turn the blender back on. Such an appetizer will turn out exceptionally soft and tender. The second option is to melt the butter to a liquid state and pour it over the pate, which will already be laid out in forms. Also, the liver mass goes well with sour berry jelly. For example, raspberry or pomegranate. You can pour jelly into molds instead of melted butter.

Be sure to refrigerate before serving. Here it is - very tasty and healthy breakfast. In the refrigerator, it is stored in a hermetically sealed container for up to 3 days.

Experimental additives:

  • Prunes. Pour boiling water over large dried pitted plums. After the water has cooled, drain it. Cut each plum into 4-6 pieces. Add to the liver and vegetables before pouring in the cream. Simmer everything together for 8 minutes. Grind with a blender, as suggested in the main instructions. In such a pate, you will feel a slight sourness and a smoky note.
  • Chicken liver goes well with nuts. Cashews, walnuts and pine nuts or more affordable peanuts must be dried in a dry frying pan. Finely chop with a knife. Pour the nut crumbs into the already prepared pate. Stir.
  • Ordinary champignons also perfectly complement the dish. Prepare Chicken Liver Pate basic recipe described above. 300-400 g fresh champignons rinse or clean and rinse. Cut into thin slices or small cubes. Pour into dry skillet. Cook over medium heat until the liquid has evaporated. Pour in sunflower oil. Bring mushrooms to readiness. Finish with freshly ground black pepper, garlic (optional) and salt. Add the fried mushrooms to the liver mass and mix. Or lay it on top.

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

By classic recipe liver pate is soft, light with a creamy aftertaste. It provides the dish with 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, onions are fried in fat until transparent, after which carrots and meat grated on a fine grater are sent to it. Products are poured with a glass of salted water with spices. Under the lid, they are stewed for about 25 minutes. Next, the pan is left open for another 10 minutes on fire, so that almost all the liquid has evaporated from the container.
  3. The contents of the pan are transferred to a convenient deep container, softened butter is sent there, and the components are pureed 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 onion, half a pack of butter, 3 tbsp. cognac, 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. Onions are chopped into cubes, and carrots are rubbed on a grater with the smallest holes.
  3. First, onion is fried in any fat until golden. Then carrots are added to the vegetable. When the latter becomes soft, you can send pieces of liver to the pan.
  4. Together, the products are cooked 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 to a round bowl and pour ghee to prevent the formation of a dry crust.

With added vegetables

Liver pate with vegetables is often prepared by mothers for their babies. The result is a healthy, nutritious meal. In its preparation is used: 2 pcs. carrots and onions, 3 medium potatoes, 650 g chicken liver, 80 ml vegetable oil, 1 small spoon 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. Under the lid, the products are stewed for 20-25 minutes.
  4. The dishes are removed from the fire as soon as the liver is ready.
  5. The cooled liver mass is crushed with a meat grinder or blender.
  6. It remains to mix in the softened butter and shift 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 slow cooker. Suitable for this device of any model. Of the products will be used: 650 g of chicken liver, white onion, 1 tbsp. low-fat cream, half a pack of butter, a pinch of nutmeg and salt.

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

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

With mushrooms

Mushrooms for the dish under discussion can be used any: both forest and champignons. It is enough to take them in an amount of 250 grams. In addition to mushrooms, the following will be used: carrots, onions, 400 g of chicken liver, salt, 2 tbsp. vegetable oil. How to make 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 cooked.
  2. In the second frying pan, coarsely chopped vegetables are browned until soft. When they are ready, you can send chopped mushrooms to the container, and stew the food together for about 15-17 minutes.
  3. The contents of both containers are transferred to a blender and crushed until smooth.

Liver-mushroom pate goes well with rye croutons.

Diet pate

Such an appetizer may well be dietary. Its calorie content is especially important for those gourmets who are closely monitoring 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 the films.
  2. Vegetables are arbitrarily cut and laid out to the meat product in a saucepan. Together, the ingredients are cooked for 25-30 minutes after boiling.
  3. Finished products are thrown into a colander. There should be no excess liquid in the pate.
  4. In a blender bowl, the liver with vegetables is thoroughly chopped until smooth. At this point, the mass is salted. If desired, any aromatic herbs are added to it.

Ready diet pate smeared on low-calorie bread or cucumber slices.

Recipe from Yulia Vysotskaya

Cooking guru Julia Vysotskaya also loves to cook liver pate. True, he does it according to his own special recipe. It includes: a large onion, 120 ml of cognac 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. In a hot frying pan with butter, onion rings are fried until golden.
  2. The liver is washed, gets rid of excess fat, dried with a paper towel, cut and shifted to frying.
  3. When meat product will start to cover golden brown, you can pour salt and all seasonings, as well as cognac, into the pan.
  4. On minimum heat, the ingredients languish for another 15 minutes.
  5. Next, cream is poured into the container, the products mix well and are removed from the heat.
  6. When the mass has cooled slightly, you should use a blender to turn it into a homogeneous puree.

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

With added cheese

Instead of cream for snacks, you can use hard cheese. It pairs 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 water from finished products thrown into a colander, drain, you can pass them through a meat grinder or turn them into a puree with a blender.
  3. Softened butter and grated cheese are laid out in the resulting mass.
  4. It remains to pepper and 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 the liver pate can be prepared without them. For example, from: 550 g of liver, 1 tbsp. fat cream, half a pack of butter, salt, spices.

  1. The liver is cut into 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 selected spices. The contents of the pan are poured with cream. On low heat, the mass cooks for a few more minutes, until it thickens slightly.
  3. Together with softened butter, the ingredients are turned into a pate using a blender.

Hello friends! Today we will talk about one of the most delicious spreads for bakery products. This is a homemade chicken liver pate.

I have loved this appetizer since childhood and it is exactly the same as they used to sell in stores. And now it is sold in large quantities, albeit inexpensively, in all grocery stores and is most often placed in tin cans.

I don’t like this pate, so I started making it myself at home. And it turned out that it is much more budgetary and much tastier. Actually, there is no hassle, it is prepared quickly enough.

The most delicate consistency is obtained if you use an immersion blender when preparing it. The mass becomes more creamy. But I use a stand blender with a bowl more often and like the product to be a little thick at the end. You can also use a meat grinder. It is already up to each hostess to choose which of kitchen helpers use.

The most common option for making pate is to pre-fry the liver in a pan. The main thing is to stop in time so that it does not dry out and does not become stiff.

Ingredients:

  • Chicken liver - 500 gr
  • Onion - 2 pcs.
  • Carrot - 1 pc.
  • Butter - 100 gr + 20 gr pour on top
  • Salt - to taste
  • Pepper mix - to taste
  • Nutmeg - 1/3 teaspoon

Cooking:

1. First, treat the liver. Rinse it, cut into medium pieces, simultaneously removing the film and veins.

2. Peel the onion and cut into small cubes. Wash the carrots, peel and grate on a coarse grater. Then heat up the pan. Put 50 g of butter in it and melt it. Next add onions and carrots. Fry them over low heat, stirring occasionally.

3. When the onions and carrots are half cooked, add the liver to the pan. Fry for 3 minutes, stirring. Then cover with a lid and cook until tender, about 5 minutes. At the end, salt and add the pepper mixture and nutmeg.

It is very important that a sufficient amount of fluid is released. And also do not overcook it so that it does not become dry. In order to check the readiness, cut a piece and look - if there is no blood inside, then it's ready.

4. Next, transfer the contents of the pan to the blender bowl and use it to bring to a paste-like consistency. Then add 50 g of butter and beat again. Then taste for salt and spices. If something is missing, then add it.

Instead of a blender, you can scroll everything through a meat grinder or use an immersion blender.

5. Transfer the resulting mass to a container. Melt 20 g of butter and pour over the pâté. This is necessary so that the surface does not darken when interacting with air.

6. Cover the container cling film and leave to cool for a few hours at room temperature. Then spread this yummy on bread and enjoy.

Homemade chicken liver pate with mushrooms, carrots and onions

A very tasty pate is obtained with the addition of mushrooms. AT this recipe champignons are presented, but you can take absolutely any kind, including frozen ones. In the mushroom season, I take freshly picked forest chanterelles, boletus or boletus. And it doesn't really matter how you cut them. All the same, we will grind the products into a homogeneous gruel.

Ingredients:

  • Chicken liver - 500 gr
  • Champignons - 150 gr
  • Onion - 1 pc.
  • Carrot - 1 pc.
  • Butter - 70 gr
  • Vegetable oil - 2 tablespoons
  • Salt - 1 teaspoon
  • Black ground pepper- taste
  • Suneli hops - 1/2 teaspoon

Cooking:

1. Cut the onion into half rings, and the carrots into circles. Cut mushrooms into slices. Rinse the liver and cut the pieces into halves.

2. Put onions and carrots in a preheated pan with vegetable oil. Fry until golden brown. After that, put the mushrooms there, stir and fry for 3 minutes. Then add the liver, mix too.

3. Reduce the heat to medium and cover the pan with a lid. Fry in this position for 15 minutes, stirring occasionally. Then salt, add spices and 50 g of butter. Cover again and let simmer for 2 minutes.

4. Transfer the slightly cooled liver with mushrooms, onions and carrots to a dish or any other container. Using an immersion blender (meat grinder or stand blender), bring the products to a puree mass. Then transfer to a container convenient for storage and pour 20 g of melted butter on top. After cooling, you can begin to try.

Chicken liver pate with egg without butter

Not everyone likes butter in pate or the diet does not allow it. Therefore, I have a recipe for such cases. As a result, the snack is obtained with a lower fat content, which will not affect its taste at all.

Ingredients:

  • Chicken liver - 500 gr
  • Eggs - 3 pcs.
  • Carrot - 1 pc.
  • Onion - 1 pc.
  • Milk - 250 ml
  • Salt - 1 teaspoon
  • Ground black pepper (or other spices) - optional

Cooking:

1. Wash and cut the liver into medium pieces. Onion cut into half rings. Carrots can be cut into rings. Or cut, as it will be more familiar and convenient for you. Put it all in a high-sided frying pan, pour milk, salt and bring to a boil. Then simmer for 20-25 minutes over medium heat. Hard boil the eggs separately.

2. Then transfer everything to a dish, add the cut into pieces boiled eggs, nutmeg and spices. Blend this mixture with an immersion blender until smooth.

3. The result should be a gentle puree-like consistency. If you want the mass to be thicker, add less milk. You can also store such a pate in the refrigerator for no more than 5 days.

Step-by-step recipe for delicious chicken liver pate with cream

According to this recipe, a very delicate, airy pate of a creamy consistency is obtained. It is convenient to serve such an appetizer on the festive table, squeezing it out of a pastry syringe into tartlets, bread or crackers. It will look very nice.

Ingredients:

  • Chicken liver - 700 gr
  • Onion - 2 pcs.
  • Butter - 100 gr
  • Cream 33% - 200 ml
  • Milk - 100 ml
  • Salt, pepper - to taste

Cooking:

1. Cut the onion and liver as you like. Heat up a frying pan and melt 50 g of butter. Put the liver there, salt and pepper. Fry until cooked through, about 10 minutes, stirring occasionally.

2. Separately, fry the onion in butter until golden brown. Then transfer the liver and onion to a deep dish or other convenient container. Pour in the milk and blend with an immersion blender until smooth.

3. Next, rub this mass well through a sieve. Then pour the cream into a separate bowl and beat them until the consistency of sour cream. Gradually add them to the pate mass and mix until smooth. Then refrigerate for 2 hours.

4. When the pate is cool enough, you can try it. You can spread it out of habit on bread or a roll. Or you can dream up and squeeze out portions from a cream syringe onto a cracker. Or serve in tartlets. It will turn out a beautiful and very tasty snack on the festive table.

Video on how to cook boiled chicken liver pate

You can cook liver for pate not only by frying in a pan. There is an option when it is boiled in a saucepan and some people prefer it. Because they think that it will be more useful. I offer to watch the video recipe, where everything is told and shown in detail.

Ingredients:

  • Chicken liver - 1 kg
  • Onion - 1 pc.
  • Carrot - 1 pc.
  • Butter - 100 gr
  • Allspice - 5 pcs.
  • Bay leaf - 2 pcs.
  • Sugar - 0.5 teaspoon
  • Salt, pepper - to taste

You can boil onions and carrots together with the liver. And replace the butter with skim milk, fermented baked milk or natural yogurt. And then you get an even more dietary product.

Oven baked chicken liver pate

Cooking pate in the oven takes a little longer. But the baked product turns out to be simply incredibly tasty and less greasy than from a frying pan.

Ingredients:

  • Chicken liver - 500 gr
  • Onion - 1 pc.
  • Butter - 50 gr
  • Sour cream - 1 tablespoon
  • Flour - 1 teaspoon
  • Nutmeg - 0.5 teaspoon
  • Salt and pepper - to taste

Cooking:

1. Cut and fry the onion in vegetable oil until golden brown. Rinse the liver and cut into manageable pieces, cutting off the white veins. Then put it in a blender bowl and transfer the fried onions there. Grind until smooth.

2. Next, add salt, soft butter, pepper, nutmeg and sour cream there. And turn the blender back on. Mix all ingredients until puree. And distribute the mass in pots or other forms.

3. Put the containers with the liver mixture in an oven preheated to 180 degrees and bake for 45-60 minutes, depending on the size of the mold. Then cool the pate and start tasting this delicious spread.

Chicken liver pate in a slow cooker

Recently, convenient assistants have increasingly begun to appear in our kitchen, thanks to which cooking becomes easier. One of these assistants is a multicooker, without which many people cannot do without. And of course, liver pate can also be cooked in this unit. I have a recipe for this as well.

Ingredients:

  • Chicken liver - 750 gr
  • Butter - 150 gr
  • Onion - 2 pcs.
  • Carrots - 2 pcs.
  • Garlic - 3 cloves
  • Salt, pepper - to taste
  • Water - 1 multi-glass
  • Vegetable oil - for frying

Cooking:

1. Cut the onion into cubes and the carrot into circles. Pour vegetable oil into the multicooker bowl and put them there. Turn on the “Baking” (or “Frying”) mode and fry for 20 minutes.

2. Then put the chicken liver there, salt and pepper. Add water, stir and close the lid. Set the "Extinguishing" program for 30 minutes.

3. After cooking, remove all products from the multicooker and set to cool. Then transfer them to the blender bowl. Add garlic, butter there. Bring everything to a homogeneous state. Transfer the finished pate into a mold and refrigerate for 2 hours. After that, you can start to absorb it.

If desired, you can add a little cream and then the mass will be more tender.

And for today, dear friends, I have finished. I think that you will definitely find a suitable option for preparing this insanely tasty and tender snack for yourself. Share your choice in the comments. I would also be interested to know.

Enjoy your meal! Bye!


Each hostess, without exception, always tries to surprise her household and pamper them with something tasty. We invent day by day 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-calorie. Some people like to cook whole grains for breakfast, some like smoothies, and some like to treat themselves to chicken pate. Cooking chicken liver pate at home is quite simple. The hostess will need a certain set of products, dishes, a cooking place and a little time.

How to cook 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. Cooking new culinary creations has to be through trial and error. Don't despair if chicken pate didn't turn out the way you wanted. Review the list of ingredients used and adjust it. homemade pate chicken liver will turn out soft, tender, moderately crumbly and pasty, if the liver is thoroughly washed and soaked in milk.

For sauteing vegetables, you can use olive and butter, then your pate will get an unforgettable and refined taste. Each housewife prepares chicken pate in different ways. You can add any spices and seasonings. Remember that you will not spoil your dish with this. If you like spicy food, then add more black or red pepper, chili or curry seasoning 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 absolutely incompatible ingredients and try the cooked pate. What if it becomes a new culinary masterpiece and will be included in your book? national cuisine? Liver pate can be cooked in a frying pan, roaster, slow cooker and even in the oven. The choice of cooking method depends on the recipe and your preference.

A selection of the most delicious chicken liver pate recipes

Before you start cooking, make sure that all necessary products and kitchen utensils 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;
  • oil (vegetable and butter);
  • Bay leaf;
  • spices and seasonings.

At hand, you should have a small pot, a frying pan, a cutting board, several bowls, a blender or a meat grinder, and dishes for storing the finished pate.

"Classical"

Most often, housewives cook pate according to the classic recipe. Presented to your attention step by step recipe chicken liver pate with photo:


  1. We take a chicken liver and thoroughly wash it and soak it in milk. Then put on fire and cook until fully cooked. If desired, the liver can be stewed or fried.
  2. On a cutting board, chop the onion and pass the carrots through a grater. Then we send it all to a frying pan with already heated oil.
  3. If desired, the liver can be fried with vegetables. After cooking the liver and vegetables, put everything in one container, mix and beat with a blender.
  4. Salt, pepper to taste. Butter must be added to the bowl and mix everything. Some housewives pack the pate in containers, and pour melted butter on top.


Chicken liver pate should be stored 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 this dish that many people love in a new variation. It is enough to modify the recipe a little, and a new savory snack will be ready. To prepare a spicy pate, in addition to the main ingredients, you will need to use horseradish, preferably dried, aromatic spices and herbs, cognac and mustard.

Cooking process savory snack from chicken liver is very simple:

  1. We take 1 kg of chicken liver, wash it and fry in a pan. 3 eggs need to be boiled and allowed to cool.
  2. After the liver is reddened, add seasoning and pepper, and then simmer until fully cooked. But remember: you can’t overdry the liver, it must 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 design process is the most difficult. Place a plastic bag on the table. As a rule, the package is cut to make a rectangle. Lay foil on top.
  6. On top of the foil, carefully lay out the pate mixture and slowly pour the creamy mustard filling.
  7. In the process of making 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 cook chicken liver pate with vegetables. All products are boiled or steamed, but carrots and onions are sautéed. According to your taste, you can add potatoes, Peking or cauliflower, mushrooms, broccoli, zucchini, eggplant.

Everything is carefully ground in a blender or in a meat grinder. Instead of butter, you can use sour cream or yogurt. Please note that this pâté is not suitable for long term storage.

Cooking pate in a slow cooker

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

You will place all the chopped components in the bowl and will not stand at the stove. In the meantime, the pate is stewing, you can look 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 immediately pour out the broth, since the pate may turn out to be rather dry and will need to be diluted.

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

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