How to make pate from chicken heads. Chicken breast pate. Pate with chicken liver and cheese

Fish is a very tasty and healthy seafood product. In recent years, the consumption of fresh fish has decreased significantly, while at the same time the incidence of cancer, stomach and heart diseases has increased. It’s probably not without reason that during fasting they are allowed fish dishes!
Fish is a universal culinary product. It will look great in any form. Surprisingly, fish waste is also used. Some of them are suitable for creating dishes or adding to them. Take fish heads, for example. They can turn out delicious fish pate.

To prepare fish head pate you will need:

• Fish heads – 1 kg;
• Onions – 4 pcs.;
• Hard cheese – 200 gr.;
• Butter – 100 gr.;
• Mustard – 2 tbsp;
• Sunflower oil – 5 tbsp;
• Peppercorns - to taste;
• Salt - to taste;
• Bay leaf.

Recipe information

• Type of dish: appetizers
• Cooking method: on the stove
• Servings:4
• 5 hours

How to make fish head pate:

Any fish is suitable for making fish paste.
Remove excess from each head (eyes, fins, fillet remains, gills), all this is definitely not needed. Rinse the prepared fish heads thoroughly. Place in a suitable sized pan. Fill cold water so that it completely covers the product, cook over high heat. Wait until it boils, remove the foam in time, cover with a lid and reduce the boiling temperature.
Stir constantly. Boiling the heads will take 4 hours.

40 minutes before complete readiness, add coarsely chopped onions and peppercorns. Before removing from the stove, add Bay leaf and salt. It is recommended not to add a large amount of salt, because the recipe also contains cheese. To check readiness, take a fork and try to press down any head with it. If everything works out, it means the fish heads are cooked.

Separate the broth using a colander, wait until it drains, and place in a cold place to cool. Grind the fish heads cooked with spices two or three times using a meat grinder.
Add finely grated cheese, butter and mustard. Mix all ingredients thoroughly. Add a little broth during the process. Mix again.

Our fish head pate is ready. If you think there is too much of it, we advise you to let it simmer over low heat and immediately divide it into containers. Thanks to this, the fish pate will remain in the refrigerator for a long time, guaranteeing your family an appetizing, healthy snack as an addition to the first or second course.

If the fish pate ends up being runny, don’t worry; after keeping it in the freezer for a certain time, it will reach the desired consistency.

Watch the video recipe: how to quickly prepare a delicious fish head pate

A dish prepared with your own hands and with love is always tastier than store-bought. Diet pate from chicken breast– one of the dishes that the whole family will enjoy. It is not only tasty, but also will not affect your figure and health. In addition, there are variations of the recipe that diversify the family table.

Classic recipe

What you will need:

• chicken fillet – 1 pc.;
• onion - small head;
• salt, spices.

Cooking process:

• Boil the breast, washed and divided into large pieces, together with the onion. Salt the water first.
• Remove the boiled meat from the broth. Cool and grind with a blender. The onion is discarded from the broth.
• Then add salt and spices and pour in the broth, bringing the pate to the desired consistency.

Chicken fillet pate with vegetables

This recipe is one of the simplest. Replace the butter with broth and get a dietary option.

Ingredients:

• chicken breast – 600 g;
• carrots – 1 pc.;
• butter – 150 g;
• onion – 3-4 heads;
• garlic – 2 cloves;
• salt, nutmeg - to taste.

How to cook:

• Cut the breast and carrots in large pieces and cook together for about half an hour. At the end of cooking, add a pinch of salt. Do not cook for a long time, otherwise the meat will become tough. Do not pour out the remaining broth.
• Chop the onion as desired (we will still chop it) and fry it in a little butter. At the end of frying, add chopped garlic to the onion, wait a minute and remove the pan from the heat.
• Mix the boiled carrots and breast with fried onions and garlic, add the rest of the butter. Grind the mixture with a blender or meat grinder.
• Finally, add salt and nutmeg taste.
• Dilute the pate with broth. Remember that too thin it will harden, so don't overdo it with thickness. Beat the mixture again and leave to harden.

Another version of dietary pate with vegetables

Ingredients:

• chicken – 650 g;
• large carrots – 2-3 pcs. (about 300 g);
• onion – 1 pc.;
• hard-boiled eggs – 3 pcs.;
• Apple vinegar;
• salt – 1-1 ½ tsp;
• black ground pepper;
• dill.

How to cook:

• Boil chicken and carrots together. If desired, add peppercorns to the cooking water, and 5 minutes before cooking, add bay leaf. Don't forget to salt the water.
• At the end of cooking, leave the carrots and chicken in the broth until they cool.
• Finely chop the onion and marinate in apple cider vinegar 5-10 minutes.
• Grind the chicken and carrots with a blender or meat grinder.
• Add eggs, chopped on a coarse grater, to the carrot-chicken mixture.
• Then add dill, chopped with a knife or trimmed with scissors.
• The last thing to use is onion, from which vinegar is drained, and salt and spices.

Chicken pate with nuts

Use walnuts, as well as peanuts, pistachios and hazelnuts. When adding fresh herbs, the shelf life is shortened from 72 hours to a day.

Ingredients:

• chicken breast – 500 g;
• nuts – 80 g;
• butter – 100 g;
• dill;
• salt, black pepper, paprika.

How to cook:

• Chicken is boiled in water, steamed or stewed.
• The nuts are dried in a frying pan, but not fried.
• The cooled nuts and chicken are crushed and then mixed.
• Add spices and oil, which is pre-softened.
• Dill is chopped. It is not recommended to grind it, otherwise ready dish will take on an unappetizing color.
• Bring the mixture to the desired consistency with the broth left over from the chicken, milk, cream or regular boiled water.

Second option with nuts

You will need the following products:

• chicken meat – about ½ kg;
• walnuts - 5 kernels;
• garlic – clove;
• fresh cilantro – ½ bunch;
• natural yogurt without additives - 1 tbsp. l.;
• juice of ½ lemon (or less);
• olive oil (or any vegetable) – 1 tsp;
• salt, ground red pepper.

How to cook:

• Boil the chicken and grind it in a blender. Press the garlic through a press. Finely chop the nuts with a knife, but not to the point of flour. Chop the greens with scissors. Add the listed ingredients to the ground meat. This is followed by a turn of salt and pepper, yogurt with juice and butter. At the end, beat again or just stir.

Chicken pate with mushrooms

Mushrooms used include chanterelles, boletus mushrooms, honey mushrooms, and champignons. WITH forest mushrooms the dish will be more aromatic and tasty.

Ingredients:

• chicken – 300 g;
• mushrooms – 300 g;
• butter – 120 g;
• onion – 2 heads;
• sour cream – 3 tbsp. l.;
• mustard – 1 tsp;
• salt, spices of your choice.

Cooking method:

• Boil the fillet cut into arbitrary pieces. If desired, add bay leaf, allspice and black peppercorns to it during cooking. Spices make meat more flavorful.
• Boil the mushrooms and place them in a colander to drain excess liquid.
• Chop the onion and fry it in half the amount of butter.
• When the onions are browned, add the mushrooms. Fry for about 5 minutes.
• Combine chicken and onion-mushroom mixture, beat with a blender.
• Add sour cream, mustard, spices, the rest of the softened butter and grind again.

Lower calorie chicken pate with mushrooms

Ingredients:

• chicken fillet – approximately 700 g;
• carrots – 1 pc.;
• onion – 2 heads;
• boiled mushrooms – about 200 g;
• butter – 50 g;
• salt, seasonings.

How to cook:

• Cook together chicken, carrots and one onion. When the meat and carrots are cooked, take out the broth and throw away the onion (it just gives flavor to the broth). We do not pour out the broth itself.
• Chop the second onion and fry with mushrooms. Let cool.
• Place all ingredients in a blender bowl and grind.

If the pate seems dry, add the rest after cooking. chicken bouillon. If desired, add cream, but the calorie content of the dish increases. To ensure that the pate remains dietary, butter is initially replaced with cream.

Recipe with dried fruits (prunes)

Lovers of extraordinary tastes will appreciate this recipe. Prunes add zest to the taste of the finished pate, a slight sourness. Chicken liver is also added to the meat.

Products:

• chicken – 300 g;
• onion - head;
• chicken liver – 200 g;
• milk – ½ cup;
• prunes – 12 pcs.;
• butter – 1 tbsp. l.;
• seasonings

How to cook:

• Wash and dry the meat and liver, cut randomly into pieces. Chop the onion into half rings.
• Take a cauldron or deep frying pan. Heat oil in it and fry onions.
• When the onion turns yellow, add meat and liver. Fry for 3-5 minutes.
• Pour milk into the mixture, cover with a lid and leave to simmer for about 30 minutes.
• We wash the prunes, dry them and cut them into pieces.
• When the ingredients in the frying pan are cooked, grind them with a blender or pass them through a meat grinder.
• Add spices to the mixture.
• We evaluate the consistency of the future pate. If necessary, add more boiled milk.
• At the very end, add pieces of prunes and mix again.

Chicken pate with cheese

To prepare the dish, take any soft cheese, but when cooking dietary dish, buy low-fat. This pate turns out incredibly tender.

Ingredients:

• chicken – 400 g;
• soft cheese – 150 g;
• onion - head;
• butter – 2 tbsp. l.;
• salt;
• pepper mixture;
• laurel leaf.

How to cook:

• Boil chicken with one bay leaf.
• Fry the chopped onion in butter until golden.
• First, beat only the meat, and then again with the onion.
• Then beat with cheese. Soft cheese makes the pate creamy, so no liquid (water, broth, milk) is added.
• At the end, add salt and a mixture of peppers.

Dietary chicken pate with eggs

This version of the recipe is perfect for sandwiches on the holiday table.

What products will you need:

• chicken – 400 g;
• eggs – 2 pcs.;
• carrots – 1 pc.;
• garlic - clove;
• butter – 2 tbsp. l.;
• salt;
• paprika and turmeric - ½ tsp each.

How to cook:

1. Boil the poultry and eggs (hard-boiled).
2. Grind the cooled meat and boiled eggs with a blender.
3. Finely chop or grate the carrots, then fry in butter until softened.
4. Add carrots and chopped garlic to the egg-meat mixture, season with salt.
5. Finally, beat the mixture again.

Chicken pate with cheese and nuts

The recipe is similar to those described above (with cheese and nuts), but excludes oil in the composition.

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 healthy and, one might say, dietary dish is devoured by both cheeks even by the most ardent liver aficionados.

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, take it out of the freezer the day before cooking, put it in a bowl and put it in the refrigerator compartment. 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. This, by the way, can be an ordinary 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 prepare 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 liver paste looked beautiful in them, and served on any, even the most sophisticated holiday table.

After cooking a dish of chicken and chicken legs, the skin remains. You can use it to prepare different delicious dishes. The calorie content of the product is 212 kcal per 100 g., which is 2 times more than in thighs, hearts and legs.

Product properties

Chicken skin is a controversial product. Most cooks cut the skin off the chicken and throw it away because it looks unappetizing. Many people complain that this is a very high-calorie food.

But the product contains many nutritional elements:

• Vitamins of group A and B.
• Vitamin E.
• Useful minerals.

IN 200 gr. product contains 36 gr. animal protein useful for humans.

What can you cook with chicken skin?

You cannot replace the skin if you stuff meat, make rolls, sausages or ham in the oven. Our step by step recipes with photos contain interesting and tasty dishes made from chicken skin - chips, cracklings, shish kebab.

The skins are great for cooking inexpensive soup with smoked meats. During the cooking process, do not over-salt the skin, try to use less oil. You can reduce the calorie content of the product by eliminating breading.

Tender and incredibly tasty chicken liver pate, prepared at home - for breakfast, snack, lunch or dinner!

Homemade chicken liver pate in a blender. I liked it very much: you can use it for sandwiches, it’s great as a snack for a feast, and you can put it in a container in the refrigerator and use it for several days. The recipe for this pate is very simple and does not require much effort or time.

• Chicken liver – 0.5 kg
• Onion – 2-3 heads (medium)
• Carrots – 2 pieces (medium)
• Bay leaf – 1-2 small
• Butter – 100 grams
• Sunflower oil – 1-2 tbsp. spoons
• Water – about 1 cup
• Salt, nutmeg, cinnamon, ground black pepper

Prepare the liver: if necessary, defrost it, then trim the veins, bile ducts, etc. Rinse and drain. Some people soak chicken livers in milk for two hours to remove the bitterness, but experience shows that chicken livers are not bitter anyway.

Peel the onion and cut into half rings. Not necessarily “jewelry”, since then the whole mixture will be ground into a single mass. Heat vegetable oil in a frying pan, fry the onion until light golden brown over medium heat, stirring occasionally (fry for about 10 minutes on average).

Peel the carrots, cut into rings (or whatever you like, finely or grated) and add to the onion, mix and fry for a couple of minutes. After this, add the liver, bay leaf and a glass of water (so much water is needed that it practically covers the liver with onions and carrots). Add salt (half a teaspoon of salt), bring to a boil, reduce heat.

Next, simmer covered over low heat for about 30 minutes until all ingredients are ready. Open the lid, evaporate the excess liquid for 5-10 minutes (not completely, leave a little, it will go away during cooling, and the remaining will make chicken homemade pate more tender). During these 5-10 minutes of evaporation of the water, you should first sprinkle the mixture with cinnamon (a pinch), and then, before turning off the heat, with nutmeg (a little less than cinnamon). Turn off, keep covered for a few minutes, then open the lid and cool.

When the liver with onions and carrots have cooled, add a piece of butter (about 100 grams) and beat in a blender (the mass is quite soft, so choose the attachment based on the instructions for your blender). If the flask is small, you can beat it in two batches, then mix them thoroughly. Chicken pate is ready!

Before eating, chicken liver pate can be placed in the refrigerator for a short time. Serve with a sprig of greens. Since the taste is very delicate, it is better to take bread with a neutral taste.

Recipe 2: Homemade chicken liver pate

I present to your attention the simplest set of ingredients, chicken liver pate, because even in this version it is very tasty and tender! Preparing the simplest pate will not take much time, but it will require following some principles.

• chicken liver - 500 g;
• onions - 1-2 pcs.;
• carrots - 1 pc. (150 g);
• salt - to taste;
• ground black pepper - to taste;
• vegetable oil or butter - 100 ml (for frying);
• water for cooking liver.

To make the pate tender and elastic, you need to wipe the ingredients hot or beat them with a blender.

Then add grated carrots. After adding carrots to the onions, mix the vegetables and, covering the pan with a lid, simmer until the carrots are fully cooked, stirring occasionally, for 12-15 minutes. The roast should be tender and not overcooked.

The final stage. Drain the water from the liver, add a gentle fry, lightly pepper and salt.

Recipe 3: Chicken liver pate with cranberry jelly

If you are planning a family celebration or a bachelorette party, prepare pate - chicken liver pate with cranberry jelly, and surprise your guests or girlfriends.

This appetizer turns out incredibly tasty and tender, especially with a glass of cold wine or champagne. If desired, you can prepare an individual portion for each guest.

• chicken liver - 500 g
• white onion 1 piece
• white wine (any) - 100 g
• garlic - 1 clove
• heavy cream - 100 g
• butter - 1 tbsp.
• olive oil - 3 tbsp.
• ground coriander - 0.5 tsp.
• nutmeg pinch
• pepper, h.m. pinch
• salt to taste

for cranberry jelly:

• cranberries - 200 g
• red wine vinegar - 1 tbsp.
• sugar - 3 tbsp.
• gelatin - 10 g
• salt - 0.5 tsp.
• ground black pepper - to taste.

Before you start preparing chicken liver pate, you need to rinse the liver thoroughly under running water, remove all films and dry it with a paper towel. Mix vegetable and butter in a preheated frying pan, fry the chopped onion and chopped garlic until transparent.

Add the liver, fry it for just a couple of minutes on both sides until golden brown, pour in the wine, salt and 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 and cool slightly.

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

Place the pate in the molds, cover with cling film and leave to cool completely.

Place the cranberries in a saucepan, add a glass of water, and 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. To avoid any pits, it is better to strain the mixture through a fine sieve.

When the jelly has cooled to room temperature, pour it into the pate molds and refrigerate until completely set.

Serve with croutons for wine or champagne.

Recipe 4: chicken pate with onions and carrots (step-by-step photos)

For breakfast, we suggest you prepare chicken liver pate with carrots and onions at home in 15 minutes. It is prepared with melted cheese and vegetables, without butter. A very light, low-fat dish. It takes a quarter of an hour to prepare the pate according to this recipe, and the ingredients given in the recipe will yield 700 g of pate.

• chicken liver – 500 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• processed cheese – 1 pc.;
• bay leaf – 1 pc.;
• salt – 5 g;
• vegetable oil – 15 g.

So, how to make chicken liver pate. We take the liver, wash it, remove everything unnecessary: ​​bile, pieces of fat, films, cut each liver in half. Cut the carrots into slices, finely chop the onion.

Cook the liver for 7 minutes with bay leaf and pepper, chop finely. Blanch the carrots in salted water for 5 minutes. Fry the onion until transparent.

Grind blanched carrots, sautéed onions and pieces of liver in a blender. Salt to taste. Add processed cheese and mix the pate with cheese at low speed. If the pate is very thick, add a little broth in which the liver was cooked.

To make it convenient to prepare sandwiches with the finished pate, wrap it in two layers of food foil and put it in the refrigerator for an hour.

Delicate homemade chicken liver pate is ready! Bon appetit!

Recipe 5: how to make chicken liver pate at home (step by step)

I bring to your attention a recipe for chicken liver pate, which has many advantages - it is economical, tasty, satisfying and, most importantly, such a pate is quick and easy to prepare. The butter should be at room temperature; under no circumstances should it be heated, otherwise the finished pate will take on a not very attractive appearance and this will also spoil taste qualities pate.

• Chicken liver - 500 grams.
• Onions - 1-2 pieces.
• Carrots - 1 piece.
• Chili pepper - to taste.
• Salt, freshly ground black pepper - to taste.
• Butter - 60-70 grams.
• Vegetable oil - 2-3 tablespoons.
• Bay leaf - 1-2 pieces.

Rinse the chicken liver under running water, dry it, trim off everything that is inedible, cut into 2-3 parts.

Peel the onion and cut into half rings or quarter rings. Heat vegetable oil in a frying pan and lightly fry the onion. Season the onion with salt and pepper, this will make the onion more aromatic and tastier.

Peel the carrots and cut into small cubes, add to the pan with the onions.

Cover the pan with a lid and simmer the carrots over low heat for about 5 minutes, do not forget to stir.

Then transfer the liver and fry the liver over high heat with constant stirring.

The liver should change color. When quickly fried, the liver remains juicy and tender.

Pour 100-150 ml of hot water into the frying pan, add finely chopped hot peppers, bay leaf and simmer covered over low heat for 20-25 minutes. Test the liver and carrots for doneness; they should be soft. And also adjust according to your taste for salt and spiciness. If the liver is already soft and there is still a lot of water in the pan, then remove the lid to allow the excess water to boil away.

Cool the mixture slightly, remove the bay leaf. Beat with a blender or in a food processor, in extreme cases, scroll through a meat grinder 2 times, use the smallest grill.

Add soft butter, beat again with a blender.

The pate is ready, transfer it to a container with a tight-fitting lid or glass jar. Keep refrigerated.

Chicken liver pate, great spread on toast.

Recipe 6: Homemade chicken liver pate with butter

I present to you the simplest chicken liver pate, but in an original design. More precisely unusual presentation. The recipe for this cold snack quite simple, although there are some nuances and subtleties in the preparation of liver pate. As a result, you will get not only a tasty and satisfying, but also a presentable dish that will decorate even a formal table.

• chicken liver – 800 gr
• carrots - 300 gr
• onion - 300 gr
• butter - 120 g
• vegetable oil - 100 ml
• cognac - 2 tbsp.
• table salt - 0.5 tsp.
• ground black pepper - 1 pinch
• nutmeg - 1 pinch

First of all, you need to process the chicken liver. To do this, rinse it under cold running water, then dry it with a paper towel or napkins. Cut the liver into 2-3 parts and trim off the white veins. You need to fry the liver in a deep, wide frying pan in hot oil. 800 grams of liver is quite a lot, so I fried it in 2 steps. Don’t put a lot of pieces at once, as then it will not be fried, but stewed. Fry the chicken liver on both sides until golden brown crust. This will take no more than 5 minutes. As soon as red juice stops oozing from the center when pierced, the liver is ready. Don't overdry it.

Then pour cognac and set it on fire. It was difficult for me to capture the flambéing process as it only lasts a few seconds. Our goal is to evaporate the alcohol so that only the aroma of cognac remains. Remove the finished liver from the frying pan and transfer it to another bowl to cool.

In the same oil where we fried the liver, put the peeled and cut into medium pieces onion. Fry it over low heat.

Then add the carrots, chopped on a coarse grater. You can just chop it finely enough with a knife - we will still need to puree it later.

Cook covered until the vegetables are soft. At the end, add a pinch of ground nutmeg - with it, the finished chicken liver pate will acquire very pleasant aromatic notes. Remove the pan from the heat and let the onions and carrots cool.

When all the ingredients have cooled, they will need to be turned into a pate. You can use an immersion blender, but I prefer it in a food processor (attachment - Metal blade). In addition, you can even grind it through a meat grinder twice. First we punch through the chicken liver, as it takes up quite a lot of space.

Then we put fried vegetables. Vegetable oil, which remains after cooking, can be poured or added to the pate - as you wish. Grind everything again, adding salt and ground black pepper to taste.

And finally, add soft butter (100 grams), which must be removed from the refrigerator in advance. We will leave the remaining 20 grams for decorating the pate.

Let's beat everything again so that the mass becomes smooth and homogeneous - this is a pate, after all. Basically, everything is ready, but I want to show you how you can beautifully serve chicken pate in the shape of a tree (or rather, a hemp). Since at this stage it still doesn’t hold its shape well, the pate needs to be prepared, that is, cooled thoroughly.

To do this, transfer most of the pate onto a piece of cling film and roll it up, giving it the shape of a cylinder. This will be the trunk of a felled tree. Place the pate in the freezer for 15 minutes.

Now let's make a stump. To do this, we select a suitable flat dish (so that the barrel will also fit later) and use a molding ring to make something like this. If there is such a ring (I just recently purchased one myself), use a one and a half liter plastic bottle cut off on both sides. This little thing has served me well for many years.

We'll also add a couple of knots to it. Then use a fork to make irregularities like the bark of a tree. It is very easy.

And finally, the tree rings, for which we left those 20 grams of soft butter. We simply apply it to improvised wood cuts with a knife, and then draw a spiral with a toothpick or wooden skewer. And a little highlight is the ax with which we, in fact, cut down our pate tree. It is cut from raw carrots. Just cut the carrots lengthwise to get an even plate - about 3-5 millimeters thick. And then use a knife to cut out the hatchet, as your imagination allows.

Let's liven up our picture a little with fresh herbs - sprigs of parsley will come in handy.

And now it’s time to surprise your family or guests at the table with our unusual and spectacular-looking, yet very easy-to-prepare chicken liver pate. Try it too, everything will work out!

Recipe 7, step by step: how to cook chicken liver pate

One of the favorite breakfasts in cold and dank weather is warm toast with tender chicken liver pate and sweet hot tea. The butter melts on the hot bread, soaking the toast, making the liver pate even tastier. This pate is prepared very simply and quickly; if you don’t have a blender at hand, pass the chicken liver with garlic a couple of times through a meat grinder without oil, and only then add it, it will turn out just as good. Store the pate with chicken liver Can be kept in the refrigerator for about a week, covered or parchment paper from weathering.

• 350 g chicken liver
• 180 g butter (1 pack)
• 2 cloves garlic
• salt.

Melt half a stick of butter in a large frying pan. Wash the liver, cut into large pieces, dry a little so that the oil does not splatter, and place in a frying pan.

Fry the liver until crispy on one side and only then turn it over. Fry until crusty on the second side. The liver inside should turn pink, the blood should stop secreting.

Remove the finished liver from the pan. Peel the garlic, cut in half and remove the core. Place the garlic in the oil where the liver was fried, reduce the heat slightly, and fry the garlic until soft. While frying the garlic, turn it over so that it does not burn, and press it a little with a spatula, then you will feel when it becomes soft.

Place the fried chicken liver and garlic in a blender, pour in the oil in which everything was fried, and add salt (about half a level teaspoon). Grind everything until smooth.

Transfer the chicken liver pate into a mold or jar, compact well and level the surface.

Melt the remaining butter over low heat.

Carefully, so as not to get any protein sediment, pour the oil onto the liver pate.

Cool the delicious chicken liver pate to room temperature, then place in the refrigerator to set.

Recipe 8: delicious chicken liver pate

Incredibly tasty and tender, satisfying and nutritious - chicken liver pate is prepared quickly and quite simply. A minimal set of products produces an inexpensive and very healthy snack. I offer you my favorite recipes for chicken liver pate at home with photos that make it 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 onions or pickled cucumbers, fresh tomatoes, cut into thin slices.

Or you can put it on foil or cling film and form into a roll with butter and greens. Place the finished roll in the refrigerator for a couple of hours, and then cut into portioned pieces. Such deliciousness can also be served on a holiday table.

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

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

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

At this time, peel the carrots and pass through a coarse grater. Heat a frying pan and add oil. Add carrots and lightly fry.

After ten minutes, add 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 into large pieces. The main thing is to stew them well. I cook pate often, and cut carrots and onions into slices 1-2 cm thick. Then I simmer well in a frying pan with a lid.

Place the liver in the pan with the vegetables. Step 5. Simmer the liver and vegetables for ten to fifteen minutes. This time is enough for the liver to become soft and not overcook, turning into a dry solid mass.