How to make liver pate from chicken liver. Homemade chicken liver pate

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 with 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: stew or boil the liver, then pass it through a meat grinder with stewed or boiled vegetables and butter.

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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The classic recipe for chicken liver pate uses the liver itself, onions, carrots and seasonings. Oil gives the appetizer a delicate and creamy taste, while black pepper and bay leaf give it a subtle aroma and slight piquancy.

Required ingredients:

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

Cooking method:

Cut the onion into half rings, carrots into circles. We wash the liver and cut it into pieces. First, fry the onion in vegetable oil until golden brown, then add the 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 so that 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 in a hot frying pan for 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

A very simple, but at the same time incredibly tasty recipe for chicken liver pate with cheese. Cheese and butter give the appetizer a delicate creamy taste, while peppers 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.

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 the homemade chicken 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 melted 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 not look very attractive and this will also spoil the taste of the 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 leaves 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 rack.

Add soft butter and beat again with a blender.

The pate is ready, transfer it to a container with a tight-fitting lid or a 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, an unusual presentation. The recipe for this cold appetizer is quite simple, although there are some nuances and subtleties in preparing 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. 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, add the onion, peeled and cut into medium pieces. 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 add fried vegetables. The vegetable oil that remains after cooking can be poured out 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 small 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. You can store chicken liver pate for about a week in the refrigerator, covering it with a lid or parchment paper to prevent it from drying out.

• 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 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 makes 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 it into a roll with butter and herbs. Place the finished roll in the refrigerator for a couple of hours, and then cut into portions. Such deliciousness can also be served on a holiday table.

The finished pate can be stored in the 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.

Pass the vegetable-liver mass through a meat grinder or blender at least twice.

Add butter, mix well.

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

Every housewife can easily prepare the most delicate, delicious chicken liver pate at home. This appetizer can be easily varied with all kinds of additives, for example, mushroom, cheese, vegetable. The finished pate goes well with crispy toast or fresh bread. You can serve this treat in addition to any soup or broth.

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

1. Vegetables and liver are chopped.
2. First, the onion is fried in fat until translucent, after which carrots and meat grated on a fine grater are added to it. The products are poured into a glass of salted water with seasonings. They simmer under the lid for about 25 minutes. Next, the frying pan is left open for another 10 minutes on the fire so that almost all the liquid evaporates from the container.
3. The contents of the frying 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 thick hot soup.

Spicy recipe with cognac and spices

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

1. The liver is thoroughly washed, removed from the films and cut into pieces.
2. The onion is chopped into cubes, and the carrots are grated on a grater with the smallest holes.
3. First, fry the onion in any fat until golden. Then carrots are added to the vegetable. When the latter becomes soft, you can add pieces of liver to the frying 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 simmered for another 5-7 minutes.
6. The contents of the dish are whipped hot with a blender, and cognac is added to the mixture.

For convenience, you can transfer the finished pate into a round bowl and pour melted butter 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 dish. When preparing it, use: 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 cleared of films.
2. Onions and carrots are coarsely chopped and then fried in vegetable oil until soft.
3. Almost ready vegetables are accompanied by potato cubes, liver, salt and, if desired, aromatic herbs. Cook the food under the lid for 20-25 minutes.
4. The dishes are removed from the heat as soon as the liver is ready.
5. The cooled liver mass is crushed using a meat grinder or blender.
6. All that remains is to stir in the softened butter and transfer it into convenient forms.

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

Liver pate in a slow cooker

In order not to spend a long time fiddling with ingredients when preparing pate, you can make your task much easier by using a multicooker. A device of any model is suitable for this. Products that will be used: 650 g chicken liver, white onion, 1 tbsp. low-fat cream, half a stick 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, turn on the “Baking” program for 15 minutes.
2. Next, add pieces of washed and film-free chicken liver to the vegetable. The ingredients take the same amount of time to cook together.
3. All that remains is to pour in the cream, add seasonings, the remaining oil, salt, and simmer the food together for about another 12 minutes without closing the lid.
4. Next, the components are transformed into a homogeneous paste using a blender and, if necessary, added salt.

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

With mushrooms

You can use any mushrooms for the dish under discussion: forest mushrooms 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 chicken liver, salt, 2 tbsp. vegetable oil. How to make pate with mushrooms is described below.

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

Liver and mushroom pate goes well with rye croutons.

Diet pate

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

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

The finished dietary pate is spread on low-calorie bread or cucumber slices.

Recipe from Yulia Vysotskaya

Cooking guru Yulia Vysotskaya also loves making 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. Onion rings are fried in a hot frying pan with butter until golden brown.
2. The liver is washed, removed from excess fat, dried with a paper towel, cut into pieces and transferred to frying.
3. When the meat product begins to get a golden brown crust, you can pour salt and all the seasonings, as well as cognac, into the frying pan.
4. Simmer the ingredients over low heat for another 15 minutes.
5. Next, cream is poured into the container, the products are mixed well and removed from the heat.
6. When the mass has cooled slightly, use a blender to turn it into a homogeneous puree.

Before serving, the dish must be kept in the cold for at least 8 hours.

With added cheese

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

1. The onion and liver are coarsely chopped and boiled in salted water until tender.
2. When the water has drained from the finished products, thrown into a colander, you can pass them through a meat grinder or puree them using a blender.
3. Add softened butter and finely grated cheese to the resulting mass.
4. All that remains is to pepper and add salt.

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

Chicken liver pate with cream

If there are no vegetables in the house, then liver pate can be prepared without them. For example, from: 550 g of liver, 1 tbsp. heavy cream, half a stick 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. Next, the heating intensity is reduced, and the product is simmered under the lid for another 12-15 minutes until fully cooked.
2. Then you need to add salt, pepper and, if desired, add the selected spices. The contents of the pan are filled with cream. Cook the mixture over low heat for a few more minutes until it thickens slightly.
3. Together with softened butter, the ingredients are turned into a pate using a blender.

Chicken liver pate, even prepared at home, is a tasty and healthy snack. Unfortunately, many people forget about its benefits. And in vain. After all, the dish contains only healthy fats, proteins and healing spices. Therefore, it must be included in a healthy diet, including when losing weight.

Classic recipe for pate with carrots and butter

This is the most traditional version of the dish in our country. You can do it in two ways: by boiling the liver and frying it along with vegetables.

The first method is much more useful. Since during the cooking process, all harmful compounds that are present in abundance in the liver of chickens that are fed incorrectly, for example, soy or fish meal, are removed from the liver. That is, precisely in this by-product, which is sold today in most of our stores.

1st method (cooking)

Ingredients:

• 500 g liver;
• 100-150 g butter;
• 1 medium-sized carrot;
• 1 teaspoon granulated sugar (optional);
• 1-2 tablespoons of cognac (optional);
• salt, to taste;
• Bay leaf;
• a few peas of allspice;
• a small pinch of nutmeg.

1. Boil the carrots separately in their skins or peeled.
2. Fry the onion in butter until intensely golden brown.
3. Wash the liver, cleanses it of excess fat and bile ducts. Place in a small saucepan and fill with water.
4. Bring to a boil. We remove the foam. This will help save the offal from excess bitterness.
5. After the foam is removed, add bay leaf and allspice. Cook for 10 minutes.
6. We pass the boiled liver and carrots through a meat grinder. Or grind it in a blender. A matter of taste. In a blender the dish will be more tender. However, many people prefer the "country" pate from the meat grinder.
7. When the liver and carrots are ground, add the remaining butter, cognac, sugar, salt, nutmeg, and fried onions.
8. Mix well. If desired, add a little more chopped herbs, preferably parsley.

2nd method (stewing-frying)

Despite the fact that the method of preparing homemade pate described above is the simplest, some people are afraid that the dish may turn out to be too dietary. This is wrong. It turns out to be easy and useful for assimilation, but not at all “sick”.

However, those for whom the concept of “holiday pate” and “cooking” are incompatible things can prepare the same dish by jointly stewing, or frying, liver and vegetables.

Ingredients and their number is exactly the same as in the first option. With the exception of bay leaves and allspice peas. Since we don’t boil the liver, we don’t use them either.

1. Three carrots on a grater.
2. Fry the onion until light golden brown. Add grated carrots. Fry together for another 5 minutes.
3. Add liver to vegetables. Fry or simmer, adding a little water, until the liver is ready.
4. We pass everything together through a meat grinder or grind it in a blender.
5. Add the rest of the ingredients. Mix.

The result is exactly the same dish as in the first version. Only all the toxins accumulated in it were not removed from the liver. And that's bad.

Almost all other recipes for chicken liver pate that are made at home can also be prepared in these two ways - by boiling the liver or frying it. The first method is more useful.

The second option can also be made useful if, before adding to vegetables, the liver is stewed separately with the addition of a small amount of water, and then this water is drained. But in essence it will also be digestion.

Pate with yogurt and tomato paste

Ingredients:

• 500 g liver;
• 60 g butter;
• 4 tbsp. spoons of cognac;
• 2 cloves of garlic;
• 4 tbsp. spoons of natural fat yogurt;
• 1 tbsp. spoon of tomato paste;
• salt, to taste.

Boil the liver. Or simmer in a frying pan in a small amount of water. And then drain all the resulting liquid. It is important. Never add the remaining ingredients at once. This way the pate will turn out to be both harmful and tasteless.

Heat the butter in a clean frying pan and add the liver, which has already undergone heat treatment, into it. Pour in cognac and simmer for 5 minutes.

Then take out the liver. And put finely chopped garlic, yogurt and tomato paste into the pan. Enjoy for 1-2 minutes.

In a blender we grind everything together - both the liver and the dressing from the frying pan. Salt to taste.

Homemade pate according to this recipe turns out to be unusually tender.

Recipe with mushrooms

Ingredients:

• 350 g liver;
• 200 g of mushrooms (usually champignons);
• 1 onion;
• 2 cloves of garlic;
• 2 sprigs fresh rosemary (optional);
• a little capers, to taste and optional;
• ¼ glass of dry white wine;
• 2 teaspoons lemon juice;
• salt to taste.

1. Chicken pate with mushrooms is usually prepared the “second way”, that is, the liver is fried along with mushrooms, and then everything is stewed together in white wine.
2. So, put finely chopped onion and chopped mushrooms in a frying pan in heated butter (or ghee). Fry for 5 minutes.
3. Then add garlic and capers. Or just garlic. And fry for another 1 minute.
4. Add liver. And optionally a sprig of rosemary. And fry everything together until done.
5. Pour in white wine. Salt. And simmer until it evaporates completely.
6. Grind the mixture in a meat grinder or blender. Add lemon juice and mix well again.

Option with bacon

Ingredients:

• 500 g chicken liver;
• 100-150 g bacon;
• 1 onion;
• salt, to taste;
• sprig of rosemary, 1 tbsp. a spoonful of cognac, 2 cloves of garlic - optional, one or all together - whatever you like.

Place the bacon in the pan and fry it. Remove from the pan and place chopped onion in its place. Fry until golden.

Boil or simmer the liver in water. Then add to the onion. If we use rosemary and garlic, then put them in the pan for 1-2 minutes.

Then grind everything together with the bacon in a blender or meat grinder. Salt to taste. Add cognac and stir again.

Spicy pate with lots of spices

Ingredients:

• 500 g offal;
• 100-150 g butter;
• 1 egg;
• 2 tbsp. spoons of apple cider vinegar;
• 1 tbsp. a spoonful of chopped fresh herbs, thyme (thyme) and parsley (if there are no fresh herbs, then 1 teaspoon each of dried herbs);
• 1.5 teaspoons of cumin;
• ½ tbsp. a spoonful of dried sweet paprika;
• 4-6 cloves of garlic;
• 2 chopped bay leaves;
• salt and black pepper, to taste.

1. Boil the egg hard.
2. Clamp the onion in butter until intensely golden.
3. Boil the liver or add it directly to the raw onion.
4. Even if the liver has been cooked, we still add it to the fried onions in the frying pan. We also put all the spices and chopped garlic there. Add apple cider vinegar. Simmer until the vinegar has evaporated - approximately 5 minutes.
5. Transfer the entire mixture to a blender and grind. Add the remaining butter and hard-boiled egg and grind again. Salt and pepper to taste.

Cooking option with apple

Ingredients:

• 500 g liver;
• 100-150 g butter;
• 1 onion;
• 1 large apple (preferably green, Antonovka is best);
• ¼ glass of red wine;
• 2 tbsp. spoons of heavy cream for whipping (optional);
• salt, to taste;
• a pinch of hot pepper (optional).

1. Fry the onion in butter until golden brown.
2. Peel the apple, cut into small pieces and add to the onion. Fry everything together for another 4-5 minutes, and then transfer it to a blender bowl.
3. Boil or stew the liver in a small amount of water. Place in blender bowl with apple and onion.
4. Pour red wine into the frying pan. Evaporate to a volume of 2 tbsp. spoons. Transfer to a blender.
5. Grind. Add the remaining butter and cream. Beat again. Salt and pepper to taste. Mix everything thoroughly again.

Recipe with nuts

Ingredients:

• 500 g liver;
• 100 g butter;
• 1 onion;
• ¾ glass of any dry wine;
• 1 cup nuts;
• ¼ cup chopped fresh parsley;
• 1 teaspoon of dry thyme (thyme);
• salt, to taste.

Most often, pistachios are used to prepare chicken liver pate at home. However, the dish also looks good with more affordable nuts, such as cashews. You can, as in, add walnuts.

Fry the onion in butter until golden brown.

Then transfer the mixture to the blender bowl. Add the remaining butter there and beat. Add salt, parsley and thyme. Beat again.

Grind the nuts separately. For example, in a coffee grinder. Add them to the pate. Mix.

These are the 7 most successful recipes for chicken liver pate, which are created at home. But that doesn't mean there aren't others.

It still exists! In fact, there are an infinite number of them, because you can always combine all the listed ingredients to your liking.

So nothing prevents you from preparing liver pate with both apple and carrots. Or with mushrooms and nuts. And if you are preparing a dish with bacon, then why not replace the rosemary with thyme? After all, imagination when preparing dishes of this type practically knows no bounds.

Aromatic pate is one of the most delicious culinary forms of chicken liver. A large slice of fresh bread, golden brown toast or crispbread with a thick layer of liver paste is an excellent hearty breakfast. The body will not have time to squander the energy received from its absorption until lunch, but will receive colossal pleasure. And at the same time, there is no need to strain your sleepy brain by trying to create 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 snack turns out much tastier than store-bought, and the ingredients used are not the most expensive. And, by the way, the liver and other ingredients tolerate freezing well. Don’t be afraid to prepare a large portion, you can’t have too much of this deliciousness!

Ingredients:

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

Poultry liver is good because it does not need to be soaked and processed for a long time. Its film is very thin and delicate; it does not need to be removed, as is the case with beef or pork offal. There is no specific smell either. Preparation boils down to removing visible fatty deposits and veins. Afterwards, wash the main ingredient. Place in a colander to drain the liquid. I would like to note that it is advisable to use chilled rather than frozen liver to prepare the pate. Of course, some supermarkets are guilty of defrosting frozen goods in advance and selling them under the guise of chilled ones. I myself have more than once found trays of chicken livers in refrigerators that were not completely thawed. Also be sure to examine 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 ruin the entire portion. Also pay attention to the color of the liver itself. Ideally, it should be smooth, pinkish-brown, without yellow spots. The consistency of a quality product will be elastic. When pressing with your finger, the dent should immediately level out.
Remove any remaining moisture from the liver by placing it on paper towels. 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 using a meat grinder, there is no need to use any breading when frying. Cook the liver in small portions over medium heat. If you put out the entire amount at once, the temperature of the vegetable fat will drop sharply, and the offal will stew in its own juice. And after heat treatment it will become tough. At this stage, it is necessary to “seal” maximum moisture inside. Therefore, just finish the liver until golden brown. It may remain a little damp inside.
Turn the pieces over. Fry from another barrel. Place the browned liver on paper towels again. The paper will absorb excess vegetable fat.
When the entire portion is fried, return it to the pan. Pour in a little cognac for flavoring. Simmer over low heat with the lid open for 2-3 minutes until the alcohol evaporates. The alcoholic taste will go away, but the rich aroma will remain. If you don't have cognac, you can skip this step. Without it, the liver pate will also turn out tasty and tender.
I fry the vegetables separately. This way the crust on them (and, accordingly, the taste) is more pronounced. Coarsely grate or chop the carrots 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 love that the bright orange vegetable adds an interesting color and sweet flavor to the dish. By the way, about sweets. You can add a sour apple along with the vegetables. Peel and core the fruit. Cut into small cubes or grate. No need to fry. Add to other ingredients while stewing in cream.
Cut the onion into cubes.
First fry the carrots until soft.
Add onion to the pan. Stir. Cook the cut vegetables until they are soft and golden. Add it to the chicken liver. Add salt and pepper. You can also enhance the taste of pate at home with dried Provençal herbs or other spices. Stir the contents of the pan. Pour in the cream. Simmer over low heat for 5-8 minutes. Be careful not to let the cream come to a boil as it will curdle. Before chopping, 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 with a foot).
Grind the ingredients into a smooth paste. You can also use a meat grinder to grind the ingredients into a paste. Scroll the liver with vegetables several times, installing a wire rack with the smallest holes. You can soften the butter and add it to the pate at this stage. And then turn the blender back on. This appetizer will turn out exceptionally soft and tender. The second option is to melt the butter until liquid and pour it over the pate, which will already be poured into molds. 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 - a very tasty and healthy breakfast. In the refrigerator it is stored in a hermetically sealed container for up to 3 days.

Experimental Supplements:

• Prunes. Pour boiling water over large dried pitted plums. After the water has cooled, drain it. Cut each prune into 4-6 pieces. Add to liver and vegetables before adding cream. Simmer everything together for 8 minutes. Grind with a blender as suggested in the main instructions. In this pate you will feel a slight sourness and a smoky note.
• Chicken liver also goes well with nuts. Be sure to dry cashews, walnuts, pine nuts, or more affordable peanuts in a dry frying pan. Finely chop with a knife. Pour the nut crumbs into the prepared pate. Stir.
• Regular champignons also make a great addition to the dish. Prepare chicken liver pate using the basic recipe above. Wash or peel and rinse 300-400 g of fresh champignons. Cut into thin slices or small cubes. Pour into a dry frying pan. Cook over medium heat until the liquid evaporates. Pour in sunflower oil. Bring the mushrooms to readiness. Finally, season with freshly ground black pepper, garlic (optional) and salt. Add the fried mushrooms to the liver mixture and stir. Or put it on top.