Delicate homemade chicken liver pate with cream. Chicken liver pate: recipe with photos step by step How to cook chicken liver pate

In pate from chicken liver contains vitamins A, C, E and group B. However, we are talking about a home-cooked snack! You are unlikely to be able to find anything healthy in a purchased pate, since it contains nitrites, taste stabilizers, soy - in a word, almost everything except the liver itself. That's why we suggest preparing the dish yourself, and it's not as difficult as many people think.

A few secrets

• You need to buy a liver with a smooth and shiny surface. A yellowish tint indicates that the liver has been frozen, and the taste of the pate will noticeably suffer from this. There should be no green spots on the product, because they are a sure sign that the gall bladder was damaged when cutting the chicken, and therefore the liver will taste bitter.
• It is advisable to defrost the liver on the bottom shelf of the refrigerator, and not in microwave oven.
• There is no need to soak chicken liver (similar to beef and pork), since it never turns out bitter.
• The preparatory stage consists of washing the liver with cold water and removing connective tissue, if any.
• It is not recommended to store chicken liver pate for more than 3 days. If you want to extend the shelf life of the pate, we recommend keeping it in freezer, in this case the taste properties of the product can be preserved for up to 2 months.

Classic recipe

You will need:

• chicken liver – 800 g,
• carrots – 1 large piece,
• salt - to taste,
• butter – 50 g + 1 tablespoon for frying.

Calorie content of the dish per 100 g: 156 kcal.

Cooking method

• Wash my liver. Cut into small pieces. Fry in butter until color changes.
• We clean the carrots and onions. Cut into cubes. Fry the onion until transparent in the same oil in which the liver was cooked.
• Add liver to vegetables. Cover with a lid. Simmer over medium heat for a quarter of an hour.
• Grind the liver with vegetables in a blender until smooth, do not forget to add salt.
• Attention: if you don’t have a blender, grind the mixture through a sieve.
• Place the finished pate in the refrigerator. You can try it in a couple of hours!

Chicken liver pate “Tenderness”

You will need:

• chicken liver – 1 kg,
• butter – 100 g,
• milk (3.2%) – 500 ml,
• cream (20%) – 400 ml,
• onions – 3 pcs.,
• vegetable oil – 3 tbsp. l.,
• salt - to taste,
• ground black pepper - to taste.

Calorie content of the dish per 100 g: 161 kcal.

Recipe for the occasion::


Cooking method

• Wash the liver, remove the veins. Pour in milk and leave for an hour.
• Cut the onion into half rings.
• Heat the vegetable oil in a frying pan, add 30 g of butter.
• Fry the onion in oil.
• We wash the liver. We send to the onion. Stirring constantly, fry for 20 minutes.
• Reduce heat and add cream. Simmer for a quarter of an hour (during this time the volume of cream should decrease by half).
• Transfer the mixture to a blender and add the remaining butter. Grind.
• We put the finished pate in the refrigerator overnight, and in the morning during breakfast we enjoy delicious sandwiches.

Savory pate

You will need:

• chicken liver – 500 g,
• thick sour cream – 200 g,
• onions – 2 pcs. medium size,
• garlic – 2 cloves,
• butter – 2 tbsp. l.,
• ground coriander seeds – 1 tsp,
• nutmeg – 1 pinch,
• salt - to taste.

Calorie content of the dish per 100 g: 204 kcal.

Cooking method

• Cut the prepared liver into small pieces.
• We clean the onion. We cut it finely.
• We peel the garlic. We chop.
• Fry onion and garlic in melted butter for 5 minutes.
• Add liver to vegetables. Simmer for another 10 minutes.
• Add the spices indicated in the list of ingredients. Mix.
• Add sour cream. Simmer for 5 minutes.
• Transfer the finished mixture to a blender. Grind until puree.
• Transfer the pate into the mold. Cover with cling film. We put it in the refrigerator. As soon as the food has cooled, you can take a sample.

Pate with egg and vegetables

You will need:

• chicken liver – 500 g,
• carrots – 2 small pieces,
• vegetable oil – 2-3 tbsp. l.,
• hard-boiled chicken eggs - 2 pcs.,
• butter – 100 g,
• ground black pepper - to taste,
• salt - to taste.

Calorie content of the dish per 100 g: 188 kcal.

Cooking method

• We prepare the liver by removing the films. We cut it.
• We clean the onion. Cut into small cubes.
• Heat the vegetable oil. Sauté onions in it.
• Add carrots to the onions. Simmer for another 5-7 minutes.
• Boil the liver in salted boiling water for 10 minutes.
• We clean the eggs. Finely chop.
• Mix all prepared ingredients in a blender until smooth.
• Add salt and pepper. Mix well.
• Transfer the finished pate into a glass container and put it in the refrigerator for a couple of hours. After the specified time has passed, we try.

Pate with apple and cognac

You will need:

• chicken liver – 500 g,
• butter – 220 g,
• onions – 2 small pieces,
• apple – 1 pc.,
• cognac – 3 tbsp. l.,
• cream (20%) – 2 tbsp. l.,
• salt – 1.5 tsp,
• lemon juice– 1 tsp,
• ground black pepper – 1/4 tsp.

Calorie content of the dish per 100 g: 233 kcal.

Cooking method

• We clean the onion. We cut it finely.
• Peel the apple and remove the seeds. Finely chop.
• Melt 30 g butter in a frying pan. Add apples and onions and simmer until softened.
• Wash my liver. We divide each one in half.
• Add another 50 g of oil to the oil in which the onion and apple were simmered.
• Place the liver and fry over high heat until cooked (10-15 minutes).
• Let's turn down the fire. Pour in cognac. Set it on fire (this will allow the alcohol to evaporate).
• Mix onions, apples and liver in a blender. Pour in the cream. Puree. Transfer the pate to a bowl.
• Place 100 g of softened butter and 1/3 of the pate into a blender. Grind. Add half of the remaining liver mass. Turn the blender back on at full power. Add the remaining pate. We grind.
• Pour in lemon juice and add spices. Mix.
• Transfer the pate into small molds. Pour in the remaining melted butter. Cover with cling film and place in the refrigerator for several hours.

Chicken liver pate in a slow cooker

You will need

• chicken liver – 500 g,
• butter – 70 g,
• carrots – 1 pc.,
• onion – 1 pc.,
• olive oil – 1 tbsp. l.,
• nutmeg – 1/4 tsp.,
• chopped pistachios – 1 handful,
• salt – 1 pinch.

Calorie content of the dish per 100 g: 197 kcal.

Cooking method

• We clean the onion. Cut into thin half rings.
• We clean the carrots. Grate on a fine grater.
• Pour olive oil into the multicooker bowl and place the prepared vegetables. Cook for a quarter of an hour in the “Stew” mode.
• After the specified time has passed, add the pre-washed liver, cut into small pieces. Season with spices. Continue simmering for another 10 minutes.
• Chilled until room temperature Grind the mass in a blender.
• Add butter, but not all of it – you should leave about a tablespoon. Puree again.
• Place the pate into the molds.
• Melt the remaining butter in the microwave. Pour the pate over it.
• Sprinkle with chopped pistachios. Place in the refrigerator for a couple of hours, remembering to cover the pate with cling film first.

The pate prepared according to this recipe goes well with bread. Bon appetit!


Product Matrix: 🥄 🥄

Pate is an ancient dish that was prepared in ancient Rome. The pate became widely popular thanks to French chefs who perfected the recipe. Delicate liver pate can be not only a component of simple sandwiches. In many restaurants, chicken liver pate is served as a separate dish.

Liver dietary pate can be eaten for lunch or dinner, or prepared for a holiday table. Chicken liver pate with carrots and onions is on the menu of children's canteens.

Pate can be quickly and easily prepared at home. Choose fresh liver for cooking. Frozen liver pate is tougher. Before cooking, strip the liver of all veins and film. To make the pate tender and soft, you need to soak the liver in milk for 25 minutes before heat treatment.

Homemade chicken liver pate

The recipe for homemade pate often contains alcohol, so if the dish is prepared for children, then brandy or cognac is not added. Liver pate can be served as a separate dish, or spread on bread and eaten as a snack. Sandwiches with pate can be prepared for a festive table.

Preparing liver pate will take 30-35 minutes.

Ingredients:

• chicken liver – 800 g;
• onion – 300 gr;
• carrots – 300 gr;
• vegetable oil – 100 ml;
• butter – 110-120 g;
• nutmeg – 1 pinch;
• cognac – 2 tbsp. l.;
• pepper – 1 pinch;
• salt.

Preparation:

1. Cut the liver into 2-3 parts. Rinse and dry with a towel.
2. Fry the liver in vegetable oil for 5-7 minutes until golden brown.
3. Reduce heat under the pan and simmer the liver for 1 minute.
4. Pour cognac into the pan. Light the cognac to evaporate the alcohol.
5. Remove the pan from the stove. Transfer the liver to a separate container to cool.
6. Chop the onion and fry in the same pan in which you cooked the liver.
7. Grate the carrots and fry along with the onions.
8. Simmer the vegetables until softened.
9. Add a pinch of nutmeg to the vegetables.
10. Use a blender to beat the chicken liver.
11. Add vegetables, pepper and salt to taste to blender. Beat the ingredients again until smooth.
12. Add softened butter. Beat until smooth and homogeneous.

Ingredients:

• chicken liver – 500 g;
• duck fat – 200 g;
• egg – 3 pcs;
• onion – 1 piece;
• salt to taste;
• thyme – 3 sprigs;
• ground pepper – 1 tsp;
• spices to taste.

Preparation:

1. Fry the liver on all sides until golden brown.
2. Remove the liver from the pan.
3. Chop the onion and fry until golden brown.
4. Boil hard-boiled eggs.
5. Beat the eggs with a blender.
6. Add duck fat, onion and liver to eggs. Beat until smooth.
7. Add spices and stir.

Liver pate with mushrooms

Delicate liver pate with mushrooms and carrots will decorate any buffet or holiday table. This is a simple recipe delicious dish for every day. Can be prepared for an appetizer, snack, lunch or dinner.

Cooking time: 30-35 minutes.

Ingredients:

• champignons – 200 gr;
• chicken liver – 400 g;
• carrots – 1 piece;
• onion – 1 piece;
• vegetable oil – 30 ml;
• salt and pepper to taste.

Preparation:

1. Simmer the liver in a frying pan with the lid closed until cooked.
2. Chop the onion in a convenient way.
3. Cut the carrots into small pieces.
4. Wash the champignons, peel and cut into slices.
5. In a frying pan, simmer vegetables and mushrooms for 15-17 minutes.
6. Place all ingredients in a blender, add salt, pepper and blend until smooth.

Liver pate with cheese

Original version New Year's snacks– liver pate with cheese. Quick dish preparing for a quick fix before the guests arrive. Pate can be placed on the festive table as an independent dish.

Ingredients:

• chicken liver – 500 g;
• hard cheese – 150 g;
• onion – 2 pcs;
• butter – 150 g;
• salt and pepper to taste.

Preparation:

1. Peel the onion and cut into 4 parts.
2. Boil the liver and onions in salted water for 20 minutes.
3. Place the onions and liver in a colander.
4. Blend the liver and onion with a blender.
5. Melt the butter.
6. Grate the cheese on a fine grater.
7. Add butter and cheese to the liver, stir.
8. Add salt and pepper to taste.

France and Germany are still fighting for the right to be the birthplace of pate. According to one legend, the first pate was prepared from goose liver in 1778 for the ruler of Strasbourg and only people close to the monarch could taste it. Today, pate can be easily and quickly prepared from any type of liver and is available to everyone who loves a delicate, melt-in-the-mouth creamy liver taste. Chicken liver pate is a hearty snack recipe that is easy to prepare in your kitchen. The cooking technology and the process itself according to this recipe with photos will not take much time. For cooking, use only high-quality and fresh products. Chicken liver pate with carrots is a great addition to breakfast or a snack throughout the day. Just spread it on a fresh slice of bread and you're ready to eat! Goose or duck liver is considered a favorite among offal: it is very expensive, and finding a quality product is quite problematic. But to prepare a delicious pate, it is not at all necessary to use an expensive offal; chicken, pork, and delicious beef liver will do. More detailed recipe pate from beef liver look .

Ingredients:

• 300 g chicken liver;
• 1 piece onions;
• 1 carrot;
• 100 g butter;
• salt to taste;
• ground black pepper to taste.

How to cook chicken liver pate, recipe with photo

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

In the very simple version Homemade pate is made from chicken liver, but there are a lot of recipes. Additional ingredients may include onions, carrots, seasonings and butter, but cheese or mushrooms are often used for variety. The recipes with photos below will help you prepare these and other options.

How to make chicken liver pate

This appetizer is ideal for both a holiday table and a regular picnic. Any recipe for its preparation contains aromatic herbs and spices. You can safely experiment with them and get the most different types of pate at home. The products are also used not only in classic combinations. How to make chicken liver pate at home? The main ingredient must be boiled or stewed, after which it remains to be passed through a meat grinder along with oil and vegetables.

How to prepare chicken livers for cooking

The first step is to prepare the necessary utensils. At home, you will need a frying pan or saucepan, depending on whether the liver will be stewed or boiled. Next, you will need a board for cutting the offal and a blender or meat grinder for grinding it. At the end you will need a container to place the snack in it. Before cooking, the liver itself must be properly processed: it must be washed, cleaned of films, and then cut into small pieces. If the liver was frozen, then it is better to defrost it on the bottom shelf of the refrigerator.

Homemade chicken pate recipe

An important nuance for preparing a delicious pate at home is the quality of the liver: it should have a smooth and shiny surface. If the shade is yellow, it means the product has undergone several freezing cycles. Also, the surface should not contain green spots, because this means that when cutting the chicken the gall bladder was touched, and as a result the liver will have a bitter taste. If you are confident in the quality of the purchased offal, then you can safely start preparing pate at home, using the recipes with the photo below to help you.

Classic

One of the most simple recipes, which requires a standard list of ingredients for such a dish - this classic pate from chicken liver. At home, it is prepared using carrots, onions and spices. To make the taste more delicate, butter is added to this list. Gives piquancy and pleasant aroma to the dish bay leaf with black pepper and seasonings.

Ingredients:

• butter – 50 g;
• chicken liver – 0.5 kg;
• bay leaf – 2 pcs.;
• carrots – 1 pc.;
• water – 1 glass;
• vegetable oil - a little for frying;
• salt and pepper - to your taste;
• onion – 1 pc.

Cooking method:

1. Peel the carrots and onions. Cut the first vegetable into circles, and the second into half rings.
2. Wash the liver under running water. Cut it into small pieces.
3. Heat the vegetable oil in a frying pan, then fry the onion first until golden, and then add the carrots and liver to it.
4. Next, pour water into the food, add bay leaves, and salt. Simmer for half an hour covered.
5. Then simmer the dish uncovered for 10 minutes until all the liquid has evaporated.
6. Afterwards, transfer the entire contents of the frying pan to the bottom of a deep bowl, add butter, softened in a water bath.
7. Using a blender, make the mixture into a puree-like consistency.

From Yulia Vysotskaya

Almost all of Yulia Vysotskaya’s recipes have plenty of room for imagination. She uses very interesting combinations of ingredients in her dishes. Chicken pate from Yulia Vysotskaya also has an original taste due to the use of certain products, such as cognac and seasonings in the form of nutmeg and sea salt. If you are interested in this pate, then prepare it at home according to the recipe with the photo below.

Ingredients:

• peeled onion – 2 pcs.;
• carrots – 2 pcs. medium size;
• fresh thyme - a couple of sprigs;
• butter – 250 g;
• dill and parsley - 1 sprig each;
• chicken liver – 1 kg;
• cognac – 2-3 tablespoons;
• sea ​​salt, a mixture of ground peppers, nutmeg - a pinch;
• cream 30% - 2/3 cup.

Cooking method:

1. Melt the butter in a water bath. Mix with it all the chopped herbs except thyme.
2. Peel the onion, rinse, finely chop, fry for 5 minutes, then add the grated carrots and sauté for another 3-4 minutes.
3. The liver also needs to be washed. Next, it should be cut into several pieces and sent to the vegetables, where they should be fried until tender. At the same stage, add spices with thyme.
4. Next, pour in the cognac, simmer a little more until it evaporates, then add the cream, cover with a lid and remove the pan from the heat.
5. Beat the finished mixture using a blender. If necessary, add a little cream sauce from the frying pan, but the pate should not turn out liquid.
6. Take cling film, foil or plastic bag, lay out the prepared pate, and spread the mixture of butter and herbs on top.
7. Carefully roll the pate into a roll so that the film does not get inside.

In a slow cooker

If your kitchen has such an indispensable assistant as a multicooker, then preparing chicken liver pate at home will be even easier. You just need to correctly load all the ingredients into the bowl of the device, and then select a specific mode. Next, you will prepare the chicken liver pate yourself in a slow cooker. Suitable programs for this are “Stewing”, “Multi-cook” or “Baking”.

Ingredients:

• olive oil – 1 tbsp. l.;
• chopped pistachios – 1 small handful;
• chicken liver – 0.5 kg;
• carrot – 1 pc.;
• butter – 70 g;
• nutmeg – 0.25 tsp;
• onion – 1 pc.;
• salt - a small pinch.

Cooking method:

1. Peel the onions and carrots, rinse. Cut the first vegetable into half rings again, and process the second on a fine grater.
2. Pour oil into the bottom of the multicooker bowl, add onions and carrots. Fry them for a quarter of an hour using the “Stew” program.
3. Next, add pieces of washed liver to them, add seasonings and salt, and simmer for about another 10 minutes.
4. Then leave the mass to cool, then grind using a blender. At the same step, add 1 tbsp. l. butter, puree again.
5. You need to pour the mixture into molds; all that remains is to fill it with the remaining butter, melted in the microwave.
6. Sprinkle pistachios on top. Place on the refrigerator shelf for a couple of hours, while covering with cling film.

With mushrooms

To prepare chicken pate at home with mushrooms, you should take forest mushrooms as the latter - boletus, chanterelles or honey mushrooms: this will make the appetizer tastier. If forest mushrooms no, then champignons will do. Their aroma is not so rich and bright, but the pate will be no less tasty and juicy. Choose any mushrooms and prepare the appetizer at home using the recipe below.

Ingredients:

• butter – 120 g;
• sour cream – 3 tbsp. l.;
• homemade mustard – 1 tsp;
• chicken liver – 0.3 kg;
• black pepper – 3-4 peas;
• bay leaf – 1 pc.;
• salt, spices - to your taste;
• mushrooms – 0.3 kg;
• onions – 2 pcs.

Cooking method:

1. Wash the liver, chop it as desired, then boil until tender, adding bay leaf, spices and peppercorns to the broth.
2. Wash the mushrooms, boil them using another pan, then drain the water.
3. Place half the oil in a frying pan, heat it, and fry the chopped onion. When it becomes transparent, add the mushrooms and cook them together for a couple more minutes.
4. Season with spices, the rest of the butter with sour cream.
5. Mix everything, put it in containers, and send it to cool.

With cream

This appetizer turns out much more tender if you use the recipe for chicken liver pate with cream. This is all due to the combination of these 2 ingredients; it is recommended to stew the main product rather than boil or fry it. In the first case, the pate made from chicken liver at home turns out to be rough, and in the second, all the taste is lost from it. When stewing, this does not happen, so the aroma of the dish becomes more intense.

Ingredients:

• onion – 2 pcs. medium size;
• butter – 4 tbsp. l. in the snack itself and 80 g for filling it;
• chicken liver – 0.45 kg;
• nutmeg, salt, allspice and any dried herbs - to your taste;
• carrots – 2 pcs.;
• vegetable oil – 2 tbsp. l.;
• cream 15% – 150 ml;
• water – 50 ml.

Cooking method:

1. Remove the film from the liver, then wash the product itself and dry it. Next, cut into small pieces of arbitrary shape.
2. Peel the remaining vegetables. Chop the onion as finely as possible, and process the carrots using a grater.
3. Sauté vegetables in vegetable oil, then pour cream and water into them. Next, simmer over low heat until all the liquid has evaporated.
4. Stew the liver in a separate frying pan.
5. Using a blender, process all ingredients until smooth.
6. Then simmer the mixture a little more in the frying pan. Then beat with a blender again.
7. Expand ready-made snack into molds, pour melted butter over them, place on the refrigerator shelf.

Dietary

If you have dietary restrictions, you should try dietary chicken liver pate. It can be prepared at home in different ways. Vegetables, egg yolks, cheese or mushrooms are used as additional ingredients. Any of these recipes can be considered dietary. The option with vegetables especially stands out, which is the healthiest of all those listed.

Ingredients:

• vegetable oil – 50 ml;
• chicken liver – 0.5 kg;
• salt - a small pinch;
• water – 100 ml;
• dried herbs, nutmeg - to your taste;
• a mixture of white and black pepper - also to taste;
• carrots – 1 pc.;
• garlic – 2 cloves;
• onion – 1 pc.

Cooking method:

1. In a frying pan with vegetable oil saute chopped onion with grated carrots. After a couple of minutes, add crushed garlic to them, simmer a little more.
2. Transfer the vegetables to a separate plate, and simmer the liver, washed and cut into pieces, in a frying pan. Do not fry, just heat until the color changes.
3. Next, return the vegetables to the frying pan, add water, season with spices, and simmer for about 10 minutes.
4. Allow the contents to cool, then process with a blender or meat grinder.
5. Distribute the finished snack into molds and store in the refrigerator.

In one of original recipes Chicken liver pate at home also uses breast meat. The combination of poultry meat with offal makes the appetizer even more appetizing and satisfying. Apart from the chicken, the rest of the ingredients remain the same, so there will be no problems with cooking. The only drawback of chicken liver and breast pate is that it ends too quickly: the rich taste of this dish is to blame.

Ingredients:

• chicken breast – 1 pc. weighing about 0.5 kg;
• flour – 1.5 tbsp. l.;
• provencal herbs– to taste;
• onions– 2 pcs.;
• chicken liver – 0.3 kg;
• garlic – 2 cloves;
• vegetable oil – 2 tbsp. l.;
• salt - also to taste;
• cream – 0.5 l.

Cooking method:

1. Separate the fillet from the breast, rinse, and boil together with the liver until cooked.
2. Peel the onion, chop finely, then fry in vegetable oil for a couple of minutes, then add flour and cook a little more.
3. Next, stir constantly and gradually add cream, spices, and salt. Then simmer the sauce a little and add chopped garlic.
4. Using a blender, puree the chicken flesh along with the liver and sauce.
5. Place the prepared snack in a mold and store in the refrigerator.

Pate with chicken liver and cheese

Another simple one, but very delicious recipe at home - pate with chicken liver and cheese. Thanks to the addition of the last ingredient, the snack becomes tender creamy taste. Although it does not lose its piquancy, because peppers and onions are not excluded from the list of products. The cooking process itself follows almost the same principles as in previous recipes.

Ingredients:

• ground black pepper - a small pinch;
• onions – 3 pcs.;
• salt - to taste;
• cheese – 150 g;
• butter – 150 g;
• chicken liver – 0.5 kg.

Cooking method:

1. Peel the onion, wash it, chop it into half rings.
2. Rinse the liver too, but cut into pieces.
3. Boil both of these products in salted water until tender, then drain and drain in a colander.
4. After this, pass the ingredients through a meat grinder.
5. Next, add melted butter and grated cheese to the liver mass.
6. Salt and season with spices. You can mince it again or use a blender.
7. Place in the mold and let it harden in the refrigerator.

How to make chicken liver pate at home - cooking secrets

There are some tips on how to make chicken liver pate even tastier at home. To prevent the product from being too dry, you can add a little milk or cream. Cognac will give the pate a special aroma. Although in most recipes such a snack is prepared at home using a meat grinder, it can only be made more homogeneous with a blender. At home, it’s easy to give pate an interesting taste that even a child will like. To do this you need to add pickled cucumber, smoked lard or pickled mushrooms.

Video

Discuss

Homemade chicken liver pate: recipes

Store-bought pate is inexpensive, convenient, and sometimes even delicious. But there is one problem - fat.

Meat products are diluted with huge amounts of lard and sometimes palm oil. Plus all these thickeners, enhancers, dyes.

This leads to digestive problems and also excess weight.

As in that joke: “I also have cubes on my stomach, or rather, only one, but a big one.” So let's cook chicken pate at home, it's very simple, healthy and incredibly tasty!

Chicken pate at home - general cooking principles

You can prepare the dish from the poultry itself or offal. Usually this point is mentioned in the recipe. Most often, the product is simply boiled, but it can also be stewed. But you shouldn’t bake it, it won’t be as tender.

What else is put into homemade chicken pates:

The essential ingredients of chicken pates are fats: vegetable or butter, lard. They smooth out the dryness of the bird. But if it's getting ready dietary option, then you can reduce the number to a minimum. And the taste can be diluted with healthy nuts, broth, milk, cream.

The easiest way to puree the mass is to use a blender. At the same time he beats it, makes it more tender. But you can also use a meat grinder. But in this case it is better to skip the mass twice. Although some pieces in the pate wouldn’t hurt. Some ingredients are added in chopped form.

Recipe 1: Homemade chicken pate from breast with vegetables

The simplest version of a very tasty and simple chicken breast pate. If you replace the butter with broth, you will get an excellent dietary dish.

Ingredients

600 grams of breast;

150 grams of butter (we use butter);

3-4 onions;

Salt, nutmeg;

2 cloves (or more) garlic.

Preparation

2. Chop the onion. The shape and size of the pieces does not matter. Fry with some oil, add chopped garlic cloves at the end, don’t cook it for long.

3. Combine the boiled carrots, breast and fried onions, add the remaining oil. It is advisable to soften it, puree it in any convenient way.

4. Add spices, a little nutmeg, evaluate the consistency.

5. Remember that the pate will still harden. Therefore, you need to make it not too thick. Dilute the broth to the desired consistency and beat again.

Recipe 2: Homemade chicken pate with nuts

This aromatic homemade chicken pate uses walnuts. But there are also options with pistachios, hazelnuts, and peanuts. We do it taking into account our taste and availability of products.

Ingredients

80 grams of nuts (more is possible);

100 grams of butter;

Salt, paprika, maybe black pepper.

Preparation

1. Boil or cut the chicken into pieces, add water and simmer. You can also steam it. In general, we choose the most convenient option for ourselves.

2. Dry the nuts in a frying pan, do not fry too much to avoid scorching. Then cool well and chop a small part into pieces.

3. Grind boiled chicken and the remaining nuts. Add spices and soft butter. Beat well.

4. Add chopped dill. It is better to cut it rather than grind it. Otherwise, the color of the pate will become strange.

5. Adjust the thickness of the pate with broth and boiled water. You can add milk or cream.

Recipe 3: Homemade chicken pate with mushrooms

For mushroom chicken pate at home, you can use chanterelles, boletus mushrooms, and honey mushrooms. But if there are no forest mushrooms, then we use champignons. Of course, they are not as fragrant, but they are also tasty.

Ingredients

300 grams of mushrooms;

300 grams of chicken;

120 grams of butter (butter);

1 tsp. homemade mustard;

3 spoons of sour cream;

2 onions.

Preparation

1. Cut the fillet as desired and cook until done. Add any spices, bay leaves, and peppercorns to the broth to make the chicken aromatic.

2. Boil the mushrooms separately. Drain the water.

3. You need to heat half the oil in a frying pan.

4. Chop the onions, put them in a frying pan, and fry.

5. As soon as the pieces become transparent, add the mushrooms. Let's cook together for a few minutes.

6. Combine the boiled chicken with mushrooms and beat with a blender.

7. Add spices, the rest of the oil, add sour cream and beat well again. If you want, you can set aside some of the fried mushrooms, cut them and add them like that. The pate will be more beautiful.

Recipe 4: Homemade chicken pate with prunes

Chicken and prunes are an amazing combination. So why not use it in pate? The dish is very tasty, has a slight sourness and is ideal for sandwiches. Prepared with the addition of liver, you can also use chicken offal.

Ingredients

350 grams of chicken;

150 grams of chicken liver;

12 prunes;

Spices, a little oil.

Preparation

1. Cut the chicken into cubes, twice the size of the liver. Everything needs to be washed and dried before doing this.

2. Chop the onion into half rings. Throw into a cauldron or large frying pan and fry for a minute. You can add more onion to taste.

3. Add chicken and liver, fry for another minute. Pour in the milk, cover and simmer over low heat for about 40 minutes.

4. While the curtain is being prepared, cut the prunes into small cubes.

5. Cool the cooked products and puree them. We add spices, but not too much, so that they do not interrupt the taste of prunes.

6. If the mass turns out to be too thick, you can add more milk.

7. Add chopped prunes and you're done!

Recipe 5: Homemade chicken liver pate

Liver pate is one of my favorites. Especially if it is made from tender chicken offal. And stewed vegetables will dilute the taste.

Ingredients

150 grams of lard;

Preparation

1. Immediately wash the liver and throw it into the cauldron; you don’t have to cut it. Add the lard cut into pieces. If you wish, you can fry it a little first. It will turn out even tastier.

2. Chop the onion into half rings, peel the carrots into thin rings and send to the liver.

3. Pour in half a glass of water and place on the stove.

4. Simmer for half an hour over low heat.

5. Then open it, add salt and pepper, you can throw in a couple of cloves of garlic and spices. Place a laurel leaf on top, but it is better not to deepen it. In general, complete freedom in the composition of spices.

6. Cover and simmer for another 10 minutes.

7. Grind in any convenient way. But! If there is a lot of broth at the bottom of the cauldron, do not pour it all out. The vegetables are juicy and the pate may turn out weak.

8. If, on the contrary, the mass is steep, then dilute it vegetable oil, cream, milk. In general, anything!

Recipe 6: Homemade chicken pate with cheese

A wonderful spread for sandwiches, which will require any soft cheese. You don’t have to use an expensive one, just use the simplest one, and chicken and spices will enhance its taste.

Ingredients

400 grams of chicken fillet;

120 grams of soft cheese;

1 laurel leaf;

50 grams of butter.

Preparation

1. Cook the chicken with the addition of a bay leaf. You don't have to use breast meat. You can also take tenderloin from the thigh and legs.

2. Fry the onion in oil until soft and transparent. As soon as the pieces begin to brown, you need to turn it off immediately.

3. Place the boiled fillet into the blender container and beat.

4. Add onion and beat together.

5. Now add the cheese, beat and taste. Add salt and pepper.

6. Cheese gives a creamy consistency and usually there is no need to dilute the pate. But you can always make it thinner if you wish.

Recipe 7: Homemade chicken pate “Bright” with egg

A variant of a truly bright and beautiful pate that will decorate even the most boring crust of bread.

Ingredients

400 grams of fillet;

Oils 50 grams;

1 clove of garlic.

Preparation

1. Boil the chicken, cut into pieces, place in a blender container.

2. We also put boiled, peeled chicken eggs. Cook it hard.

3. Chop the carrots and fry in oil until completely soft; the root vegetable should not crunch. You can pour in a little water and simmer under the lid.

4. We send the carrots to the chicken, throw in the garlic, all the other spices, don’t forget to add salt and beat. That's it!

Chicken pate at home - useful tips and tricks

You shouldn't cook a lot of chicken pate, as it won't last longer than 72 hours in the refrigerator. And if fresh herbs are added, then only for a day. Therefore, if you see excess, it is better to freeze it immediately. Or use it as a filling for pies and pancakes.

The color of the pate will be more cheerful if you add bright spices to it: curry, paprika and others. You can finely chop the bell pepper. It does not produce much juice and dilutes the gray mass.

And the taste of the pate will become more fun if you add chopped pickled cucumber, pickled mushroom, any grated cheese, smoked bacon. By the way, this way you can even elevate store-bought pate that seems boring.

Chicken liver and breast do not require long-term heat treatment. This only makes them drier and tougher. But if suddenly the product turns out to be undercooked, you can put the pieces in the microwave for a few minutes. They will reach readiness.

Homemade chicken pate for healthy snacking

I really love pates for their simplicity and variety. Today we are preparing homemade chicken pate. There are very few products in the composition, but the result is beyond praise.

This recipe uses chicken breast and thigh. Red poultry meat is slightly higher in calories than fillet, but it has a lot more flavor. And in combination they give a wonderful taste, while maintaining low fat content and calorie content. In general, a minimum of calories and maximum taste is all you need for a beautiful figure.

A simple recipe for homemade chicken pate

• breast – 500 g;
• thigh – 1 kg;
• egg – 4 pcs;
• carrots – 2 pcs;
• onion – 1 piece;
• gelatin – 20 g;
• spices - to taste

How to make delicious chicken breast pate

You can make a low-calorie pate from chicken breast. Unlike store-bought analogues, it will not contain harmful additives, fats or flavor enhancers. Thanks to auxiliary products, pate from chicken breasts will not be dry, as the hostesses assume. You can prepare it in a matter of minutes. This does not require special skills or expensive products. Pate homemade Ideal for healthy snacks and sandwiches.

Chicken breast pate with walnuts

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

Cooking time: 40 minutes.

Calorie content: 161.8 kcal.

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

Chicken breast pate with mushrooms

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

Cooking time: 45 minutes.

Calorie content: 110.7 kcal.

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

Diet option

• chicken breast - 500 g;
• carrots - 1 piece;
• soy sauce;
• spices.

Cooking time: 35 minutes.

Calorie content: 104.4 kcal.

1. Wash the carrots thoroughly, peel and trim the stem. Add chicken fillet and carrots to boiling water. Cook until done.
2. Cut the cooled meat into pieces, add carrots and beat with a blender.
3. Add the broth in which the chicken was cooked in small portions to the whipped mixture. The broth will add tenderness and fluffiness to the pate. If you don't add it, the mass will be dry. It should be noted that the broth will add some calories to the pate, but these numbers will be insignificant. You can reduce the calorie content by spreading it not on bread, but on dietary biscuits.
4. Instead of salt, at the final stage, add soy sauce and your favorite spices to the pate at your discretion. Spices have no calories, they enhance the taste, so they can be safely added to the chicken mass.

Chicken liver and breast pate

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

Calorie content: 105.9 kcal.

1. Wash the meat well, remove films, boil water and place it there to cook. Add peeled carrots and onions there. During cooking, add salt and spices. You don’t need to add a lot of spices; it’s better to add them at the final stage, then they will taste richer in the dish.
2. If necessary, cut the boiled products into pieces. Place in a mixing bowl with a blender.
3. While beating the meat with vegetables and liver, pour the broth in which they were cooked into the bowl in small portions.
4. Taste the resulting mass and adjust the consistency; it should not be too thick or liquid.
5. Pour the contents into a glass container. Cover the top with food-grade cellophane. Keep refrigerated.

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Chicken breast pate with cheese

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

Cooking time: half an hour.

Calorie content: 112.4 kcal.

1. Cool boiled chicken meat in salted water with spices until warm.
2. Roast peanuts with small quantity salt to give it a spicy taste.
3. Place the chicken pieces in a mixing bowl, add soft cheese and chop everything thoroughly.
4. Add peanuts, some of your favorite spices to the whipped mixture and mix everything with a blender.
5. If the mass is thick, you can add the broth left after cooking the chicken.
6. Taste the chicken pate with cheese and add missing ingredients if necessary.
7. Store in the refrigerator, covered with food-grade cellophane.

Recipe for chicken breast pate with vegetables

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

Cooking time: 50 minutes.

Calorie content: 98.5 kcal.

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

How to cook chicken pate

Every housewife knows how to cook chicken pate. But what is hidden under this name is known only to her. Someone is preparing pate from chicken liver, someone buys for pate smoked chicken or uses leftover boiled or baked chicken.

Chicken pate is an excellent appetizer, suitable for breakfast, as a snack before lunch, and for festive table. Every European country has a tradition of making chicken pate. It can be of different consistency - from a light, airy mousse to “almost a stew”. Depending on the desired texture, they decide how to prepare chicken pate in terms of the choice of ingredients and cooking technology: frying, stewing, simmering or cooking in a water bath.

For tender chicken pate, breast fillet is best suited, and liver, a more fibrous pate is prepared from fattier thigh meat. Except chicken meat butter is added to the pate or cream cheese, cream, eggs, vegetables, herbs and spices.

How to prepare chicken pate for a holiday or just for a big family dinner, read the material by Maria Sorokina.

In addition to toast, you can serve the pate with a green mixed salad with cherry tomatoes, dressed with balsamic. .

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