Homemade chicken liver pate: recipes. Chicken breast pate Homemade chicken pate recipe

Irina Kamshilina

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

Content

In the simplest version, pate is prepared at home 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 different types of pate to taste 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 liver 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 simplest recipes, which requires a standard list of ingredients for such a dish, is a classic chicken liver pate. At home, it is prepared using carrots, onions and spices. To make the taste more delicate, butter is added to this list. Bay leaves with black pepper and seasonings add piquancy and a pleasant aroma to the dish.

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:

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

Melt the butter in a water bath. Mix with it all the chopped herbs except thyme.
Peel the onion, rinse, finely chop, fry for 5 minutes, then add the grated carrots and sauté for another 3-4 minutes.
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.
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.
Beat the finished mixture using a blender. If necessary, add a little creamy sauce from the frying pan, but the pate should not turn out runny.
Take cling film, foil or a plastic bag, lay out the prepared pate, and spread the mixture of butter and herbs on top.
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:

Peel the onions and carrots, rinse. Cut the first vegetable into half rings again, and process the second on a fine grater.
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.
Next, add pieces of washed liver to them, add seasonings and salt, and simmer for about another 10 minutes.
Then leave the mass to cool, then grind using a blender. At the same step, add 1 tbsp. l. butter, puree again.
You need to pour the mixture into molds; all that remains is to fill it with the remaining butter, melted in the microwave.
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 there are no wild mushrooms, 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:

Wash the liver, chop it as desired, then boil until tender, adding bay leaf, spices and peppercorns to the broth.
Wash the mushrooms, boil them using another pan, then drain the water.
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.
Season with spices, the rest of the butter with sour cream.
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 flavor is removed 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:

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

Dietary

If you have dietary restrictions, you should try dietary chicken liver pate. At home, it can be prepared 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:

In a frying pan with vegetable oil, sauté chopped onion and grated carrots. After a couple of minutes, add crushed garlic to them, simmer a little more.
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.
Next, return the vegetables to the frying pan, add water, season with spices, and simmer for about 10 minutes.
Allow the contents to cool, then process with a blender or meat grinder.
Distribute the finished snack into molds and store in the refrigerator.

In one of the original recipes for chicken liver pate at home, breast is additionally used. 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.;
Provençal 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:

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

Pate with chicken liver and cheese

Another simple, but very appetizing recipe at home is pate with chicken liver and cheese. Thanks to the addition of the last ingredient, the snack acquires a delicate 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:

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

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Homemade chicken liver pate: recipes

Ingredients:

500 g chicken liver;
2 onions;
1 carrot;
200 g butter;
vegetable oil for frying;
salt and pepper to taste.

Preparation:

Cut the chicken by-product into small pieces and fry in a frying pan with oil for 7-8 minutes.

Then sprinkle the liver with salt and pepper and add onion and carrots cut into half rings and fry for 10-12 minutes.

It is important here not to overcook the liver; there should be juice left in the pan, then the pate will have a delicate taste. Add butter to the fried liver.

Place the contents of the frying pan into a blender bowl and grind.

Place the resulting mass on a board covered with cling film and level it.

We spread the creamy product cut into longitudinal pieces, wrap it in a roll and wrap it in cling film.

We send the resulting rolls to a cool place and leave there overnight.

It is better to buy chicken offal chilled, because this way you can examine its surface, color and integrity. When choosing deep-frozen liver, you may stumble upon a low-quality product.

Pate recipe from Yulia Vysotskaya

The famous TV presenter Yulia Vysotskaya has her own recipe for chicken liver pate, which she invites all housewives to try and prepare step by step at home. To make the pate tender in taste, Yulia recommends rubbing it through a sieve. But the finished appetizer, as in the photo, is served with toasted bread.

Ingredients:

1 kg chicken liver;
2 large onions;
50 g butter;
6 sprigs of fresh thyme;
150 ml heavy cream;
2 tbsp. l. cognac;
a pinch of ground nutmeg;
a pinch of sea moth;
a pinch of pepper mixture.

Preparation:

Finely chop the peeled onions and fry in oil until golden or just translucent.

Place pieces of chicken liver on top of the onion, sprinkle with nutmeg, thyme leaves, sea salt and pepper. Fry for a few minutes until the offal is ready.

Pour in the cognac, after the alcohol has evaporated, keep the liver on the fire for a couple more times, add the cream, stir and turn off the heat.

Transfer the contents of the frying pan to a blender and grind.

We send the finished pate to a cool place overnight.

If you melt the butter and pour it over the pate, the snack can be stored for two weeks.

Chicken pate from Stalik Khankishiev

Another cooking guru, Stalik Khankishiev, suggests preparing chicken liver pate at home. The chef advises to fill the pate with fat, this way you can preserve its aroma and rich taste, and also recommends not only stewing the chicken offal in a frying pan, but also simmering it in the oven.

Ingredients:

1 kg chicken liver;
150 g butter;
120 g goose fat;
100 ml cream;
2 carrots;
3 cloves of garlic;
a pinch of nutmeg;
salt and pepper to taste;
melted butter for filling.

Preparation:

We clean the chicken liver from the film and all blood clots, rinse it under water and cut it into pieces.

Crush the garlic cloves with the flat side of a knife and place in a frying pan with melted goose fat, lightly fry and add the diced carrots, simmer until the vegetable is soft.

As soon as the carrots become soft, add the liver, do not mix anything, just simmer for 3 minutes, then add salt and turn over.

Fry for another 3 minutes, then sprinkle with salt and pepper and transfer everything into a blender and grind.

Melt the creamy product, pour it into the creamy mass, mix again. Now add nutmeg and cream, mix and place the resulting mass into pots.

Place the pots in a deep baking tray, pour in water so that the liquid reaches the middle of the dish.

Cover the pate itself with a thin layer of melted butter and put it in the oven for an hour, temperature 130°C. Cool the finished snack and begin preparing sandwiches.

To make the pate tender, before cooking the chicken liver should be soaked in milk for half an hour, this will make it softer.

Jamie Oliver's Chicken Liver Pate Recipe

Culinary master Jamie Oliver also douses chicken liver pate with butter and claims that the fattier the appetizer, the better it tastes.

Ingredients:

0.5 kg chicken liver;
200 g butter;
100 g melted butter (for filling);
bulb;
2 cloves of garlic;
1 tsp. brandy;
1 tsp. thyme;
salt and pepper to taste.

Preparation:

Chop the onion into small cubes and finely chop the garlic. Bring the vegetables to a soft state in a frying pan with heated vegetable oil.

In a separate frying pan, fry pieces of chicken by-product along with thyme.

Then pour brandy over the liver, sprinkle with pepper and bring the liver to full readiness. Place all the fried ingredients in a blender bowl, grind and cool.

Melt the butter, mix with the pate and put the snack in jars.

In a steam bath, bring the melted butter to a liquid state and pour it over the pate.

We keep the pate for 24 hours at low temperatures.

If there is no melted butter, then take a pack of the creamy product, put it in a heat-resistant bowl and put it in the oven, let the butter separate at a temperature of 100°C. After draining the top fatty part, this will be ghee.

Chicken pate in the oven

You can always serve delicious dishes from chicken liver, but the most popular appetizer is the pate, which can be made at home without much difficulty. The pate can be prepared step by step according to the photo in the oven, so the snack turns out to be rich in taste. Many recipes call for carrots, which add sweetness to the pate, but if that flavor isn't right for you, you can omit them.

Ingredients:

0.5 kg chicken liver;
1 onion;
60 g butter;
1 tbsp. l. sour cream;
1 tsp. flour;
a pinch of nutmeg;
salt and pepper to taste.

Preparation:

Sauté finely chopped onion in oil until golden, then place it directly with raw pieces of liver into a blender bowl and chop.

Add pieces of the creamy product, add salt, pepper, nutmeg and flour, mix again.

Now add the last ingredient in the form of sour cream, stir and place the resulting mass in baking pots greased inside with butter.

Place the pate in the oven for an hour, temperature 180°C.

Chicken liver should be salted only at the end of its preparation; if you salt it at the beginning, the offal will quickly lose its juiciness.

Recipe with champignons

You can make mushroom pate from chicken liver at home. This step-by-step recipe with photos will definitely be appreciated by those who adore dishes with the addition of aromatic mushrooms.

Ingredients:

500 g chicken liver;
150 g champignons;
1 onion;
1 carrot;
2 tbsp. vegetable oil;
70 g butter;
salt and pepper to taste;
0.5 tsp. khmeli-suneli.

Preparation:

Cut the onions and carrots into large cubes, fry the vegetables until golden and then add sliced champignons to them.

After 2 minutes, add pieces of chicken by-product and simmer under the lid for 15 minutes.

Afterwards, sprinkle the contents of the frying pan with salt, pepper, hops-suneli, add pieces of the creamy product, heat it up, remove from the heat and cool.

All that remains is to grind everything with a blender, put the pate into jars and fill it with melted butter.

The finished appetizer can be cooled so that the top layer of butter hardens well, or the pate can be served immediately to the table along with slices of bread, vegetables and herbs.

Polish liver pate

For those who are looking for an unusual recipe with a photo of chicken liver pate, we should offer a step-by-step version of the Polish snack, which can be quickly and easily prepared at home.

Ingredients:

500 g chicken liver;
3 eggs;
100 g Feta cheese;
2 cloves of garlic;
500 g pear;
1 tbsp. l. butter;
1 tsp. cinnamon;
salt and pepper to taste;
olive oil.

Preparation:

Grind the cleaned and washed chicken by-product until smooth in a blender.

So, using a blender, grind the eggs with cubes of pickled cheese and cloves of a spicy vegetable.

We combine the two resulting mixtures, add salt and pepper, beat again and pour the resulting mass into heat-resistant molds, greased with oil.

We do not fill the molds completely, leave room for the pears, put them in the mold and pour water to half the pots, put them in the oven for 50 minutes, temperature 150°C.

Peel the pears, cut into cubes, pour into a frying pan with melted butter, sprinkle with cinnamon and simmer for 5-7 minutes.

If the fruits are not juicy, then add water.

When the pate is ready, take it out of the oven and place the caramel pears on top.

The original Polish-style appetizer can be served immediately after it has completely cooled, but it is better to keep it in the cold for 8 hours so that the pate and fruit can exchange flavors and aromas.

Diet recipe

Chicken liver not only has a large amount of nutrients, but is also a low-calorie product, so if you choose the right pate recipe, you can get a dietary snack.

Ingredients:

400 g chicken liver;
2 tbsp. l. flour;
1 large onion;
1 chicken egg;
a pinch of nutmeg;
salt and pepper to taste.

Preparation:

Place pieces of chicken liver and diced onion into a blender bowl and blend until smooth.

Beat the egg into the resulting mass, add flour and all the spices, stir with a regular whisk.

We will prepare the pate in the microwave, so we take molds, you can use silicone ones, fill them with the liver mixture and put them in the oven for 3.5 minutes, setting the power to 850W.

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 the auxiliary products, chicken breast pate will not be dry, as housewives assume. You can prepare it in a matter of minutes. This does not require special skills or expensive products. Homemade pate is ideal for healthy snacks and sandwiches.

Classic recipe

Chicken breast pate with walnuts

Required ingredients:

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

Cooking time: 40 minutes.

Calorie content: 161.8 kcal.

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

Chicken breast pate with mushrooms

Required ingredients:

chicken breast - 380 gr;
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.

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

Diet option

Required ingredients:

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

Cooking time: 35 minutes.

Calorie content: 104.4 kcal.

Wash the carrots thoroughly, peel and trim the stem. Add chicken fillet and carrots to boiling water. Cook until done.
Cut the cooled meat into pieces, add carrots and beat with a blender.
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 do not 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.
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

Required ingredients:

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

Calorie content: 105.9 kcal.

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.
If necessary, cut the boiled products into pieces. Place in a mixing bowl with a blender.
While beating the meat with vegetables and liver, pour the broth in which they were cooked into the bowl in small portions.
Taste the resulting mass and adjust the consistency; it should not be too thick or liquid.
Pour the contents into a glass container. Cover the top with food-grade cellophane. Keep refrigerated.

Chicken breast pate with cheese

Required ingredients:

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.

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

Recipe for chicken breast pate with vegetables

Required ingredients:

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.

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.
Pass the boiled meat through a blender, add salt to taste and season with spices. Add the fried vegetables and mix thoroughly again.
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.
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.

So that the pate can be prepared very quickly, it is recommended to store boiled chicken in the refrigerator.
To prevent the pate from being dry, you need to dilute it with chicken broth, cream, boiled milk, boiled lard, butter, fried or boiled vegetables.
When boiling meat, you should add flavorings: onions, garlic, herbs, spices.
When whipping the pate mass, you can add a little lemon juice to the chicken. There is no need to add vinegar, as it dries out the meat, and the chicken breast itself turns out dry.
The fried ingredients that are added to the pate give it an oily feel. And if you boil them, the dish turns out to be less caloric.
When preparing pate masses, you can experiment with flavors and add a wide variety of products. These can be vegetables, nuts, offal, cheese and dairy products, eggs.
Chicken breast pate can be stored in the refrigerator for several days. But you should take into account the fact that if it is not covered with a lid or cling film, a dark crust may form.
The pate taken out of the refrigerator will always be thicker than when it is kept warm. Therefore, it is recommended to remove it from the refrigerator in advance before preparing sandwiches.
When buying chicken breast with skin, you can remove it or grind it into a pate. Thanks to the skin, the mass will be oily, but this will add calories to the dish.
You can add different types of meat (duck, rabbit, goose, pork or beef, liver) to the chicken, pre-cooked until tender.

Bon appetit!

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 gobbled up 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:

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 in general. 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.
Then cut it into pieces. Usually cutting in half is enough. And for now we put it aside.
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.
Heat sunflower oil in a frying pan. Fry vegetables until soft.
Place the liver in the pan, stir and fry for 1 minute.
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.
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.
Transfer the contents of the pan to a bowl and let cool slightly.
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.
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.
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.
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 make a delicious chicken liver pate at home:

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

Today I have pate for you again. Yes, yes, you probably already know that all kinds of pates are a universal snack that can be used in a variety of cases, for sandwiches, as a filling for pancakes and baskets, and as a hearty snack for a holiday table. I have already talked about this more than once when I showed you my recipes for pates from, etc. So, today we have chicken fillet pate on our turn, tender, with a soft structure, tasty and very appetizing.

Like all similar recipes, this pate is very simple, prepares quickly and is liked by both adults and little whims. But there are still some nuances to how to prepare chicken pate at home so that it certainly turns out very tasty and interesting. I will be happy to share with you all the intricacies of this process with a detailed description and photographs.

Ingredients:

1 chicken breast (weighing about 200 grams);
1 small onion;
1 small carrot;
vegetable oil for frying;
50-70 g butter;
salt, black pepper to taste.

How to make chicken pate at home:

Peel the onions and carrots, grate three carrots, cut the onion into thin half rings. Sauté vegetables in vegetable oil until soft. It is most convenient to do this over low heat, remembering to periodically stir the onions and carrots.

Wash the chicken fillet and boil in salted water until tender (usually 20-30 minutes is enough). Cool and cut as desired.

Chicken fillet pate can be prepared in two ways: grind the ingredients in a meat grinder or grind using a blender. Both methods have a right to life, but it is more convenient to use a blender if you are preparing a small portion of pate. A meat grinder is good for large volumes - then subsequent washing of all parts of the meat grinder is fully justified by the convenience and speed of its operation. This time I was making some chicken breast pate, so I called the blender to help. Place onions, carrots and chopped chicken fillet in a blender bowl.

And grind until smooth.

Add softened butter to the blender bowl (don't forget to take it out of the refrigerator in advance) and turn on the blender again.

Then we try the pate - you will probably want to add spices to it. The classic option is salt and black pepper, but the beauty of making chicken breast pate at home is that you can diversify its taste by adding some special spices. For example, Provencal herbs will give the pate bright notes, and dried basil will make it an Italian-style recipe... In general, do not limit yourself, try and experiment so that your chicken breast pate will pleasantly surprise everyone with its extraordinary taste.

That's all, our pate is ready.