How to cook chicken liver pate at home. How to cook pate with lingonberry jelly from chicken liver

Today I will show two recipes for pâté from chicken liver, both with photos and step by step. The first will be everyday and budget, which is prepared at home quickly and easily. The second one is more expensive, it takes longer to cook on it, but the pate turns out to be softer, more airy. According to it, I usually prepare the filling for or vol-au-vents on the festive table.

Chicken liver pate with onions and carrots

Prepares very quickly. True, and flies just as fast. And by the way, this is useful and, one might say, diet dish gobble up for both cheeks even the most ardent haters of the liver.

Ingredients:

• chicken liver - 500g;
• carrots - 1 pc;
• onion - 1 pc;
• sunflower oil- 2-3 tablespoons;
• salt - to taste;
• butter - 200g.

How to cook chicken liver pate at home:

1. Liver preparation. 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, we take it out of the freezer the day before cooking, put it in a bowl and put it in the refrigerator compartment. It will gradually thaw under such conditions, which is better for her in particular and for meat products generally. The bowl will be needed because water and blood will flow from the liver, which must be drained. For the same purpose, it is also best to put the chilled liver in a colander and support it for about 10 minutes. Then we sort it out, cut off possible fat and remnants of the bile ducts or pieces with spots 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 the chicken liver, it is thin and will not interfere.
2. Then we cut it into pieces. Usually cutting in half is sufficient. And let's put it aside for now.
3. Peel carrots and onions, rinse with water. Carrots can be grated, can be cut into pieces. It doesn't matter, because in the end it will all be ground, but grated carrots cook faster. Finely chop the onion with a knife.
   
4. Heat sunflower oil in a frying pan. Fry vegetables until soft.
   
   
5. Put the liver in the pan, mix, fry for 1 minute.
   
6. Then pour 1/3 cup boiling water, salt and cook over moderate heat for 7-8 minutes, stirring often. Check the liver for readiness, if the inside is not red, then you can safely turn it off. Usually this time is sufficient. If you cook longer, the product will become dry and hard.
   
7. There are recipes when vegetables and liver are fried separately. I think this is superfluous, since it will all turn into a pate later, and cooking together is a great time saver.
8. Transfer the contents of the pan to a bowl and let cool slightly.
   
9. Then we take everything carefully so that not a single piece remains. I use a submersible for this, but a blender with a bowl is also suitable. And you can also pass it through a meat grinder, but then you need to install a grate with the smallest holes, plus twist everything twice.
   
10. Butter will give the pate the desired consistency and density. You need to add it very soft. So now is the time to get it out of the fridge. As the pate cools, it will soften. It is impossible to add to warm, and even more so hot liver mass! The butter will melt and the snack will turn out liquid.
    
11. You can mix with a blender, but I'm usually too lazy to wash it a second time, so I take a fork to mix.
    
12. We lay out the finished mass in containers. By the way, this can be a normal glass jar. We put it in the refrigerator for at least a couple of hours. The main thing is not to start eating right now, not cooled down. Very tasty!
    

Chicken liver pate recipe with photo step by step

A feature of this recipe will be the addition of cream and cognac, with which the pate turns out to be very tender and fragrant. After adding cognac, we will bake the semi-finished product in the oven. The alcohol will evaporate from heating, but the aroma will remain.

Ingredients:

• chicken liver - 450g;
• onion - 1 pc;
• cream 10% - 100ml;
• butter - 100g;
• vegetable oil for frying;
• salt, black ground pepper- taste;
• cognac - 1 tbsp.

How to cook delicious chicken liver pate at home:

The pate can be spread on bread, put into volutes with the help of a culinary syringe or cornet, so that the liver pate looks beautiful in them, and served on any, even the most sophisticated holiday table.

One of simple snacks is a pate. It is prepared from any meat and offal, but the dish has a particularly delicate taste from chicken liver. Any housewife can cook pate at home if she uses the tips and tricks suggested in the article.

How to cook pate from chicken liver - features and preparation

• The traditional recipe for the dish involves the use of chicken liver, vegetables and oil. But don't be afraid to experiment. You can add eggs and cheese to it. In addition, feel free to experiment with spices and herbs.
• The liver can be cooked in any way: boil, stew, fry or bake. It depends on the recipe you choose.
• Before cooking the liver, it is washed in cold water. Then the bile ducts with fat are cut off, the film is removed and cut into pieces.
• Vegetables prepare in the usual way and cut. The greens are washed and chopped. It is customary to melt butter, unless the recipe requires otherwise.
• From the kitchen inventory you will need: a frying pan or saucepan, a kitchen board, a spatula for mixing, a meat grinder, a deep bowl, a knife and a container for the finished dish.

How to cook pate from chicken liver by frying

Most housewives pre-boil the liver. But there is another recipe for pate, in which the products are fried.

Prepare these ingredients:

• chicken liver - 650 gr.;
• butter - 200 gr.;
• dry onions and carrots - 1 pc.;
• salt and thyme.

Cooking process:

• Peel the vegetables and chop finely. Prepare the liver, let the water drain and put in the pan. Pour carrots with onions and a third of the oil. Set the fire on the stove to the maximum mark.

• Simmer the liver with vegetables with the lid open until liquid appears. At this stage, add spices, salt, mix and reduce heat to a minimum. Now you need to put out the liver for another 30 minutes, but with the lid closed.

• After the specified time, you need to put the rest of the oil and turn off the fire.

• When it melts, stir the pâté well.

• Let the liver cool, then grind in a meat grinder several times. Or use a blender.

• Pate is served with fresh bread and chopped herbs.

How to cook chicken liver pate in the oven with cognac

If you do not want to stand at the stove for a long time, preparing the pate, then use the following method. It involves baking food.

You will need these products:

• chicken liver - 500 gr.;
• eggs - 5 pcs.;
• cognac - 50 gr.;
• dry onion - 1 pc.;
• cream - 100 ml;
• butter and spices.

• Finely chop the onion, put in a pan and simmer in oil.

• Then pour in the cognac and continue to fry the onion until it turns yellow.

• Separate the yolks from the whites.

• Place in blender container raw liver, fried onions, egg yolks and cream. Add spices, salt. If desired, at this stage, you can put chopped greens.

• Blend the mixture well in a blender.

• For baking, you will need a special form of foil. To do this, fold it in two layers and wrap a small box.

• Make one of the sides of the form elongated, then to bend it in the form of a lid. This is the kind of baking container you should get.

• Place the mold on a baking dish. Gently pour the liver mixture inside it.

• Top with a foil lid, add water to the container.

• Preheat the oven to 200 degrees and bake the liver for 45 minutes.

• When the dish is ready, pour butter on top. Let the mixture cool slightly and transfer to the refrigerator.

• The pate is served on bread, previously greased with butter.

How to cook pate with lingonberry jelly from chicken liver

Lingonberries can give the dish originality and light sourness. But for this, do not add berries to the pate, but decorate it in the form of jelly.

Products:

• fresh chicken liver - 1 kg .;
• dry onion - 3 pcs.;
• milk and cream - 250 ml each;
• butter - 200 gr.;
• frozen lingonberries - 170 gr.;
• cold water - 100 ml;
• gelatin - 4 gr.;
• salt, garlic, spices.

Progress:

• To remove bitterness from the liver, soak it in milk for 2 hours.

• Defrost lingonberries, put a third of it into a saucepan and cover with water. Place the container on a slow fire and boil the berries for 10 minutes under the lid.

• Rub the mixture through a sieve with syrup.

• Fry the onion until golden brown, add the garlic.

• Fry the liver separately (without milk). Transfer to the onion, sprinkle with spices, salt and chop in a blender.

• Add butter with cream room temperature. Blend again.

• Divide the finished liver into molds. Lay the remaining berries on top.

• Dissolve gelatin in warm water, let it brew and mix with lingonberry jam. Pour it on top of the pate.

• Serve with toasted slices of bread.

How to cook pate from chicken liver - culinary tricks

• Alcoholic drinks give the finished dish some piquancy and flavor. Add them during the preparation of the pâté.
• If a ready meal turned out to be dry in consistency, then add cream or full-fat milk to the pate. Then blend well in a blender.
• If you want to leave the structure of meat and vegetables in the dish, then use a meat grinder. For a more uniform paste consistency, grind the mass in a blender.

Now you know how to cook the original chicken liver pate. Enjoy your meal!

Today I have a pâté for you again. Yes, yes, you probably already know that all kinds of pates are a versatile snack that can be used in the most different occasions, and for sandwiches, and as a filling in pancakes and baskets, and how hearty snack for holiday table. I have already talked about this more than once when I showed you my recipes for pates from, etc. So, today we are next in line - a pate from chicken fillet, delicate, with a soft structure, tasty and very appetizing.

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

We clean the onions and carrots, three carrots on a coarse grater, cut the onion into thin half rings. We pass the vegetables until soft in vegetable oil. It is most convenient to do this over low heat, remembering to periodically stir the onion and carrots.

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

Chicken fillet pate can be prepared in two ways: twist the ingredients in a meat grinder or chop with a blender. Both methods have the right to life, but it is more convenient to use a blender if you are cooking a small portion pate. The meat grinder is good for large volumes - then the subsequent washing of all parts of the meat grinder is fully justified by the convenience and speed of its work. This time I made some pate from chicken breast, so I called a blender for help. We spread the onion, carrot and chopped chicken fillet in a blender bowl.

And grind until smooth.

Add softened butter to the blender bowl (do not forget to get it out of the refrigerator in advance) and turn on the blender again.

Then we try the pate - for sure you will want to add spices to it. Classic variant- 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, Provence herbs will give the pate bright notes, and dried basil will make it a recipe in Italian style… 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.

You can file it separately like independent snack, and you can make wonderful sandwiches.

As you can see, there is nothing complicated in the chicken fillet pate recipe, everything is simple and fast enough. I hope you will definitely cook it and share your impressions in the comments. And you can also post a photo of your pate in our VKontakte group.

We offer a small selection of chicken liver pate recipes.

In the first recipe, we will cook the pate in the oven with the addition of milk and onions.

In the second with the addition of yolks, onions, garlic.

The third recipe will be using carrots, onions and butter.

Portion pate on the festive table of chicken liver and onions

The pate according to this recipe is very tender, much tastier than store-bought. It is spiced up with the aroma of nutmeg and garlic. Of course, it is not prepared very quickly, but the result is worth it - your family and guests will be delighted.
In this recipe, we will show you how to cook tender and delicious pate from chicken liver in the oven, we will bake it in silicone molds. This pâté can be served at receptions as an appetizer or just to brighten up your lunch or dinner.

Taste Info Buffet snacks

Ingredients

• 300 g chicken liver;
• 1 onion (2 were used in the recipe, as they were very small);
• 3-4 cloves of garlic;
• 200 g of milk;
• 5 egg yolks;
• 3 tablespoons of flour;
• 20 g butter;
• a pinch of grated nutmeg;
• pepper to taste;
• salt to taste.

How to cook tender chicken liver pate with onions at home

Onions in this recipe will be used fried. This is the only product that will need to be fried, so it's best to start with it. To do this, it must be cut into cubes.


And fry in oil in a frying pan.


Now you can do the cookies. It must be washed and beaten in a blender. You can, of course, twist in a meat grinder, like minced meat. But then the pate will not be so airy.


Now you can add all the remaining ingredients: garlic, onion, yolks, milk, flour, salt, pepper and grated nutmeg. Garlic can be preliminarily passed through a garlic press so that there are no large pieces left. Everything will have to be beaten again.


Pour the prepared mass into molds. Silicone is best. It is easier to get a ready-made pate out of them. You can take one large form, you can take several small ones. As you like.

Now important point- in an oven heated to 180 degrees, you need to put a deep container with water and lower the molds into it. Try to keep them almost completely in the water. Top with a sheet of foil. It can be removed 15-20 minutes before cooking. The pate will bake for about an hour. You won't miss the moment when it's ready. The pâté will harden and pull away slightly from the edges of the pan. You just have to take it out of the oven, pour it with melted butter and send it to finally harden in the refrigerator.


Chicken liver pate at home will be ready in a couple of hours. Red is perfect for this pate. dry wine. For your information, the site already has a similar recipe - with cream and vegetables.

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Recipe number 2. Chicken liver pate with yolks, onion and milk

Chicken liver is a very useful product for the body. It contains a huge amount of useful vitamins and minerals. For example, 100 g of this product more than covers the daily requirement of a person in the gland. Anemia is treated with the help of the liver. Regular consumption of liver can prevent cardiovascular disease and even myocardial infarction. Therefore, even despite the relatively high calorie content, most nutritionists classify it as a product useful for the body. You can cook a lot of dishes from it. Chicken liver is different delicate taste and quick cooking compared to beef or pork. Chicken liver pate with the addition of yolks and milk can become the crown dish of any holiday table. It turns out unusually tender, just melting in your mouth. And there is no comparison with store counterparts. Even if you have never liked liver pates before, you will surely appreciate the taste of this homemade dish.

For cooking you need to take:

How to make homemade pate

The preparation is very simple. Peel and cut the onion into cubes. Fry in a pan in vegetable oil. Just try not to overcook, otherwise the pate will be bitter. It is enough that the onion becomes transparent in color.


Rinse the liver and transfer to the bowl of a blender or food processor. A meat grinder is not suitable for these purposes. The pate will not be as tender. Add onions to the liver.


Whisk. Now add flour, pepper, salt, grated nutmeg, minced garlic.


Beat again until smooth.

Add milk and stir.


Pour the mixture into an oiled mold. Cover with foil. Place the mold in a container of water. Preheat oven to 180 degrees. And send all this construction into it.


Remove the foil after an hour. Put butter on top. Wait for it to melt and the pâté to brown slightly (approximately 10 minutes) and remove.


Wait for the pate to cool down. Take it out of the mold and cut into pieces. Such a pate is very tasty to drink cold white wine.

Recipe number 3. Homemade chicken liver pate with carrots and onions in the oven.

Despite the worldwide fame of pates as an expensive gastronomic French delight, in the 19th century in Russia this dish was prepared and consumed not only by titled persons, but also by ordinary landowners, merchants, and officials.

Pureed to a smooth, paste-like mass, chicken liver acquires a delicate texture of butter, and carrots and onions, lightly caramelized, share their sweetness with it.

To make this common dish more attractive and modern, you can serve the liver pate in the form of small canapes with a relief liver layer.

Unlike the previous two recipes, we will cook this chicken liver pate on the stove, not in the oven.

To get a chicken liver pate in the amount of 250 g, you will need the following ingredients:

• Fresh chicken liver - 200 g;
• Carrots - 100 g;
• Onion - 50 g;
• Butter - 150 g;
• Milk - about 30-60 ml;
• Salt, pepper - to taste.

Cooking time - 30-40 minutes.

The sequence of cooking chicken pate:

Check chicken liver for bile ducts and remove if any. Cut into large pieces.
Chop carrots and onions into medium pieces.

Melt 50 g of butter in a frying pan, add a little vegetable oil.
Fry the vegetables until lightly browned, add the liver to them. With constant stirring, the chicken liver will be ready in 3-4 minutes.


Twist the fried ingredients in a meat grinder, pepper and salt them.


Add the remaining butter (already slightly softened) and 30 ml of warm milk to the minced meat. Using a blender, beat the mixture until the composition is completely homogeneous. If the chicken liver pate is not elastic enough, add a little more milk.


Cool the finished liver pate with carrots and onions in the refrigerator for 10 minutes.
Fill a pastry bag with a curly nozzle with the cooled mass and deposit the chicken liver pate on small bread pieces greased with butter.


In addition, you can present a liver pate by figuratively dropping it from a pastry bag onto a small dish, decorating it with finely grated frozen butter on top.
We previously told.

Chicken liver pate contains vitamins A, C, E and group B. However, this is a home-cooked treat! In a purchased pate, you are unlikely to be able to find something useful, since it contains nitrites, taste stabilizers, soy - in a word, almost everything except the liver itself. That's why we suggest making your own chicken liver pate, and it's not as difficult as many people think.

A few secrets

• Buy a liver with a smooth and shiny surface. A yellowish tint indicates that the liver has been frozen, the taste of the pate will noticeably suffer from this. The product should not have green spots, because they are a sure sign that the gallbladder was damaged when cutting the chicken, therefore, the liver will be bitter.
• It is advisable to defrost the liver on the bottom shelf in the refrigerator, and not in microwave oven.
• Soaking chicken liver (similar to beef and pork) is not necessary, because it never turns out bitter.
• The preparatory stage consists in washing the liver cold water and removal of connective tissue, if present.
• It is not recommended to store chicken liver pate for more than 3 days. If you wish to extend the shelf life of the pâté, we recommend keeping it in the freezer, in which case taste properties The product can be stored for up to 2 months.

Chicken liver pate: a classic recipe

You will need:

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

Cooking method

• My liver. We cut into small pieces. Fry in butter until color changes.
• Peel carrots and onions. We cut into cubes. Fry until the onion is transparent in the same oil in which the liver was cooked.
• Add liver to vegetables. We 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 salt.
• Attention: if you do not have a blender, then grind the mass through a sieve.
• We put the finished pate in the refrigerator. You can try again in a couple of hours!

Another delicious recipe for chicken liver pate

You will need:

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

Cooking method

• My liver, remove the veins. Pour in milk and leave for an hour.
• Onion cut 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 bow. Stirring constantly, fry for 20 minutes.
• Reduce the heat and pour in the cream. We simmer for a quarter of an hour (during this time, the volume of cream should decrease by half).
• We shift the mass into a blender, add the remaining butter. We grind.
• We put the finished pate in the refrigerator for the night, and in the morning during breakfast we enjoy delicious sandwiches.

Chicken liver pate with spices

You will need:

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

Cooking method

• Cut the prepared liver into small pieces.
• We clean the onion. Finely cut.
• We clean the garlic. We chop.
• Saute onion and garlic in melted butter for 5 minutes.
• We spread the liver to the vegetables. Simmer another 10 minutes.
• Add the spices indicated in the list of ingredients. We mix.
• I put sour cream. Simmer for 5 minutes.
• Transfer the prepared mass to a blender. Grind to a puree.
• We shift the pate into the form. We cover cling film. We put it in the refrigerator. As soon as the dish has cooled, you can take a sample.

Chicken liver 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.

Cooking method

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

Pate with apple and cognac

You will need:

• chicken liver - 500 g,
• butter - 220 g,
• onion - 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.

Cooking method

• We clean the onion. Finely cut.
• We clean the apple, remove the seeds. We chop finely.
• Melt 30 g of butter in a frying pan. We spread the apples and onions, simmer until softened.
• My liver. We split each one in half.
• In the oil in which the onion and apple were languishing, add another 50 g of oil
• We spread the liver and fry over high heat until tender (10-15 minutes).
• We turn off the fire. We add cognac. We set it on fire (this will allow the alcohol to evaporate).
• Mix onion, apples and liver in a blender. We add cream. Puree. Transfer the pate to a bowl.
• In a blender, put 100 g of softened butter and 1/3 of the pate. We grind. Add half of the remaining liver mass. Turn on the blender again at full power. I put the rest of the pate. We grind.
• Pour in lemon juice and add spices. We mix.
• We shift the pate into small forms. Pour in the remaining melted butter. Cover with cling film and refrigerate for several hours.

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.

Cooking method

• We clean the onion. Cut into thin half rings.
• We clean the carrots. We rub on a fine grater.
• Pour into the multicooker bowl olive oil and lay out the prepared vegetables. We cook for a quarter of an hour in the "Extinguishing" mode.
• After the specified time, add the pre-washed liver cut into small pieces. We season with spices. We continue to simmer for another 10 minutes.
• Grind the mass cooled to room temperature in a blender.
• Add butter, but not all - about a tablespoon should be left. We puree again.
• We lay out the pate in forms.
• Melt the rest of the butter in the microwave. We fill them with pate.
• Sprinkle with chopped pistachios. We send it to the refrigerator for a couple of hours, not forgetting to cover the pate with cling film first.
• Chicken liver pate prepared according to this recipe goes well with bread. Enjoy your meal!