Chicken liver pate is a classic recipe. Chicken liver pate with figs and tkemali

If you ever try to cook a pate from chicken liver at home, then forever give up store products. Making such an appetizer is quite simple, while there is different variants pate with spices, herbs and even cognac. Therefore, you can safely fantasize and prepare a new dish every time.

Classic homemade chicken liver pate

The simplest version of the pate involves the use available ingredients, but to give the appetizer a delicate taste and aroma, we put butter and spices.

Ingredients:

½ kg of chicken liver;
one onion and one carrot;
55 g butter (butter);
salt, pepper, bay leaf.

Cooking method:

1. In a frying pan, heat refined oil, overcook onion half rings until golden, put carrot quarters and pieces of offal.
2. Pour a cup of water to the ingredients, flavor them with spices, put a bay leaf, cover and simmer for half an hour. Then remove the lid and cook for another 10 minutes to evaporate all the liquid.
3. Pour the contents of the pan into a bowl, put the softened butter and grind the ingredients with a blender. That's all, serve the pate with slices of wheat or rye bread.

Diet pate

If you follow your figure or go in for sports, then chicken liver pate will be for you. healthy dish. Indeed, in such an appetizer there is practically no fat, the main thing is that there are no carbohydrates in it, it is one hundred percent protein.

Ingredients:

• 550 g offal;
• one carrot and onion;
• 55 ml vegetable oil;
• teaspoon of nutmeg;
• pepper, salt, herbs.

Cooking method:

1. In a frying pan with a little oil, put the chopped onion and grated root crop. We do not fry the vegetables much, but just give them a good soak in oil.
2. Then we put the vegetables in a bowl, and in their place we put pieces of the liver, which also should not be fried too much. As soon as the offal changes color, return the vegetables, pour in half a glass of water, cover and simmer for 10 minutes.
3. After we sprinkle the ingredients with spices, be sure to put nutmeg and a little of any herbs, simmer another 10 minutes.
4. Now it only remains to grind all the ingredients with a blender and the pate is ready.

Recipe with mushrooms

Many housewives have long stopped buying pates in stores, because it is not known what is included in their composition. But, at home, you can cook a healthy snack with various additives, for example, with mushrooms.

Ingredients:

• 820 g of poultry liver;
• 95 ml of cognac;
• 620 g of mushrooms (oyster mushrooms, champignons);
• half a pack of butter;
• two bulbs;
• 280 ml cream (33%);
• salt, pepper, thyme.

Cooking method:

1. First of all, we fill the liver with cognac and leave it to marinate for two hours. The addition of alcohol will give the pate a special piquant taste and aroma. Then just cut it into big pieces.
2. But first, fry the chopped onion in melted butter, after 5 minutes put the liver, salt, pepper, sprinkle with thyme, fry for 5 minutes.
3. Separately, we also overcook finely chopped mushrooms in melted butter.
4. Now we transfer all the components to the blender bowl, add the cream and grind until smooth, we get a tasty and fragrant pate, which should be infused for 7 hours in the refrigerator before serving.

With cheese

If you do not like mushrooms, then you can make a pate with cheese. We will make an appetizer in the form of a roll, so it will not be a shame to serve such a dish even on the festive table.

Ingredients:

• 525 g chicken liver;
• 325 g of processed cheese;
• onion and carrot;
• dill greens;
• half a pack of oil.

Cooking method:

1. We cut the offal into pieces and overcook for sunflower oil sprinkling with salt and pepper.
2. Then add onion rings to the liver, and after a quarter of carrots, cover and simmer until the liver is ready.
3. Once the contents of the pan are ready, give them time to cool, then put the oil and grind with a blender until a homogeneous consistency is obtained.
4. Now chop the dill greens and mix it with melted cheese.
5. On the cling film lay out the pate in the form of a rectangle 1 cm thick, and on the other film we make the same layer only from cheese and a smaller thickness.
6. We connect the two layers, remove the film from the cheese and use the bottom film to roll the roll, wrap it with the same film and send it to cool for several hours.

Liver pate in a slow cooker

We are offering to you interesting recipe pate in a multicooker. Unlike other recipes, we will use eggs, and the appetizer will resemble a soufflé in consistency.

Ingredients:

• 680 g chicken liver;
• four eggs;
• large bulb;
• half a pack of butter;
• 280 ml cream (milk);
• a couple of cloves of garlic;
• nutmeg, spices to taste.

Cooking method:

1. Put the pieces of liver, oil and beat in the blender container, then pour in the eggs, put the chopped cloves of garlic, onion and turn on the device again.
2. Now pour in the cream, put the spices, beat the mass again and send it to the multicooker bowl, select the “Baking” mode for an hour.
3. After the signal, it is worth holding the snack for another 20 minutes so that it does not lose shape.

Delicate pate with onions and carrots

You can cook a tender chicken liver pate with the addition of cream. We will also use cognac, which will give the appetizer a special flavor.

Ingredients:

• 425 g offal;
• one carrot and onion;
• 125 ml cream;
• half a pack of butter;
• Art. a spoonful of cognac;
• spices, oil.

Cooking method:

1. Overcook the chopped onion in oil until golden, put the grated carrots, and then lay the pieces of the liver, salt, pepper and fry for 10 minutes.
2. Then we transfer the liver with vegetables to a bowl, give them time to cool, beat with a blender.
3. As soon as the mass has completely cooled down, pour in the cream, cognac, beat again and put it in a mold, send it to the oven for 20 minutes (temperature 180 ° C).
4. After we take it out, cool and beat again with soft butter. The pâté may be watery, but after being refrigerated for a few hours, it will harden and hold its shape.

Delicate pate from chicken liver- an inexpensive, absolutely accessible delicacy to everyone. We offer you a whole selection of recipes for its preparation for every taste.

Liver pate served with good bread. Rye toast with garlic or fresh muffins go perfectly with it.

You will need the ingredients:

• 1 kg chicken liver;
• 2 large onions;
• 40 g of peasant butter;
• 6 sprigs of thyme;
• 150 ml heavy cream (33%);
• 30 g of cognac;
• a pinch of nutmeg;
• a pinch of a mixture of several types of pepper;
• a pinch of sea salt;

Cooking time: 40 min. The calculation of products is given for 10 servings of 100 g. Each contains 200 kcal.

How to make chicken liver pate:

Step 1. Peel the onion, chop. Heat the peasant oil in a frying pan and cook the onion until golden brown or transparent - depending on your preference.

Step 2. Rinse the chicken liver well. Be sure to dry with paper towels and send to the onion.

Step 3. Sprinkle the contents of the pan with nutmeg, thyme, pepper and sea ​​salt. Cook over moderate heat for 8 minutes. until the liver is done. By the way, inside the finished liver remains pinkish.

Step 4. Pour in the cognac and let the alcohol evaporate, so keep it on the stove for another two minutes.

Step 5. Pour in the cream, turn off the stove, mix well. Send the entire contents of the pan to the blender bowl and beat into a homogeneous mass without lumps.

Step 6. Place the prepared pate in the refrigerator overnight.

Note: remains in the pan cream sauce, as necessary, add it to the pate mass, make sure that it does not turn out to be too liquid.

How to cook chicken liver pate with mushrooms

For cooking you will need:

• fresh champignons - 0.6 kg;
• "chilled" chicken liver - 1 kg;
• large bulbs - 2 pieces;
• soft butter - 50 g;
• fatty fresh cream- 160 ml;
• any cognac - 15 g;
• a bag of a mixture of peppers - 1 pinch;
• a pinch of table salt.

The whole process takes: 45 min. The output will be: 12 servings of 100 g. Each contains: 215 kcal.

How to cook pate:

Step 1. Chop the onions. In a wide frying pan, melt a cube of butter, first fry the onion until translucent or golden brown - at your discretion.

Step 2 Rinse the mushrooms, cut out the legs from them, remove the bottom film. Chop the caps together with the legs into small cubes and send to the onion to fry.

Step 3. Be sure to dry the washed, cleaned liver with paper towels. Fry in a separate pan until cooked. By the way, you only need to cook it for about seven minutes, and inside it should remain a little pink.

Step 4. Transfer the fried liver to the pan with mushrooms and onions, season to taste. Add 15 grams of cognac, heat for 2 minutes. This is enough time for the alcohol to evaporate.

Step 5. Pour in heavy cream, turn off the stove, mix with a spatula, then transfer the products along with the sauce that formed during frying into the blender bowl.

Step 6 Grind all the fried ingredients until smooth and put the pate on the refrigerator shelf.

Note: you can not chop the fried champignons, but simply add small fried cubes to the pate mass as a whole, then the taste of the pate will be brighter.

Homemade chicken liver pate with egg and vegetables

You can serve a light green salad with the pate.

Required ingredients for 10 servings:

• package of chilled liver - about 1 kg;
• large onion - 2 pieces;
• a piece of butter - 100 grams;
• high-quality cream (fat content not less than 33%) - 300 ml;
• chicken egg category "selected" - 3 pieces;
• medium-sized carrots - 2 fruits;
• 2 peeled garlic cloves;
• refined oil - about 40 ml;
• salt and black pepper add at your discretion.

You will need to cook: 30 min. Get 10 servings of 100 g, each: 210 kcal.

How to do:

Step 1. Grate the peeled carrots, chop the onions into small cubes, cook the eggs in the usual way.

Step 2. In a wide frying pan, heat the oil, first fry the onion in it until transparent. Then put the grated carrots, cook until they become soft.

Step 3. Put the prepared liver, cleaned of bile and films, to the vegetables (cut into large pieces), fry until the product is ready. Be sure to chill.

Step 4. Put all the fried ingredients in a blender bowl, add a piece of softened butter, eggs, heavy cream, spices. Beat everything thoroughly so that the pate mass becomes homogeneous.

Step 5 finished product warm up (possible microwave oven), then pack in containers or small jars.

How to cook diet chicken liver pate

Do not weight the pâté with a lot of butter. It needs a little bit to enhance the taste of chicken liver.

For 3 servings you need:

• 0.5 kg of chilled liver;
• 1 onion (large);
• peeled garlic cloves - 2 pcs;
• low-fat oil - 100 g;
• white wine + milk - 100 ml each.

You will need: 35 min. Pate (100 g) contains: 199 kcal.

How to cook it:

1. Clear the liver of bile, fat, films. Cut into medium sized cubes. chop the onions into rings, chop the cloves;
2. Melt the butter at a moderate temperature, simmer the onion and garlic in it until transparent;
3. Add the chopped liver, cook for another 5 minutes, but no more. Otherwise, the liver will be dry;
4. Add spices and some white wine to the liver. Cook on minimum heat for no more than two minutes and pour in natural milk. After boiling, turn off immediately;
5. Grind finished products with a blender. The mass of the paste should be as homogeneous as possible.

Step by step recipe for multicooker

This pate is good not only for breakfast, but also as a luxurious snack.

You will need:

• 1 kg of chilled chicken liver product;
• 1 carrot, peeled;
• 1 head of an ordinary onion;
• butter - 120 g;
• cream - 120 ml;
• spices to your liking.

Required time: 35 min. Dish per 100 grams: 230 kcal.

How to make liver pate from chicken liver in a slow cooker:

Step 1. Rinse the chicken liver, clean it from fat, bile ducts. Cut only large pieces.

Step 2. Rinse vegetables with water, peel. Grate the carrots, chop the onion randomly.

Step 3. Put the prepared ingredients into the bowl of the appliance. Season to taste, add butter.

Step 4. In the menu, select the "Extinguishing" mode, the time will be set automatically;

Step 5. Bring the cream to a boil over low heat.

Step 6. We take out the liver stewed with vegetables from the multicooker bowl. Pour in the cream and beat with a blender.

Step 7 Melt the butter in a ladle. Arrange the finished pate in containers, pour hot oil on top. Wrap the pâté molds with cling film and place in the refrigerator.

Chicken pate with butter

Many housewives, having tried a lot of recipes, change the proportions, experiment and, as a result, create their own recipes. Before you - the most successful attempt.

Required Ingredients:

• fresh, high-quality liver - about 1 kg;
• peeled carrots - 2 pieces;
• bulbs without husks - 150 grams;
• fresh, fragrant butter - 0.2 kg;
• olive oil (odorless) - 50 grams;
• spices to your liking.

Cooking time: 45 min. Calorie dish for one serving of 100 g: 210 kcal.

How to do:

Step 1. Chop vegetables randomly. Place in a well heated skillet. butter. Cook vegetables until soft.

Step 2. Add washed, well dried liver. Excess moisture will only spoil the paste.

Step 3. Fry over high heat, stirring all the time. Season to taste. Plus, it only takes 5 minutes to cook.

Step 4. Place the liver on a cooling plate.

Step 5. Grind the liver. The mass should be homogeneous, even a little watery.

Step 6. Spread cling film on the table, put the pate mass on it, smooth it well. Place soft butter on top. Form a roll and put in the refrigerator.

Culinary Notes

The secret of a proper liver pate is that it should have an intense creamy taste and be very tender - this effect will be obtained if:

• add a couple of spoons of cognac or white wine, a little more spices;
• put the liver in advance in milk for soaking;
• do not add a lot of butter, this product only makes the pate heavier;
• otherwise, complete freedom for culinary creativity: if there is no cream at hand, you can use milk, you did not find a mixture of peppers - you will get no less fragrant liver with thyme and a pinch of nutmeg.

Enjoy your meal!

Another chicken liver pate recipe is in the next video.

Chicken liver pate, and even cooked at home, is delicious and healthy snack. Unfortunately, many people forget about its benefits. And in vain. After all, the dish includes only healthy fats, proteins and healing spices. Therefore, it must be included in the diet. healthy eating including weight loss.

Classic recipe for pate with carrots and butter

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

The first way is much more useful. Since during the cooking process, all harmful compounds are removed from the liver, which are present in abundance in the liver of chickens that are not fed properly, for example, soy or fish meal. That is, in such an offal, which is sold today in most of our stores.

1st method (cooking)

Ingredients:

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

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

2nd method (stewing-frying)

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

However, those for whom the concepts of "holiday pate" and "cooking" are incompatible things can cook the same dish by stewing, or frying, the liver and vegetables together.

Ingredients and their number is exactly the same as in the first variant. With the exception of bay leaves and allspice peas. Since we do not boil the liver, we do not use them either.

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

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

Almost all other recipes for homemade chicken liver pate can also be prepared in these two ways - boiling the liver or frying it. The first way is more useful.

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

Pate with yogurt and tomato paste

Ingredients:

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

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

In a clean frying pan, heat the butter and put the liver in it, which has already undergone heat treatment. Add cognac and simmer for 5 minutes.

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

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

homemade pate This recipe is incredibly tender.

Recipe with mushrooms

Ingredients:

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

1. chicken pate with mushrooms, they are usually cooked in the “second way”, that is, the liver is fried together with mushrooms, and then everything is stewed together in white wine.
2. So, put finely chopped onion and chopped mushrooms into the heated butter (or ghee) oil in a pan. Fry for 5 minutes.
3. Then add garlic and capers. Or just garlic. And fry for 1 more minute.
4. Add a liver. And optional sprigs of rosemary. And fry everything together until cooked.
5. Pour in white wine. Salt. And simmer until it has completely evaporated.
6. Grind the mixture in a meat grinder or blender. Pour in lemon juice and mix well again.

Bacon option

Ingredients:

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

Put the bacon in the pan and fry it. Remove from pan and replace with chopped onion. Fry until golden.

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

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

Spicy pâté with lots of spices

Ingredients:

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

1. Hard boil the egg.
2. Onion clamp in butter until intense golden color.
3. Boil the liver or add it directly to the raw onion.
4. Even if the liver was boiled, we still add it to the fried onions in the pan. We put all the spices, chopped garlic there. Pour in Apple vinegar. Simmer until the vinegar has evaporated - about 5 minutes.
5. Transfer the entire mixture to a blender and grind. Add the remaining butter and hard-boiled egg and grind again. Salt and pepper to taste.

Cooking option with apple

Ingredients:

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

1. Fry the onion in butter until golden brown.
2. Peel the apple, cut into small pieces and add to the onion. Fry everything together for another 4-5 minutes, and then transfer to a blender bowl.
3. Boil or stew the liver in a small amount of water. We put in the thicket of the blender to the apple and onion.
4. Pour red wine into the pan. Evaporate to a volume of 2 tbsp. spoons. We transfer to a blender.
5. We grind. Add the remaining butter and cream. We beat again. Salt and pepper to taste. Once again, mix everything thoroughly.

Recipe with nuts

Ingredients:

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

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

Fry the onion in butter until golden brown.

Then transfer the mixture to the blender bowl. Put the rest of the butter in there and beat. Add salt, parsley and thyme. Whisk again.

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

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

How else does it exist! In fact, there are an infinite number of them, because you can always combine all the listed ingredients to your liking.

So nothing prevents you from cooking a liver pate at the same time with an apple and carrots. Or with mushrooms and nuts. And if you cook a dish with bacon, then why not replace rosemary with thyme? After all, fantasy in the preparation of dishes of this type actually knows no bounds.

To make the pate tender and elastic, wipe or beat the ingredients with a blender while hot. Let's get started...

Grate carrots on a coarse grater.

in hot oil on medium fire Fry the onion first until glassy. If the onion burns, it is strictly forbidden to use it in baby food!

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

The final stage. Drain the water from the liver, add tender frying, lightly pepper and salt.

Beat hot boiled chicken liver and frying with a blender or in a food processor until smooth. We will taste the pate and, if required, add pepper or salt. A simple chicken liver pate is ready! Such a pate can be served hot if the dish is intended for baby food. And chilled as a snack. You can stuff eggs with pate, cook canapes, croutons, sandwiches with it. A simple chicken liver pate can be enriched by adding cream, broth, butter and egg yolks.

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 a signature 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.