Homemade chicken liver pate recipe. Chicken liver pate at home: recipes

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

Meat products are diluted with a huge amount of fat, and sometimes palm oil. Plus all these thickeners, enhancers, dyes.

Hence the trouble with digestion, and also excess weight.

As in that joke: “I also have cubes on my stomach, more precisely, only one, but it’s big.” So let's cook chicken pate at home, it is very simple, healthy and insanely delicious!

Chicken pate at home - general principles of preparation

You can cook a dish from the bird itself or offal. Usually this point is voiced in the recipe. Most often, the product is simply boiled, but it can also be put out. But you should not bake, it will not be so tender.

What else is put in homemade chicken pates:

The obligatory ingredients of chicken pates are fats: vegetable or butter, salo. They smooth out the dryness of the bird. But if a dietary option is being prepared, then the amount can be reduced to a minimum. And the taste can be diluted with healthy nuts, broth, milk, cream.

The easiest way to puree the mass is to use a blender. He whips her at the same time, makes her softer. But you can also use a grinder. But in this case it is better to skip the mass twice. Although the pieces in the pate will not hurt. Some ingredients are added in chopped form.

Recipe 1: Homemade chicken breast pate with vegetables

The easiest version of a very tasty and simple chicken breast pate. If you replace the oil with broth, you get an excellent diet dish.

Ingredients

600 grams of breast;

150 grams of butter (we take butter);

3-4 onion heads;

Salt, nutmeg;

2 cloves (or more) garlic

Cooking

2. Shred the onion. The shape and size of the pieces does not matter. We fry with a part of the oil, at the end we put chopped cloves of garlic, we do not cook it for a long time.

3. We combine boiled carrots, breast and fried onions, put the remaining oil. It is desirable to soften it, puree it in any convenient way.

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

5. Remember that the pate will still harden. So you don't have to make it too thick. We dilute to the desired consistency with the broth and beat again.

Recipe 2: Homemade Chicken Pate with Nuts

Walnuts are used for this fragrant chicken pate at home. But there are also options with pistachios, hazelnuts, peanuts. We make according to your taste and the availability of products.

Ingredients

80 grams of nuts (or more);

100 grams of oil;

Salt, paprika, black pepper.

Cooking

1. Boil the chicken or cut into pieces, add water and simmer. Can also be steamed. In general, we choose the most convenient option for ourselves.

2. We dry the nuts in a pan, do not fry much, so that there are no scorch marks. Then cool well, chop a small part into pieces.

3. Grind boiled chicken and the rest of the nuts. Add spices, soft butter. We beat well.

4. Put chopped dill. It is better to cut it, not grind it. Otherwise, the color of the paste will become strange.

5. We adjust the density of the pate with broth, boiled water. You can add milk or cream.

Recipe 3: Chicken pate at home with mushrooms

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

Ingredients

300 grams of mushrooms;

300 grams of chicken;

120 grams of butter (butter);

1 tsp homemade mustard;

3 spoons of sour cream;

2 bulbs onions.

Cooking

1. We cut the fillet arbitrarily, cook until tender. We put any spices, bay leaf, peppercorns in the broth to make the chicken fragrant.

2. Boil the mushrooms separately. We drain the water.

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

4. Shred the onion heads, put in a pan, fry.

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

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

7. Add spices, the rest of the oil, put sour cream and beat well again. If you want, then part of the fried mushrooms can be set aside, cut and added like this. The pate will be more beautiful.

Recipe 4: Chicken pate at home with prunes

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

Ingredients

350 grams of chicken;

150 grams of chicken liver;

12 pieces of prunes;

Spices, some oil.

Cooking

1. Cut the chicken into cubes, twice the size of the liver. Everything must be washed and dried beforehand.

2. Shred the onion in half rings. Throw in a cauldron or large frying pan, fry for a minute. You can add more onion to taste.

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

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

5. We cool the cooked products, puree them. We put spices, but not very much, so that they do not interrupt the taste of prunes.

6. If the mass is too thick, then you can pour in more milk.

7. Add chopped prunes and you're done!

Recipe 5: Homemade Chicken Liver Pate

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

Ingredients

150 grams of fat;

Cooking

1. We immediately wash the liver and throw it into the cauldron, you can not cut it. Add chopped bacon. If you wish, you can fry it a little first. It will taste even better.

2. Shred the onion in half rings, peeled carrots in thin rings and send to the liver.

3. Pour half a glass of water, put on the stove.

4. Stew for half an hour over low heat.

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

6. Cover and simmer for another 10 minutes.

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

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

Recipe 6: Homemade Chicken Pate with Cheese

A wonderful spread for sandwiches, which will require any soft cheese. It is not necessary to use the expensive one, we take the simplest one, and the chicken and spices will ennoble its taste.

Ingredients

400 grams of chicken fillet;

120 grams of soft cheese;

1 leaf of laurel;

50 grams of oil.

Cooking

1. Cook chicken with bay leaf. It is not necessary to use the breast. You can take the tenderloin from the thigh, legs.

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

3. Put the boiled fillet into the blender container, beat.

4. Add the onion, beat together.

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

6. Cheese gives a creamy texture and usually does not need to dilute the pâté. But if desired, it can always be made thinner.

Recipe 7: Chicken pate at home "Bright" with an egg

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

Ingredients

400 grams of fillet;

Oils 50 grams;

1 clove of garlic.

Cooking

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

2. We also put boiled, peeled chicken eggs. We cook hard.

3. Shred the carrot and fry in oil until completely soft, the root crop should not crunch. You can pour a little water and simmer under the lid.

4. We send the carrot to the chicken, throw the garlic, all the other spices, do not forget to salt and beat. That's all!

Chicken pate at home - tips and tricks

You should not cook a lot of chicken pate, as it does not last longer than 72 hours in the refrigerator. And if fresh herbs are added, then only a day. Therefore, if you see a surplus, it is better to freeze them immediately. Or put in the filling for pies, pancakes.

The color of the pate will be more cheerful if bright spices are added to it: curry, paprika and others. Can be cut into small pieces bell pepper. It does not give much juice and dilutes the gray mass.

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

Chicken liver and breast do not need long-term heat treatment. From this they only become drier and tougher. But if suddenly the product turned out to be undercooked, then you can send the pieces to the microwave for a few minutes. They will get ready.

Homemade chicken pate for healthy snacks

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

This recipe uses chicken breast and thigh. Red poultry meat is slightly higher in calories than fillet, but it greatly benefits in taste. And in combination they give great taste while maintaining low fat and calorie content. In general, a minimum of calories and a maximum of taste is all that is needed for a beautiful figure.

Easy homemade chicken pate recipe

• breast - 500 gr;
• thigh - 1 kg;
• egg - 4 pcs;
• carrots - 2 pcs;
• onion - 1 pc;
• gelatin - 20 gr;
• spices - to taste

How to make delicious chicken breast pate

You can make a low-calorie pate from chicken breast. Unlike store-bought counterparts, it will not contain harmful additives, fats and flavor enhancers. Thanks to auxiliary products, pâté from chicken breasts will not be dry, as the hostesses suggest. It can be prepared in minutes. It does not require special skills and expensive products. Pate home cooking Perfect for healthy snacks and sandwiches.

Chicken breast pate with walnuts

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

Cooking time: 40 minutes.

Calories: 161.8 kcal.

1. Cut the breast into pieces so that it cooks faster. Place it in water, add bay leaf, spices, salt. Cook until done.
2. Remove meat from broth and set aside. Set aside the broth, it will come in handy for making pate mass.
3. Peel the nuts, roast them and chop them. By roasting, they will acquire an exquisite taste.
4. Place pieces of meat in a container, add chopped nuts to them, squeeze garlic through a press and pour in a little broth. Beat everything with a blender until fluffy.
5. Adjust the amount of broth, salt and spices to your taste. Whisk until the pâté has the desired consistency.
6. Store in a glass container under a lid or cover with food cellophane.

Chicken breast pate with mushrooms

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

Cooking time: 45 minutes.

Calories: 110.7 kcal.

1. Cut the pre-boiled breast into slices and place in a bowl for whipping with a blender.
2. Peel the onion, fry it with fresh mushrooms on the olive oil. In the process of frying, when the vegetables are browned, pour cream into the pan. Mix, salt and remove from heat.
3. To chicken meat add fried mushrooms and a little broth remaining after cooking. Whisk everything until fluffy.
4. The fluffiness of the consistency of the pate and the taste can be adjusted with the help of the broth and your favorite spices.
5. Nutmeg will add piquancy to the pate. Beat the mass well again, place it in a glass dish and cover with a lid.

diet option

• chicken breast - 500 gr;
• carrots - 1 pc;
• soy sauce;
• spices.

Cooking time: 35 minutes.

Calorie content: 104.4 kcal.

1. Rinse the carrots thoroughly, peel and cut off the stem. Add chicken fillet and carrots to boiling water. Cook until done.
2. Cut the cooled meat into pieces, add carrots and beat with a blender.
3. To the whipped mass, in small portions, add the broth in which the chicken was cooked. The broth will add tenderness and splendor to the pate. If it is not added, 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 calories by spreading it not on bread, but on diet biscuits.
4. Instead of salt at the final stage, add soy sauce and your favorite spices to the pate at your discretion. Spices have no calories, they enhance the taste, so they can be safely added to the chicken mass.

Chicken liver and breast pate

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

Calories: 105.9 kcal.

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

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Chicken breast pate with cheese

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

Cooking time: half an hour.

Calorie content: 112.4 kcal.

1. Boiled chicken meat in salted water with spices, cool to a warm state.
2. Roast the peanuts with a little salt to give them a tangy taste.
3. Place the chicken pieces in a bowl for whisking, add soft cheese there and chop everything well.
4. Pour peanuts, some favorite spices to the whipped mass and mix everything with a blender.
5. If the mass turned out to be thick, you can add the broth left after boiling the chicken.
6. Taste the chicken pate with cheese, add the missing components if necessary.
7. Store in the refrigerator, covered with food cellophane.

Recipe for chicken breast pate with vegetables

• chicken fillet - 380 gr;
• tomato -1 pc;
• Bell pepper- 1 PC;
• bulb;
• oil for frying;
• sugar - 0.5 tsp;
• nutmeg, coriander, basil, salt.

Cooking time: 50 minutes.

Calories: 98.5 kcal.

1. Chop the onion, put it to fry in olive oil. When it turns golden, add chopped tomato and bell pepper. Add some sugar to enhance the taste.
2. We pass the boiled meat through a blender, salt to taste and season with spices. Pour the fried vegetables there, mix well again.
3. If the pâté is too thick, add the broth little by little. Once again we process the products with a blender, adjust the amount of salt and spices to your liking.
4. Thanks to vegetables, chicken pate turns out tasty, fragrant and takes on an appetizing look. You can make sandwiches from it or simply add it to main dishes, stuff tartlets and other products.

How to cook chicken pate

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

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

For a tender chicken pate, breast fillets are best, and liver, a more fibrous pate, is made from the fatter meat of the thighs. In addition to chicken meat, butter is added to the pate or cream cheese, cream, eggs, vegetables, herbs and spices.

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

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

easily

You can make a low-calorie pate from chicken breast. Unlike store-bought counterparts, it will not contain harmful additives, fats and flavor enhancers. Thanks to auxiliary products, chicken breast pate will not be dry, as hostesses suggest. It can be prepared in minutes. It does not require special skills and expensive products. Homemade pâté is perfect for healthy snacks and sandwiches.

Classic recipe

Chicken breast pate with walnuts

Required Ingredients:

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

Cooking time: 40 minutes.

Calories: 161.8 kcal.

1. Cut the breast into pieces so that it cooks faster. Place it in water, add bay leaf, spices, salt. Cook until done.
2. Remove meat from broth and set aside. Set aside the broth, it will come in handy for making pate mass.
3. Peel the nuts, roast them and chop them. By roasting, they will acquire an exquisite taste.
4. Place pieces of meat in a container, add chopped nuts to them, squeeze garlic through a press and pour in a little broth. Beat everything with a blender until fluffy.
5. Adjust the amount of broth, salt and spices to your taste. Whisk until the pâté has the desired consistency.
6. Store in a glass container under a lid or cover with food 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 gr;
• nutmeg;
• spices, salt to taste.

Cooking time: 45 minutes.

Calories: 110.7 kcal.

1. Cut the pre-boiled breast into slices and place in a bowl for whipping with a blender.
2. Peel the onion, fry it with fresh mushrooms in olive oil. In the process of frying, when the vegetables are browned, pour cream into the pan. Mix, salt and remove from heat.
3. Add fried mushrooms and a little broth remaining after cooking to chicken meat. Whisk everything until fluffy.
4. The fluffiness of the consistency of the pate and the taste can be adjusted with the help of the broth and your favorite spices.
5. Nutmeg will add piquancy to the pate. Beat the mass well again, place it in a glass dish and cover with a lid.

diet option

Required Ingredients:

• chicken breast - 500 gr;
• carrots - 1 pc;
• soy sauce;
• spices.

Cooking time: 35 minutes.

Calorie content: 104.4 kcal.

1. Rinse the carrots thoroughly, peel and cut off the stem. Add chicken fillet and carrots to boiling water. Cook until done.
2. Cut the cooled meat into pieces, add carrots and beat with a blender.
3. To the whipped mass, in small portions, add the broth in which the chicken was cooked. The broth will add tenderness and splendor to the pate. If it is not added, 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 calories by spreading it not on bread, but on diet biscuits.
4. Instead of salt at the final stage, add soy sauce and your favorite spices to the pate at your discretion. Spices have no calories, they enhance the taste, so they can be safely added to the chicken mass.

Chicken liver and breast pate

Required Ingredients:

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

Calories: 105.9 kcal.

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

Chicken breast pate with cheese

Required Ingredients:

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

Cooking time: half an hour.

Calorie content: 112.4 kcal.

1. Boiled chicken meat in salted water with spices, cool to a warm state.
2. Roast the peanuts with a little salt to give them a tangy taste.
3. Place the chicken pieces in a bowl for whisking, add soft cheese there and chop everything well.
4. Pour peanuts, some favorite spices to the whipped mass and mix everything with a blender.
5. If the mass turned out to be thick, you can add the broth left after boiling the chicken.
6. Taste the chicken pate with cheese, add the missing components if necessary.
7. Store in the refrigerator, covered with food cellophane.

Recipe for chicken breast pate with vegetables

Required Ingredients:

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

Cooking time: 50 minutes.

Calories: 98.5 kcal.

1. Chop the onion, put it to fry in olive oil. When it turns golden, add chopped tomato and bell pepper. Add some sugar to enhance the taste.
2. We pass the boiled meat through a blender, salt to taste and season with spices. Pour the fried vegetables there, mix well again.
3. If the pâté is too thick, add the broth little by little. Once again we process the products with a blender, adjust the amount of salt and spices to your liking.
4. Thanks to vegetables, chicken pate turns out tasty, fragrant and takes on an appetizing look. You can make sandwiches from it or simply add it to main dishes, stuff tartlets and other products.

1. So that the pate can be cooked very quickly, it is recommended to store boiled chicken meat in the refrigerator.
2. So that the pate is not dry, you need to dilute it chicken broth, cream, boiled milk, boiled lard, butter, fried or boiled vegetables.
3. When boiling meat, flavoring additives should be added: onion, garlic, herbs, spices.
4. When whipping the pate mass, you can add a little to the chicken lemon juice. Vinegar does not need to be added, as it dries the meat, and the chicken breast itself turns out to be dry.
5. The fried components that are added to the pate give it an oiliness. And if you boil them, the dish is less high-calorie.
6. When preparing pate masses, you can experiment with tastes, add a wide variety of products. It can be vegetables, nuts, offal, cheese and dairy products, eggs.
7. Chicken breast pate can be stored in the refrigerator for several days. But one should take into account the fact that if it is not covered with a lid or cling film, a dark crust may form.
8. The pate taken out of the refrigerator will always be thicker than when it is warm. Therefore, it is recommended to get it out of the refrigerator before cooking sandwiches.
9. Buying a chicken breast with a 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.
10. You can add pre-cooked until cooked to the chicken different types meat (duck, rabbit, goose, pork or beef, liver).

Enjoy your meal!

Chicken liver - useful and delicious product. It contains healthy fats, vitamins and microelements. It makes hearty pates for the holidays and for every day. The simplest snack includes carrots, onions, butter and spices. To improve the taste of the dish, mushrooms, cognac, dry wine, nutmeg, garlic and fresh herbs.

The five most commonly used ingredients in chicken liver pate recipes are:

Pate under berry or fruit jelly looks elegant and impressive. To impress your guests, prepare a liver roll stuffed with cheese, boiled eggs or pickled vegetables.

Features of cooking chicken liver pate

With cooking delicious dish even a novice cook can handle it.

Five of the most nutritious chicken liver pate recipes:

1. A classic appetizer is made from boiled, fried or stewed liver. The prepared product is crushed with a blender or passed through a meat grinder, and then mixed with sautéed vegetables and spices.
2. Cream and butter give a delicate taste to the pate. Ingoda, chopped lard or soft cheese is added to it.
3. The consistency of the snack depends on the processing method. To obtain a homogeneous mass, the products are whipped with a blender. If you pass the liver through a meat grinder with a large grate, large pieces will occur in the pate.
4. Pickled cucumbers, olives, black olives, mustard, horseradish and garlic will add a piquant taste to the dish. Such an appetizer can be served at the table with strong alcoholic drinks.
5. The finished treat is laid out in a plastic container or Silicone forms for cupcakes. The product is cooled, then laid out on a dish and served at the table.
6. To prepare a liver roll, spread the pate on cling film. The base is sprinkled with filling or oiled. The workpiece is rolled up and sent to the refrigerator for 3-4 hours. Before serving, the roll is cut into slices 1.5-2 cm wide.
7. French pâtés are baked in the oven with mushrooms and chicken fillet pieces. For taste, cognac, nutmeg, thyme, Provence herbs are added to them. Before serving, the dish is cut into slices and sprinkled with herbs.

Ready-made pastes are stored in the refrigerator for 2-3 days.

The appetizer is decorated with chopped nuts, pomegranate seeds, orange zest.

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 - chicken fillet pate, tender, 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. Saute vegetables until soft 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 was making some chicken breast pate, so I called in a blender to 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.