Chicken liver pate. Chicken liver pate: recipe with photo step by step

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.

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 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. 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 flavor.
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. try chicken pate with cheese to taste, add 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;
• 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.

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!

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.

Classic recipe

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 liver pate chicken liver:

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. Melt a cube of butter in a wide frying pan, 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 pan with well-heated 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.

Before you start cooking chicken liver pate, you need to rinse the liver thoroughly under running water, clean all the films and dry it with a paper towel. Mix vegetable and butter in a heated frying pan, fry the chopped onion and chopped garlic until transparent.

Add the liver, fry it for just a couple of minutes on both sides until golden brown, pour in the wine, salt, pepper, add coriander and nutmeg. Cook for 5-7 minutes, the liver should remain a little pink inside, otherwise it will start to taste bitter.


Pour in the cream, as soon as it boils, turn off the stove, cool slightly.


Transfer the liver and onion to a blender, adding a little sauce, punch the pate until smooth. The density can be adjusted as desired.


Divide the pâté into molds, cover with cling film and leave to cool completely.


Put the cranberries in a saucepan, add a glass of water, let it boil. Add vinegar, sugar (sugar can be added to taste), salt and pepper. Cook for 5 minutes.


After a while, grind the berries in a saucepan until smooth, add gelatin according to the instructions. In order not to come across bones, it is better to strain the mass through a fine sieve.


When the jelly is cold room temperature, pour it into molds with pate and refrigerate until completely solidified.


Ready pate is served with croutons for wine or champagne.

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's very simple, healthy and insanely delicious!

Chicken pate at home - general principles of cooking

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, lard. 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 the boiled chicken and the remaining 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 we dilute 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, 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.

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 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

• 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 flavor.
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;
• 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.

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 cooks chicken liver pate, someone buys for 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. Except 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

This chicken liver pate is tender and low in calories. But store-bought pate does not always meet high requirements: as a rule, it contains a lot of preservatives, pork fat, and sometimes there is no chicken liver at all, which is replaced with cheaper products. Therefore, many housewives are interested in how to cook chicken liver pate at home.

Types of chicken pate

cook liver paste can be for breakfast, beer snacks or as a main course. You can make amazing appetizer rolls and more with it. original dishes for holiday table and for every day.

The main ingredients of the liver pate are: chicken liver, salt and butter. The remaining components of the hostess add to your taste. It can be onions, garlic, carrots, bay leaves, black or allspice, offal.

How to cook a classic chicken liver pate?

First you need to choose the right chicken liver, because the taste of the finished dish will depend on its quality.

The liver should be fresh, not winded, preferably chilled. It should be dense and elastic, without inclusions of bile and veins.

1. Before you start cooking, you can soak the liver in milk. So its taste will be more tender, and the texture - softer.
2. Boil or simmer the liver until tender, about 20 minutes. It should not fall apart, and its juice should be completely transparent. Let the liver cool.
3. During cooking, do not salt the liver, otherwise it will become tough.
4. Remove the butter from the refrigerator and let it soften a little at room temperature.
5. Puree the liver with a blender and place in a deep bowl.
6. Take a mixer with beaters. Add salt and butter to the liver and beat the pate like cream for a cake.

appetizer recipe

If you want to cook a snack pate, then you can add passivated onions, garlic, celery, carrots, herbs and spices to the liver while beating with a blender.

The taste of such a pate will be more spicy. It pairs perfectly with toast and chips. It can also be spread on pita bread and rolled out of it. You can add to the roll fresh cucumbers or green onions.

You can add hearts to the snack liver pate. So the dish will turn out more dense and will keep its shape. They can decorate other dishes or fill baskets. Pate can be eaten with pancakes or stuffed with eggs.

How to store pâté properly?

Chicken pate tastes best freshly cooked. But, if you plan to eat it for several days, then for storage, place the pate in a glass dish and put it in the refrigerator.

The pâté airs out very quickly, so the volume of storage containers should correspond to the volume of the dish. You can also grease its surface with vegetable oil.