France and Germany are still fighting for the right to be the homeland of pâté. According to one of the legends, the first pate was made from goose liver in 1778 for the ruler of Strasbourg and only people close to the monarch could taste it. Today, pate can be easily and quickly prepared from any type of liver and is available to everyone who loves the delicate, creamy liver taste that melts in the mouth. Chicken liver pâté is a hearty snack recipe that is easy to prepare in your kitchen. The cooking technology and the process itself according to this recipe with a photo will not take much time. Use only high quality and fresh ingredients for cooking. Chicken liver pate with carrots is a great addition to breakfast or a snack all day long. Just spread it on a fresh slice of bread - and you're done, you can eat! Goose or duck liver is considered a favorite among by-products: it is very expensive, and it is quite problematic to find a quality product. But for the preparation of a delicious pâté, it is not at all necessary to use an expensive offal, chicken, pork, and delicious beef liver are also suitable. For a more detailed recipe for beef liver pate, see.

Ingredients:

• 300 g chicken liver;
• 1 PC. onions;
• 1 carrot;
• 100 g of butter;
• salt to taste;
• ground black pepper to taste.

How to make chicken liver pate, recipe with photo

One of the simpler appetizers is pate. It is prepared from any meat and offal, but the especially delicate taste of the dish comes from chicken liver. Any housewife can cook pate at home if she uses the tips and tricks suggested in the article.

How to cook pate from chicken liver - features and preparation

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

How to make pate from chicken liver by frying

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

Prepare the following ingredients:

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

Cooking process:

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

• Simmer the liver with vegetables with the lid open until liquid appears. At this point, add spices, salt, stir and reduce heat to low. Now you need to extinguish the liver for another 30 minutes, but with the lid closed.

• After the specified time, add the rest of the oil and turn off the heat.

• When it melts, stir the pate well.

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

• The pate is served with fresh bread and chopped herbs.

How to cook chicken liver pate in the oven with cognac

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

You will need the following products:

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

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

• Then pour in the cognac and continue to fry the onions until they are yellow.

• Separate the yolks from the whites.

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

• Beat the mixture well in a blender.

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

• Make one of the lateral sides of the form elongated, then bend it in the form of a lid. You should get such a baking container.

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

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

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

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

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

How to make chicken liver pate with lingonberry jelly

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

Products:

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

Progress:

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

• Defrost the lingonberries, transfer a third of it to a saucepan and cover with water. Put the container on low heat and boil the berries for 10 minutes under the lid.

• Rub the mixture through a sieve with syrup.

• Fry onions until golden brown, add garlic.

• Fry the liver separately (no milk). Transfer to the onion, add spices, salt and chop in a blender.

• Add room temperature butter and cream. Whisk again in a blender.

• Put the finished liver into molds. Place the remaining berries on top.

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

• Serve with toasted pieces of bread.

How to make pate from chicken liver - culinary tricks

• Alcoholic drinks add some piquancy and aroma to the finished dish. Add them while making the pate.
• If the finished dish is dry in consistency, then add cream or fat milk to the pate. Then whisk well in a blender.
• If you want to leave the structure of meat and vegetables in the dish, then use a meat grinder. For a more uniform paste consistency, grind the mass in a blender.

Now you know how to make the original chicken liver pate. Bon Appetit!

Today I will show two recipes for chicken liver pate, both with a photo and step by step. The first one will be everyday and budgetary, which is quick and easy to prepare at home. The second is more expensive, it takes longer to cook, but the pate turns out to be softer, more airy. Using it, I usually prepare the filling for or volovanov on the festive table.

Chicken liver pate with onions and carrots

It prepares very quickly. True, it also flies away quickly. And, by the way, this healthy and, one might say, dietary dish is devoured by both cheeks even the most ardent lovers of the liver.

Ingredients:

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

How to make chicken liver pate at home:

1. Preparation of the liver. Of course, it is best to make the dish chilled, but if yours is frozen, then it must be completely thawed. To do this, take it out of the freezer on the eve of cooking, put it in a bowl and put it in the refrigerator compartment. It will thaw out in such conditions gradually, which is better for it in particular and for meat products in general. The bowl will be needed because water and blood will flow from the liver and need to be drained. For the same purposes, it is also best to put the chilled liver in a colander and support for about 10 minutes. Then we sort it out, cut off possible fat and the remnants of the bile ducts or pieces with stains of bile, which is bitter, so we do not need it at all. Unlike beef or pork, the film does not need to be removed from the chicken liver, it is thin and will not interfere.
2. Then we cut it into pieces. Cutting in half is usually sufficient. And for now, set aside.
3. Peel carrots and onions, rinse with water. Carrots can be grated or cut into pieces. This is not important, as in the end it will all grind, but grated carrots cook faster. Cut the onion finely with a knife.
   
4. Heat the sunflower oil in a frying pan. Fry vegetables until soft.
   
   
5. Put the liver in a frying pan, stir, fry for 1 minute.
   
6. Then pour 1/3 cup boiling water, salt and cook over moderate heat for 7-8 minutes, stirring often. Check the liver for readiness, if the inside is not red, then you can safely turn it off. Usually this time is sufficient. If you cook for longer, the food will become dry and tough.
   
7. There are recipes when vegetables and liver are fried separately. I think this is superfluous, since all this will then turn into pate, and cooking together is a great time-saver.
8. Transfer the contents of the pan to a bowl and let cool slightly.
   
9. Then we take everything carefully so that not a piece remains. I use a submersible for this, but a blender with a bowl is also suitable. And you can also skip it through a meat grinder, but then you need to install the grill with the smallest holes, plus twist everything twice.
   
10. The butter will give the paste the desired consistency and thickness. You need to add it very soft. So now is the time to get it out of the fridge. As the pate cools, it will soften. You cannot add to warm, let alone hot liver mass! The butter will melt and the snack will turn out to be liquid.
    
11. You can mix with a blender, but I'm usually too lazy to wash it a second time, so I take a fork to mix.
    
12. We lay out the finished mass in containers. This, by the way, may be an ordinary glass jar. Put it in the refrigerator for at least a couple of hours. The main thing is not to start eating right now, not cooled down. Very tasty!
    

Chicken liver pate recipe with photo step by step

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

Ingredients:

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

How to make a delicious chicken liver pate at home:

It will be possible to spread the pate on bread, put it in volovan with the help of a culinary syringe or cornetic, so that the liver pate looks beautiful in them, and serve on any, even the most exquisite festive table.

Delicate and incredibly delicious homemade chicken liver pate - for breakfast, snack, lunch or dinner!

Homemade chicken liver pate in a blender. I liked it very much: it is possible for sandwiches, and for a feast it is great as a snack, and you can put it in a refrigerator in a container and use it for several days. The recipe for such a pate is very simple, does not require much effort and time.

• Chicken liver - 0.5 kg
• Onion - 2-3 heads (medium)
• Carrots - 2 pieces (medium)
• Bay leaf - 1-2 small
• Butter - 100 grams
• Sunflower oil - 1-2 tbsp. spoons
• Water - about 1 glass
• Salt, nutmeg, cinnamon, ground black pepper

Prepare the liver: if necessary, defrost, then cut off the veins, bile ducts, etc. Rinse and drain. Someone soaks chicken liver in milk for two hours to remove bitterness, but experience shows that it is chicken liver that is not bitter anyway.

Peel the onion and cut into half rings. Not necessarily "jewelry", since then the whole mixture will be ground into a single mass. Heat vegetable oil in a pan, fry the onion until light golden brown over medium heat, stirring occasionally (on average, fry for about 10 minutes).

Peel the carrots, cut into rings (or as you like, finely or grated) and add to the onion, stir and fry for a couple of minutes. After that, add the liver, bay leaf and a glass of water (enough water is needed so that it practically covers the liver with onions and carrots). Season with salt (half a teaspoon of salt), bring to a boil, reduce heat.

Then simmer covered over low heat for about 30 minutes until all ingredients are cooked. Open the lid, evaporate the excess liquid for 5-10 minutes (not completely, leave a little, it will go away during cooling, and the rest will make the chicken homemade pate more tender). During these 5-10 minutes of evaporation, the water should be first sprinkled with cinnamon (a pinch) and then nutmeg (slightly less than cinnamon) before turning off the heat. Turn off, hold for a few minutes under the lid, then open the lid and cool.

When the liver with onions and carrots have cooled, add a piece of butter (about 100 grams) and beat in a blender (the mass is soft enough, so choose the attachment according to the instructions of your blender). If the flask is small, then you can beat in two batches, then mix them thoroughly. Chicken pate is ready!

Chicken liver pate can be refrigerated for a short time before use. Serve with a sprig of herbs. Since the taste is very delicate, it is better to use bread with a neutral taste.

Recipe 2: homemade chicken liver pate

I present to your attention the simplest chicken liver pate in terms of the set of ingredients, because even in this version it is very tasty and tender! Cooking the simplest pâté will not take much time, but some principles will be required.

• chicken liver - 500 g;
• onions - 1-2 pcs.;
• carrots - 1 pc. (150 g);
• salt to taste;
• ground black pepper - to taste;
• vegetable or butter oil - 100 ml (for frying);
• water for cooking the liver.

To make the pate tender and elastic, you need to wipe or beat the ingredients with a blender while they are hot.

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

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

Recipe 3: chicken liver pate with cranberry jelly

If you are planning a family celebration or a bachelorette party, prepare a pate - chicken liver pate with cranberry jelly, and surprise your guests or girlfriends.

This appetizer turns out to be incredibly tasty and tender, especially with a glass of cold wine or champagne. If desired, you can prepare an individual portion for each guest.

• chicken liver - 500 g
• white onion 1- pc
• white wine (any) - 100 g
• garlic - 1 clove
• fat cream - 100 g
• butter - 1 tablespoon
• olive oil - 3 tablespoons
• ground coriander - 0.5 tsp
• a pinch of nutmeg
• ch.m. pepper pinch
• salt to taste

for cranberry jelly:

• cranberries - 200 g
• red wine vinegar - 1 tbsp
• sugar - 3 tablespoons
• gelatin - 10 g
• salt - 0.5 tsp
• ground black pepper - to taste.

Before proceeding with the preparation of chicken liver pate, the liver must be thoroughly rinsed under running water, cleaned all films and dried with a paper towel. Mix vegetable oil and butter in a preheated 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 slightly 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 pate into tins, cover with cling film and leave to cool completely.

Put 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 has cooled to room temperature, pour it into tins with pate and refrigerate until it solidifies.

Serve with croutons for wine or champagne.

Recipe 4: chicken pate with onions and carrots (step by step photos)

For breakfast, we suggest making chicken liver pate with carrots and onions at home in 15 minutes. It is prepared with processed cheese and vegetables, without oil. A very light, non-greasy dish. It takes a quarter of an hour to prepare a pate according to this recipe, and from the ingredients given in the recipe, 700 g of pate will be obtained.

• chicken liver - 500 g;
• carrots - 1 pc.;
• onion - 1 pc .;
• processed cheese - 1 pc .;
• bay leaf - 1 pc .;
• salt - 5 g;
• vegetable oil - 15 g.

So, how to make chicken liver pate. We take the liver, wash it, remove everything unnecessary: ​​bile, pieces of fat, films, cut each liver in half. Cut the carrots into slices, finely chop the onion.

Cook the liver for 7 minutes with bay leaves and pepper, finely chop. Blanch the carrots in salted water for 5 minutes. Fry the onion until transparent.

Grind blanched carrots, sautéed onions and pieces of liver in a blender. Salt to taste. Add the processed cheese and mix the pate with the cheese at low speed. If the pate is very thick, add a little of the broth in which the liver was cooked.

To make it convenient to prepare sandwiches with the ready-made pate, wrap it in two layers of food foil and put it in the refrigerator for an hour.

Delicate homemade chicken liver pate is ready! Bon Appetit!

Recipe 5: how to make chicken liver pate at home (step by step)

I bring to your attention a recipe for chicken liver pate, which has many advantages - it is economical, tasty, satisfying and it is important to prepare such a pate quickly and easily. The butter should be at room temperature, in no case should it be heated, otherwise the ready-made pate will not look very attractive and this will also spoil the taste of the pate.

• Chicken liver - 500 grams.
• Onions - 1-2 pieces.
• Carrots - 1 piece.
• Chili to taste.
• Salt, freshly ground black pepper - to taste.
• Butter - 60-70 grams.
• Vegetable oil - 2-3 tablespoons.
• Bay leaves - 1-2 pieces.

Rinse the chicken liver under running water, dry, cut off everything that is inedible, cut into 2-3 pieces.

Peel the onion, cut into half rings or a quarter of a ring. Heat vegetable oil in a frying pan, and fry the onions lightly. Salt and pepper the onion, so the onion becomes more aromatic and tasty.

Peel the carrots and cut into small cubes, add to the pan to the onion.

Cover the pan with a lid and simmer the carrots over low heat, for 5 minutes, do not forget to stir.

Then transfer the liver and fry the liver over high heat with constant stirring.

The liver should change color. When roasted quickly, the liver remains juicy and tender.

Pour 100-150 ml of hot water into a frying pan, add finely chopped hot peppers, bay leaves and simmer under a lid on the lowest heat for 20-25 minutes. Try the liver and carrots for readiness, they should be soft. And also adjust to your taste for salt and pungency. If the liver is already soft and there is still a lot of water in the pan, then remove the lid to allow the excess water to boil away.

Cool the mixture slightly, remove the bay leaf. Beat with a blender or in a food processor, in extreme cases, scroll 2 times through a meat grinder, use the smallest grate.

Add soft butter, beat again with a blender.

The pate is ready, transfer it to a container with a tight-fitting lid or a glass jar. Keep refrigerated.

Chicken liver pate, perfectly spread on toast.

Recipe 6: homemade chicken liver pate with butter

I present to you the simplest chicken liver pate, but in the original version. More precisely, an unusual presentation. The recipe for this cold appetizer is quite simple, although there are some nuances, as well as subtleties in the preparation of liver pate. As a result, you will get not only a tasty and satisfying, but also a presentable dish that will decorate even a festive table.

• chicken liver - 800 gr
• carrots - 300 gr
• onion - 300 gr
• butter - 120 gr
• vegetable oil - 100 ml
• cognac - 2 tablespoons
• table salt - 0.5 tsp
• ground black pepper - 1 pinch
• nutmeg - 1 pinch

First of all, you need to process the chicken liver. To do this, rinse it under cold running water, then dry it with a paper towel or napkins. Cut the liver into 2-3 pieces and cut off the white veins. You need to fry the liver in a deep wide frying pan in hot oil. 800 grams of liver is quite a lot, so I fried in 2 doses. Do not put a lot of pieces at once, since then it will not be fried, but stewed. Fry the chicken liver on both sides until golden brown. This will take no more than 5 minutes. As soon as the red juice no longer oozes from the middle when pierced, the liver is ready. Do not dry it out.

Then pour cognac and light it. It was difficult for me to capture the flambing process as it only lasts a few seconds. Our goal is to evaporate alcohol so that only the aroma of cognac remains. Remove the finished liver from the pan and transfer it to another dish to cool.

In the same oil where we fried the liver, put onions peeled and cut into medium pieces. We fry it over a low-medium heat.

Then put the carrots chopped on a coarse grater. You can just chop it finely enough with a knife - we still need to puree it later.

Cook covered until vegetables are tender. At the end, add a pinch of ground nutmeg - with it, the finished chicken liver pate will acquire very pleasant aromatic notes. Remove the pan from the heat and let the onions and carrots cool.

When all the ingredients have cooled, they will need to be turned into pate. You can use a hand blender, but I like it better in a food processor (attachment - Metal knife). In addition, you can even scroll through a meat grinder twice. First, we break through the chicken liver, as it takes up quite a lot of space.

Then add the fried vegetables. The vegetable oil that remains after cooking can be poured or added to the pate - as you like. Grind everything again, while adding salt and ground black pepper to taste.

And finally, put in soft butter (100 grams), which you need to get out of the refrigerator in advance. Leave the remaining 20 grams for decorating the pate.

Once again, we will punch everything so that the mass becomes smooth and homogeneous - this is a paste, after all. In fact, everything is ready, but I want to show you how you can beautifully serve chicken pate in the shape of a tree (or rather hemp). Since at this stage it still does not hold its shape well, the pate must be prepared, that is, it must be thoroughly cooled.

To do this, we transfer most of the pate to a piece of cling film and roll it up, giving it the shape of a cylinder. This will be the trunk of a felled tree. We send the pate in the freezer for 15 minutes.

Now let's make a stump. To do this, we select a suitable flat dish (so that the barrel will also fit later) and with the help of a forming ring we make just such a blank. If you have such a ring (I just got it myself), use a 1.5 liter plastic bottle cut on both sides. Such a thing has served me for many years.

Let's add a couple of knots to it too. Then, with a fork, make irregularities like the bark of a tree. It is very easy.

And finally, the rings of the tree, for which we left those 20 grams of soft butter. Just use a knife to apply it to the improvised cuts of a tree, and then draw a spiral with a toothpick or wooden skewer. And a little highlight is the ax, with which, in fact, we cut down our pate tree. It is cut from raw carrots. Just cut the carrots lengthwise to get an even plate - about 3-5 millimeters thick. And there with a knife, cut out a hatchet, as fantasy allows.

Let's liven up our picture a little with fresh herbs - sprigs of parsley will be very useful.

And now it's time to surprise your family or guests at the table with our unusual and effective-looking, at the same time very easy-to-prepare chicken liver pate. Try it too, everything will work out!

Recipe 7, step by step: how to make chicken liver pate

One of our favorite breakfasts in cold and chilly weather is warm toast with delicate chicken liver pate and sweet hot tea. The butter melts on hot bread, soaking the toast, making the liver pate even tastier. Such a pate is prepared very simply and quickly, if there is no blender at hand, pass the chicken liver with garlic a couple of times through a meat grinder without oil, and only then add it, it will turn out no worse. You can store pâté with chicken liver for about a week in the refrigerator, covering it with a lid or parchment paper from airing.

• 350 g chicken liver
• 180 g butter (1 pack)
• 2 cloves of garlic
• salt.

Melt half the butter in a large skillet. Wash the liver, cut into large pieces, dry a little so that the oil does not splash, and put in the pan.

Fry the liver until crispy on one side and then turn over. Fry until crusty on the other side. The liver inside should turn pink, and the blood should stop coming out.

Remove the cooked liver from the pan. Peel the garlic, cut in half and core. Put the garlic in the liver oil, reduce the heat slightly, and fry the garlic until soft. While frying the garlic, turn it over so it does not burn, and press it a little with a spatula, then you will feel when it becomes soft.

Fold the fried chicken liver and garlic into a blender, pour in the oil in which everything was fried, salt (about half a teaspoon without a slide). Grind everything until smooth.

Transfer the chicken liver pâté to a tin or jar, tamp well and smooth the surface.

Melt the remaining butter over low heat.

Carefully pour the oil onto the liver pate so that no protein sediment gets into it.

Cool the delicious chicken liver pate to room temperature, then refrigerate to set.

Recipe 8: delicious chicken liver pate

Incredibly tasty and tender, hearty and nutritious - chicken liver pate, prepared quickly and quite simply. From a minimal set of products, an inexpensive and very healthy snack is obtained. I offer you your favorite recipes for chicken liver pate at home with a photo, according to which it turns out to be especially tender and tasty.

Liver pate can be served both for breakfast and dinner with sandwiches prepared. You can decorate them with herbs, finely chopped onions or pickled cucumbers, fresh tomatoes, cut into thin slices.

Or you can put it on foil or cling film and form it into a roll with butter and herbs. Put the finished roll in the refrigerator for a couple of hours, and then cut into portions. Such delicious food can be served on a festive table.

The finished pate can be stored in the freezer. Before serving, put it in the microwave for a few minutes and you can make sandwiches for breakfast

• 900-1000 grams of liver;
• one onion;
• two carrots;
• 100 ml of sunflower or olive oil;
• 70-100 grams of butter (more);
• parsley - three to four branches;
• salt and pepper to taste.

Process chicken liver - cut off veins and fat. Rinse, add salt to a bowl, add pepper and leave for twenty minutes.

At this time, peel the carrots and pass through a coarse grater. Heat a frying pan and add oil. Place the carrots and lightly fry.

After ten minutes, add diced onions to the carrots. Fry until soft.

By the way, if you have a hand blender with a good power (from 600 W), then you can also cut vegetables into large pieces. The main thing is to put them out well. I make pate often and cut the carrots and onions into slices 1 to 2 cm thick. Then I stew well in a frying pan under the lid.

Put the liver in a frying pan with vegetables. Step 5. Stew the liver and vegetables for ten to fifteen minutes. This time is quite enough for the liver to become soft and not overstuffed, turning into a dry solid mass.

Pass the vegetable-liver mass through a meat grinder or in a blender at least twice.

Add butter, mix well.

The pate is ready, you can treat the family with yummy, and put some of the snack in a plastic bag and put it in the freezer.

Ingredients:

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

Preparation:

• Cut the chicken offal into small pieces and fry in a pan with butter for 7-8 minutes.

• Then sprinkle the liver with salt, pepper and put onion and carrots, cut into half rings, to it, fry for 10-12 minutes.

• Here it is important not to overcook the liver, juice should remain in the pan, then the pate will turn out to be delicate in taste. Add butter to the fried liver.

• We send the contents of the pan into the blender bowl and grind.

• We spread the resulting mass on a board covered with cling film, level it.

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

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

It is better to buy chicken offal chilled, because this way you can see its surface, color and wholeness. Choosing a deep-frozen liver, you can stumble upon a low-quality product.

Paste recipe from Julia Vysotskaya

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

Ingredients:

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

Preparation:

• Finely chop the peeled onions and fry in oil until golden brown or just until transparent.

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

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

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

• We send the finished paste to a cool place overnight.

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

Chicken pate from Stalik Khankishiev

Another culinary guru, Stalik Khankishiev, offers to cook chicken liver pate at home. The culinary specialist advises pouring fat into the pate, so you can preserve its aroma and rich taste, and also recommends not only stewing chicken offal in a pan, but also darkening it in the oven.

Ingredients:

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

Preparation:

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

• We crush the cloves of garlic with the flat side of a knife and send them to the pan with melted goose fat, lightly fry and pour the carrots cut into cubes, simmer until the vegetable is soft.

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

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

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

• We put the pots in a deep baking sheet, pour in water so that the liquid reaches the middle of the dishes.

• We cover the pate itself with a thin layer of ghee and send it to the oven for an hour, the temperature is 130 ° C. Cool the finished appetizer and start making sandwiches.

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

Jamie Oliver's Chicken Liver Pâté Recipe

Culinary master Jamie Oliver also pours butter on chicken liver pate and claims that the fatter the appetizer, the tastier it is.

Ingredients:

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

Preparation:

• Chop the onion into small cubes, finely chop the garlic. We bring vegetables to a soft state in a pan with heated vegetable oil.

• In a separate frying pan, fry pieces of chicken offal with thyme.

• Then pour the brandy over the liver, sprinkle with pepper and bring the liver to full readiness. We send all the fried ingredients to the blender bowl, grind and cool.

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

• On a steam bath, bring the ghee to a liquid state and fill it with pate.

• We keep the pate for 24 hours at low temperatures.

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

Chicken pate in the oven

You can always serve delicious dishes from chicken liver, but the most popular appetizer is pate, which can be made at home without much difficulty. The pate can be prepared step by step according to the photo in the oven, so the appetizer turns out with a rich taste. Many recipes use carrots, which add sweetness to the pate, but if that taste doesn't work, then you don't need to use it.

Ingredients:

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

Preparation:

• Saute finely chopped onions in oil until golden, then send them directly to the blender bowl with raw pieces of liver and chop.

• Add pieces of butter, add salt, pepper, nutmeg and flour, mix again.

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

• We send the pate in the oven for an hour, the temperature is 180 ° C.

Chicken liver needs to be salted only at the end of its preparation, if salted at the beginning, then the offal will quickly lose its juiciness.

Champignon recipe

You can make a pate with mushrooms from chicken liver at home. Such a step-by-step recipe with a photo will surely be appreciated by those who adore dishes with the addition of aromatic mushrooms.

Ingredients:

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

Preparation:

• We cut the onions and carrots into large cubes, fry the vegetables until golden brown and then lay the mushrooms cut into slices to them.

• After 2 minutes, add pieces of chicken offal, simmer under the lid for 15 minutes.

• After that, sprinkle the contents of the pan with salt, pepper, suneli hops, put pieces of the creamy product, heat up, remove from heat and cool.

• It remains only to grind everything with a blender, arrange the pate in jars and pour it with melted butter.

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

Polish liver pâté

For those who are looking for an unusual recipe with a photo of chicken liver pate, it is worth offering a step-by-step option for a Polish snack that can be quickly and easily prepared at home.

Ingredients:

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

Preparation:

• Grind the peeled and washed chicken offal until smooth with a blender.

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

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

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

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

• If the fruits are not juicy, then add water.

• We take the finished pate out of the oven and put the caramel pears on top.

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

Diet recipe

Chicken liver is not only rich in nutrients, but also low in calories, so if you choose the right pate recipe, you can get a dietary snack.

Ingredients:

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

Preparation:

• Put pieces of chicken liver, diced onion in a blender bowl and beat until smooth.

• Drive an egg into the resulting mass, add flour and all the spices, stir with an ordinary whisk.

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