The liver stands out among all other meat by-products for its usefulness and pronounced taste. It is not difficult to prepare it, no matter what variant of the dish you choose. Let's discuss how to make pate from the liver. It can be a great breakfast option. And if you also decorate the pate a little, then it's not a shame to put such a dish on the festive table.

You can choose any liver for the pate, but chicken is the softest and most tender. Plus, it's a little faster and easier to cook. Chicken liver will be the main ingredient in all the recipes in this article.

The basic principle of making pate is grinding the liver with a grater, blender or meat grinder and adding other components (for example, vegetables, herbs, boiled eggs). For a more delicate consistency, add milk or broth. Now let's take a closer look at everything.

Liver pate with bacon

Cooking time

calorie content per 100 grams

Preparation:

If the consistency seems too dry for you, add a little liquid from the pan, then stir.

Most housewives prepare pate according to this recipe. It is considered classic and does not contain any additional flavoring components. You can take the recipe as a basis and change it as you wish.

Cooking time: half an hour

Caloric value: 111 kcal / 100 g

Preparation:

1. Wash and peel vegetables, then grate them;
2. Cook the liver in salted water for 15 minutes;
3. When the liver is ready, remove it from the broth and let it cool, then scroll through a meat grinder;
4. Fry vegetables in hot vegetable oil, then add to the liver mass;
5. Add butter to the liver and vegetables, softening it beforehand. Salt and pepper, and then mix everything well;
6. Place the pate in a mold and refrigerate for half an hour.

This is a truly spicy and sophisticated dish that can pleasantly surprise guests. The combination of thyme, garlic and nutmeg with wine gives a delicious aroma that will saturate the liver. Decorate the pate beautifully, and it will surely become a signature dish of any festive evening.

Caloric value: 117 kcal / 100 g

Preparation:

1. First, prepare a marinade for the liver with wine, grated garlic, salt, thyme and nutmeg. Place the liver in it and leave for a couple of hours;
2. Peel the onion. You do not need to cut it at this stage;
3. Remove the liver from the marinade and place the onion in it. Put on low heat and simmer until the vegetable becomes soft and the liquid evaporates;
4. Fry the liver in butter;
5. Dissolve gelatin in 50 ml of cool water, heat, but do not bring to a boil;
6. Combine the onion and liver in one container (together in the remaining liquid) and blend;
7. Add prepared gelatin to the liver-onion mass. Stir the ingredients;
8. Place the pate in a beautiful silicone mold and set in the cold for at least 4 hours;
9. Turn the frozen pate onto a serving plate and arrange.

This is another festive version of the pate, which will certainly captivate your guests with its originality and beauty. The liver goes well with cheese and tomatoes.

Cooking time: 30 minutes

Caloric value: 115 kcal / 100 g

Preparation:

1. Wash and peel the onions and carrots, then grate them;
2. Rinse the liver and cut;
3. Fry the grated vegetables with the liver in hot oil. Salt and lightly beat the mixture with a blender;
4. On a grater, grate the cheese into a separate bowl;
5. Rinse the tomatoes and chop them as finely as possible with a knife, then add to the cheese. Chop the dill there, mix everything;
6. Dilute the gelatin according to the instructions on the package. Pour one half into the liver and vegetable mass, and the other into the cheese and tomato. Remember to stir;
7. Take a deep, but not very wide form, cover with a film;
8. Stack the pate in layers, alternating cheese and tomatoes with liver and vegetables;
9. Place the dish in the cold for 3 hours (longer). Then flip onto a pretty platter and garnish.

Pate - cook in a slow cooker

If you have such a miracle of technology as a slow cooker in your kitchen, then try to cook pate in it - it's quite simple.

Cooking time: 35 minutes

Caloric value: 112 kcal / 100 g

Preparation:

1. Wash the onion and carrots, grate;
2. Pour any vegetable oil, for example, mustard oil, into the multicooker bowl, add chopped vegetables. After setting the "quenching" mode and closing the lid, cook for 15 minutes;
3. Rinse the liver, cut into small pieces and put in a slow cooker with vegetables. Salt, add seasonings, stirring thoroughly;
4. After 10 minutes, remove the contents of the multicooker. Refrigerate, then add soft butter and puree with a blender;
5. You should have a pasty, delicate consistency that is easy to spread on bread. Bon Appetit!

Secrets of experienced housewives

Cooking even such a simple dish as liver pate has its own secrets:

1. Before you start making liver pate, you need to rinse the main ingredient and soak it in milk for a while. This procedure will give your dish tenderness and lightness, the pate will turn out to be a little crumbly and pasty. In addition, milk will absorb excess bitterness;
2. Whichever method of heat treatment you choose, it is very important to correctly observe the temperature regime and time. If, during cutting, it turns out that the liver is not ready, then this can still be corrected. But if you overexpose it on the stove, the dish is hopelessly spoiled;
3. Where liver stewing is required, it would be good to use broth (chicken broth is best) instead of water. This will allow the taste and aroma of the liver to open up even more, to make it juicier;
4. To add spice to the dish, not only spices are used, but also various oils. Traditionally, sunflower or creamy is used, but there is also mustard, olive, pumpkin and many others. Spread vegetables in oil and see how their completely new taste and aroma unfold;
5. If you don’t have the required butter on hand, do not substitute margarine for it. Better to use unsweetened yogurt or sour cream;
6. Don't be afraid to experiment. Liver pate is difficult to spoil with new ingredients. Of vegetables, in addition to onions and carrots, you can add pumpkin, cauliflower or Chinese cabbage, zucchini, broccoli. Chicken eggs can be easily replaced with quail or duck eggs. Mushrooms go well with the liver. And how many different types of spices and herbs exist that allow you to create a new culinary masterpiece every time - you can't count;
7. If you have prepared a pate and it seems dry - do not despair, you have two whole options for how to proceed: add the liquid remaining after stewing or boiling to the pate, then stir until smooth, if there is no such liquid left, ordinary milk will do;
8. An important part of making liver pate is the design, because the dish should not only be tasty, but also look aesthetically pleasing. Whatever shape and consistency you choose, decorate with slices of vegetables, grated egg, herbs, crushed nuts or pomegranate seeds.

Homemade pate will never compare to those sold in supermarkets. It is much tastier, healthier and safer. In addition, you can add all the ingredients for this dish, focusing on your own taste. Cook with love and you will definitely succeed.

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 for 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 be grinded, but grated carrots cook faster. Finely chop the onion 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. By the way, this can 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 cornet, so that the liver pate looks beautiful in them, and serve on any, even the most exquisite festive table.

Each housewife can easily prepare the most delicate delicious chicken liver pate at home. This appetizer is easy to diversify with the help of all kinds of additives, for example, mushroom, cheese, vegetable. Ready-made pate goes well with crispy toast or fresh bread. You can serve this treat in addition to any soup or broth.

According to the classic recipe, liver pate turns out to be soft, light with a creamy aftertaste. It is provided by the oil (70 g). You also need to prepare: 400 g of chicken liver, half an onion and a carrot, aromatic herbs, salt.

1. Vegetables and liver are crushed.
2. First, onion is fried in fat until transparent, after which carrots and meat grated on a fine grater are sent to it. The products are poured with a glass of salted water with spices. They are stewed under the lid for about 25 minutes. Next, the pan is left open for another 10 minutes over the fire, so that almost all the liquid evaporates from the container.
3. The contents of the pan are transferred into a convenient deep container, softened butter is sent there, and the ingredients are mashed until smooth.

Liver pate can be served immediately with a thick hot soup.

Spicy recipe with cognac and spices

Cognac and spices add spice to the treat. It is very important to use a large pinch of nutmeg for such a dish. In addition, you will need: 450 g of chicken liver, 150 g of carrots and onions, half a pack of butter, 3 tbsp. brandy, a mixture of peppers, salt, other spices to taste.

1. The liver is thoroughly washed, gets rid of the films and cut into pieces.
2. The onion is chopped into cubes, and the carrots are rubbed on a grater with the smallest holes.
3. First, onion is fried in any fat until golden brown. Then carrots are added to the vegetable. When the latter becomes soft, you can send pieces of liver into the pan.
4. The food is cooked together for 7-8 minutes over medium heat. If necessary, clean water is added to them.
5. After adding butter, salt and all seasonings, the ingredients are thoroughly mixed and stewed for another 5-7 minutes.
6. The contents of the dishes are whipped with a hot blender, cognac is added to the mass.

For convenience, you can transfer the finished pate into a round bowl and pour over melted butter to prevent the formation of a dry crust.

With the addition of vegetables

Liver pate with vegetables is often prepared by mothers for their babies. The result is a healthy, nutritious meal. When preparing it, it is used: 2 pcs. carrots and onions, 3 medium potatoes, 650 g of chicken liver, 80 ml of vegetable oil, 1 small spoonful of salt, a pack of butter.

1. The liver is thoroughly washed with cold water and cleaned of films.
2. Onions and carrots are coarsely chopped and then fried in vegetable oil until soft.
3. Potato cubes, liver, salt and, if desired, aromatic herbs are sent to almost ready-made vegetables. The food is stewed under the lid for 20-25 minutes.
4. The dishes are removed from the heat as soon as the liver is ready.
5. The cooled liver mass is crushed using a meat grinder or blender.
6. It remains to stir in the softened butter and transfer it into convenient forms.

The pate is stored on the top shelf of the refrigerator.

Liver pate in a slow cooker

In order not to fiddle with food for a long time when preparing pate, you can greatly facilitate your task by using a multicooker. A device of any model is suitable for this. Of the products will be used: 650 g of chicken liver, white onion, 1 tbsp. low-fat cream, half a packet of butter, a pinch of nutmeg and salt.

1. Chopped onions are sautéed in a small amount of butter in a multicooker bowl. For this, the Baking program is switched on for 15 minutes.
2. Next, pieces of washed chicken liver removed from films are laid out to the vegetable. The ingredients are cooked together at the same time.
3. It remains to pour in the cream, add the seasonings, the remaining oil, salt, and simmer the food together for about 12 minutes without closing the lid.
4. Then the components are turned into a homogeneous paste with a blender and, if necessary, salted.

The appetizer is served with crackers, toast or fresh bread.

With mushrooms

You can use any mushrooms for the dish under discussion: both forest and champignons. It is enough to take them in the amount of 250 grams. In addition to mushrooms, will be used: carrots, onions, 400 g of chicken liver, salt, 2 tbsp. vegetable oil. How to make a pate with mushrooms is described below.

1. The liver is thoroughly washed, ducts and fat are cut off from it, after which the pieces are fried in oil from all sides until tender.
2. Coarsely chopped vegetables are sautéed in the second frying pan until soft. When they are ready, you can send chopped mushrooms to the container, and simmer the products together for about 15-17 minutes.
3. The contents of both containers are transferred to a blender and crushed until smooth.

Mushroom and liver pate goes well with rye croutons.

Diet pate

Such a snack may well be dietary. Its calorie content is especially important for those gourmets who closely monitor their weight. Instead of the usual butter, healthy vegetables will be included in the pate. For example, celery stalk, carrots, onions. And also: 450 g of liver and a pinch of salt.

1. Chicken liver is thoroughly washed in cold water and gets rid of all films.
2. Vegetables are randomly chopped and placed in a saucepan for the meat product. The ingredients are cooked together 25-30 minutes after boiling.
3. Finished products are reclined in a colander. There should be no excess liquid in the pate.
4. In a blender bowl, the liver with vegetables are thoroughly chopped until smooth. At this moment, the mass is salted. If desired, any aromatic herbs are added to it.

Ready diet pâté is smeared on low-calorie crisps or cucumber slices.

Recipe from Julia Vysotskaya

Cooking guru Yulia Vysotskaya also loves to cook liver pate. True, he does it according to his own special recipe. It includes: a large onion, 120 ml of brandy and the same amount of heavy cream, 350 g of chicken liver, a coffee spoon of nutmeg, oregano, ground paprika and salt, 2 tbsp. butter.

1. Onion rings are fried in a hot frying pan with butter until golden brown.
2. The liver is washed, gets rid of excess fat, dried with a paper towel, cut and transferred to frying.
3. When the meat product begins to be covered with a golden brown crust, you can pour salt and all seasonings, as well as brandy into the pan.
4. On minimal heat, the ingredients languish for another 15 minutes.
5. Next, cream is poured into the container, the products are well mixed and removed from the heat.
6. When the mass has cooled slightly, turn it into a smooth puree with a blender.

Before serving, the dish should be infused for at least 8 hours in the cold.

With the addition of cheese

You can use hard cheese in place of snack cream. It goes well with butter. In addition to cheese (150 g) and half a pack of butter, you need to take: 450 g of chicken liver, 3 large white onions, salt, pepper.

1. Onions with liver are coarsely chopped and boiled in salted water until tender.
2. When the water drains from the finished products, thrown in a colander, you can pass them through a meat grinder or turn into mashed potatoes using a blender.
3. In the resulting mass, softened butter and finely grated cheese are laid out.
4. It remains to pepper and add salt.

To taste, the amount of cheese in this recipe can be increased by 2-3 times.

Chicken liver pate with cream

If there are no vegetables in the house, then liver pâté can be cooked without them. For example, from: 550 g of liver, 1 tbsp. heavy cream, half a pack of butter, salt, spices.

1. The liver is cut into large pieces and fried in fat on all sides until a crust appears over high heat. Further, the heating intensity decreases, and the product is stewed under the lid for another 12-15 minutes until fully cooked.
2. Then you need to salt, pepper and, if desired, add the selected spices. Cream the contents of the pan. Over low heat, the mass is cooked for a few more minutes, until it thickens slightly.
3. Together with softened butter, the ingredients are turned into a paste using a blender.

Due to its high protein content, the liver is great for a morning meal, so today I want to offer you a recipe for chicken liver pate at home. The pate is perfect for lovers of breakfast with sandwiches - it will be tasty, healthy and nutritious

You can make this dish from different types of liver, but I usually make chicken liver pate, in my opinion, it turns out to be more tender from it. According to this recipe, I have been making pate for a long time, and my home people like it so much that I did not even try to change it somehow.

Chicken liver pate - recipe at home

Ingredients:

• chicken liver - 600 gr
• butter - 150 gr
• carrots - 2 - 3 pieces
• onions - 1 - 2 pieces
• some vegetable oil

Step-by-step cooking recipe:

1. The liver can taste bitter, so if you have time, you can fill it with water and leave it for several hours, thanks to this, the bitter taste will disappear. I often do it without soaking, just rinse thoroughly and inspect the pieces before cooking. If you find yellowish-greenish bile stains, cut them off.
2. Pour water over the chicken liver and cook. It is not recommended to cook it for a long time, so in 10-15 minutes it will be ready.
3. Peel the onions and carrots. Chop the onion, grate the carrots.
4. Vegetables should be fried in butter, but do not use all the butter in the recipe for this. Somewhere half of the oil should be left, it will be useful to us later, and it should be soft. When frying vegetables, you can add a little vegetable oil.
5. We pass the finished chicken liver and fried vegetables through a meat grinder (preferably 2 times) or use a blender for this.
6. The chicken liver pate is almost ready, you need to salt it to taste, add the remaining soft butter and mix thoroughly. Then you can put the pate on the foil, shape it into a sausage, pin the edges of the foil and put it in the refrigerator. Or you can just put the pate in some convenient container and put it in the refrigerator as well.
7. Once the butter has set, the chicken liver pate is ready.

Liver paté sandwiches are great for more than just breakfast. They can be served as an appetizer on a festive table, decorating them, for example, with slices of pickled cucumbers or slices of eggs. You can also buy tartlets and fill them with pate.

Chicken liver pate roll - video recipe

It turns out beautifully to make a roll with a filling, I did a similar one with butter. The video suggests making a more interesting filling.

Bon Appetit!

Elena Kasatova. See you by the fireplace.

Chicken liver pate is a delicious delicacy that does not take much time to prepare and does not require any special culinary knowledge. All the ingredients you need to get an excellent result are easy to buy at any grocery store, and the amount of the finished product will be enough to treat a large number of people. Today we will tell you how to make chicken liver pate at home.

• Buy a liver with a smooth and shiny surface. A yellowish tint indicates that the liver has been frozen, the taste of the pate will noticeably suffer from this. There should be no green spots on the product, because they are a sure sign that the gallbladder was damaged when cutting the chicken, therefore, the liver will taste bitter;
• It is advisable to defrost the liver on the bottom shelf in the refrigerator, not in the microwave;
• It is not necessary to soak chicken liver (by analogy with beef and pork), since it never turns out to be bitter;
• The preparatory stage consists in flushing the liver with cold water and removing the connective tissue, if any;
• It is not recommended to store chicken liver pate for more than 3 days. If you want to extend the shelf life of the pate, we advise you to keep it in the freezer, in this case, the taste of the product can be preserved for up to 2 months.

Homemade chicken liver pate - simple recipes

Classic recipe

Ingredients:

• 500 g chicken liver
• 3 glasses of milk
• 1-2 onions
• 1 carrot,
• 50–70 g butter,
• 3-5 tbsp. l. vegetable oil,
• salt,
• ground black pepper.

Cooking method:

Method of preparation Stew the liver in milk until tender, pass through a meat grinder. Peel and chop the onions. Grate the carrots on a coarse grater. Spread the chopped carrots and onions in vegetable oil, pass through a meat grinder and mix with chicken liver, mix thoroughly and pass again through a meat grinder along with butter. Place the finished pate in a cool place.

Chicken liver pate with brandy

Ingredients:

• 350 g minced chicken liver,
• 1 head of onion,
• 1 clove of garlic
• 3 tbsp. l. butter,
• 3 tbsp. l. vegetable oil,
• 1 tbsp. l. brandy,
• dill greens
• ground black pepper,
• salt to taste.

Cooking method:

Crush the garlic, chop the onion and fry in vegetable oil until golden brown, salt and pepper. In the same skillet over high heat, fry the chicken liver for 2 minutes. Pass the mass through a sieve. Beat butter with brandy, add chopped dill and combine with minced meat.

Delicious chicken liver pate

Pates are a kind of lifesaver in case of an unexpected arrival of guests. The appetizer can be prepared in advance as it stays great in the refrigerator for seven days.

Cooking time: 40 min; Number of Servings: 8

Ingredients:

• 800 g refined chicken liver
• 1 medium sweet carrot
• 1 small onion
• 150 g butter
• 2-3 sprigs of thyme
• 100 ml white semi-sweet wine
• 2 cloves of garlic
• salt, freshly ground black pepper - to taste

Cooking method:

Cut the onion into small cubes. Chop the garlic. Cut the carrots into small, freeform slices. Melt half the butter in a frying pan and fry the onion and garlic in it until golden brown. Add carrot slices and simmer over low heat until soft. Add the peeled chicken liver to the vegetables. Pour in wine and put in one sprig of thyme. Simmer for about 15-20 minutes until the liver is tender. Season with salt and pepper to taste, beat with a blender. Distribute the pate into the molds, add the thyme sprigs and pour over the remaining melted butter. Refrigerate.

Homemade chicken liver pate - recipe for cooking in the oven

You can make a delicious chicken liver pâté, which is sold in a regular market or in a store, and it will be appropriate for both regular and holiday tables. Cooking the pate in a water bath ensures uniform heating and a smooth texture.

Ingredients:

• 300 g chicken liver
• 1 small onion
• 1 clove of garlic
• 50 g of brandy
• 6 egg yolks
• 1 glass of milk
• 1/3 cup flour
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• butter
• Bay leaf

Cooking method:

To make the pate, you need ovenproof bowls or pots, and a high-rimmed baking sheet to place them in. Make sure you have it (and there are pots, probably, in every kitchen), put the oven to preheat to 175 degrees and start cooking. Peel the liver from films and blood clots, finely chop the onion and garlic, and grind the black pepper, nutmeg and cloves, unless, of course, you bought them already ground. Fry the onion quickly in a little vegetable oil, add the garlic and fry for another minute, then pour the cognac into the pan and reduce the heat. Steam the cognac about three times, and move everything in the pan into a blender along with the liver and yolks.

Grind the contents of the blender, then add flour, milk and seasonings and continue blending until smooth. Place the bowls in a baking sheet filled with water and pour the liver mass into them. Place the baking sheet gently in the oven and bake for about an hour. Check the readiness - a knitting needle or thin knife should come out of the pate clean - and remove from the oven. Let the pate cool slightly, then place a bay leaf in each bowl, pour in a little melted butter and refrigerate. You can serve the pate after a few hours, or store in the refrigerator for up to five days.

Interesting recipes for chicken liver pate

Chicken liver pate is also prepared at home in a variety of ways.

Chicken liver pate with figs and tkemali

In this recipe, active cooking takes 20 minutes from the moment you pick up the knife. Add some Georgian tkemali sauce for a slight sourness and figs for sweetness. Try to buy chilled chicken livers for a delicate and tender paté.

Ingredients:

• 450 g fresh or chilled chicken liver
• 150 g delicious butter
• 3-4 tablespoons of brandy
• 1 large onion
• 1 clove of garlic
• 1 large handful of soft dried figs (can be substituted with raisins)
• 2 tablespoons tkemali green sauce
• a handful of pistachios (optional)

Preparation:

1. Soak the fig halves in the brandy for about an hour. If you're in a hurry, let the figs sit in the brandy for at least 20 minutes. During this time, you will just fry the onion and liver.
2. Cut the onion into half rings, cut the garlic into slices; fry in butter until the onion is transparent and transfer to a bowl with a slotted spoon. In the same skillet, fry the liver on both sides. Just do not overdo it, otherwise it will dry out and the pate will not be tender, no matter how much butter you put. The amount of liquid in the pan is not an indicator. Perhaps in the store, the liver was still frozen, and therefore it released some of the juice. Drain the liquid, do not evaporate. The liver is fried over low heat for no more than 10 minutes.
3. Put the liver, figs, brandy, onion with garlic, oil, tkemali and pistachios in a food processor. Season with salt and pepper and then whisk.
4. Transfer the finished mass to the mold. Usually they take ceramic forms, but a classic aspic tray is also suitable. Sometimes the top is covered with melted butter so that the pate does not wind and dry out. Put it in the fridge and after a couple of hours you can invite your family for a cup of tea with a delicious sandwich.

You can make a thousand different gourmet sandwiches with this pate! In summer, you can put peaches or figs on bread, in winter - pickled apples or gherkins. Sandwiches change beyond recognition! You should definitely try it.

Chicken liver pate with carrots

Ingredients:

• 500 g chicken liver
• 1 head of onion
• 2 carrots
• 6 tbsp. tablespoons of butter
• spices
• greens
• White bread

Cooking method:

Peel the carrots, cut into pieces. Chop the peeled onion. Fry, stirring occasionally, in 2 tbsp. spoons of plum pure oil for 10 minutes. Rinse the liver, dry, cut. Combine with carrots and onions, add salt and spices. Simmer until tender, covered. Let cool, transfer to a blender, add the remaining softened butter and stir until smooth. Wrap in foil and refrigerate for 2 hours. Serve with herbs and spread on white bread slices.

Chicken liver pate with jelly

For the pate:

• 1 kg chicken liver
• 500 g butter
• 2 onions
• 200 ml heavy cream
• 2-3 cloves of garlic
• ground black pepper

For jelly:

• 250 g cranberries
• 2 tbsp. tablespoons of sugar
• 1 glass of red wine
• 1.5 teaspoons of gelatin

For decoration:

• peppercorns and rosemary sprigs

Cooking method:

Rinse and dry the liver. Brown the chopped onions in a little oil, add cream and simmer until softened. Combine with the softened remaining butter, garlic and liver, salt and pepper, use a blender to smooth. Transfer the mixture to a baking dish. Place the dish in a larger bowl filled with water (so that it covers half of the dish with the pate) and cook for 40 minutes at 180 ° C, covering the pate with foil. Cool it down. Puree the berries in a blender and pass through a sieve. Soak gelatin in 50 ml of water, add to hot wine along with sugar and berry mass and stir until completely dissolved. Pour the mixture over the cooled pate and place in the refrigerator until the jelly hardens completely. Garnish with peppercorns and rosemary sprigs.

Chicken liver pate with soaked lingonberries and croutons

AND Ingredients:

• Lingonberry - 300 g
• Vodka - 40 ml
• Lemons (zest) - 2 pcs.
• Sugar - 80 g
• Thyme - 3 sprigs
• Bread with bran or Borodinsky - 1/2 loaf
• Shallots - 2 pcs.
• Carrots - 1 pc.
• Garlic - 1 clove
• Rosemary - 1 sprig
• Olive oil - 50 ml
• Red port - 100 ml
• Salt pepper

Cooking method:

1. Prepare soaked lingonberries: mix berries with vodka, lemon zest, sugar and thyme leaves and let stand in the refrigerator for 2 hours.
2. Cut the bread into very thin slices and dry in the oven until crisp.
3. Fry peeled and randomly chopped shallots, carrots and garlic with rosemary in olive oil. Add chicken liver, fry for 15 minutes, pour in port and boil until the liquid evaporates.
4. Season to taste with salt and pepper, grind with a blender to the desired consistency and let cool.
5. Serve the pate with soaked lingonberries and toasted bread.

Chicken liver pate with carrots and prunes

Ingredients:

• 500 g chicken liver
• 3 carrots
• 100 g pitted prunes
• 4 tbsp. tablespoons of butter
• ground nutmeg
• ground black pepper

Cooking method:

Peel the carrots, cut into pieces or grate on a coarse grater. Rinse the prunes, pour boiling water for 1 hour, drain the water, cut the dried fruits. Rinse the liver, dry it and cut it too. Combine the liver with carrots, prunes and spices, salt. Simmer with half the butter until the liver is tender. Let cool, transfer to a blender, add the remaining softened butter and beat until smooth. Wrap in foil and refrigerate for 1 hour.

Delicate chicken liver pate suitable for a child

It is quite possible for a kid to cook such a delicacy in a year. You just need to make sure the quality of the product so that the liver is fresh.

Ingredients:

• 1 kg of chicken liver
• 2 onions,
• 2 carrots,
• 200 g butter
• 3 eggs,
• 1 bunch of green salad
• salt to taste.

Cooking method:

Finely chop the liver. Chop the onion, grate the carrots, fry. Then add the liver, salt and simmer, covered for 10 minutes. Pass all fried foods through a meat grinder, add oil, mix. Boil the eggs, remove the egg yolks. Season the proteins with pate. Place eggs on green lettuce leaves.

Cooking chicken liver pate in a slow cooker

Required products:

• 1 kg chicken liver
• 100 g butter
• 100 g bacon
• 2 tbsp. finely chopped parsley
• 1 head of onion
• 2 cloves of garlic
• some grated ginger
• ground black pepper
• 500 ml milk

Cooking method

Wash the chicken liver and soak in milk for 2 hours. Then put the liver on a sieve and let the liquid drain. Put butter, liver, salt in the multicooker bowl. Cook in Bake mode for 75 minutes. Finely chop the greens, pass the garlic through the garlic, grate the ginger. 15 minutes before the end of the mode, open the multicooker, mix the contents, add finely chopped bacon, garlic, ginger and cook until the signal. Put the finished liver on a cutting board and chop finely with a knife. Add finely chopped greens and onions, sprinkle with pepper and chop with a knife again with herbs and onions. You can skip everything through a meat grinder.

In this article, you were offered eleven options for making chicken liver pate, be sure to try a few in order to understand which one you prefer and do not be afraid to experiment.