We all know that beef liver is very healthy. A properly prepared dish from fresh liver can provide our body with a full daily intake of many vitamins and minerals, which is why the liver is so beneficial for young children, pregnant women and people prone to atherosclerosis and diabetes.

The liver also produces a special substance - heparin, which is used in medicine to normalize blood clotting in patients. So the liver is also useful for the prevention of such a dangerous disease as thrombosis.

I don’t like the liver as such and I don’t eat in other dishes at all. But I really liked this liver pate. Indeed, in a paste, it has a soft, delicate texture, and also acquires an excellent taste due to the added carrots, onions and butter! In addition, it is much easier to persuade a child to eat a sandwich with delicious liver pate rather than a piece of stewed liver. It is very convenient to have a snack in the middle of a working day with such a sandwich!

How to make a recipe for hepatic pate "tender":

Ingredients = ""> For a kilogram of fresh beef liver you will need:
1 large onion
1 large carrot
butter - 100-150 gr.
salt, dry herbal seasoning, butter for frying liver and vegetables.

Beef liver is a versatile product from which it is possible to prepare a variety of varied and nutritious dishes. It can be served as an independent dish or with side dishes. The Beef Liver Liver Pâté recipe makes it possible to prepare an excellent snack from the nutrient-rich organ meats.

Homemade liver pate has a delicate texture, soft structure and an unforgettable taste.

For cooking you will need:

• 400 g of offal;
• bulb;
• carrot;
• 150 g butter;
• for frying sunflower oil;
• salt and spices.

Stages of creation:

1. The liver is washed, dried, freed from films and ducts, cut into arbitrary pieces, which are sprinkled with a small amount of salt.
2. The onion is cut into small cubes, which are sautéed.
3. When the onions become translucent, add carrot flakes to the pan.
4. In another pan, the liver is fried for 5 minutes and left to infuse for 15 minutes under a closed lid.
5. The cooled offal and vegetables are brought together with salt and spices to a uniform consistency using a blender, after which they are whipped with softened butter.
6. Delicate pate is transferred to ceramic dishes and sent to the cold.

Cooking in a multicooker

Homemade pate can be easily prepared using a multicooker, if you have previously prepared:

• 800 g liver;
• onion;
• carrots,
• 300 ml of milk;
• 2 times less butter;

To make liver pate:

1. The liver is washed, dried and cut into pieces of any size.
2. Vegetables are chopped and then fried in sunflower oil on the "Fry" mode until golden brown.
3. The prepared offal is laid out in the frying, after which everything is poured with milk.
4. The liver mass is cooked for 25 minutes in the "Baking" mode.
5. After the sound signal, the mixture is salted and seasoned.
6. When the liver with vegetables has cooled, it is pureed until smooth.
7. The softened butter is laid out in the preparation of the pate, and the appetizer is purified again, after which it is laid out in a prepared dish.

With the addition of mushrooms to the main recipe

Mushroom lovers will love the recipe, which requires:

• 800 g liver;
• 2 onions;
• carrot,
• ½ kg of mushrooms;
• 200 ml of cream;
• 250 g butter;
• salt, spices and sunflower oil.

Cooking method:

1. The washed and veined liver is cut into pieces.
2. Chopped onions and carrots, then fried with salt in a frying pan with 50 g of butter.
3. The liver is fried on another piece of butter with the same weight.
4. Mushroom slices are also fried in the oil left over from the offal.
5. At the end, all ingredients are combined in the bowl of the food processor, including the cream and the remaining butter.
6. The products are whipped until smooth.

Delicate liver pate with butter

To prepare the most delicate pate, it is enough to take:

• ½ kg of liver;
• 2 onions and 2 carrots;
• 200 g butter;
• sunflower oil for frying;
• salt, spices and herbs.

Stages of creating a snack:

1. Pieces are prepared from the liver, sprinkled with spices, salt and fried for about 10 minutes.
2. Frying is prepared from onions and carrots, which is then mixed with cooled liver and butter.
3. All ingredients are turned into a homogeneous paste using a blender.

How to cook with prunes

The sweetness of prunes emphasizes the taste of the liver and adds a spice to the pate.

Ingredients:

• ½ kg of liver;
• 7 pieces of prunes;
• a glass of cognac;
• a shot of olive oil;
• some cream if desired;
• 20 g butter;
• salt.

The main stages of preparation:

1. The prunes are washed and kept in cognac for half an hour.
2. The liver cut into pieces is fried in olive oil in combination with butter for about 5 minutes, then simmer with the addition of cream under a closed lid for 10 minutes.
3. The finished liver is ground in a combine, after which prunes extracted from cognac are added to the main product.
4. The pate is ground again and transferred to a storage container.

With sun-dried tomatoes

It is impossible to buy pate with the addition of tomatoes in a supermarket, unless you order it in one of the restaurants in Sicily.

But at home, you can enjoy an original snack by preparing:

• 460 g of offal;
• 160 g sun-dried tomatoes;
• the same amount of cream;
• a clove of garlic;
• onion;
• spices and fresh basil.

The preparation is as follows:

1. The onion is chopped and the washed liver is cut into pieces.
2. Onion-liver mass is lightly fried in a pan. Then it is poured with cream and stewed under the lid for 10 minutes.
3. After cooling, the contents of the pan are placed in the bowl of the food processor, where basil, garlic, tomatoes and spices are sent.
4. The whipped pate is placed in a bowl and transferred to the cold.

Homemade boiled beef liver pate

Diet boiled liver pate is made from:

• 1 kg of liver;
• 2 carrots;
• 3 onions;
• shots of olive oil;
• a piece of butter;
• salt and spices.

Step-by-step cooking recipe:

1. The liver is cut into pieces, which are placed in a saucepan along with salt, bay leaves and filled with water.
2. After boiling, the offal is boiled for 10 minutes and removed from the stove.
3. Vegetables are chopped and fried in olive oil.
4. Frying, boiled liver are mixed in a bowl. butter and spices, after which everything is whipped with a blender.

Liver pâté is not only a delicious, but also a very healthy snack, especially if it is prepared at home.

Making homemade pate is not difficult, but some rules should be taken into account:

1. The choice of the main ingredient - the liver for the future snack should be chosen fresh, not frozen.
2. Preparation of offal - to obtain a delicate dish, it is necessary to remove the film and bile ducts.
3. By-products - Carrots, onions, mushrooms and spices are added to the beef for a rich flavor and soft texture.
4. Storage - To extend the shelf life of perishable food, place it in sterilized jars.

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 excellent 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 melted cheese and vegetables, without oil. A very light, low-fat 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, we 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 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 onion 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
• onions - 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 also fits 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. We 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 the minimum 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 for breakfast or dinner with sandwiches. 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 chopped 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 overstretched, 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.

Girls, I once made pate here according to this recipe for a long time (Themis, it seems, gave).

GENTLE PATE
Today I want to offer you a recipe for the most delicate liver pâté, which even a novice housewife can cook in just thirty minutes. This pate can be made from any liver, but the most delicate and delicious is still obtained from chicken.
Buy 300 grams of liver. With beef and pork, remove the films and cut it into small pieces, and leave the chicken whole and, if you want, soak it in water or milk for half an hour, the liver will only benefit from this. It is better not to boil or fry the liver for the pate, but simmer over medium heat in a frying pan in vegetable oil and without adding water. From fried liver, the pate turns out to be coarse, and if you cook it, then something incredibly tasty leaves from it. While the liver is stewing, add to it a bay leaf, 5-6 cloves, black or red ground pepper and a head of chopped onions, and if you want, you can fry the onions separately - this will make the pate even tastier. Do not spare pepper or any aromatic spices, at the end of this concoction you can even add dry dill. By the way, dry or fresh mushrooms, or even store-bought mushrooms, will not interfere, but quite a bit. Simmer them along with the liver. You need to salt the liver either at the very end of stewing or the ready-made pate itself. Chicken liver is stewed for about 15 minutes, beef and pork - 20-25, and always under a lid so that the liver does not darken, does not dry out and retain all the aromas. You need to cool it for 5-10 minutes, also without removing the lid. Then the liver, along with the onions, must be passed through a meat grinder, having previously thrown out of it all the cloves and bay leaves that you put in for flavor.
Chicken liver must be scrolled once, well, if you want, then twice, and beef and pork must be scrolled 2-3 times. Some cookbooks advise wiping the pate through a sieve. You get tired of wiping, wipe off your hands and a spoon on this sieve, you yourself get dirty in the paste, and the result will be the same. After all, you are not preparing baby food.
Let this liver mass cool a little more, again under the lid. And then pour in 2-4 tablespoons of milk or cream and add 150 grams of butter, and if not a pity, then more, the pate will only benefit from this. Always stir the pate only with a wooden spoon; a metal spoon gives off an unpleasant taste. That's basically it.
It is better to store such homemade pate in the refrigerator in glass or ceramic dishes for no more than 3-4 days, but I think your husband will eat it earlier.
Added to taste: cheese, mushrooms, herbs.

I did it without additives (no mushrooms, no cheese), but I put the eggs, I don't remember how many ... I liked it, but I want it to be even softer! More oil, maybe? or break more with a blender?

Delicate chicken liver pate, what could be tastier? Fragrant, spread on fresh bread - it's so yummy. Today I will tell you how to make chicken liver pate very quickly at home. This pate can be prepared in the evening - and served for breakfast. When you make chicken liver pate, you know right away: this is the best pate you've ever tasted. Interested? Then let's cook together a new culinary masterpiece.

Ingredients:

• 350 grams of chicken liver;
• 2 tablespoons flour;
• 140 grams of cream 20% fat;
• 2 onions;
• 2 cloves of garlic;
• 0.3 teaspoon nutmeg;
• on the tip of a knife of ground black pepper;
• 4 egg yolks;
• 1-2 tablespoons of vegetable oil;
• a few pinches of salt (to taste);
• 1 tablespoon of cognac (you can do without it).

Delicate chicken liver pate. Step by step recipe

1. Peel the onions and cut them into small cubes.
2. Peel and cut the garlic into small pieces.
3. We put a frying pan on the stove, heat it to the maximum and pour vegetable oil into it. As soon as the oil heats up, put the onion and garlic in a pan and fry them until golden brown. Try to stir the onion and garlic all the time so that it is well fried on all sides and does not burn. When the onion is ready, remove the pan from the stove and let the contents cool slightly.
4. Wash the chicken liver (always fresh), let the water drain, cut off the white films and, if any, pieces of fat. If the pieces of liver are too large, then it can be cut into halves. We send the liver to the blender bowl. Add fried and cooled onion with garlic to it. Grind the liver and onion with a blender until smooth.
5. We transfer the chopped food to a bowl, add chicken yolks, salt, nutmeg and black pepper to them. Next, pour the flour and pour the cream. If you wish, you can add a little cognac, but if you do not drink alcohol, then it is quite possible to do without it.
6. First, mix the mass with a large spoon until smooth. And then beat again with a blender.
7. We take small ceramic molds: if there are none, then you can take one more, grease the inside with vegetable oil and fill them up to half with the liver mixture.
8. Then we take a large baking sheet, pour some cold water into it and put our molds in it.
9. Preheat the oven to 200 degrees, put a baking sheet with tins in it and bake the pate for 35-40 minutes. You will recognize its readiness by its indescribably tasty smell.
10. When the pate is ready, take it out of the oven, let it cool and put it on a plate.

So, very quickly, we made the best chicken liver pate. It is good to spread such a paste on bread or just eat it like liver sausage. It can be served with boiled potatoes: in general, as your imagination and your tastes tell you. We spent very little time making chicken pate, but as a result we got an incomparable spread on bread. Cook with pleasure with our site "Very tasty" - and your family will always be hearty and tasty fed. Bon Appetit!