The recipe for making chicken liver pate is classic. The most delicious chicken pate

Hello friends! Today we will talk about one of the most delicious spreads for baked goods. This is homemade chicken liver pate.

I have loved this snack since childhood and it is exactly the same as they used to sell in stores. And now it is sold in large quantities, albeit inexpensively, in all grocery stores and is most often placed in tin cans.

I don’t like this kind of pate, so I started making it myself at home. And it turned out that it is much cheaper and much tastier. Actually, there’s no hassle at all; it’s quite quick to prepare.

The most delicate consistency is obtained if you use an immersion blender when preparing it. The mass becomes more creamy. But I often use a stationary blender with a bowl and like the resulting product to be a little thick. You can also use a meat grinder. It is up to each housewife to choose which kitchen assistant to use.

The most common option for preparing pate is to pre-fry the liver in a frying pan. The main thing is to stop in time so that it does not dry out and become tough.

Ingredients:

Chicken liver – 500 g
Onion - 2 pcs.
Carrots - 1 pc.
Butter - 100 g + 20 g pour on top
Salt - to taste
Mixed peppers - to taste
Nutmeg - 1/3 teaspoon

Preparation:

1. First, process the liver. Rinse it, cut it into medium pieces, simultaneously removing the film and veins.

2. Peel the onion and cut into small cubes. Wash the carrots, peel and grate on a coarse grater. Then heat the pan. Place 50 grams of butter in it and melt. Next add onions and carrots. Fry them over low heat, stirring occasionally.

3. When the onions and carrots are half cooked, add the liver to the pan. Fry for 3 minutes, stirring. Then cover with a lid and cook until done, about 5 minutes. Finally, add salt and a mixture of peppers and nutmeg.

It is very important that a sufficient amount of liquid is released. And also you should not overcook it so that it does not become dry. In order to check readiness, cut a piece and look - if there is no blood inside, then it’s ready.

4. Next, transfer the contents of the frying pan into a blender bowl and use it to bring it to a paste-like consistency. Then add 50 grams of butter and beat again. After that, taste for salt and spices. If something is missing, add it.

Instead of a blender, you can grind everything through a meat grinder or use an immersion blender.

5. Transfer the resulting mass into a container. Melt 20 grams of butter and pour the pate on top. This is necessary to ensure that the surface does not darken when exposed to air.

6. Cover the container with cling film and leave to cool for several hours at room temperature. Next, spread this yummy onto bread and enjoy.

Homemade chicken liver pate with mushrooms, carrots and onions

A very tasty pate is made with the addition of mushrooms. This recipe uses champignons, but you can use absolutely any type, including frozen ones. During the mushroom season, I take freshly picked forest chanterelles, boletus or aspen boletuses. And it doesn't really matter how you cut them. All the same, we will grind the products into a homogeneous paste.

Ingredients:

Chicken liver – 500 g
Champignons – 150 gr
Onion - 1 pc.
Carrots - 1 pc.
Butter - 70 g
Vegetable oil - 2 tablespoons
Salt - 1 teaspoon
Ground black pepper - to taste
Khmeli-suneli - 1/2 teaspoon

Preparation:

1. Cut the onion into half rings and the carrots into circles. Cut the champignons into slices. Wash the liver and cut the pieces into halves.

2. Place onions and carrots in a preheated frying pan with vegetable oil. Fry until golden brown. After that, put the mushrooms there, stir and fry for 3 minutes. Then add the liver and mix too.

3. Reduce heat to moderate and cover the pan with a lid. Fry in this position for 15 minutes, stirring occasionally. Then add salt, spices and 50 grams of butter. Cover again and let simmer for 2 minutes.

4. Place the slightly cooled liver with mushrooms, onions and carrots into a dish or any other container. Using an immersion blender (meat grinder or stand blender), puree the ingredients. Then transfer to a container convenient for storage and pour 20 grams of melted butter on top. After cooling, you can start tasting.

Chicken liver pate with egg without butter

Not everyone likes butter in pate or their diet does not allow it. Therefore, I have a recipe for such cases. As a result, the snack is obtained with less fat, which will not affect its taste at all.

Ingredients:

Chicken liver – 500 gr
Eggs - 3 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Milk – 250 ml
Salt - 1 teaspoon
Ground black pepper (or other spices) - optional

Preparation:

1. Wash and cut the liver into medium pieces. Cut the onion into half rings. Carrots can be cut into rings. Or cut it as you find it more familiar and convenient. Place it all in a high-sided frying pan, add milk, salt and bring to a boil. Next, simmer for 20-25 minutes over medium heat. Separately, hard boil the eggs.

2. Then put everything into a dish, add boiled eggs cut into pieces, nutmeg and spices. Blend this mixture with an immersion blender until smooth.

3. The result should be a soft puree-like consistency. If you want the mixture to be thicker, add less milk. This pate can also be stored in the refrigerator for no more than 5 days.

Step-by-step recipe for delicious chicken liver pate with cream

This recipe produces a very delicate, airy pate with a creamy consistency. This appetizer is convenient to serve on a holiday table by squeezing it from a pastry syringe into tartlets, bread or crackers. It will look very nice.

Ingredients:

Chicken liver – 700 gr
Onion - 2 pcs.
Butter - 100 g
Cream 33% – 200 ml
Milk – 100 ml
Salt, pepper - to taste

Preparation:

1. Chop the onion and liver as desired. Heat a frying pan and melt 50 grams of butter. Put the liver there, salt and pepper. Fry until tender, about 10 minutes, remembering to stir.

2. Separately, fry the onion in butter until golden brown. Then transfer the liver and onions to a deep dish or other convenient container. Pour in the milk and blend with an immersion blender until smooth.

3. Next, thoroughly grind this mass through a sieve. Then pour the cream into a separate bowl and beat it to the consistency of sour cream. Add them to the pate mass in parts and stir until smooth. Then put it in the refrigerator for 2 hours.

4. When the pate has cooled sufficiently, you can try it. You can spread it on bread or rolls as usual. Or you can get creative and squeeze some cream onto a cracker from a cream syringe. Or serve in tartlets. The result will be a beautiful and very tasty appetizer for the holiday table.

Video on how to prepare boiled chicken liver pate

You can prepare liver for pate not only by frying it in a frying pan. There is an option when it is boiled in a pan and some prefer this. Because they think it will be more useful. I offer you a video recipe for viewing, where everything is explained and shown in detail.

Ingredients:

Chicken liver – 1 kg
Onion - 1 pc.
Carrots - 1 pc.
Butter - 100 g
Allspice - 5 pcs.
Bay leaf - 2 pcs.
Sugar - 0.5 teaspoon
Salt, pepper - to taste

You can boil onions and carrots together with the liver. Replace butter with skim milk, fermented baked milk or natural yogurt. And then you get an even more dietary product.

Chicken liver pate baked in the oven

Cooking the pate in the oven takes a little longer. But the baked product turns out simply incredibly tasty and less greasy than from a frying pan.

Ingredients:

Chicken liver – 500 gr
Onion - 1 pc.
Butter - 50 g
Sour cream - 1 tablespoon
Flour - 1 teaspoon
Nutmeg - 0.5 teaspoon
Salt and pepper - to taste

Preparation:

1. Chop and fry the onion in vegetable oil until golden brown. Rinse the liver and cut into convenient pieces, cutting off the white veins. Then put it in a blender bowl and add the fried onions there. Grind until smooth.

2. Then add salt, soft butter, pepper, nutmeg and sour cream. And turn the blender back on. Mix all ingredients until pureed. And distribute the mass into pots or other forms.

3. Place the containers with the liver mixture in an oven preheated to 180 degrees and bake for 45-60 minutes, depending on the size of the mold. Then cool the pate and start tasting this delicious spread.

Chicken liver pate in a slow cooker

Recently, convenient helpers have increasingly appeared in our kitchen, thanks to which cooking becomes easier. One of these helpers is a multicooker, which many people can no longer do without. And of course, liver pate can also be prepared in this unit. I also have a suitable recipe for this.

Ingredients:

Chicken liver – 750 gr
Butter - 150 gr
Onion - 2 pcs.
Carrots - 2 pcs.
Garlic - 3 cloves
Salt, pepper - to taste
Water – 1 multi-glass
Vegetable oil - for frying

Preparation:

1. Cut the onion into cubes and the carrots into slices. Pour vegetable oil into the multicooker bowl and place them there. Turn on the “Baking” (or “Frying”) mode and fry for 20 minutes.

2. Then put the chicken liver there, salt and pepper. Add water, stir and close the lid. Set the “Stew” program for 30 minutes.

3. After cooking, remove all products from the multicooker and leave to cool. Then transfer them to the blender bowl. Add garlic and butter there. Bring everything until smooth. Transfer the finished pate into a mold and refrigerate for 2 hours. After this, you can begin to absorb it.

If desired, you can add a little cream and then the mass will be more tender.

And for today, dear friends, I’m done. I think that you will definitely find a suitable option for preparing this incredibly tasty and tender snack. Share your choice in the comments. I'll be interested to know too.

Enjoy your meal! Bye!

Recipe 1: Homemade chicken pate from breast with vegetables

The simplest version of a very tasty and simple chicken breast pate. If you replace the butter with broth, you will get an excellent dietary dish.

Ingredients

600 grams of breast;

1 carrot;

150 grams of butter (we use butter);

3-4 onions;

Salt, nutmeg;

2 cloves (or more) garlic.

Preparation

1. Fill the sliced breast with water, add the peeled and diced carrots, and cook together for 30-35 minutes. You don't need to cook longer, otherwise the white meat will become tough. You can add salt at the end.

2. Chop the onion. The shape and size of the pieces does not matter. Fry with some oil, add chopped garlic cloves at the end, don’t cook it for long.

3. Combine the boiled carrots, breast and fried onions, add the remaining oil. It is advisable to soften it, puree it in any convenient way.

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

5. Remember that the pate will still harden. Therefore, you need to make it not too thick. Dilute the broth to the desired consistency and beat again.

Recipe 2: Homemade chicken pate with nuts

Walnuts are used to make this flavorful homemade chicken pate. But there are also options with pistachios, hazelnuts, and peanuts. We do it taking into account our taste and availability of products.

Ingredients

Half a kilo of fillet;

80 grams of nuts (more is possible);

100 grams of butter;

Green dill;

Salt, paprika, maybe black pepper.

Preparation

1. Boil or cut the chicken into pieces, add water and simmer. You can also steam it. In general, we choose the most convenient option for ourselves.

2. Dry the nuts in a frying pan, do not fry them too much to avoid scorching. Then cool well and chop a small part into pieces.

3. Grind the boiled chicken and remaining nuts. Add spices and soft butter. Beat well.

4. Add chopped dill. It is better to cut it rather than grind it. Otherwise, the color of the pate will become strange.

5. Adjust the thickness of the pate with broth and boiled water. You can add milk or cream.

Recipe 3: Homemade chicken pate with mushrooms

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

Ingredients

300 grams of mushrooms;

300 grams of chicken;

120 grams of butter (butter);

1 tsp. homemade mustard;

Salt, spices;

3 spoons of sour cream;

2 onions.

Preparation

1. Cut the fillet as desired and cook until done. Add any spices, bay leaves, and peppercorns to the broth to make the chicken aromatic.

2. Boil the mushrooms separately. Drain the water.

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

4. Chop the onions, put them in a frying pan, and fry.

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

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

7. Add spices, the rest of the oil, add sour cream and beat well again. If you want, you can set aside some of the fried mushrooms, cut them and add them like that. The pate will be more beautiful.

Recipe 4: Homemade chicken pate with prunes

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

Ingredients

1 onion;

350 grams of chicken;

150 grams of chicken liver;

100 ml milk;

12 prunes;

Spices, a little oil.

Preparation

1. Cut the chicken into cubes, twice the size of the liver. Everything needs to be washed and dried before doing this.

2. Chop the onion into half rings. Throw into a cauldron or large frying pan and fry for a minute. You can add more onion to taste.

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

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

5. Cool the cooked products and puree them. We add spices, but not too much, so that they do not interrupt the taste of prunes.

6. If the mass turns out to be too thick, you can add more milk.

7. Add chopped prunes and you're done!

Recipe 5: Homemade chicken liver pate

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

Ingredients

0.5 kg of liver;

150 grams of lard;

2 carrots;

2 onions;

Spices.

Preparation

1. Immediately wash the liver and throw it into the cauldron; you don’t have to cut it. Add the lard cut into pieces. If you wish, you can fry it a little first. It will turn out even tastier.

2. Chop the onion into half rings, peel the carrots into thin rings and send to the liver.

3. Pour in half a glass of water and place on the stove.

4. Simmer for half an hour over low heat.

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

6. Cover and simmer for another 10 minutes.

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

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

Recipe 6: Homemade chicken pate with cheese

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

Ingredients

400 grams of chicken fillet;

120 grams of soft cheese;

Pepper mixture;

1 laurel leaf;

1 onion;

50 grams of butter.

Preparation

1. Cook the chicken with the addition of a bay leaf. You don't have to use breast meat. You can also take tenderloin from the thigh and legs.

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

3. Place the boiled fillet into the blender container and beat.

4. Add onion and beat together.

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

6. Cheese gives a creamy consistency and usually there is no need to dilute the pate. But you can always make it thinner if you wish.

Recipe 7: Homemade chicken pate “Bright” with egg

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

Ingredients

400 grams of fillet;

1 carrot;

0.5 tsp. turmeric;

0.5 tsp. paprika;

Salt pepper;

Oils 50 grams;

1 clove of garlic.

Preparation

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

2. Place boiled, peeled chicken eggs there. Cook it hard.

3. Chop the carrots and fry in oil until completely soft; the root vegetable should not crunch. You can pour in a little water and simmer under the lid.

4. Send the carrots to the chicken, throw in the garlic, all the other spices, don’t forget to add salt and beat. That's all!

Chicken pate at home - useful tips and tricks

You shouldn't cook a lot of chicken pate, as it won't last longer than 72 hours in the refrigerator. And if fresh herbs are added, then only for a day. Therefore, if you see excess, it is better to freeze it immediately. Or use it as a filling for pies and pancakes.

The color of the pate will be more cheerful if you add bright spices to it: curry, paprika and others. You can finely chop the bell pepper. It does not produce much juice and dilutes the gray mass.

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

Chicken liver and breast do not require long-term heat treatment. This only makes them drier and tougher. But if suddenly the product turns out to be undercooked, you can put the pieces in the microwave for a few minutes. They will reach readiness.

One of the simple snacks is pate. It is prepared from any meat and offal, but the dish gets a particularly delicate taste from chicken liver. Any housewife can prepare pate at home if she uses the tips and tricks suggested in the article.

How to make chicken liver pate - features and preparation

The traditional recipe for the dish involves the use of chicken liver, vegetables and butter. 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 prepared in any way: boiled, stewed, fried or baked. It depends on the recipe you choose.
Before preparing the liver, it is washed in cold water. Then the bile ducts with fat are cut off, the film is removed and cut into pieces.
Vegetables are prepared in the usual way and cut. The greens are washed and chopped. It is customary to melt butter unless otherwise required by the recipe.
From the kitchen equipment you will need: a frying pan or saucepan, a cutting board, a spatula for stirring, a meat grinder, a deep bowl, a knife and a container for the finished dish.

How to make chicken liver pate by frying

Most housewives pre-boil the liver. But there is another recipe for pate, in which the 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 the vegetables and chop finely. Prepare the liver, drain and place in a frying pan. Add carrots and onions and a third of the oil. Set the heat on the stove to maximum.

Simmer the liver with vegetables with the lid open until liquid appears. At this stage, add spices, salt, stir and reduce heat to low. Now you need to simmer 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 has melted, 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 make chicken liver pate in the oven with cognac

If you don’t want to stand at the stove for a long time while preparing the 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 onion – 1 pc.;
cream – 100 ml;
butter and spices.

Finely chop the onion, place in a frying pan and simmer in butter.

Then pour in the cognac and continue frying the onions until they turn yellow.

Separate the yolks from the whites.

Place raw liver, fried onions, egg yolks and cream into a blender container. Add spices and salt. If desired, you can add chopped herbs at this stage.

Beat the mixture well in a blender.

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

Make one of the sides of the mold elongated so that you can later bend it into a lid. This is the baking container you should get.

Place the pan on a baking tray. Carefully pour the liver mixture inside it.

Cover the top with a foil lid and add water to the container.

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

When the dish is ready, pour butter on 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 a slight sourness to the dish. But to do 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 g;
salt, garlic, spices.

Progress:

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

Thaw the lingonberries, place a third of them in a saucepan and cover with water. Place the container on low heat and boil the berries for 10 minutes under the lid.

Pass the mixture through a sieve with syrup.

Fry the onion until golden brown, add the garlic.

Fry the liver separately (without milk). Transfer to the onion, add spices, salt and grind in a blender.

Add butter and cream at room temperature. Blend again in a blender.

Place 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 top of the pate.

Serve the dish 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 preparing the pate.
If the finished dish turns out to be dry in consistency, then add cream or full-fat milk to the pate. Then beat well in a blender.
If you want to leave the texture of meat and vegetables in the dish, then use a meat grinder. For a more uniform consistency of the pate, grind the mass in a blender.

Now you know how to prepare original chicken liver pate. Bon appetit!

Chicken breast pate will help you out in many life situations. For example, you can serve it with toast for breakfast, make sandwiches during the day, and serve it as an original snack for a holiday. In this article you will learn how to prepare pate with a variety of flavors.

Pate with walnuts

This dish will certainly be appreciated by your loved ones, so prepare it in abundance. How to make chicken breast pate with nuts:

Boil 600 grams of chicken fillet until tender. Along with the chicken, place one peeled carrot, one small onion and two cloves of garlic into the pan.
Place prepared chicken, carrots and onions into a blender bowl. Add 200 grams of peeled walnuts and a few tablespoons of broth.
Grind all the ingredients, season them with salt and nutmeg.
Peel, chop and fry several onions in vegetable oil.
Mix the sauté mixture with the pate and blend the ingredients again with a blender.

Cool the finished product in the refrigerator for an hour, and then serve it with toast or slices of black bread.

Chicken breast with cheese

Here is another variation on the theme of chicken pate. The dish is prepared as quickly as it disappears from the table. To make chicken breast pate, you will need:

Bake 800 grams of chicken fillet in the oven until done.
Peel, chop and fry two onions in a frying pan.
When the food has cooled, pass it through the meat grinder several times. Do the same with 200 grams of hard cheese.
Combine the pate, 150 grams of butter at room temperature, salt and spices to taste in a bowl.

If the finished dish seems a little dry, add a few tablespoons of chicken broth to it.

Chicken breast pate in a blender

This original appetizer will decorate any holiday table and attract the attention of guests. Chicken breast and liver pate is prepared as follows:

Peel, finely chop and fry one onion in butter.
Add 500 grams of chicken liver (previously prepared and cut into pieces) to the pan.
Pour in 100 ml of dry red wine and wait until it has completely evaporated. At the end, add 50 ml of cognac and set it on fire.
Separately, fry 500 grams of chicken breast, cut into small pieces. For flavor, add a few sprigs of rosemary and garlic to taste.
Pour 100 ml of dry white wine into the pan and simmer the chicken breast in it for several minutes.
When the wine has evaporated, puree the meat with a blender and then pour 100 ml of whipped cream and 50 ml of martini over it. Season ingredients with salt and pepper. You can add fried pistachios to the minced meat.
Mix the liver with 50 grams of butter, nutmeg and a little salt. After this, grind it with a mixer or blender.
Place the chopped liver in layers on the foil first. Roll it up using paper, sprinkle it with nuts and place it in the refrigerator for a day.

Serve the finished dish chilled with white bread dried in the microwave.

Pate “Bright” in the microwave

The dish got its name not only for its original color, but also for its unusual taste. Prepare chicken breast pate with spices with us and see for yourself. Recipe:

Take 300 grams of chicken fillet, cut it into small pieces, place it in a microwave-safe glass bowl and pour boiling water over it. Cover the meat with a lid and place in the microwave for a quarter of an hour.
When the chicken is ready, cool it and disassemble it into fibers.
Boil and peel two chicken eggs.
Peel one large carrot, cut into slices, place in a suitable glass container along with salt, bay leaf, allspice and rosemary. Cook it for three minutes.
Place carrots (do not pour out the water), eggs, chicken, a clove of garlic, a quarter teaspoon of turmeric, hot pepper and ground ginger into a blender bowl.

Beat the products to a paste-like state, adding carrot water if necessary (removing the bay leaf and peas from it). Serve the dish with bread or baguette.

The big advantage of this dish, prepared at home, is that it contains vitamins such as: A, B, C, E. But in a store-bought dish, you are unlikely to find anything so healthy, since it contains Most of it contains nitrites, taste stabilizers and solid soy, basically everything except the main declared product - liver. That is why I suggest preparing this chicken liver product with your own hands.

Chicken liver pate with carrots and onions - Step-by-step recipe

Ingredients:

Chicken liver – 800 gr
large onion - 2 pcs
carrots - 1 pc.
butter - 150 g
cream - 50-70 g
vegetable oil for frying
salt and pepper - to taste.

Cooking method:

We thoroughly wash the liver in water, cut out the white compounds and cut into large pieces.

Then drain the liver, add salt and pepper to taste and mix.

Continue to simmer over medium heat until smooth and dark.

Add cream, mix and simmer until done.

Let it cool slightly for a few minutes and transfer it while still hot to a container. In my case it is a 1.5 liter jar.

Now add the butter and using a blender, grind the whole mass well until smooth.

It turns out very tasty, ideal for pancakes and croutons.

How to cook a delicious pate baked in the oven

Ingredients:

Liver – 350 gr
egg yolk - 4 pcs
onion - 2 pcs
garlic - 2 cloves
flour - 2 tbsp. l
cognac - 1 tbsp. l
nutmeg - 1/4 tsp
cream 20% - 140 ml
vegetable oil - 1 tbsp. l
salt and pepper to taste.

Cooking method:

First of all, we prepare all the necessary products. Afterwards, finely chop the onion and garlic and fry in a frying pan in vegetable oil until golden brown.

Then we combine the washed liver with the frying and grind it thoroughly using a blender.

Now transfer the resulting mass into a deep bowl and add salt, ground black pepper, yolks, flour, nutmeg and cognac.

Now grease the bowls with vegetable oil using a pastry brush and pour the resulting mass into them.

Place them in a deep mold and pour water into it so that the bowls are half in the water.

Place the pan in an oven preheated to 200 degrees and bake for 35-40 minutes until done.

Remove from the oven, let cool and serve.

Delicate pate from Yulia Vysotskaya

Ingredients:

Chicken liver – 1 kg
onions (large) - 2 pcs
butter - 50 g
cream 35-38% - 150 ml
cognac – 50 ml
fresh thyme - 1 bunch
ground nutmeg - 5 g
mixture of ground peppers - 5 g
sea salt to taste.

Cooking method:

1. Chop two large onions into half rings. Place the frying pan on the fire, add butter and fry the onion until light golden brown.

2. Add the liver, cut into medium pieces, into the frying pan and simmer for two to three minutes, stirring occasionally.

3. Add ground nutmeg, chopped thyme sprigs, salt and a mixture of peppers at the tip of a knife.

4. Pour in two or three tablespoons of cognac and as soon as the alcohol burns out, add cream.

5. Now mix all the contents of the pan well and remove from heat.

6. Place the finished liver into a blender bowl, but do not add all of the sauce, since it is necessary that the resulting pate is not too runny in consistency. The resulting mass can also be passed through a sieve to make it more uniform.

Juicy pate in a slow cooker

Ingredients:

Chicken liver – 500 gr
onion - 1 pc.
carrots - 1 pc.
butter - 70 g
vegetable oil - 2 tbsp. l
nutmeg - 1/2 tsp
salt and pepper - to taste.

Cooking method:

Pour vegetable oil into the multicooker bowl, turn on the “Frying” mode at 140 degrees, close the lid so that the oil heats up properly.

Meanwhile, finely chop the onion and grate the carrots on a medium grater, place them in a preheated slow cooker and fry, stirring, for about 10 minutes.

Turn it off and put the chicken liver into the bowl, add salt and pepper, add half a teaspoon of nutmeg, butter and mix.

Turn on the “Extinguishing” mode, set the time to 1 hour, close the lid and press start.

After cooking, transfer the liver into a container and grind it with a blender or twist it through a meat grinder.

The appetizer is ready, but don’t forget that you can also add ingredients such as herbs, mushrooms, cheese, bell peppers. Cook and eat for your health!

Recipe for dietary pate (video)

It’s very good when the house has all the necessary supplies that allow you to feed the whole family and guests quickly and very tasty, so that everyone gasps and admires. In this case, this dish will be an excellent preparation for those who want to eat.

So, watch and learn for yourself!

Bon appetit!!!