Chicken liver pate serving. How to make a delicious chicken breast pate. Dietary recipe for chicken liver pate

Ingredients:

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

Preparation:

Cut the chicken by-product into small pieces and fry in a frying pan with oil for 7-8 minutes.

Then sprinkle the liver with salt and pepper and add onion and carrots cut into half rings and fry for 10-12 minutes.

It is important here not to overcook the liver; there should be juice left in the pan, then the pate will have a delicate taste. Add butter to the fried liver.

Place the contents of the frying pan into a blender bowl and grind.

Place the resulting mass on a board covered with cling film and level it.

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

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

It is better to buy chicken offal chilled, because this way you can examine its surface, color and integrity. When choosing deep-frozen liver, you may stumble upon a low-quality product.

Pate recipe from Yulia Vysotskaya

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

Ingredients:

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

Preparation:

Finely chop the peeled onions and fry in oil until golden or just translucent.

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

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

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

We send the finished pate to a cool place overnight.

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

Chicken pate from Stalik Khankishiev

Another culinary guru, Stalik Khankishiev, suggests preparing chicken liver pate at home. The chef advises to fill the pate with fat, this way you can preserve its aroma and rich taste, and also recommends not only stewing the chicken offal in a frying pan, but also simmering it in the oven.

Ingredients:

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

Preparation:

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

Crush the garlic cloves with the flat side of a knife and place in a frying pan with melted goose fat, lightly fry and add the diced carrots, simmer until the vegetable is soft.

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

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

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

Place the pots in a deep baking tray, pour in water so that the liquid reaches the middle of the dish.

Cover the pate itself with a thin layer of melted butter and put it in the oven for an hour, temperature 130°C. Cool the finished snack and start preparing sandwiches.

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

Jamie Oliver's Chicken Liver Pate Recipe

Culinary master Jamie Oliver also douses chicken liver pate with butter and claims that the fattier the appetizer, the better it tastes.

Ingredients:

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

Preparation:

Chop the onion into small cubes and finely chop the garlic. Bring the vegetables to a soft state in a frying pan with heated vegetable oil.

In a separate frying pan, fry pieces of chicken by-product along with thyme.

Then pour brandy over the liver, sprinkle with pepper and bring the liver to full readiness. Place all the fried ingredients in a blender bowl, grind and cool.

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

In a steam bath, bring the melted butter to a liquid state and pour it over the pate.

We keep the pate for 24 hours at low temperatures.

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

Chicken pate in the oven

You can always serve delicious dishes from chicken liver, but the most popular appetizer is the pate, which can be made at home without much difficulty. The pate can be prepared step by step according to the photo in the oven, so the snack turns out with a rich taste. Many recipes call for carrots, which add sweetness to the pate, but if that flavor isn't right for you, you can omit them.

Ingredients:

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

Preparation:

Sauté finely chopped onions in oil until golden, then place them directly with raw pieces of liver into a blender bowl and chop.

Add pieces of the creamy product, add salt, pepper, nutmeg and flour, mix again.

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

Place the pate in the oven for an hour, temperature 180°C.

Chicken liver should be salted only at the end of its preparation; if you salt it at the beginning, the offal will quickly lose its juiciness.

Recipe with champignons

You can make mushroom pate from chicken liver at home. This step-by-step recipe with photos will definitely be appreciated by those who adore dishes with the addition of aromatic mushrooms.

Ingredients:

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

Preparation:

Cut the onions and carrots into large cubes, fry the vegetables until golden and then add sliced champignons to them.

After 2 minutes, add pieces of chicken by-product and simmer under the lid for 15 minutes.

Afterwards, sprinkle the contents of the frying pan with salt, pepper, hops-suneli, add pieces of the creamy product, heat it up, remove from the heat and cool.

All that remains is to grind everything with a blender, put the pate into jars and fill it with melted butter.

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

Polish liver pate

For those who are looking for an unusual recipe with a photo of chicken liver pate, we should offer a step-by-step version of the Polish snack, which can be quickly and easily prepared at home.

Ingredients:

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

Preparation:

Grind the cleaned and washed chicken by-product until smooth in a blender.

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

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

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

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

If the fruits are not juicy, then add water.

When the pate is ready, take it out of the oven and place the caramel pears on top.

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

Diet recipe

Chicken liver not only has a large amount of nutrients, but is also a low-calorie product, so if you choose the right pate recipe, you can get a dietary snack.

Ingredients:

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

Preparation:

Place pieces of chicken liver and diced onion into a blender bowl and blend until smooth.

Beat the egg into the resulting mass, add flour and all the spices, stir with a regular whisk.

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

Store-bought pate is inexpensive, convenient, and sometimes even delicious. But there is one problem - fat.

Meat products are diluted with huge amounts of lard and sometimes palm oil. Plus all these thickeners, enhancers, dyes.

This leads to digestive problems and also excess weight.

As in that joke: “I also have cubes on my stomach, or rather, only one, but a big one.” So let's cook chicken pate at home, it's very simple, healthy and incredibly tasty!

Chicken pate at home - general cooking principles

You can prepare the dish from the poultry itself or offal. Usually this point is mentioned in the recipe. Most often, the product is simply boiled, but it can also be stewed. But you shouldn’t bake it, it won’t be as tender.

What else is put into homemade chicken pates:

The essential ingredients of chicken pates are fats: vegetable or butter, lard. They smooth out the dryness of the bird. But if you are preparing a dietary option, you can reduce the amount to a minimum. And the taste can be diluted with healthy nuts, broth, milk, cream.

The easiest way to puree the mass is to use a blender. At the same time he beats it, makes it more tender. But you can also use a meat grinder. But in this case it is better to skip the mass twice. Although some pieces in the pate wouldn’t hurt. Some ingredients are added in chopped form.

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;

150 grams of butter (we use butter);

3-4 onions;

Salt, nutmeg;

2 cloves (or more) garlic.

Preparation

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

This flavorful homemade chicken pate uses walnuts. But there are also options with pistachios, hazelnuts, and peanuts. We do it taking into account our taste and availability of products.

Ingredients

80 grams of nuts (more is possible);

100 grams of butter;

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 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 take 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;

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

350 grams of chicken;

150 grams of chicken liver;

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 offal. And stewed vegetables will dilute the taste.

Ingredients

150 grams of lard;

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. You don’t have to use an expensive one, just use the simplest one, and chicken and spices will enhance its taste.

Ingredients

400 grams of chicken fillet;

120 grams of soft cheese;

1 laurel leaf;

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 it and taste it. 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 variant of a truly bright and beautiful pate that will decorate even the most boring crust of bread.

Ingredients

400 grams of fillet;

Oils 50 grams;

1 clove of garlic.

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. We 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.

Homemade chicken pate for healthy snacking

I really love pates for their simplicity and variety. Today we are preparing homemade chicken pate. There are very few products in the composition, but the result is beyond praise.

This recipe uses chicken breast and thigh. Red poultry meat is slightly higher in calories than fillet, but it has a lot more flavor. And in combination they give a wonderful taste, while maintaining low fat content and calorie content. In general, a minimum of calories and maximum taste is all you need for a beautiful figure.

A simple recipe for homemade chicken pate

breast – 500 g;
thigh – 1 kg;
egg – 4 pcs;
carrots – 2 pcs;
onion – 1 piece;
gelatin – 20 g;
spices - to taste

How to make delicious chicken breast pate

You can make a low-calorie pate from chicken breast. Unlike store-bought analogues, it will not contain harmful additives, fats or flavor enhancers. Thanks to the auxiliary products, chicken breast pate will not be dry, as housewives assume. You can prepare it in a matter of minutes. This does not require special skills or expensive products. Homemade pate is ideal for healthy snacks and sandwiches.

Chicken breast pate with walnuts

breast - 450 g;
walnuts - 6-7 pcs;
garlic - 2 cloves;
salt, spices to taste.

Cooking time: 40 minutes.

Calorie content: 161.8 kcal.

Cut the breast into pieces so that it cooks faster. Place it in water, add bay leaf, spices, salt. Cook until done.
Remove the meat from the broth and cool. Set the broth aside; it will be useful for preparing the pate mass.
Peel the nuts, fry them and chop them. Thanks to roasting, they will acquire a refined taste.
Place pieces of meat in a container, add chopped nuts to them, squeeze garlic through a press and pour in a little broth. Beat everything with a blender until fluffy.
Adjust the amount of broth, salt and spices to your taste. Beat until the pate reaches the desired consistency.
Store in a glass container with a lid or cover with food-grade cellophane.

Chicken breast pate with mushrooms

chicken breast - 380 g;
fresh mushrooms - 100 gr;
bulb;
cream - 2-3 tbsp. l;
olive oil - 15 g;
nutmeg;
spices, salt to taste.

Cooking time: 45 minutes.

Calorie content: 110.7 kcal.

Cut the pre-boiled breast into pieces and place in a mixing bowl with a blender.
Peel the onion and fry it with fresh mushrooms in olive oil. During the frying process, when the vegetables are browned, pour cream into the pan. Stir, add salt and remove from heat.
Add fried mushrooms and a little broth remaining after cooking to the chicken meat. Beat everything until fluffy.
The splendor of the pate's consistency and taste can be adjusted using broth and your favorite spices.
Nutmeg will add piquancy to the pate. Beat the mixture thoroughly again, place it in a glass container and cover with a lid.

Diet option

chicken breast - 500 g;
carrots - 1 piece;
soy sauce;
spices.

Cooking time: 35 minutes.

Calorie content: 104.4 kcal.

Wash the carrots thoroughly, peel and trim the stem. Add chicken fillet and carrots to boiling water. Cook until done.
Cut the cooled meat into pieces, add carrots and beat with a blender.
Add the broth in which the chicken was cooked in small portions to the whipped mixture. The broth will add tenderness and fluffiness to the pate. If you don't add it, the mass will be dry. It should be noted that the broth will add some calories to the pate, but these numbers will be insignificant. You can reduce the calorie content by spreading it not on bread, but on dietary biscuits.
Instead of salt, at the final stage, add soy sauce and your favorite spices to the pate at your discretion. Spices have no calories, they enhance the taste, so they can be safely added to the chicken mass.

Chicken liver and breast pate

chicken fillet - 350 gr;
chicken liver - 250 g;
bulb;
carrots - 1 piece;
spices, salt.

Calorie content: 105.9 kcal.

Wash the meat well, remove films, boil water and place it there to cook. Add peeled carrots and onions there. During cooking, add salt and spices. You don’t need to add a lot of spices; it’s better to add them at the final stage, then they will taste richer in the dish.
If necessary, cut the boiled products into pieces. Place in a mixing bowl with a blender.
While beating the meat with vegetables and liver, pour the broth in which they were cooked into the bowl in small portions.
Taste the resulting mass and adjust the consistency; it should not be too thick or liquid.
Pour the contents into a glass container. Cover the top with food-grade cellophane. Keep refrigerated.

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Chicken breast pate with cheese

chicken fillet - 480 g;
soft cheese - 200 gr;
garlic - 2 cloves;
peanuts - 30 gr;
salt, spices;
broth remaining after cooking.

Cooking time: half an hour.

Calorie content: 112.4 kcal.

Cool boiled chicken meat in salted water with spices until warm.
Roast the peanuts with a little salt to give them a spicy taste.
Place the chicken pieces in a mixing bowl, add soft cheese and chop everything thoroughly.
Add peanuts, some of your favorite spices to the whipped mixture and mix everything with a blender.
If the mass is thick, you can add the broth left after cooking the chicken.
Taste the chicken pate with cheese and add missing ingredients if necessary.
Store in the refrigerator, covered with food-grade cellophane.

Recipe for chicken breast pate with vegetables

chicken fillet - 380 gr;
tomato - 1 piece;
sweet pepper - 1 piece;
bulb;
frying oil;
sugar - 0.5 tsp;
nutmeg, coriander, basil, salt.

Cooking time: 50 minutes.

Calorie content: 98.5 kcal.

Chop the onion and fry it in olive oil. When it turns golden, add chopped tomato and bell pepper. To enhance the taste, add a little sugar.
Pass the boiled meat through a blender, add salt to taste and season with spices. Add the fried vegetables and mix thoroughly again.
If the pate turns out thick, add broth in small portions. Once again we process the products with a blender, adjusting the amount of salt and spices to your taste.
Thanks to vegetables, chicken pate turns out tasty, aromatic and takes on an appetizing appearance. You can make sandwiches from it or simply add it to main dishes, stuff tartlets and other products.

How to cook chicken pate

Every housewife knows how to cook chicken pate. But what is hidden under this name is known only to her. Some people make pate from chicken liver, others buy smoked chicken for the pate or use leftover boiled or baked chicken.

Chicken pate is a wonderful appetizer, suitable for breakfast, as a snack before lunch, and on a holiday table. Every European country has a tradition of making chicken pate. It can be of different consistency - from a light, airy mousse to “almost a stew”. Depending on the desired texture, they decide how to prepare chicken pate in terms of the choice of ingredients and cooking technology: frying, stewing, simmering or cooking in a water bath.

For tender chicken pate, breast fillet is best suited, and liver, a more fibrous pate is prepared from fattier thigh meat. In addition to chicken meat, butter or cream cheese, cream, eggs, vegetables, herbs and spices are added to the pate.

How to prepare chicken pate for a holiday or just for a big family dinner, read the material by Maria Sorokina.

In addition to toast, you can serve the pate with a green mixed salad with cherry tomatoes, dressed with balsamic. .

easily

Today in stores you can find a large number of different pates with the addition of cheese, mushrooms, eggs, vegetables and even nuts. However, any housewife would like to learn how to cook this dish on her own in order to completely control the caloric content of food. In this article you will learn how to properly prepare chicken pate, what ingredients are best to use, as well as what methods of preparing such a pate exist.

What can you cook with?

As a rule, preparing chicken pate is neither difficult nor time-consuming – even a novice cook can prepare it. The secret to making any pate is the ingredients used. The elements that are most often used in preparing chicken pate will be discussed below.

The basis. As a rule, chicken pate can be made from chicken fillet, giblets, chicken liver, or simply from offal. Sausage or chicken roll can also be used. The appropriateness of some spices, salt or sugar depends on the main ingredient here.
Supplements. As additional elements (to add taste, richness and spiciness), the following are added to the pate: cheese, eggs, vegetables, mushrooms, cream, nuts, dried fruits, spices.
Ingredients for frying and oiliness. Almost any recipe for making chicken breast pate uses vegetable fats - butter and olive oil are necessary for frying vegetables and meat in a frying pan or in a slow cooker. Lard is used as a wonderful addition to high-calorie and fatty pate.

The addition of these products does not apply to diet recipes.

Our experienced chefs have compiled a list of recommendations for you that will help make the taste of chicken pate even more rich and memorable. When choosing recipes, always try to rely on trusted sources with a good reputation, so as not to get health problems from improper cooking.

Preparation. To quickly prepare pate, it is recommended to store boiled meat or offal in the refrigerator in advance.
Dryness of the product. Some housewives are faced with the problem that after cooking the pate quickly dries out, becomes viscous and very thick. To avoid this problem, you can dilute it with chicken broth, cream or milk, boiled lard or butter, and add juicy boiled vegetables. Add elements to your liking, but be careful not to thicken the pate. If the pate mass comes out a little dry when whipping, you can add a little lemon juice to the mixture. Avoid adding any type of vinegar as it will dry out the chicken further.
Adding vegetables and spices. You can also add additives such as vegetables, oils and spices to the pate while the meat is boiling. This will make it more aromatic and rich in taste.
Cooking method. As a way to prepare pate with their own hands, housewives most often boil or stew meat. The cooking procedure itself usually uses a frying pan or saucepan, however, some prefer to mix and cook foods in a double boiler, oven or slow cooker.
Whipping. A blender or meat grinder is usually used to process and puree the mixture. The second case involves double processing of the mixture or the use of small attachments for minced meat.
Marinovka. Many housewives prefer to prepare large portions at once to prepare pate at home for the winter and New Year holidays. For marinating and preparing chicken pate, the usual twisting method is not suitable; usually in these cases an autoclave is used.
We achieve oiliness. Some housewives prefer to get a slightly oily pate as a result; to obtain this effect, vegetable additives should be fried a little before adding to the mixture.
Versatility. Don't be afraid to experiment with flavorings. Chicken is a versatile meat product that goes well with a variety of spices, vegetables and even fruits.
Storage time. Keep in mind that chicken pate prepared at home has a much shorter shelf life than purchased chicken pate. If you place the pate in the refrigerator and cover it with cling film, it may not spoil for up to 3-4 days. However, if you forget to cover it, then it is likely that it will weather and become covered with a hard black crust.
Preparing to serve. Before serving the pate, take it out of the refrigerator for half an hour. The fact is that a chilled pate will always be much thicker than a heated one.
We use everything. As a rule, chicken breasts are sold with skin, which can also be used to make pate. It is added directly at the time of beating and makes the meat fattier, oilier and higher in calories. You should not use the skin to prepare dietary pates.
Experiment. Don't forget about the possibility of mixing several types of meat in the pate.

So, beef, pork, rabbit and turkey, goose, as well as some ground offal, will go well with chicken.

Recipes

Today, there are more than 50 separate recipes for making chicken breast pate. Modern chefs prefer to add prunes, avocado, potatoes, beans and even pumpkin to the mixture. Keep in mind that there are many options for preparing pates, so recipes with similar names may require different ingredients or different quantities.

Classical

This cooking method is the simplest and most common option for preparing chicken breast pate. For cooking you will need the following products:

1 medium chicken breast;
1 onion;
oil, salt and spices to taste.

This pate is prepared very quickly - within half an hour. The cooking instructions are as follows.

Wash the chicken breast thoroughly and boil in slightly salted water until tender. We do not pour out the broth; it will still be useful at the stage of whipping the pate.
During the cooking process, add chopped onion (half) to the pan. This way you can give the meat a rich taste.
After cooking, the meat is cooled, cut into small pieces and whipped in a blender or minced in a meat grinder until a continuous, homogeneous mixture is formed.
After this, add the prepared spices, broth, as well as the remaining onion and salt to the mixture. Remember to taste the mixture to determine which ingredient is missing.
Place the mixture in a small ceramic or glass dish and cover with a lid, cellophane or foil to prevent airing.

Dietary

Popular among modern fashionistas, as well as housewives who prefer to combine tasty and healthy food. It is carrots that are used in the preparation here - they are low in calories and incredibly healthy. This version of pate is best for breakfast - it both gives you strength for work and does not put pressure on the digestive system. It is in the process of preparing dietary options that some chefs prefer to cook pates in steamers or multicookers - it is believed that this way the food retains all the vitamins and nutritional properties. Required components:

half a kilo of chicken fillet or chicken breast;
one medium young carrot;
soy sauce;
spices and salt as desired.

This option doesn’t take long to prepare – no more than half an hour. Below you will find step-by-step instructions for preparing this dish.

Carefully peel and rinse the carrots, cut off the base (with greens). Add to boiling water along with chicken fillet. Boil until the meat is done.
After cooking, the meat is cooled and chopped into small pieces, like carrots. First, add the chicken to the blender and blend until smooth. Then add carrots and broth if the mixture comes out a little dry. It will make the mixture more airy and imbue it with a pleasant aroma. Keep in mind that broth can add extra calories to the mixture, so watch the amounts you add carefully.
To maintain the sharpness of the taste and not make the pate too lean, instead of salt, add a little soy sauce or spices to the finished mixture.

A clear advantage of high-quality and natural spices is that they do not make the product more nutritious, but simply enhance its taste.

With egg

This option will appeal to housewives who live in villages or on private lands and have constant access to fresh, high-quality eggs from healthy chickens. Egg pate is different in that it is not stored in a usable form for as long as other pates. Our experts advise eating it within the next two days after preparation. For cooking you will need:

400 grams of chicken fillet;
2 small eggs;
1 ripe carrot;
garlic clove;
butter or olive oil – 2-3 tablespoons;
spices, salt and sugar to taste.

Paprika, ginger and turmeric look great in this combination. Cooking instructions.

Boil the chicken fillet in advance; there is no need to get rid of the broth - you will need it when you beat the whole mixture. We also boil the eggs - hard-boiled.
After cooking, let the food cool slightly. Then the eggs along with the meat should be placed in a blender and beat on pulse mode (if not, then on normal mode with breaks).
The carrots should be finely chopped or chopped on a carrot grater, then fry them a little over low heat until golden brown. For frying, it is better to use olive oil or butter.
After cooking, the carrots along with spices and chopped garlic should be added to the blender and thoroughly beat the whole mixture again until smooth. If the mixture is too thick, use cream or broth to thin it.

With vegetables

To make vegetable pate at home, you can use almost all the vegetables you can get your hands on. Housewives usually follow similar recipes purely formally, adding their favorite vegetables to taste. Vegetable pates are popular among housewives who like to watch their figure. Here you will need:

chicken fillet or chicken breast – 350-380 grams;
tomatoes - one large or 2 medium ones;
small sweet pepper;
medium bow;
olive or butter for frying;
add sugar or salt to taste;
seasonings and spices: basil, nutmeg, kamis, ginger.

Sequencing.

Cut the onion into as small pieces as possible, place on low heat and fry in oil until golden brown. Add tomato (also finely chopped) and pepper. To prevent the taste of vegetables from being lost from frying, you can add a little lemon juice or sugar.
Wash the chicken fillet and chop it finely, then place it in a blender. At this point you should add spices and salt. To make the meat mixture more attractive, you can add some chopped carrots.
Pour the resulting mixture into a frying pan with the already fried vegetables and onions, mix everything together and put on low heat.
Many vegetables dry out the mixture, which already dries out quickly when cooked, so don't forget to add a little broth.
Turn off the heat and wait for the mixture to cool. Place everything in a blender and mix thoroughly again, adding nutmeg or spices for flavor.

This pate has universal properties - vegetables make it suitable for regular consumption as a snack, sandwich mix or stuffing for cutlets.

Vegetables do not in any way affect the texture of the pate itself, but give it additional lightness, aroma and richness.

With mushrooms

For mushroom pate with chicken breast, you can use both fresh forest mushrooms - chanterelles, boletus, porcini, honey mushrooms - and fresh store-bought mushrooms like champignons or tree mushrooms. You will need:

chicken breast or chicken fillet – 350 grams;
fresh, well-washed mushrooms – 100 grams;
medium bulb;
cream or sour cream - 2-3 tablespoons;
olive oil (if unavailable, can be replaced with butter) – 15-20 grams;
nutmeg - a pinch or to taste;
Add salt and spices to taste.

On average, preparing this dish takes no more than 40-45 minutes.

Sequencing.

The boiled chicken breast should be cut into small pieces and placed in a container for blending. Beat using pulse mode until a homogeneous mass is achieved.
Peel a medium onion, chop finely and fry in a frying pan until golden brown, at the same time add fresh mushrooms and add a little olive oil.
We wait for the moment when the mushrooms and onions are slightly fried and a golden crust forms, then add the cream to the frying pan and mix thoroughly. At this stage it is also worth adding salt and spices. Turn off the heat and let the mixture sit for a bit (a couple of minutes).
Add the mixture to the beaten chicken breast and beat again. If the mixture comes out too thick or dry, you can add some chicken broth you prepared earlier.
The entire mixture is whipped until it becomes fluffy and a little airy. Here you can add nutmeg to the mixture - it will give it aroma and richness.

After whipping, you should let the pate brew - place it in a large glass bowl or plate, cover with a lid or cling film, and leave for several hours to thicken.

With cheese

Most often, this pate is used as a spread for sandwiches and sandwiches. In this case, it is advisable to use soft versions of cheese that will not stand out against the background of the main mixture. The choice of cheese itself is yours. It doesn't have to be an expensive or cheap option - choose the one you're confident in. Ingredients you will need:

400 grams of chicken fillet or medium chicken breast;
120-150 grams of soft fresh cheese;
sweet pepper, 1 onion, salt and spices to taste, bay leaf;
butter or olive oil – 40-50 grams.

The secret of preparing this pate is that it is not necessary to use breast meat, it can be cuts from legs, thighs or ordinary offal - high-quality cheese will soften the taste of any meat, giving it lightness and depth of taste.

Wash the meat and boil over low heat until cooked. Save the broth.
Cut the onion into even slices and fry over low heat until golden brown.
Prepare a blender and load pieces of cooled boiled meat into it, then beat on pulse mode. Gradually add fried onions.
After a while, add the cheese, which should be grated beforehand.
Finally, taste the mixture and add spices or salt as needed. If the mixture is not oily enough, add a little butter and beat again.

With nuts

This version of pate is one of the most nutritious and high-calorie - it is recommended to be consumed only by those who are actively involved in sports and are able to burn extra calories while jogging or walking. To prepare you will need:

medium chicken breast – 450 grams;
walnuts - from 5 to 7 medium-sized peeled pieces;
2 garlic cloves;
spices, salt and bay leaf as desired.

Cooking instructions.

Finely chop the chicken fillet, making the pieces as small as possible so that they cook faster. Place in water, add bay leaf, salt and other additives to enhance the taste.
After cooking, you should cool the meat and place the broth in a cool place - you will need it later.
If possible, the nuts should be peeled from the brown skin and lightly chopped, then put them in a frying pan and fry for several minutes over low heat. Don't forget to turn over.
Place the meat in a blender container, add roasted nuts, chopped or squeezed garlic, and literally a spoonful of chicken broth (if it still turns out dry, add more). Beat until a homogeneous fluffy mixture is formed.
After whipping, let the pate stand for a while; to do this, transfer it to a glass container and cover with a lid, cellophane or foil.

The average calorie content of 100 grams of this pate is 161.8 kcal. Walnuts make this the highest calorie option known.

Liver with cream

At the same time, it is very easy to prepare, however, incredibly tender and tasty with the right approach. Other by-products can be used for cooking, which you can add to taste or if there is a lack of liver. To prevent the taste of this pate from becoming too strong, chefs advise adding cream and vegetable additives to it. You will need:

half a kilo of chicken liver;
from 100 to 150 grams of not too salty lard.
2 medium carrots;
2 medium onions;
cream – 2 tablespoons;
spices, salt and sugar as desired.

Cooking instructions.

Rinse the liver thoroughly under running water and place in a saucepan, then add finely chopped lard slices (which can be fried a little before this). The liver can be cut into pieces or put one large piece in a pan. It is believed that the cut pieces are soaked in vegetables and cream faster.
Onions and carrots are cut into small rings and sent to the pan for the liver. After this, fill the pan with about 1/2 cup of water.
Cover the pan with a lid and simmer the mixture under medium heat for half an hour. After the time has passed, open the lid and add spices, salt, sugar, and cream to the mixture. You can also add a little garlic to give it a spicier taste. Before putting the lid back on, place 1-2 bay leaves on top of the mixture for a rich aroma.
Close the lid and leave to simmer for another 10 minutes on the same heat. Let the pate cool a little, and then grind it in any way possible - the best way would be in a blender.

Don't forget to add broth, milk or cream if the mixture becomes too thick.

Calories and nutritional value

The fact is that the calorie content of individual dishes is extremely difficult to calculate based on their appearance and even recipe. Typically, calorie content is calculated based on the value of the products that are part of the dish. Below you will find out the calorie value of the products that are most often included in chicken pate. You should understand that the value of a product may vary depending on its type, grade, condition and freshness.

Use this data table to compile the exact caloric value of the resulting product. On average, the caloric value of a classic pate (per 100 grams of product) is no more than 130 Kcal.

As for dietary pates, the caloric value here can vary from 80 to 115 Kcal per 100 grams of pate.

To learn how to easily and quickly prepare delicious chicken pate, watch the following video.

Every housewife, without exception, always tries to surprise her household and pamper them with something delicious. Every day we come up with various recipes for dishes and bring our culinary masterpieces to life. Breakfast is the most important meal of the day. It should be satisfying, nutritious and moderate in calories. Some people are used to preparing breakfast from whole grain cereals, others like smoothies, and some like to pamper themselves with chicken pate. Making chicken liver pate at home is quite simple. The housewife will need a certain set of products, dishes, a place to cook and a little time.

How to make an exquisite pate from chicken liver: a note for the hostess

Every housewife is the keeper of her recipes and secrets for preparing various dishes. Preparing new culinary creations requires trial and error. Don't be discouraged if the chicken pate doesn't turn out the way you wanted right away. Review the list of ingredients used and adjust it. Homemade chicken liver pate will turn out soft, tender, moderately crumbly and pasty if the liver is first thoroughly washed and soaked in milk.

You can use olive oil and butter to saute vegetables, then your pate will acquire an unforgettable and refined taste. Each housewife prepares chicken pate differently. You can add any spices and seasonings. Remember that this will not spoil your dish. If you like spicy food, then add more black or red pepper, chili seasoning or curry to the pate.

Many housewives, in addition to the standard set of products, add chicken or quail eggs, grated pumpkin, garlic, parsley or parsnip root, herbs, cheese, etc. You can add completely incompatible ingredients and try the prepared pate. What if it becomes a new culinary masterpiece and is included in the book of your national cuisine? Liver pate can be prepared in a frying pan, Dutch oven, slow cooker and even in the oven. The cooking method you choose depends on the recipe and your preference.

A selection of the most delicious recipes for chicken liver pate

Before you start cooking, make sure that all the necessary products and kitchen utensils are at hand. You will need:

chicken liver (the weight of the product depends on the desired portion of the finished dish);
carrots and onions;
oil (vegetable and butter);
Bay leaf;
spices and seasonings.

At hand you should have a small saucepan, a frying pan, a board for cutting food, several bowls, a blender or meat grinder, and dishes for storing the finished pate.

"Classical"

Most often, housewives prepare pate according to the classic recipe. Here is a step-by-step recipe for chicken liver pate with photos:

Take the chicken liver and wash it thoroughly and soak it in milk. Then put it on the fire and cook until completely cooked. If desired, the liver can be stewed or fried.
On a cutting board, chop the onion and grate the carrots. Then we put it all in a frying pan with already heated oil.
If desired, the liver can be fried along with vegetables. After preparing the liver and vegetables, place everything in one container, mix and beat with a blender.
Salt and pepper to taste. Add butter to the bowl and mix everything. Some housewives pack the pate into containers and pour melted butter on top.

Chicken liver pate should be stored in the refrigerator. It is recommended to serve it with rye bread or toast.

Chicken liver pate “Spicy”

If you have already tried the classic chicken pate, then you can prepare this much-loved dish in a new variation. Just modify the recipe a little, and a new savory snack will be ready. To prepare a spicy pate, in addition to the main ingredients, you will need to use horseradish, preferably dried, aromatic spices and herbs, cognac and mustard.

The process of preparing a savory chicken liver snack is very simple:

Take 1 kg of chicken liver, wash it and fry it in a frying pan. 3 eggs need to be boiled and allowed to cool.
After the liver has browned, add seasoning and pepper, and then simmer until fully cooked. But remember: you cannot dry out the liver; it must languish in liquid.
Place the finished chicken liver in a bowl and mix it with eggs and cognac (about 80 g is enough).
In a separate plate, mix mustard and butter, which must first be melted on the stove or in the microwave.
The registration process is the most difficult. Lay out a plastic bag on the table. Typically, the bag is cut to form a rectangle. Place foil on top.
Carefully lay out the pate mixture on top of the foil and slowly pour in the creamy mustard filling.
During the process of making the roll, the foil must be removed. The finished pate roll is placed in the refrigerator for about 3 hours.

Chicken liver pate with vegetables

If you are a follower of dietary nutrition, you can prepare chicken liver pate with vegetables.

All products are boiled or steamed, but carrots and onions are sautéed. To suit your taste, you can add potatoes, Chinese or cauliflower, mushrooms, broccoli, zucchini, and eggplant.
Everything is thoroughly ground in a blender or meat grinder. Instead of butter, you can use sour cream or yogurt. Please remember that this pate is not suitable for long-term storage.

Cooking pate in a slow cooker

A multicooker is an indispensable assistant for any housewife in the kitchen. Chicken liver pate in a slow cooker is prepared very simply and quickly. The only way to spoil liver pate made in a multicooker is by choosing the wrong program or setting insufficient time.

You will place all the cut ingredients in the bowl and will not stand near the stove. While the pate is stewing, you can leaf through your favorite magazine, chat with a friend or watch TV.
After all the ingredients have been stewed, they are blended in a blender or ground in a meat grinder, and butter is added.
It is not recommended to pour out the broth immediately, since the pate may turn out to be dry and will need to be diluted.

As you can see, all the recipes are simple and easy. The main thing is to buy the right products and spend a little of your time. Eat tasty, satisfying and healthy food. Pamper your household and guests more often with chicken liver pate.

Today I will show two recipes for chicken liver pate, both with photos and step by step. The first one will be everyday and budget-friendly, which can be prepared at home quickly and easily. The second one is more expensive and takes longer to cook, but the pate turns out more tender and airy. I usually use it to prepare the filling for vol-au-vents for the holiday table.

Chicken liver pate with onions and carrots

It cooks very quickly. True, it flies away just as quickly. And, by the way, this healthy and, one might say, dietary dish is gobbled up by both cheeks even by the most ardent liver aficionados.

Ingredients:

chicken liver – 500g;
carrots – 1 piece;
onion – 1 piece;
sunflower oil – 2-3 tbsp;
salt - to taste;
butter – 200g.

How to make chicken liver pate at home:

Preparing the liver. Of course, it is best to make a dish from chilled, but if you have frozen, then it must be completely thawed. To do this, take it out of the freezer the day before cooking, put it in a bowl and put it in the refrigerator compartment. In such conditions it will thaw gradually, which is better for it in particular and for meat products in general. You will need a bowl because water and blood will leak from the liver and need to be drained. For the same purpose, it is also best to place the cooled liver in a colander and let it sit for about 10 minutes. Then we sort it out, cutting off any possible fat and remnants of the bile ducts or pieces with stains of bile, which is bitter, so we don’t need it at all. Unlike beef or pork, you do not need to remove the film from chicken liver, it is thin and will not interfere.
Then cut it into pieces. Usually cutting in half is enough. And for now we put it aside.
Peel the carrots and onions and rinse with water. Carrots can be grated or cut into pieces. This is not important, since in the end it will all be ground, but grated carrots cook faster. Finely chop the onion with a knife.
Heat sunflower oil in a frying pan. Fry vegetables until soft.
Place the liver in the pan, stir and fry for 1 minute.
Then pour 1/3 cup of boiling water, add salt and cook over moderate heat for 7-8 minutes, stirring frequently. Check the liver for readiness, if it’s not red inside, then you can safely turn it off. Usually this time is enough. If you cook longer, the product will become dry and tough.
There are recipes where vegetables and liver are fried separately. I think this is unnecessary, since all this will later turn into pate, and cooking together saves a lot of time.
Transfer the contents of the pan to a bowl and let cool slightly.
Then we take it and punch it through everything thoroughly so that not a single piece remains. I use an immersion blender for this, but a blender with a bowl is also suitable. You can also put it through a meat grinder, but then you need to install a grill with the smallest holes, plus twist everything twice.
Butter will give the pate the desired consistency and thickness. It needs to be added very softly. So now is the time to take it out of the refrigerator. While the pate cools, it will soften. You can’t add liver mass to warm, much less hot! The butter will melt and the snack will turn out liquid.
You can mix it with a blender, but I’m usually too lazy to wash it a second time, so I use a fork to mix it.
Place the prepared mixture into containers. This, by the way, can be an ordinary glass jar. Place in the refrigerator for at least a couple of hours. The main thing is not to start eating right now, when it’s not cold. Very tasty!

Chicken liver pate recipe with photos step by step

A special feature of this recipe is the addition of cream and cognac, with which the pate becomes very tender and aromatic. After adding cognac, we will bake the semi-finished product in the oven. The heating will evaporate the alcohol, but the aroma will remain.

Ingredients:

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

How to prepare a delicious chicken liver pate at home:

The pate can be spread on bread, placed into vol-au-vents using a culinary syringe or cornet so that the liver pate looks beautiful in them, and served on any, even the most sophisticated, holiday table.