How to make a delicious chicken breast pate. Dietary chicken pate at home

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 devoured 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:

1. 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.
2. Then cut it into pieces. Usually cutting in half is enough. And for now we put it aside.
3. 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.
4. Heat sunflower oil in a frying pan. Fry vegetables until soft.
5. Place the liver in the pan, stir and fry for 1 minute.
6. 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.
7. 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.
8. Transfer the contents of the pan to a bowl and let cool slightly.
9. 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.
10. 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.
11. 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.
12. 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!

Secrets of proper liver pate

This delicacy is especially good for an afternoon snack when losing weight - carbohydrates are undesirable, and the liver mass contains a minimum of them.

An undoubted advantage is the ease of preparation at any home: boil (baked, fried), blend in a blender (twist in a meat grinder) and you’re done!

The taste is always amazing! The main thing is to choose a quality liver.

Chicken liver is the simplest, most affordable and dietary option, KBJU of the raw product (per 100 g) - 140 kcal, 20 g of protein, 6 g of fat, 1.5 g of carbohydrates. It smells delicate, gives an oily consistency, and a delicate taste. Just don’t forget to inspect each piece before cooking so that you don’t get the gall one - carefully cut it out and throw it away, otherwise the bitter taste will ruin everything.

Duck, goose and turkey liver also taste good, but they are at least 2 times more expensive and higher in calories! And sometimes the calorie content can reach almost 500 kcal due to the high fat content. By the way, this is the fatty liver of duck or goose that is used for the famous foie gras. The preparation is the same as for chicken - wash, remove gall, cut out especially large films.

KBJ rabbit 160 kcal, 19 g of protein, 10 g of fat and 0 g of carbohydrates . And the taste of such a pate will be especially delicate. But the cost is always high. The liver itself should be soaked in cold water, changing the water 2-3 times.

Pork liver in pates is not very tasty - grains ruin everything, no matter what you do. Although her KBJU is very good - 107 kcal, 19 g of protein, 3.6 g of fat, 0 g of carbohydrates. And it won’t have much impact on the budget. If you decide to try using it, first soak it in milk for 2 hours, this will soften the harsh taste.

Beef liver has the least amount of calories - 95 kcal (bzhu - 17/3/0) , quite tender, but the most difficult to prepare. You definitely need to remove all the films from it! And there are no tricks or secrets here - we simply act with the help of a sharp knife and the strength of our hands.

In addition to offal, any vegetables, mushrooms, low-fat cheeses are added to the pate - this will diversify the taste and allow you to “play” with the number of calories.

Recipe in a slow cooker

This is my favorite low-calorie option - the pumpkin and carrots make the snack sweeter and more appetizing, and the onions and spices make it more flavorful.
Everything is prepared in literally half an hour.

It is very convenient to cook using a multicooker.

Although it can be done in a saucepan or deep frying pan.

Ingredients:

• chicken liver – 230 g
• salt – 1/3 teaspoon,
• spices to your taste - 1/3 teaspoon,
• cauliflower – 80 g
• pumpkin – 80 g
• onion – ¼ pc.
• carrots – ½ pcs.
• dill – 2-3 sprigs,
• water – 1 glass.

Preparation step by step:

We also cut the carrots coarsely and add them to the rest of the products.

We do the same with cabbage inflorescences. If you have frozen pieces, you can add them without defrosting.

We cut a small piece of pumpkin (zucchini or zucchini will also work) into several pieces and also throw it into the slow cooker.

Sprinkle with spices (do not add salt!). Cardamom, paprika, ground black pepper are good.

Immediately throw in the chopped greens.

Close the multicooker, wait for it to boil and switch to the “heating” mode. After 10 minutes, take out the liver, let the vegetables sit for another 10 minutes. After that, put all the ingredients in a blender and add salt. Do not pour out the broth, we will need it to bring it to the desired consistency.

Beat until the mass becomes as beautiful and homogeneous as in the photo.

Transfer to any jar or tray and store in the refrigerator, covered with a lid, for a maximum of 3-4 days.

PP pate “couldn’t be simpler”

This option is completely for the lazy, which is what I like.

You will need:

• liver - 400 g
• 1 large onion
• 1 large carrot
• 0.5 l water
• salt, seasonings - to taste.

We prepare in 2 stages:

1. We clean and wash all the products, cut them into large pieces, put them in a deep saucepan, fill them with water and set them to cook. 4 minutes after boiling, add salt, add spices and turn off, covering with a lid.
2. When it cools down, place the pieces of vegetables and boiled liver into a blender and blend, adding liquid if necessary. Or we pass it through a meat grinder, and only then adjust the consistency.

Liver pate with mushrooms

The taste of this sandwich liver mass is special, because it contains mushrooms.

And preparing food in the oven adds originality to both the aroma and taste.

• large champignons - 6 pcs.
• onions - 2 pcs.
• garlic - 2 cloves
• liver - 300 g
• milk - 50-100 ml.
• salt, dill - to taste
• lemon juice - 0.5 tsp.
• refined vegetable oil - 1 tsp.

Preparation:

1. Turn on the oven to preheat at 200 degrees.
2. At this time, peel the onion and chop it coarsely. We simply peel the garlic; there is no need to cut it. Rinse the liver and mushrooms.
3. Place everything in a heat-resistant form, add salt, vegetable oil, lemon juice, chopped dill. Mix. Fine.
4. Place in the preheated oven for 20 minutes. “Scorch marks” should appear on top.
5. After cooling, puree, adjusting the consistency with boiled milk.

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.

Today I have pate for you again. Yes, yes, you probably already know that all kinds of pates are a universal snack that can be used in a variety of cases, for sandwiches, as a filling for pancakes and baskets, and as a hearty snack for a holiday table. I have already talked about this more than once when I showed you my recipes for pates from, etc. So, today we have chicken fillet pate on our turn, tender, with a soft structure, tasty and very appetizing.

Like all similar recipes, this pate is very simple, prepares quickly and is liked by both adults and little whims. But there are still some nuances to how to prepare chicken pate at home so that it certainly turns out very tasty and interesting. I will be happy to share with you all the intricacies of this process with a detailed description and photographs.

Ingredients:

• 1 chicken breast (weighing about 200 grams);
• 1 small onion;
• 1 small carrot;
• vegetable oil for frying;
• 50-70 g butter;
• salt, black pepper to taste.

How to make chicken pate at home:

Peel the onions and carrots, grate three carrots, cut the onion into thin half rings. Sauté vegetables in vegetable oil until soft. It is most convenient to do this over low heat, remembering to periodically stir the onions and carrots.

Wash the chicken fillet and boil in salted water until tender (usually 20-30 minutes is enough). Cool and cut as desired.

Chicken fillet pate can be prepared in two ways: grind the ingredients in a meat grinder or grind using a blender. Both methods have a right to life, but it is more convenient to use a blender if you are preparing a small portion of pate. A meat grinder is good for large volumes - then subsequent washing of all parts of the meat grinder is fully justified by the convenience and speed of its operation. This time I was making some chicken breast pate, so I called the blender to help. Place onions, carrots and chopped chicken fillet in a blender bowl.

And grind until smooth.

Add softened butter to the blender bowl (don't forget to take it out of the refrigerator in advance) and turn on the blender again.

Then we try the pate - you will probably want to add spices to it. The classic option is salt and black pepper, but the beauty of making chicken breast pate at home is that you can diversify its taste by adding some special spices. For example, Provencal herbs will give the pate bright notes, and dried basil will make it an Italian-style recipe... In general, do not limit yourself, try and experiment so that your chicken breast pate will pleasantly surprise everyone with its extraordinary taste.

That's all, our pate is ready.

You can serve it separately as an independent snack, or you can make wonderful sandwiches.

As you can see, there is nothing complicated in the recipe for chicken fillet pate, everything is simple and quite quick. I hope you will definitely cook it and share your impressions in the comments. You can also post a photo of your pate in our VKontakte group.

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.

How to cook chicken breast pate according to a step-by-step recipe with photos

Pate recipes

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Very aromatic, tasty and tender chicken breast pate - try it according to our recipe at home with detailed photos and videos

I don’t know about you, but I just love tender meat pates, which seem to me to be an incredibly useful invention. Really, what would we do without pate? How many times has an aromatic, delicious substance spread on bread and butter helped us out in difficult situations when it was not possible to have a full lunch!

My family knows how to cook pates, and my mother has reached especially impressive heights of skill - her pates are always incredibly tasty and are perceived as a complete, main dish, and not just an addition “for a snack.” So today, having decided to prepare for you a step-by-step recipe for making homemade chicken pate, I used my mother’s cookbooks. So let's get started!

Did you know? This is surprising, but initially the word “pate” was used to describe the Strasbourg pie - a round product made of puff pastry with minced meat inside, which was mentioned by Pushkin in the novel “Eugene Onegin”. A little later, the test component of the pate simply went out of fashion, and a great variety of “minced meat” options were added - today the dish is prepared from any meat, as well as eggs, mushrooms or seafood, so you can choose absolutely any one to suit your taste and budget.

Kitchen appliances

If possible, prepare ahead of time the dishes, tools and utensils that you will need in the process of preparing chicken breast pate:

• a saucepan or stewpan with a non-stick coating and a thick bottom with a volume of 3 liters or more,
• a spacious frying pan with a diameter of 22 cm,
• deep bowls (several pieces) with a capacity of 450 to 900 ml,
• teaspoons,
• tablespoons,
• linen or cotton towels,

• sharp knife,
• measuring cup or kitchen scale,
• medium and coarse grater
• cutting board,
• wooden spatula,
• kitchen gloves,
• In addition, keep your blender or food processor with a chopper ready to prepare the ingredients more correctly and quickly.

You will need

The basis

Additionally

• 3 – 4 cloves of garlic;
• 20 ml sunflower oil;
• 2 bay leaves;
• 6 g table salt;
• 8 g ground black pepper.

The classic, “same” chicken breast pate is prepared precisely from the above ingredients, so if you want to add additional components to the base, do it wisely - for example, it is better not to include sweet bell pepper in the list, since it does not “fit” well with other ingredients and can make your pate less dense in consistency.

Instead of sunflower oil, I recommend adding extra virgin olive oil, as it is more neutral in taste and will in no way affect the aromatic properties of your dish. In addition, the taste of the pate can be enhanced with your favorite spices - for example, I often add ground garlic, dried basil or coriander.

Cooking sequence

Preparation

1. We wash the chicken meat, remove excess fat and possible bones.
2. Place it in a saucepan and fill it with running water.
3. Place the pan over medium heat and bring the liquid to a boil.
4. Remove any foam that appears using a slotted spoon or a tablespoon.
5. While the broth comes to a boil, peel and wash the carrots.
6. Place the prepared carrots into the boiling liquid, and also add bay leaf and salt.
7. Let the broth boil for about fifteen more minutes, then fish out the meat and carrots from it.
8. Cut the chicken into several large pieces, leaving the carrots as is.

Important! Some chefs advise not to boil the chicken breast, but simply simmer it in a frying pan along with carrots and onions. However, I consider this method uneconomical, because the broth can then be used as a base for soup, and stewed chicken fillet is not as tender in the pate as boiled chicken.

First stage of preparation

1. Peel the onion and chop finely or into three on a medium grater.
2. Pour sunflower oil into the frying pan and pour the prepared onions into it.
3. Place it over medium heat and fry the onion, stirring with a spatula, for about five minutes.
4. At this time, chop the garlic using a medium grater or simply chop it with a knife.
5. As soon as the onion has become transparent, add the prepared garlic to it.
6. Stir the mixture and simmer for another seven minutes, reducing the heat to low.
7. Then turn off the stove and let our frying cool a little.

Did you know? Using a multicooker, you can prepare simply excellent frying. To do this, heat the sunflower oil in the bowl of the device using the “Frying” or “Stewing” program, and then pour the chopped onion into it. Simmer the mixture in the same mode for about five minutes, then add the prepared garlic and immediately cancel the program. Stir the roast and leave it to cool under the closed multicooker lid.

Second stage of preparation

1. Place carrots and chicken in the bowl of a blender or food processor.
2. At medium or low speed, chop the components until more or less homogeneous.
3. After this, add the frying, and scroll the pate a little more at medium speed.
4. Then add seasonings and salt, turn on the fastest speed of the device.
5. Once the mass has become completely homogeneous, taste it for salt and add butter.
6. We start the high speed again and leave the pate to beat for three minutes.
7. Transfer the finished product to a metal container and place it in the refrigerator for about half an hour.

That's all! Your exceptionally tasty and aromatic homemade chicken breast pate is completely ready! To make your dish even more attractive, I advise you to mix in some fresh herbs, chopped in a blender, as well as red sweet pepper, chopped into small strips.

In addition, remember that chicken pate is a very perishable dish, so do not keep it on the table for a long time, especially during hot periods. If the pate gives off a sour taste, then it has spoiled and cannot be consumed, even if you really want to.

Video recipe for chicken breast pate

In the video below you can see step-by-step preparation of a delicious chicken breast pate.

The world of pates is very diverse, so it would be wrong not to learn about other recipes for this delicious dish, which are sure to be useful to every housewife. For example, prepare an amazingly delicious chicken liver pate at home, which we all remember from childhood, when such delicacies were in short supply in Soviet stores.

In addition, do not miss the very unusual, but not yet very common in our area - pork liver pate - famous for its indescribably delicate structure. In addition, I can’t help but mention the classic goose liver pate - this type of pate was the first to be invented, so you should definitely try it.

At the very end, I would like to recommend you the original - beef liver pate - and the dietary mushroom pate, suitable for those who watch the amount of calories they consume. I have checked all the suggested recipes myself many times, so you can use them without fear.

Good luck with your kitchen experiments and good mood! I look forward to your feedback, reports and comments regarding the chicken breast pate recipe just described. In addition, I’d really like to hear your fresh ideas about additives to the original recipe and design options for the finished dish. Bon appetit!

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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 pate | Chicken pate recipe with photo

Step 1
To prepare chicken breast pate we need chicken fillet, butter, nuts, carrots, onions, garlic, spices.

Step 2

Boil 600 g chicken fillet with 1 carrot, 1 small onion, 2 cloves garlic until tender. Cut the carrots into rings up to 1 cm thick. Cook the chicken fillet for about 20 minutes. For more detailed instructions, see the link.

How and how much to cook chicken fillet

Step 3

Grind the fillet, boiled carrots and onions, 200 g walnuts in a blender, adding a few tablespoons of broth.

Step 5

Saute the onion in sunflower oil until light golden. Add onion to pate mixture.

Step 6

Grind with a blender. Cool for 1 hour and serve!

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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.

I decided to start with goose liver pate.

I must say the packaging is sealed well. If I opened it, I had to make an effort.

It looks beautiful and smells delicious. Although I need to clarify, I don’t really like goose liver, and that’s why I started trying it!

The consistency of the goose liver pate itself turned out to be similar to plasticine, which was held in the hands for a long time, from which, when heated, it became flexible and pliable.

This made it easy to fill a spoon with pate and spread it on a piece of bread!

Taste. What can I tell you about the taste!? Almost tasteless. The only thing was that there was some bitterness. That's all! I didn't notice anything else outstanding. Vegetable oil felt the same.

In general, as I expected, I didn’t like 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) into 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.

Chicken liver pate, simple recipe for children

Ingredients

• Fresh chicken liver – 1 kg + –
• Fresh dill – 1 bunch + –
• Onions – 2-3 small heads + –
• Salt - to taste + –
• Carrots – 1 small root vegetable + –
• Allspice – 1-2 pinches + –

How to make your own delicious chicken liver pate at home

First, let's sort through the chicken liver to clean it of films and blood clots, which give the appetizer an unpleasant bitterness. After this, rinse the ingredient thoroughly in cold running water.

• Place a saucepan or a suitable saucepan on the stove and lower the chicken liver. Fill the product with purified water so that the liver is completely covered with it.
• Set the heat to low and simmer the liver until fully cooked, covering the pan with a lid.
• While the liver is cooking, wash and peel the carrots. Then chop it into medium circles. We put another pan on the stove and start cooking the carrots.
• When the orange vegetable is almost ready, add peeled and coarsely chopped onions to the bowl.
• Cool the finished chicken liver to room temperature; do the same with boiled vegetables.
• Grind the cooled liver using a hand blender or a household food processor, then add the carrots and onions to the pan and again go through the ingredients with the blender.
• We wash a bunch of fresh dill (or you can also choose parsley) under the tap, shake off excess drops of water. Using a knife, we chop the greenfinch not very coarsely.
• Pour the greens into the prepared pate, salt it and pepper it a little.

Stir the dietary pate to achieve a uniform consistency of the product. And then we put the dish in the refrigerator to let it sit for about an hour.

This low-calorie snack will taste best when accompanied by a slice of cereal bread baked from whole grain or rye flour.

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 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.

Undoubtedly, the range of pates in stores is stunning. But if you want to enjoy the product without harmful additives, dyes, or flavor enhancers, then it is better to prepare it yourself from high-quality ingredients. The article contains a selection of the most interesting recipes that can easily be used to create a dietary snack - chicken breast pate.

The classic recipe for a healthy snack includes:

• 1 chicken breast;
• salt and spices to taste;
• bulbs.

To prepare a delicious pate in a blender:

1. The chicken is washed and boiled until cooked together with the onion, which is added to the meat 10 minutes after the start of boiling.
2. The boiled fillet is cut into pieces, which are crushed using a blender.
3. A little broth is poured into the resulting mass, salt and spices are added.
4. Everything is re-beaten.
5. The result should be a fluffy pate, which is transferred to a container with a lid.

If an open container is used, it must be covered with cling film to prevent the product from drying out.

Step-by-step recipes for homemade chicken pate

Chicken pate with onions and carrots

A simple recipe made from ingredients available to everyone. The appetizer can be prepared by stewing vegetables in a slow cooker or using a regular frying pan, thick-walled saucepan, or cauldron.

Ingredients:

• 300 g boiled chicken fillet;
• 300 g onions;
• 300 g carrots;
• 100 ml milk;
• 50 g walnuts;
• 1 tsp. refined sunflower oil;
• 1/2 tsp. salt;
• 1 pinch of ground nutmeg;
• mixture of peppers - to taste.

Preparation:

1. Stock up on the necessary products.
   Chicken pate according to this recipe is prepared from products that are familiar and accessible to everyone.
2. Chop the onions and carrots in any way convenient for you.
   Vegetables can be cut however you want
3. Pour sunflower oil into the multicooker bowl and add the vegetables.
   Vegetables are stewed with the addition of a small amount of vegetable fat
4. Turn on the “Stew” mode and cook the onions and carrots for 15 minutes.
   Heat treatment of vegetables takes a quarter of an hour
5. Cut the boiled chicken meat into pieces. In this case, the pate is prepared from the breast, but meat from any other part of the chicken is suitable.
   For pate, you can use meat from any part of the chicken carcass.
6. Place the stewed vegetables and meat into a blender bowl.
   Meat and vegetables are ground in a blender at the same time
7. Pour in hot milk.
   The milk needs to be warmed before adding to the other ingredients.
8. Grind and beat the ingredients until smooth.
   The blender allows you to prepare pate in minutes
9. Grind the walnuts into crumbs using a blender or finely chop them with a knife.
   Walnuts can be chopped using a blender or a sharp knife
10. Add the nuts to the pate.
    Walnuts make food not only very tasty, but also incredibly aromatic.
11. Add salt, nutmeg and a mixture of peppers to the appetizer.
12. Transfer the food into a glass container, close the lid and refrigerate for 2-3 hours.
    When kept in the cold for at least 2 hours, the pate becomes even tastier.
13. Place the pâté on cereal, crackers or slices of bread.
    Chicken pate with onions and carrots can be served with crispbread or whole grain bread

Video: chicken breast pate

Chicken pate with mushrooms in the oven

A real miracle of culinary art that you can delight your family and friends at the holiday table.

Ingredients:

• 275 g chicken meat;
• 225 g champignons;
• 2 eggs;
• 60 ml heavy cream;
• 1 tbsp. l. butter;
• 25 g breadcrumbs;
• zest of one orange;

Preparation:

1. Scroll the chicken meat through a meat grinder or chop using a blender.
   Meat can be chopped using a meat grinder or blender
2. Cut the champignons into halves. Large mushrooms should be quartered or cut into thick slices.
3. Lightly beat the eggs with salt and ground black pepper, mix with the zest of one orange, cream and breadcrumbs.
4. Add minced chicken and mushrooms to the resulting mass, mix everything.
   Mushrooms must be cut into large pieces or thick slices
5. Line a rectangular baking dish with a sheet of baking paper and grease it with butter.
6. Place the pate mixture into the mold.
   Baking paper makes it easy to remove the finished snack from the mold
7. Cover the workpiece with baking paper.
   By covering the appetizer with baking paper, you will protect the pate from possible burning and drying out.
8. Place the mold in a baking tray, pour a little water into it (approximately to the middle of the container).
9. Place the pan in an oven preheated to 170 degrees and bake the pate for 1–1.5 hours.
10. When the pate becomes hard, turn off the oven and let the dish cool.
11. Carefully remove the paper from the snack.
12. Garnish the pate with orange slices, crushed walnuts and fresh mint leaves.
    The finished pate can be sprinkled with nuts and decorated with slices of bright orange

Chicken pate with blue cheese and walnuts

The delicious taste of this pate will captivate those who enjoy original chicken-based dishes.

Ingredients:

• 300 g boiled chicken breast;
• 100 g blue cheese;
• 1/2 tbsp. walnut kernels;
• 4 dried figs;
• 50 g butter;
• 1/4 baked bell pepper;
• 4–5 sprigs of fresh cilantro;
• 30 g cognac;
• salt and ground black pepper - to taste.

Preparation:

1. Prepare your ingredients.
   By preparing all the ingredients in advance, you can prepare chicken pate in just 10 minutes.
2. Cut the meat, figs, bell peppers and blue cheese into pieces of any shape.
   In order for the blender to easily grind the products for pate, first cut them into small pieces
3. Place ingredients in a bowl, add room temperature butter and nuts.
   Butter for pate should be at room temperature
4. Grind the ingredients until smooth.
   The pate should have a uniform consistency
5. Finely chop a few sprigs of cilantro with a knife.
   The greens should be chopped with a knife and added to the prepared pate
6. Add herbs and cognac to the pate.
   A drop of alcohol will give the food a special aroma
7. Mix the mixture thoroughly with a spoon and place in the refrigerator for 20–30 minutes or more.
   Before serving, the pate must be mixed well and cooled.
8. Serve the cooled pate on toasted bread.
   Chicken pate with blue cheese and nuts goes great with crispy toast

Below I offer an alternative recipe for chicken pate with cheese.

Video: tender chicken fillet pate

Chicken pate with garlic, mustard and tomato paste

Another unusual recipe for amazingly delicious chicken pate at home, which will surely deserve one of the first places on the list of your favorite foods.

Ingredients:

• 1 chicken leg;
• 1 tbsp. l. mustard seeds;
• 1 tbsp. l. tomato paste;
• 1 onion;
• 2 cloves of garlic;
• 5 g gelatin;
• 5 black peppercorns;
• 1–2 bay leaves;
• 1/2 tsp. salt.

Preparation:

1. Prepare your food.
   To save time, prepare the pate ingredients in advance.
2. Rinse the chicken leg under running water and place in a multicooker bowl or saucepan. Pour water over the meat, add peeled garlic cloves and onions, bay leaves, black peppercorns and salt.

Undoubtedly, the range of pates in stores is stunning. But if you want to enjoy the product without harmful additives, dyes, or flavor enhancers, then it is better to prepare it yourself from high-quality ingredients. The article contains a selection of the most interesting recipes that can easily be used to create a dietary snack - chicken breast pate.

The classic recipe for a healthy snack includes:

• 1 chicken breast;
• salt and spices to taste;
• bulbs.

To prepare a delicious pate in a blender:

1. The chicken is washed and boiled until cooked together with the onion, which is added to the meat 10 minutes after the start of boiling.
2. The boiled fillet is cut into pieces, which are crushed using a blender.
3. A little broth is poured into the resulting mass, salt and spices are added.
4. Everything is re-beaten.
5. The result should be a fluffy pate, which is transferred to a container with a lid.

If an open container is used, it must be covered with cling film to prevent the product from drying out.

Cooking with vegetables

A simple recipe that requires:

• 600 g chicken breast;
• carrot;
• 150 g butter;
• 3 onion heads;
• 2 garlic cloves;
• salt and nutmeg.

Progress:

1. Breast fillet and carrots are cut into pieces, which are boiled for 30 minutes.
2. Finally, add a pinch of salt to the pan.
3. The onion is chopped and sauteed in a frying pan, where garlic slices are also laid out.
4. Carrots, meat, frying and remaining oil are mixed in a blender.
5. The contents are whipped, supplemented with spices, salt and a small amount of broth (if necessary).
6. The finished pate is sent to the refrigerator to harden.

If you replace a piece of butter with broth, you will get an excellent dietary pate.

With chicken liver

A universal dish of chicken liver and breast that adults like and is great for children's diets.

A snack is prepared from available products:

• chicken liver – 1 kg;
• breast – 400 g;
• onions – 2 pcs.;
• egg – 2 pcs.;
• butter – 1 pack weighing 200 g;
• vegetable oil for frying;
• salt and spices.

Sequencing:

1. The breast is boiled, pitted and cut into cubes.
2. Onion pieces are sautéed until slightly golden brown.
3. The liver is washed, divided into quarters and fried so that when pierced, juice is released from the offal.
4. The eggs are boiled and divided in half.
5. All prepared products are passed through a meat grinder twice, while the liver should be hot.
6. The mass is laid out in a bowl, where there are already pieces of soft butter.
7. The pate is kneaded by hand with the addition of salt and spices.

On a note! The pate created according to this recipe is sent to the refrigerator only after complete cooling, which occurs on the table under a towel.

Dietary pate from boiled chicken breast

If there is already boiled chicken weighing 300-400 g in the refrigerator, which is left over after preparing any food, then you can create an excellent snack in a matter of minutes.

Additionally you will need:

• a clove of garlic;
• 5 peeled walnuts;
• ½ bunch of cilantro;
• 15 ml low-fat yogurt;
• the same amount of lemon juice;
• 5 ml olive oil;
• salt and spices.

During preparation:

1. The breast is twisted through a meat grinder.
2. The nut kernels are chopped with a knife.
3. The garlic is pounding.
4. The greens are finely chopped.
5. All ingredients are mixed, salted, seasoned with oil, juice and yogurt.

Chicken pate is a great appetizer for morning toast.

Recipe with mushrooms

Mushrooms, which can be either wild or regular champignons, add a piquant flavor to this nutritious appetizer.

To create a pate you need:

• ½ kg breasts;
• 200 g mushrooms;
• 2 onions;
• 70 ml sunflower oil;
• 100 g butter;
• 15 g French mustard;
• ½ bunch of dill;
• salt, spices.

The dish is prepared as follows:

1. The chicken breast is freed from skin and subcutaneous fat, after which it is boiled in salted water with spices.
2. Chopped onions are sautéed in a frying pan, to which champignon slices are added after they become soft.
3. After 8 minutes, the pan is set aside.
4. The butter is melted.
5. The cooled meat, roast, butter and 200 ml of broth are combined in a food processor.
6. Everything is whipped and placed in a bowl, where mustard, chopped herbs and ground pepper are mixed into the pate preparation.

If wild mushrooms are used, they are boiled for at least 20 minutes before frying.

Recipe for liver pate-PP. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Liver pate-PP”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Liver Pate-PP is 95.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to make with gelatin

An excellent alternative to store-bought sausage is made from:

• 500 g chicken breast;
• bulbs;
• carrots;
• parsley root;
• 2 boiled eggs;
• 30 g gelatin;
• 30 g ground walnuts;
• salt and favorite spices.

Sequence of actions:

1. The chicken is boiled with salt, vegetables and parsley root until cooked, then cooled and cut into pieces.
2. Meat, peeled eggs and carrots are passed through a meat grinder.
3. Gelatin is diluted in 500 ml of broth according to the instructions, after which the solution is poured into the pate base.
4. Nuts, salt and spices are added to the future snack as desired, and then everything is whipped with a blender.
5. The mass is put into the cold to harden.

To suit your taste and budget, walnuts can be replaced with peanuts or pistachios.

• 2 carrots;
• onion;
• a handful of prunes;
• ½ head of garlic;
• 100 g sour cream;
• 50 g mayonnaise;
• salt, spices and herbs.

To make pate at home:

1. Frying is prepared from chopped onions and carrots.
2. The prunes are soaked, and the herbs and garlic are chopped;
3. The fillet is boiled.
4. Using a blender, grind all the specified ingredients, after which they are seasoned with a mixture of sour cream and mayonnaise.
5. The pate is re-beaten

The product looks elegant on the holiday table in the form of apple sandwiches replacing bread.

Chicken breast pate is an easy to make dish that is prepared as quickly as it is eaten.

Chicken pate is a light meat dish with a very delicate taste. A hundred years ago, this food was available only to the upper strata of society. But times have changed, and today every housewife can prepare delicious chicken pate at home. As a rule, this delicacy is prepared from poultry liver. But why not try chicken breast pate?

Undoubtedly, this part of the bird is the leader in the number of valuable properties. The low calorie content of meat has made it a component of many diets, and its content of proteins, minerals and vitamin B makes it a healthful food product. Chicken fillet pate will perfectly decorate the menu for a dinner party or light lunch. Let's try making this snack ourselves!

Ingredients

Chicken pate recipe

Rinse the fillet and cook for 30-35 minutes from the moment it boils. Add peeled carrots, half an onion and garlic to the chicken. Add a pinch of salt to the broth. Peel and chop the nuts. Cut the cooled chicken and vegetables into small slices, add nuts and grind in a blender. Pour a few tablespoons of broth into the mixture - it will give the pate a creamy texture.

Cut the softened butter and add to the preparation. Add spices: they will give the dish a spicy aroma. Mix the ingredients. Cut the remaining onion into thin rings and brown in vegetable oil. Mix the onion with the pate and chop all the ingredients again. To make the pate easier to spread on bread, you can rub it through a sieve.

Tender chicken pate is ideal for sandwiches. You should get a flavorful mass with a uniform texture. Place the finished pate in glass or ceramic containers and place in the refrigerator. After a couple of hours, your creation can be served. Chicken pate is a great addition to savory buns, shortbread tartlets, and pita bread. It can also be served with bread, herbs and vegetables.

How to make chicken pate

1. Remove boiled chicken meat from drumsticks or thighs into the bowl of a food processor. It is advisable to separate it from the peel and veins. Wash the green onion stems and chop them with a knife. Also pour into the bowl.

2. Melt the butter in a water bath or in the microwave. Pour half the rendered fat into the bowl over the chicken.

3. Add salt, ground black pepper and ground nutmeg. Grind the entire mass with a food processor for 10-15 minutes, turning on the pulsating mode and lightly scraping off the sticky mass on the walls of the bowl with a spatula.

4. When the contents of the bowl are completely crushed and mixed, transfer the finished meat puree to another container.

5. Then fill a jar or container with a lid with the chicken pate, pressing it down lightly. Pour the remaining melted butter over the surface of the pate and place in the refrigerator for 1-2 hours.

6. After the specified time, your pate will be completely cooled and ready for tasting. This appetizer can be stored for 1-2 days, or even better, served immediately.