Secrets of making delicious chicken liver pate at home

How to make liver pate at home?

Even an inexperienced housewife can cope with preparing such a dish if you follow the advice of culinary experts:

• pate is prepared from any liver - beef and pork, turkey and chicken, goose and even hare;
• if you decide to make pate from beef or pork liver, then you must first soak it in milk for at least 1.5 hours to get rid of bitterness;
• the liver should be cleaned of film and veins, if any, and then rinsed thoroughly;
• a wide variety of vegetables can be used to prepare liver pate;
• You must add onions and carrots to the pate, which can be sautéed first;
• eggs, mushrooms and even fruits are also added to liver pate;
• to give the pate an exquisite aroma, add spices and herbs;
• You can cook pate in a frying pan, in the oven or in a slow cooker.

As they say, it is better to try once than to hear. So it's time to get into the kitchen and make some amazing homemade liver pate.

How to make Italian liver pate

Components:

• Half a kilo of beef offal;
• Chicken liver – 250 grams;
• Dry wine – 2 large spoons;
• 4 slices of white bread;
• Cheese slice 100 grams;
• Chicken eggs – 3 pieces;
• 100 grams of butter;
• Bay leaf – 1 piece;
• 10 peas of allspice;
• A little salt and ground black pepper.

Cooking period: 1 hour 30 minutes.

Calorie content – ​​185.

How to do:

1. Rinse the beef liver with cool water, peel off the films and dry. Cut into small slices;
2. Put butter in a frying pan, put it on the fire and warm it up;
3. Place the offal and bay leaf in heated oil and leave to fry for 10 minutes;
4. Then put in the washed chicken liver, pour in wine, add some salt, add ground pepper and allspice. Stir well and cook for 10 minutes;
5. After everything is fried, take out the bay leaf, put everything in a blender or food processor and grind;
6. Remove the crust from the bread pieces, put the crumb in the sauce in which the liver was fried and soak. Knead until pureed;
7. Add the bread puree to the offal and mix again with a blender;
8. Then we break the eggs, put one in a bowl, and divide the other two into whites and yolks;
9. Place a raw egg and 2 yolks into the ground pate, mix everything until smooth;
10. If the mixture is too thick, you can add a couple of tablespoons of hot water to it;
11. Grind the cheese into small shavings and add to the mixture. Mix everything again with a blender;
12. Then we cover the baking dish with parchment paper, put the pate there;
13. Cook the pate in a water bath until hardened, about 45 minutes;
14. Place the finished pate in a prepared bowl, cool and serve. It can be stored in the refrigerator.

Chicken pate with vegetables: recipe with photos

This recipe involves preparing a pate in the form of a roll with vegetable filling. However, you don’t have to make a roll, but simply form a so-called brick from the finished pate.

Compound:

• 1 kg chicken liver;
• onion head;
• 2 carrots;
• bell pepper – 2 pcs.;
• 2 tomatoes;
• 150 g lard;
• 150 g butter;
• salt and spice mixture;
• fresh greens.

Preparation:

1. We wash the chicken liver and leave it in clean water or milk for 15-20 minutes.
2. Cut the lard into thin slices. Attention: if you use salted lard, the pate will only need to be slightly salted.
3. Place lard in a dry frying pan and fry until it remains juicy.
4. Peel and chop the vegetables. We cut the onion into half rings, and the carrots into circles.
5. Add onion to the pan and fry together with lard for 3-5 minutes.
6. Now add the carrots and continue frying for another 5 minutes.
7. It's time to put the liver in the pan and season everything with salt and a mixture of spices. Mix the contents of the pan and fry until the liver is completely cooked.
8. Pass the fried liver with vegetables through a meat grinder. Culinary experts recommend performing this step twice to achieve a uniform consistency of the pate.
9. Add the butter, previously softened at room temperature, to the liver and mix very well. If you cannot achieve homogeneity, you can use a blender.
10. In principle, the pate is ready and can be served. And if you want to change the usual taste of the dish, then we’ll make a vegetable roll out of it. To do this, take cling film and place the pate on it. We distribute it evenly so that the thickness of the resulting layer is about 1.5 cm.
11. Now spread a thin layer of softened butter on top of the pate.
12. Preparing vegetables for filling. Wash the tomatoes and peppers and cut them into small cubes. You can add any vegetables. We also chop the greens and place them together with the vegetables on top of the butter.
13. We wrap the pate in a roll, being careful not to let the film curl inward. Place the roll in the refrigerator for several hours.
14. Cut the cooled and frozen roll into portions and serve.

Homemade chicken liver pate is ready

Let it cool to room temperature and then put it in the refrigerator, at least overnight. Be patient!

After standing overnight in the refrigerator, the pate seems to compact even more and, as you can see, holds its shape perfectly. But at the same time it retains a very, very delicate taste.

The finest aroma of cognac, the delicate delicate taste of a baked apple, wow... how delicious it is!

You can serve it on a slice of bread, or you can just treat yourself to it, enjoying only the delicate and pleasant taste of liver pate.

As a snack on the holiday table, or for breakfast with coffee, or as a daytime snack - an excellent dish for all occasions.

That's all, as you can see, everything is quite simple to prepare. I hope the dish has interested you and you will muster up the courage to prepare a delicious and uncomplicated pate with a delicious taste.

Good luck with your culinary experiments!

Be healthy and beautiful!

Author of the publication

offline for 2 days

Delicious pork liver pate

Compound:

• 0.5 kg pork liver;
• 50 g fresh lard;
• 2 onions;
• carrot;
• 50 g butter;
• salt and spice mixture.

Preparation:

1. Prepare the liver: wash it and soak it in milk for a couple of hours.
2. Peel and boil the carrots.
3. The lard needs to be cut into cubes.
4. Peel the onion and finely chop it.
5. Place the liver in a colander to drain excess liquid, and then cut into small pieces.
6. Place lard in a frying pan, and when it gives a little fat, add onion. Fry for 5 minutes.
7. Now add the pork liver to the frying pan and fry until fully cooked, remembering to stir. This usually takes 15-20 minutes.
8. Cool the finished liver and grind it in a blender until smooth.
9. Now you need to chop the boiled carrots and grind them in a blender until smooth.
10. All that remains is to mix the carrots with the liver, and the dish is ready.

Delicacy with mushrooms

This pate is the most delicate delicacy. Let's look at what we need for it in the list.

• chicken liver – half a kilogram;
• butter – eighty grams;
• onion – 1 piece;
• carrots – 1 piece;
• thirty percent cream - 1 glass;
• garlic – 3 cloves;
• salt - to taste;
• black pepper - to taste.

The liver must be washed in running water. Remove the film from it and remove the veins. Then it is fried in butter.

After it remains to fry until done, you need to add finely chopped onion. All these ingredients are then fried for five minutes.

At the same time, finely chop the garlic. And pours onto the stewed liver. All ingredients are poured with slightly warmed cream and salt and black pepper are added to taste.

Then you need to simmer everything until the cream completely thickens in the pan. When stewing, it is necessary to stir the resulting mass.

After the stewed liver is soft and completely ready for blending in a blender, it must be transferred to this device.

Now you need to put the dish with the liver aside and take on the mushrooms. Wash the champignons or those mushrooms that you have on hand. Then chop them finely and throw them into a dry, heated frying pan. You need to evaporate all the water from them.

After the water has evaporated, add oil, fry the mushrooms, and add diced carrots. All this is fried and placed in a blender along with the liver mass. And again the components are whipped until a homogeneous mass appears.

Then the prepared product is placed in a special baking dish and placed in the oven. It is necessary to bake for twenty minutes at a temperature of one hundred and sixty degrees.

After baking, the product is cooled and placed in the refrigerator for two hours. The dish is ready to eat, and now you can set the table for guests!

Cooking the most delicate liver pate in a slow cooker

Compound:

• 500 g of any liver;
• 2 onions;
• 2 carrots;
• 2-3 garlic cloves;
• 100 g butter;
• 500 ml milk;
• 100 ml cream;
• salt and pepper mixture.

Preparation:

1. To cook in a slow cooker, any liver must be soaked in milk for at least an hour. Then we wash and chop the liver.
2. Cut onions and carrots into cubes.
3. On the multicooker, set the “Frying” program and melt the butter, and then put the onions and carrots, as well as garlic cloves, into the multibowl and fry for 7 minutes.
4. Now add liver and some water to the vegetables. Set the “Stew” program and prepare the dish. The liver can be stewed for 30 minutes to an hour. It depends on the multicooker model.
5. At the end of the program, transfer the liver and vegetables into a separate bowl and cool, and then grind thoroughly in a blender until smooth.
6. Place the finished pate in the refrigerator for several hours to thicken.

Cooking tips

• You can add a couple of spoons of flour to the pate, this will make the snack more nutritious and tasty;
• It can be made with red cayenne pepper. In this form, it is perfect for crackers as a snack for beer;
• It can also be made in a slow cooker. It will be more solid in structure. It is eaten in this form in France; there it is not spread on bread and cut into slices. Cooking time: half an hour at a temperature of 100-120 degrees;
• The pate can be varied with various products, such as cheese, but it is better to add it before baking the pate;
• You can also add various vegetables to it - carrots, broccoli, cauliflower, greens.

Beef liver pate will be an excellent snack for breakfast in the morning. In addition, it is very filling, and after eating a sandwich with it, you can be satiated almost until lunchtime. Be sure to make it yourself, because store-bought is not so healthy, and the taste cannot be compared with homemade.

Bon appetit!

Sandwiches with liver pate and cheese

To prepare this sandwich we will need:

• wheat bread – 6 slices4
• chicken liver pate – 200 grams;
• processed cheese – 100 grams;
• tomato – 2 pcs.;
• dill - half a bunch.

This dish is prepared in this way. Slices of bread are laid out on a plate. Apply oil to each of them. The cheese must be mixed with the pate and the surface of the bread and butter should be greased. Then we place a slice of tomato on this beauty and decorate it with a sprig of dill on top.

A delicious and enjoyable breakfast is ready to be served.

How to serve a chicken liver dish at the holiday table is a question that interests all housewives.