Liver pate at home: a simple recipe

If there is pate in the house, then the problem of what to snack on disappears on its own. And if this is homemade chicken liver pate, the recipes for which I will offer, then you will want to snack often, too often. Take heart, my dears, it will be difficult for you to choose just one, you will have to try them all.

When I wrote about preparing meat pates, I talked about the history of the origin of the pate.

Previously, pate was a dish intended to complete a feast, so it was prepared only in rich houses. The dish had its heyday in medieval France, and it was always beautifully decorated, served in the form of a skillfully and intricately decorated pie, wrapped in thin dough. By the way, the word pate in Latin means “pie wrapped in dough.”

For us, the dish is now an everyday dish, we use it for breakfast, make sandwiches on trips to the country and on picnics. That’s why no one bothers with the test now.

Homemade chicken liver pate

The simplest, most proven and delicious pate, considered a classic.

You will need:

Chicken liver – 400 gr.
Olive oil (you can also use vegetable oil) – 2 tbsp. spoons.
Egg – 2 pcs.
Butter – 50 gr.
Paprika and garlic - optional, if you like, adds piquancy.
Salt and pepper.
Onions – 2 pcs.
Carrots – 2 pcs.

Preparation:

Chop the onion and grate the carrots, boil the eggs.
Fry the carrots and onions in oil (do not fry for a long time, just a few minutes).
Add the washed and cleaned liver to the pan, add salt, pepper and paprika with garlic.
Cover with a lid and simmer until the liver is completely cooked. This will take about 15-20 minutes; chicken liver cooks quickly.
Grind the eggs and prepared liver using any available method. If you do it in a meat grinder, skip it several times.
The pate can be stored for no more than 10 days, naturally in the refrigerator.

Liver pate in a slow cooker

In order not to spend a long time fiddling with ingredients when preparing pate, you can make your task much easier by using a multicooker. A device of any model is suitable for this. Products that will be used: 650 g chicken liver, white onion, 1 tbsp. low-fat cream, half a stick of butter, a pinch of nutmeg and salt.

Chopped onions are sautéed in a small amount of butter in a multicooker bowl. To do this, turn on the “Baking” program for 15 minutes.
Next, add pieces of washed and film-free chicken liver to the vegetable. The ingredients take the same amount of time to cook together.
All that remains is to pour in the cream, add seasonings, the remaining oil, salt, and simmer the food together for about another 12 minutes without closing the lid.
Next, the components are transformed into a homogeneous paste using a blender and, if necessary, added salt.

The appetizer is served with crackers, toast or fresh bread.

Chicken liver pate with foie gras

Have you ever tried the famous foie gras? Ours will be no worse than the famous French delicacy. It can be prepared at home, and this dish will taste similar to its famous relative. By the way, it is prepared much faster and is cheaper in terms of money.

You will need:

Liver – 300 gr.
Garlic – 2 cloves.
Onions – 1 pc.
Cream or milk – 200 ml.
Butter – 50 gr.
Flour – 3 tbsp. spoons.
Cognac – 50 ml.
Egg yolk – 5 pcs.
Garlic – 2 cloves.
Olive oil (can be replaced with vegetable oil) – for sautéing.
Allspice, ground nutmeg - a third of a teaspoon each.
Salt - one and a half teaspoons.

Preparation:

Peel and chop the garlic and onions. Grind the liver with a blender into a homogeneous mass.
Lightly simmer the onions in oil until they become translucent (no need to fry). Pour in the cognac and keep it on the fire for a while until it evaporates a little.
Place chopped liver, sautéed onions, yolks in a bowl, pour in milk, salt, add seasonings and stir well.
Add flour and stir well again.
Preheat the oven to about 180 degrees, pour a little water on the bottom of the baking sheet.
Pour the mixture into small molds and place them on a baking sheet, cover the top.
Bake the chicken liver pate for about an hour.
When the pate is ready, pour melted butter on top and spread over the entire surface.
Wait until the pate in the molds has cooled and refrigerate for a couple of hours.

The pate is easy to cut into slices; cut it immediately, but you can cut it off as needed.

Spicy recipe with cognac and spices

Cognac and seasonings add piquancy to the treat. It is very important to use a large pinch of nutmeg for this dish. In addition, you will need: 450 g of chicken liver, 150 g of carrots and onions, half a stick of butter, 3 tbsp. cognac, a mixture of peppers, salt, and other spices to taste.

The liver is thoroughly washed, removed from the films and cut into pieces.
The onion is chopped into cubes, and the carrots are grated on a grater with the smallest holes.
First, fry the onion in any fat until golden. Then carrots are added to the vegetable. When the latter becomes soft, you can add pieces of liver to the frying pan.
Together, the products are cooked for 7-8 minutes over medium heat. If necessary, clean water is added to them.
After adding butter, salt and all seasonings, the ingredients are thoroughly mixed and simmered for another 5-7 minutes.
The contents of the dish are whipped hot with a blender, and cognac is added to the mixture.

For convenience, you can transfer the finished pate into a round bowl and pour in melted butter to prevent the formation of a dry crust.

Chicken liver cheese pate recipe

A wonderful appetizer made with cheese will appeal to everyone who loves chicken offal.

You will need:

Liver – 500 gr.
Hard cheese – 300 gr.
Tomatoes – 1 pc.
Onions – 1 pc.
Carrots – 2 pcs.
Gelatin – 15 gr.
Water – 150 ml.
Garlic – 2 cloves.
Greens, salt - to your taste.
Oil - vegetable and butter.

Cooking:

Fry the chopped onions a little in vegetable oil, cut them into smaller pieces), put the chopped liver there and fry for 15 - 20 minutes until fully cooked.
While the liver is cooking, soak the gelatin in water.
Grate the cheese, cut the tomato, herbs, chop the garlic, grate the carrots. And mix everything - you get a cheese filling.
Grind the finished liver in any way available to you.
Heat the gelatin slightly until it completely dissolves. Divide into two halves. Pour one into the liver, and the second into the cheese filling. And mix both parts of the future pate well.
A rectangular shape is best for forming a pate. Place half of the liver on the bottom.
Place the cheese filling on top and cover the cheese with the other half of the liver.
Flatten thoroughly, cover with cling film and place in the refrigerator overnight to allow the pate to set. Try it in the morning and enjoy!

Home cooking

A sandwich with aromatic, butter-soft pate served with a cup of coffee is an exquisite and at the same time satisfying breakfast. Is it worth buying pate with preservatives in the store if homemade pate is tastier, healthier, and easy to prepare? I offer a simplified version of chicken liver pate in French. Real French pâté pâté is baked in a terrine (ceramic or metal form) in the oven (pâté en terrine) and does not necessarily have the usual pate consistency. My chicken liver pate gets a French accent from cream and the addition of cognac, sugar and nutmeg. The pate is aromatic, silky and tasty, a real delicacy. A selection of pates for every taste - follow this link.

Compound:

Chicken liver - 500 grams
Garlic - 1 clove
Onion - 1 piece
Carrots - 1 piece
Cream 10-20% – 200 ml
Vegetable oil - 3 tablespoons
Butter at room temperature - 50 grams
Sugar - 1 tablespoon
Salt, pepper - to taste
Cognac - 2 tablespoons
Nutmeg - 1/4 teaspoon

How to cook at home the most delicate chicken liver pate with cream with the addition of cognac and nutmeg, inspired by the French pate pate

Wash the chicken liver and examine it carefully.

Prepare chicken liver

If there are bile ducts and areas with a greenish-yellow tint, they need to be removed. Cut each piece of liver into 3-4 pieces.

Cut the liver into small pieces

Cut the onion into pieces, finely chop or grate the carrots, chop the garlic.

Chop onion, garlic, grate carrots

Heat vegetable oil (I used olive oil) in a deep saucepan with a thick bottom, add vegetables. Add sugar.

Stew vegetables with added sugar in vegetable oil

Simmer over medium heat until the vegetables are cooked (8-10 minutes). Add chicken liver.

Add chicken liver

Stir evenly for a minute, then pour in the cream.

Add cream

Bring to a boil and cook over medium heat, stirring occasionally and evaporating the cream, 10-15 minutes.

Simmer and evaporate the cream until the liver is ready

If the cream evaporates too quickly, add one or two tablespoons of hot water or cover with a lid. Salt and pepper to taste, add nutmeg. Stir and turn off.

Add spices

Check for doneness; the liver breaks easily with a spoon, it is tender and tasty.

Chicken liver is tender and cooks very quickly

Cool to room temperature and blend with a blender fitted with a knife attachment.

Beat the liver, stewed in cream with vegetables, in a blender

Add soft butter, 1-2 tablespoons of cognac (or whiskey, brandy). If you add less, you won’t notice it; if you add more, it will taste bitter.

Add soft butter, aromatic alcohol

Beat thoroughly. Do you see how beautiful it is?

Blend into a smooth, silky pate

Place into small glass jars. When warm, the pate will be a little runny, but in the refrigerator it will harden and become perfect - it spreads easily and holds its shape well.

Creamy chicken liver pate

Creamy French-style chicken liver pate with spicy notes is ready.

Chicken liver pate with cream inspired by French cuisine

You can store the pate in the refrigerator for no more than three days, so I immediately put one jar in the freezer. By the way, adding skate will prevent the pate from crystallizing when frozen.

Creamy chicken liver pate

From the specified amount of products, about 800 grams of pate are obtained.

Chicken liver pate on cream with cognac and nutmeg

Creamy chicken liver pate with crispy white French baguette toast and a cup of black coffee is one of my favorite breakfast options, it's so delicious you definitely have to try it! I love pate with lingonberry jam, and according to the rules, of course, it is ideal to serve pate with onion marmalade.

Chicken pate inspired by French pate

Bon appetit! And let me finally boast, talented girlfriends write poetic comments to recipes on Instagram

How to make homemade chicken breast pate

You may not know, but not only chicken liver is suitable for pate; sometimes poultry breast is used at home. The name of the dish is interesting - “Ryaba Chicken”. There are very few calories in it - you can afford an extra piece.

You will need:

Minced chicken breast - 1 kg.
White bread, slightly dried - 2 slices.
Onion - 1 pc.
Vegetable oil - 4 tbsp. spoons.
Sweet pepper - 2 pcs.
Egg - 3 pcs.
Vegetable oil - 4 - 5 tbsp. spoons
Salt, marjoram, pepper - take a pinch.
Ketchup - 1 tbsp. spoon.

Cooking according to this recipe:

Soak the bread in water or milk for a short time - it will taste better with milk. Peel the onion and pepper and cut them. Fry the onions and peppers in oil for 5 - 10 minutes.
Add soaked and slightly squeezed bread, ketchup, eggs, pepper with marjoram, salt to the minced meat and stir thoroughly.
Now let's move on to baking: grease the pan with oil and place the resulting mass there, forming a small roll.
Bake the pate for an hour at a temperature of approximately 180 - 200 degrees.

How to make liver pate

We will wash the liver, remove films, ducts and veins from it (if you have the liver of a large animal - pork or beef). Cut it into pieces so that you can later beat it in a food processor.
With chicken liver everything is simpler, we just wash it.
If you bought beef or pork liver from an old animal, it is better to pre-soak it for one to two hours. A young liver does not require this.
In a food processor we place: liver, egg yolk (we don’t need the white and you can use it in another dish), butter (softened), cream, cognac. Using a home appliance, turn all foods into a puree.
Place in a baking dish.
To prevent the pate from burning when baking, place the mold in a large container, filling it halfway with water.
Bake at 170 degrees for 35 minutes.
The liver pate is ready. When cool, place it in a jar, plastic container, or other container that can be covered with a lid for storage in the refrigerator.
The pate can also be preserved longer if you pour melted butter on top.

Homemade liver pate turns out very tasty and light, bon appetit!

Recipe from Yulia Vysotskaya

Cooking guru Yulia Vysotskaya also loves to cook liver pate. True, he does it according to his own special recipe. It includes: a large onion, 120 ml of cognac and the same amount of heavy cream, 350 g of chicken liver, a coffee spoon of nutmeg, oregano, ground paprika and salt, 2 tbsp. butter.

Onion rings are fried in a hot frying pan with butter until golden brown.
The liver is washed, removed from excess fat, dried with a paper towel, cut into pieces and transferred to frying.
When the meat product begins to get a golden brown crust, you can pour salt and all the seasonings, as well as cognac, into the frying pan.
Simmer the ingredients over low heat for another 15 minutes.
Next, cream is poured into the container, the products are mixed well and removed from the heat.
When the mass has cooled slightly, use a blender to turn it into a homogeneous puree.

Before serving, the dish must be kept in the cold for at least 8 hours.

Diet pate

If you watch your figure or play sports, then chicken liver pate will be a healthy dish for you. After all, there is practically no fat in such a snack, the main thing is that it has no carbohydrates, it is one hundred percent protein.

Ingredients:

550 g offal;
one carrot and onion;
55 ml vegetable oil;
teaspoon of nutmeg;
pepper, salt, herbs.

Cooking method:

Place chopped onion and grated root vegetables in a frying pan with a small amount of oil. We don’t fry the vegetables too much, but just let them soak well in the oil.
Then we put the vegetables in a bowl, and in their place we put pieces of liver, which also should not be fried too much. As soon as the offal changes color, return the vegetables, pour in half a glass of water, cover and simmer for 10 minutes.
Afterwards, sprinkle the ingredients with spices, be sure to add nutmeg and a little of any herbs, and simmer for another 10 minutes.
Now all you have to do is grind all the ingredients in a blender and the pate is ready.