How to cook a paste from chicken liver at home. How to make a hepatic paste from chicken liver - delicious recipes with photos

The paste from chicken liver can become the main ingredient for the preparation of various snacks. If you try to cook such a paste at least once, you will no longer buy pastes in the store. Homemade paste is an absolutely natural product without adding numerous additives, artificial flavors, dyes that are usually present in most liver pastes on store shelves. In this article, we will consider the features of making a paste from chicken liver at home, as well as get acquainted with step -by -step recipes for preparing such pastes.

Features of preparing a paste from chicken liver at home

Chicken liver is a tasty, nutritious and dietary product, from which a variety of dishes are prepared in all the kitchens of the world. The chicken liver is rich in vitamins of group B, A, E, PP, calcium, magnesium, phosphorus, zinc, iron. The liver is recommended to be regularly eaten by those who suffer from a reduced level of hemoglobin. Vitamin A contained in chicken liver is useful for strengthening vision. Also, the liver is recommended to eat pregnant women, as it contains folic acid that prevents the appearance of defects in the nervous tube in the fetus. Regular eating chicken liver can benefitly affect the operation of the gastrointestinal tract, to the work of the cardiovascular system, can increase the body's resistance in conditions of increased physical and mental stress. In order for your homemade paste from chicken liver to be incredibly tasty, it is very important to choose the main ingredient - chicken liver. Consider some tips on choosing this product:

• it is better to purchase chilled chicken liver, and not a deep frost liver. If the liver is cooled, then you can easily consider its color, the integrity of the pieces, the surface, etc. When buying an offal in a deep freezing, you risk stumbling on a non -high -quality product, but you will learn about it only at home;
• chicken liver is a fairly perishable product that is stored only 2 days at a temperature of not higher than 5 degrees of heat. It is better to buy a chilled liver in trusted stores that guarantee product quality. In a frozen state, the liver has a rather long shelf life - up to 3 months. But in the process of frost, part of the useful vitamins of group B is destroyed;
• if in a package with frozen chicken liver you examined the pink or red ice crystals, then this is the right signal that the product was thawed repeatedly;
• if in the packaging with chicken liver you examined large pieces of ice, then this may indicate that the manufacturer “pumped up” the liver with water to increase the mass;
• color is one of the most important indicators that you should pay attention to when buying chicken liver in a store. A high -quality product should have a uniform brown color. If the liver is too bright, yellowish, then avoid buying a product that was most likely defrosted several times or treated with harmful chlorine -containing substances. Also, do not buy chicken liver too dark. Most likely, such a liver is received from a sick bird;
• avoid buying chicken liver, on the surface of which you noticed green spots. This is a sure sign that when cutting chicken, the gall bladder was covered. Such a liver will surely be bitter, no matter how you cook it;
• high -quality chicken liver should not have inside or on the surface of blood clots, adipose tissue;
• the surface of the chicken lives should be smooth and shiny;
• the smell is also the important point that you should pay attention to when buying chicken liver. Of course, from the frozen liver you do not "learn" anything. But the chilled product in the store is sure to smell before making a purchase. The smell of high -quality chicken liver has a characteristic sweetness. Avoid the purchase if the smell of the liver is acidic and unpleasant;
• pieces of chicken liver should be dense. If they fall apart, then the product, most likely, was subjected to defrosting and freezing more than once;
• there is no need to soak the chicken liver before cooking, as is usually done with pork or with beef liver. Even without preliminary soaking, the chicken liver will not be bitter;
• before you start cooking a paste or any other dish from chicken liver, you need to thoroughly rinse this product under running water and get rid of films, adipose tissue.

We prepare a paste from chicken liver at home - what do you need

So, you decided to try to prepare a liver paste from chicken liver at home. What will come in handy for this? Consider an approximate list:

• chicken liver;
• vegetables, mushrooms or other products that you plan to add to the paste;
• bleader for grinding the liver;
• 2 cutting boards, one of which will be needed to cut the liver, and the other for vegetables or other products;
• salt, spices, spicy herbs;
• pan, pan or other dishes for heat treatment of products.

Paste from chicken liver - photo

Chicken paste - recipes

Chicken paste with carrots

How to make a paste from chicken liver? Steping a step will consider one of the simplest and most basic recipes for cooking liver paste - a recipe for a paste of chicken liver with carrots. You will need to prepare this dish:

• chicken liver - 500 grams;
• large carrots - 1 pc;
• butter - 50 g;
• vegetable oil for frying;
• salt and spices to taste.

If all products are prepared, then we can start preparing a paste:

• if the chicken liver is frozen, then we defrost it on the lower shelf of the refrigerator. Then we thoroughly wash the liver under running water, remove film, fat;
• salt the liver to taste and add our favorite spices;
• while the liver is “resting” we are preparing carrots. The vegetable needs to be cleaned, washed, grated on a coarse grater;
• send carrots to frure the pan with a small amount of vegetable oil;
• after the carrots in the pan change its color, it will become lighter, we send chicken liver to it. Close the pan with a lid and simmer for about 10 minutes;
• then the liver with carrots must be chopped. You can wait until the products cooled slightly, and you can send it to a blender or meat grinder hot;
• in the process of grinding to carrots and liver, add softened butter. A delicious homemade paste made of chicken liver with carrots is ready. It remains to lay out the dish into suitable containers. Bon appetit!

Paste from chicken liver with onions

If you want to make a paste from chicken liver for the festive table, then be sure to consider the recipe in which there is a sherry and caramelized onion. To prepare such a paste, you will need a set of the following products:

• chicken liver - 500 grams;
• orange - 1 piece;
• onions - 500 g;
• sherry or wine - 300 ml;
• butter - 250 g;
• vegetable oil - 100 ml;
• cream with fat content of 35% - 50 ml;
• sugar-sand-1 tbsp;
• salt, black pepper to taste.

If the necessary ingredients are ready, then you can start preparing a festive paste from chicken liver:

• we begin to prepare a paste with the preparation of chicken liver. Rinse it thoroughly under running water, clean it from excess fat, film;
• cut onion rings and send it to the pan. Add part of the sherry and sugar to the bow;
• squeeze the juice from the orange and grate the zest on a small grater;
• add part of orange juice and zest to onion in a pan, which languishes in a sherry with sugar;
• after the onion acquires a caramel shade, remove it from the pan. Place the chicken liver in the same pan, fry it until golden crust on all sides, and then add the remaining sherry, orange juice and the zest of orange;
• place the cooked onion, chicken liver and cream in a blender. Start grind all the components, periodically adding slices of chilled butter to the blender bowl;
• after grinding, place a paste of chicken liver with caramelized onions and sherry into a suitable container, cover with a film on top, and then place in the refrigerator until hardened. Bon appetit!

Dietary paste from chicken liver

Chicken liver is a dietary product that always comes to the rescue of people who follow their figure. From the liver you can prepare a paste, which will also contain a minimum amount of fat. You will need to prepare such a dish:

• chicken liver - 600 g;
• onions - 2 pieces;
• lean oil for frying;
• chicken yolk - 4 pcs.;
• small milk - 150 ml.

Consider the recipe for the preparation of dietary paste from the chicken liver of stitching:

• rinse the chicken liver, clean it from film, fatty remains of adhesive tissue, cut into small pieces;
• grind onions, send it to the pan with a small amount of lean oil and cook until the color of the onion is changed;
• combine the chicken liver cooked onion in the blender bowl. Add salt, pepper, skim milk there and begin to grind;
• the resulting mass must be poured into small molds. You can use silicone forms for cupcakes or any other suitable containers. Put the forms on a baking sheet with a small amount of cold water. Bake in the oven until cooked at a temperature of 150 degrees for about 60 minutes. The forms at the beginning of the baking can be covered with foil, and then removed it to get a blond crust on top. Bon appetit!

Chicken paste - a recipe for Julia Vysotskaya

The famous TV presenter Julia Vysotskaya offers to serve a homemade paste of chicken liver on fried bread slices decorated with fresh herbs or vegetables. You will need to prepare a paste according to Julia's recipe:

• chicken liver - 1 kg;
• onions - 2 pcs;
• butter-50-60 gr;
• high fat cream - 150 ml;
• cognac - 2 tbsp;
• pepper, salt, nutmeg ground to taste;
• fresh thyme.

If all the products are prepared, then we proceed to the preparation of the paste:

• cut onions in half rings and send it to a preheated pan with butter. Fry to light golden hue;
• when they put the bow in the pan, we begin to prepare the chicken liver. Rinse it under streaming water, get rid of adipose tissue, film, cut into small pieces;
• after the bow acquires the desired color, add chicken liver, salt, a mixture of peppers, leaves of fresh thyme and fry everything to it;
• then we add cognac to the liver and wait for alcohol evaporation;
• then add to the onion-floodplain weight of the cream and turn off the fire;
• grind the entire mass in a blender, pour into a suitable container and put in the refrigerator at night. A delicious homemade paste from chicken liver is ready!

Chicken paste in a slow cooker

Multicar is an indispensable assistant in the kitchen for many modern housewives. With the preparation of a paste from chicken, this gadget will cope in a matter of minutes. A huge advantage is the fact that all products are mixed and cooked directly in a multicooker bowl, which significantly reduces the time for washing dishes after cooking. To prepare a delicious home liver paste in a slow cooker, you will need:

• 600-800 grams of chicken liver;
• carrots - 1 pc;
• onions - 1 pc;
• pork lard - 50 g (or 50 grams of butter);
• salt, pepper and other spices to taste.

We start preparing a paste in a slow cooker:

• mine and clean the carrots. Cut it into circles and send it to the multicooker bowl with a small amount of vegetable oil. We set the “Extinguishing” mode for 15 minutes;
• prepare onions. We clean it, grind it, send to stew to carrots in a slow cooker. Also add chopped lard or butter. Vegetables should be stewed under a closed lid;
• we prepare the chicken liver. Rinse it under water, clean it of possible excess adipose tissue and films, cut into small pieces. We send the liver to carrots and onions. We again exhibit the “Extinguishing” program for 35 minutes;
• stew the liver with vegetables under a closed lid, periodically opening it and mixing the contents. The finished chicken liver must brighten and stop highlighting pink juice;
• next, the liver with vegetables must be chopped. If the coating of a multicooker bowl allows, then you can do this right there with a submersible blender. If this is not possible, then we transfer the liver with vegetables to another container and chop there. We lay out the finished paste in suitable containers and cool. Serve on fried slices of bread or as part of other snacks. Bon appetit!

Paste from chicken liver in the oven

Homemade paste from chicken liver can never be compared to taste with store paste. In addition, you can choose a way to make a paste yourself. Consider one of the recipes for preparing this dish that is popular among people who follow the figure. To prepare a fragrant liver paste in the oven you will need:

• 0.5 kg chicken liver;
• 150 grams of butter;
• 60 ml of cream 10-20% fat;
• 2 chicken eggs;
• 2 tbsp .l cognac;
• bay leaf, a mixture of peppers, salt.

Paste on this recipe is prepared as quickly as possible and simple:

• before starting the preparation of products, you can turn on the oven for warming up by setting a temperature of 160 degrees;
• to prepare a paste for this recipe, you will need a blender. Dear the washed and cleaned liver, eggs, salt, pepper to taste, cognac, 100 grams of butter and cream in the bowl. Beat all products thoroughly until a homogeneous mass is obtained;
• now the resulting liver mass must be poured into suitable forms. It is better if they are portioned. Put the molds in a deep baking sheet, pour boiling water into it at least to the middle of the level of molds. The paste will be baked in the oven for about 30 minutes, after which you can decorate the surface of the paste in the forms with multi -colored peas of pepper, a leaf of bay leaf and send to cool. Bon appetit!

Baked paste from chicken liver

To prepare a delicious and healthy baked paste from chicken liver, you will need the following set of products:

• chicken liver - 800 grams;
• butter - 150 g;
• onions - 1 pc;
• garlic-1-2 cloves;
• milk - 150 ml;
• wheat flour - 1 tbsp;
• cognac - 4 tbsp;
• egg - 2 pcs;
• salt, pepper and other spices to taste.

Now we start preparing a paste:

• first, prepare the chicken liver. Defrost it on the lower shelf of the refrigerator if it was frozen. Rinse thoroughly under running water, remove the film and burners of adipose tissue. You can also spill the liver with boiling water, having previously placed it in a colander. Let the excess fluid drain;
• now take care of the preparation of onions. Finely chop the onion and send to fry the pan with part of the butter;
• after the onion changes color, place the chicken liver to it. Make the fire minimal, close the pan with a lid and simmer the liver with onions for 10 minutes;
• gently pour the finished liver with onions from the pan into the blender bowl, add eggs, flour, cognac, salt, pepper, other spices at your request, garlic. Grind all products until a homogeneous consistency;

• now we prepare a paste baking form. We cover the shape with a foil, leaving a long piece outside the shape, then cover it with a form with a paste from above. Lubricate the foil with butter or vegetable oil, pour a paste there, cover it with foil on top;

• the paste in the form is baked in a preheated oven to 180 degrees for 80-90 minutes. In order for the paste in the uniform to be evenly, it is advisable to put the shape into the baking sheet with high sides, into which water is poured to the middle of the level of the form with the paste. 20 minutes before the end of the cooking, remove the upper layer of foil so that a ruddy crust forms on the paste. After baking, the liver paste can be watered on top with melted butter. We coolate the finished paste and serve on toasts, breads, stuffing with a paste of vegetables, tartlets, etc. Bon appetit!

Chicken paste with cream

How to cook a paste from chicken liver with cream? Cream gives the paste of chicken liver unusual softness and creamy taste. To prepare a homemade paste from the liver with the addition of fat cream, you will need a set of the following products:

• chicken liver - 500 grams;
• cream 20% fat - 200 grams;
• butter -100 g;
• onions-1-2 pcs;
• vegetable oil for frying;
• salt, a mixture of peppers and other spices to taste.

We start preparing a paste from the liver with cream:

• rinse the chicken liver and clean it from film, excess fat;
• on a preheated pan with vegetable oil, lay out the liver and fry until golden crust on both sides;
• during the frying of the liver, chop on onions;
• add the onion to the liver in the pan, mix and cook under a closed lid until the color of the onion is changed;
• pour into a pan with onions and liver cream, stirring we wait for their light thickening;
• add salt, pepper and our favorite spices;
• remove the liver from the fire. We transfer the products to the blender, add 50 grams of butter and grind to the puree consistency;
• we lay the finished paste in suitable containers or portioned molds, water the remaining melted butter on top and let the paste cool. Bon appetit!

Paste from chicken liver with mushrooms

Mushrooms are an excellent addition to the liver pate. Most often use champignons, as they are easiest to find on sale. To prepare a paste with mushrooms from chicken liver you will need:

• chicken liver - 0.5 kg;
• fresh champignons (or other mushrooms) - 250 grams;
• onions - 2 pcs;
• garlic - several cloves;
• cognac - 50 ml;
• natural honey - 1 tsp;
• butter - 100 g;
• salt, pepper - to taste.

Consider the technology for making a paste from the liver with mushrooms:

• we prepare the liver. I wash it under running water, clean, cut into small pieces;
• grind onions and send to frure in the pan;
• after the onion changes the color, add the liver to it and continue to simmer under the closed lid until the liver is ready;
• we prepare mushrooms. We clean them, thoroughly with my boiling water, cut into small pieces;
• we transfer the liver with onions from the pan to another container for cooling, and send the mushrooms to the pan until golden crust;
• grind the chilled liver and mushrooms in a blender, adding a softened butter;
• after the paste acquires the desired consistency, lay it out in the container. If you are going to store the paste for some time in the refrigerator, it is better to use a glass container with a lid. Bon appetit!

Stalik Khankishiev’s chicken paste recipe

Stalik Khankishiev is the author of a large number of culinary books. He suggests preparing a paste from chicken liver according to the following recipe. You will need ingredients such as:

• chicken liver - 1 kg;
• carrots - 2 pcs;
• garlic - a pair of cloves;
• goose fat-150-200 g;
• butter - 150 g;
• salt and pepper - to taste;
• cream or milk - 100 ml;
• nutmeg - taste;
• melted butter.

We start preparing a paste from chicken of the liver at home:

• clean the carrots and cut into circles;
• we spread the cloves of garlic in a pan with goose fat and begin to fry them;
• then add the prepared carrots to the garlic and fry it until soft and color change;
• we transfer the prepared chicken liver to the pan with carrots, salt and pepper to taste. Stalik Khankishiev focuses on the fact that chicken liver goes very well with black ground pepper;
• the first 5 minutes is stewed chicken liver with carrots under a closed lid. Then the lid is opened, the liver is turned over. It is very important not to overexpose the liver in a pan. Make sure that it remains plastic and does not acquire a hard crust;
• after the liver is ready, we transfer the products from the pan to the blender bowl and add the butter cut into cubes;
• start chopping the liver. Stalik Khankishiev does not advise immediately add cream to the blender. They will be needed only when you understand that the paste has a dry consistency;
• in the process of grinding, add nutmeg to the paste;
• after grinding, the paste must be wiped through a sieve so that it acquires a perfectly smooth surface. The finished paste is laid out in portioned ceramic molds, put them in a deep baking sheet, which is filled with water to the middle of the height of the forms;
• the baking sheet with a paste is placed in an oven, which will be warmed up to 130-140 degrees. The dish is cooked for 60 minutes. It is advisable to water the paste with ghee. Before serving, a paste from chicken liver is necessarily cooled.

Paste from chicken liver with egg

The paste from chicken liver can be prepared in a special way, make it an independent festive dish. For example, a paste from chicken liver with eggs inside will look spectacular on the table. To cook such a dish, you will need:

• chicken liver - 800 grams;
• chicken egg - 5 pcs;
• salt, pepper - to taste;
• onions - 1 pc;
• carrots - 1 pc;
• cream - 2/3 cups;
• garlic - a pair of cloves;
• butter - 100 g;
• milk for soaking liver.

We proceed to cooking delicious paste from chicken liver with eggs:

• boil hard chicken eggs;
• my chicken liver, clean from the film and soak in milk for approximately 30 minutes for softness and tenderness;
• grind the onion and send to the pan with butter;
• we clean and cut the carrots on the cubes, send it to the onion;
• then add chicken liver to the vegetables in the pan;
• add salt, pepper, our favorite spicy herbs and spices to taste;
• pour the cream into a pan and simmer under a closed lid over medium heat almost until the liquid evaporates;
• grind all the products from the pan with a blender;
• we take a high rectangular shape for cake, linen the bottom of the baking film. If there is no suitable shape, then you can lay the paste simply on the film, then forming the roulette shape with your hands.

Next, on the bottom of the form, lay out part of the hepatic paste, leveled. We cut off the tops of the eggs and put it on top of the paste, pressing tightly to each other. We lay the rest of the paste on top, close everything with a film and send to cool into the refrigerator. Before serving, the paste is carefully removed from the mold and cut into portioned pieces. Bon appetit!

Chicken paste - video

A delicate paste from chicken liver is suitable for a daily breakfast and for serving on a festive table. You can cook this dish in various versions using a variety of additives - mushrooms, eggs, vegetables, etc.