How to prepare a chicken liver pate at home. How to make liver chicken liver pate - Delicious recipes with photos

Chicken liver pate can be the main ingredient for the preparation of various snacks. If you try to prepare such a pate at least once, then you will not buy pash tts in the store anymore. Home Pate is an absolutely natural product without adding numerous additives, artificial flavors, dyes, which are usually present as part of most liver pate on store shelves. In this article, we will consider the features of the preparation of paws from chicken liver at home, as well as read the step-by-step recipes for the preparation of such pates.

Features of the preparation of paws from chicken liver at home

The chicken liver is a delicious, nutritious and dietary product, from which a variety of dishes are prepared in all kitchens in the world. The liver chicken is rich in vitamins of the group B, A, E, RR, calcium, magnesium, phosphorus, zinc, iron. The liver is recommended to regularly eat in food to 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, since it contains folic acid, warning the appearance of the fetus of the nervous tube defects. The regular use of chicken liver is capable of having a beneficial effect on the operation of the gastrointestinal tract, to work the cardiovascular system, can increase the body's resistance in conditions of increased physical and mental loads. In order for your homemade chicken liver pate to be incredibly tasty, it is very important to choose the main ingredient - chicken liver. Consider several tips on choosing this product:

• it is better to acquire a chilled chicken liver, and not a deep frozen liver. If the liver is chilled, then you can easily consider its color, wholeness of pieces, surface, etc. When buying a sub-products in deep freezing, you risk stumble upon a not very high-quality product, but you will learn about it only at home;
• chicken liver is a rather permanent product that is stored only 2 days at a temperature not higher than 5 degrees of heat. Buy the cooled liver is better in proven stores that guarantee product quality. In the frozen state, the liver has a fairly long shelf life - up to 3 months. But in the process of freezing, part of the useful vitamins of the group B are destroyed;
• if in packing with frozen chicken liver, you looked at pink or red ice crystals, this is the correct signal that the product has been developed repeatedly;
• if in packing with chicken liver, you looked at large slices of ice, it may indicate that the manufacturer "pumped" the liver water to increase the mass;
• color is one of the most important indicators to which you should pay attention when buying a chicken liver in the store. A qualitative product must have a uniform brown color. If the liver is too light, yellowish, then avoid purchasing such a product, which most likely was dropped several times or processed by harmful chlorine-containing substances. Also do not buy a chicken liver over dark. Most likely, such a liver is obtained from a sick bird;
• avoid purchasing a chicken liver, on the surface of which you noticed the spots of green. This is a sure sign that when cutting the chicken was a gallbladder. Such a liver will definitely be charged, no matter how you prepared it;
• high-quality chicken liver should not be inside or on the surface of blood clots, fatty tissue;
• the surface of the chicken liver should be smooth and brilliant;
• the smell is also an important point to which you should pay attention to the purchase of chicken liver. Of course, you do not "consider" anything from frozen liver. But the cooled product in the store must be smeared before making a purchase. The smell of high-quality chicken liver has characteristic sweetness. Avoid purchases if the smell of liver is acidic and unpleasant;
• pieces of chicken liver should be dense. If they fall apart, the product was most likely subjected to defrost and frost is no longer once;
• chicken liver before cooking No need to soak, as is usually done with pork or with beef liver. Even without prior soaking, the chicken liver will not be patterned;
• before starting to prepare a pate or any other dish of chicken liver, you need to wash this product thoroughly under running water and get rid of film, adipose tissue.

We are preparing a pate of chicken liver at home - what you need

So, you decide to try to prepare a liver liver palette at home. What do you use for this? Consider an exemplary list:

• chicken liver;
• vegetables, mushrooms or other products that you plan to add to pate;
• blender for crushing liver;
• 2 cutting boards, one of which will need for cutting liver, and the other for vegetables or other products;
• salt, spices, spicy herbs;
• frying pan, pan or other dishes for thermal processing of products.

Chicken Liver Pate - Photo

Chicken Liver Pate - Recipes

Chicken liver pate with carrots

How to make a chicken liver pate? We will consider step by step by one of the simplest and basic recipes for cooking of the liver patesta - a recipe for a chicken liver with carrots. To prepare this dish you will need:

• chicken liver - 500 gr;
• large carrot - 1 pc;
• creamy oil - 50 gr;
• vegetable oil for frying;
• salt and spices to taste.

If all products are prepared, we can proceed to the preparation of pate:

• if the chicken liver is frozen, then we defrun it on the bottom shelf of the refrigerator. Then we thoroughly rinse the liver under running water, remove the film, fat;
• liver Solim to taste and add your favorite spices;
• while the liver "rests" is engaged in the preparation of carrots. Vegetable need to be cleaned, wash, rub on a large grater;
• send Carrots to roast on the pan with a small amount of vegetable oil;
• after the carrot in the pan will change its color, it will become brighter, send a chicken liver to it. We close the frying pan with a lid and shops about 10 minutes;
• then the liver with carrots should be crushed. You can wait until the products are cut down slightly, and you can send to a blender or a meat grinder hot;
• in the process of grinding to carrots and the liver, add softened butter. Delicious homemade chicken liver pate with carrots ready. It remains to decompose the dish in suitable containers. Bon Appetit!

Chicken liver pate with bow

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

• chicken liver - 500 gr;
• oranges - 1 piece;
• onions - 500 gr;
• sherry or wine - 300 ml;
• creamy oil - 250 gr;
• vegetable oil - 100 ml;
• 35% cream 35% - 50 ml;
• sugar sand - 1 tbsp;
• salt, black pepper to taste.

If the necessary ingredients are ready, you can start cooking a festive chicken liver pate:

• we start cooking a patent with the preparation of chicken liver. Rinse it thoroughly under running water, clean from excess fat, film springs;
• onions cut the rings and send it to the pan. To a bow, add part of the sherry and sugar;
• from the orange, squeeze the juice and soda the zest on a small grater;
• piece of orange juice and zestos add to a frying onion on a frying pan, which languishes in a sherry with sugar;
• after the onion turns the caramel shade, remove it from the pan. In the same pan, place a chicken liver, fry it to a golden crust from all sides, and then add the remaining sherry, orange juice and zest orange;
• place in the blender prepared onions, chicken liver and cream. Start grinding all the components by periodically adding a chilled butter slices into the bowl of the blender;
• after grinding, place the chicken liver pate with the caramelized bow and sherry into the appropriate capacity, cover the film from above, and then place it in the refrigerator to frozen. Bon Appetit!

Chicken liver dietary pate

Chicken liver is a dietary product that always comes to help people watching their figure. You can cook a pate from the liver, which will also contain the minimum amount of fat. To prepare such a dish you will need:

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

Consider the recipe for the preparation of dietary paws from chicken liver Stepha:

• chicken liver rinse, clean from the film, residues of adipose tissue, cut into small pieces;
• rubbed onions, send to the pan with a small amount of lean oil and prepare before changing the color of the bow;
• connect the chicken liver, cooked onions in a blender bowl. There, add salt, pepper, skimmed milk and start grinding;
• the resulting mass must be poured over a small mold. You can use silicone shapes for cupcakes or any other suitable containers. Put forms on a baking sheet with a small amount of cold water. Bake in the oven until readiness at a temperature of 150 degrees for approximately 60 minutes. Forms at the beginning of the baking can be covered with foil, and then remove it to get a ruddy crust from above. Bon Appetit!

Chicken liver pate - Yulia Vysotskaya recipe

Famous TV presenter Yulia Vysotsky offers to serve home pate from chicken liver on roasted bread slices, decorated with fresh greens or vegetables. For the preparation of patesta by the prescription of Julia you will need:

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

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

• onions cut into semir rings and send to a preheated frying pan with creamy oil. Fry to a light golden shade;
• when onions put onions in the pan, we begin to prepare a chicken liver. We rinse it under the heat water, get rid of the adipose tissue, from the film, cut into small pieces;
• after the onion acquires the desired color, add a chicken liver, salt, a mixture of peppers, fresh thyme leaves and fry everything;
• then, we add cognac and waiting for alcohol evaporation;
• then add to the onion-liver mass of cream and turn off the fire;
• grind the whole mass in a blender, overflow into the appropriate container and put the refrigerator for the night. Delicious homemade chicken liver pate is ready!

Chicken liver pate in a slow cooker

Multicooker is an indispensable assistant in the kitchen for many modern owners. With the preparation of paws from chicken liver This gadget can cope in a matter of minutes. A huge advantage is that all products are mixed and preparing directly in the multicooker bowl, which significantly reduces the time of washing the dishes after cooking. To prepare a delicious homemade bashtite in a slow cooker you will need:

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

We proceed to the preparation of pate in a slow cooker:

• my and clean carrots. Cut it on the circles and send a multicooker into the bowl with a small amount of vegetable oil. Exhibit the "quenching" mode for 15 minutes;
• we prepare onions onions. We clean it, crushing, send stew to carrots in a slow cooker. Also add chopped fat or butter. Vegetables should be hung under a closed lid;
• prepare a chicken liver. We rinse it under water, we clean from possible excess toll tissue and films, cut into small pieces. Liver We send to carrots and onions. Re-exhibit the "quenching" program for 35 minutes;
• mashed liver with vegetables under a closed lid, periodically opening it and mixing the contents. The finished chicken liver must add and stop allocating pink juice;
• next, the liver with vegetables need to grind. If the multicooker bowl coating allows you to make it possible right there at the submersible blender. If there is no such possibility, then we shift the liver with vegetables into another container and grind there. Ready pate lay out in suitable containers and cool. Serve on roasted slices of bread or as part of other snacks. Bon Appetit!

Chicken liver pate in the oven

Homemade chicken liver pate will never compare to taste with a shop pate. In addition, you can choose the way of cooking pate. Consider one of the recipes for the preparation of this dish, which is popular with people who follow the figure. To prepare a fragrant liver pate in the oven you will need:

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

Pate for this recipe is preparing as quickly as possible and simple:

• before starting the preparation of products, you can turn on the heating ovens for warming up, exposing a temperature of 160 degrees;
• for the preparation of PATTET for this recipe you will need a blender. In the bowl, immerse the washed and purified liver, eggs, salt, pepper to taste, brandy, 100 grams of butter and cream. Thoroughly take all the products to obtain a homogeneous mass;
• now the resulting hepatic mass must be poured into suitable forms. Better if they are portion. Put the forms into a deep bai and pour boiling water into it at least until the middle of the molds level. The pate will be carried in the oven for about 30 minutes, after which the surface of the patesta in forms can be decorated with multi-colored peppers peppers, layer of laurel sheet and send cooling. Bon Appetit!

Baked chicken liver pate

To prepare a delicious and useful baked pate of chicken liver, you will need the following set of products:

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

Now proceed to the preparation of pate:

• first prepare a chicken liver. Discharge it on the bottom shelf of the refrigerator, if it was frozen. Rinse thoroughly under running water, remove the film and bore bulls. You can also shed a liver with boiling water, after placing it in a colander. Give a drain of an extra liquid;
• now we will deal with the preparation of the onions. Finely nourish onions and send to roast on the pan with a piece of butter;
• after the bow will change the color, place a chicken liver. Fire make the minimum, close the frying pan with the lid and extinguish the liver with a bow for 10 minutes;
• in a bowl of the blender, we carefully pour the finished liver with a bow of the pan, and add eggs, flour, brandy, salt, pepper, other spices at your desire, garlic. Grind all products to homogeneous consistency;

• now prepare the form for the baking of the pate. We drag the shape of the foil, leaving a long piece from the outside of the form to then cover them with a pate from above. Foil lubricate the creamy or vegetable oil, pour a pate there, cover it from above the foil;

• the pate in the form is baked in advance of the oven preheated to 180 degrees over 80-90 minutes. In order for the pate in the form of falling evenly, the form is desirable to put in a baking sheet with high sidelights, which pours water to the middle of the level of the shape with a pate. 20 minutes before the end of cooking, we remove the top layer of foil so that a florous crust formed on the pawty. After baking, the liver pate can be pouring on top of melted butter. The ready-made pate is cool and served on toasts, loaf, stuffing the pate vegetables, tartlets, etc. Bon Appetit!

Chicken liver pate with cream

How to cook chicken liver pate with cream? Cream give a paw from chicken liver unusual softness and creamy taste. To prepare home patenta from the liver with the addition of oily cream you will need a set of the following products:

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

We proceed to cooking a patenta from the liver with cream:

• the chicken liver is thoroughly rinsed and clean from film, excess fat;
• on a heated frying pan with vegetable oil, lay the liver and fry to a golden crust on both sides;
• during the frying of the liver, crushed onions;
• onions add to the liver to the pan, mix and prepare under a closed lid to change the color of the bow;
• we pour into the pan with a bow and cream liver, stirring waiting for their light thickening;
• add salt, pepper and your favorite spices;
• remove the liver from the fire. We shift the products into a blender, add 50 GG of butter and grind to a puree-shaped consistency;
• the finished pate is decomposed into suitable containers or portion molds, we water from above the remaining melted cream oil and give a pate to cool. Bon Appetit!

Chicken liver pate with mushrooms

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

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

Consider the technology of cooking patenta from the liver with mushrooms:

• we prepare the liver. My under running water, clean, cut into small pieces;
• the onions are crushed and send to frighten into the pan;
• after the onion changes the color, add a liver to it and continue to stew under the closed lid until the liver is readily;
• we prepare mushrooms. We clean them, carefully, we pour boiling water, cut into small pieces;
• liver with onions shifted from frying pan to another cooling capacity, and we send to fry mushrooms to a golden crust;
• chilled liver and mushrooms crushed in a blender, adding softened butter;
• after the pate will acquire the desired consistency, lay it out in the tank. If you are going to store pate for some time in the refrigerator, it is better to use a glass container with a lid. Bon Appetit!

Chicken liver chicken recipe Khankishiyeva

Hankisheye's steel is the author of a large number of culinary books. He proposes to prepare a chicken liver pate according to the following recipe. You will need such ingredients as:

• chicken liver - 1 kg;
• carrots - 2 pcs;
• garlic - a couple of teeth;
• goose fat - 150-200 gr;
• creamy oil - 150 gr;
• salt and pepper - to taste;
• cream or milk - 100 ml;
• nutmeg - taste;
• melted butter.

We proceed to the preparation of patesta from the chicken liver at home:

• carrots clean and cut into circles;
• garlic cloves lay out on a pan with a goose oil and begin to fry them;
• then add prepared carrots to garlic and fry it until soft and color changes;
• prepared chicken liver shift in the pan with carrots, salt and pepper to taste. The Khankishiyevsky step focuses on the fact that the chicken liver is very well combined with black ground pepper;
• the first 5 minutes chicken liver is extinguished with carrots under the closed lid. Then the lid open, turn the liver. It is very important not to reap the liver in a pan. Make sure that it remains plastic and did not acquire a hard crust;
• after the liver is ready, shift the products from the frying pan in the blender bowl and add butter chopped into cubes;
• start grinding the liver. The Khankishiyevsky station does not advise immediately add to the cream blender. They will be needed only when you understand that the pate has a dry consistency;
• in the process of grinding, add nutty nut to pate;
• the pate after grinding must be wiped through the sieve so that it acquires the perfectly smooth surface. The finished pate is decomposed into the portion ceramic molds, put them in a deep baking sheet, which is filled with water until the middle of the forms;
• a baking sheet with a pate is put in a fuch cabinet, which is heated to 130-140 degrees. The dish is prepared for 60 minutes. It is advisable to pate a fuel oil. Before serving, the pate of chicken liver must be cooled.

Chicken liver pate with egg

Chicken liver pate can be prepared in a special way, make an independent festive dish from it. For example, an effectively on the table will look a pate of chicken liver with eggs inside. To prepare 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 glasses;
• garlic - a couple of teeth;
• butter - 100 gr;
• milk for soaking liver.

We proceed to cooking a delicious chicken liver patenta with eggs:

• drunk hard chicken eggs;
• my chicken liver, clean from the film and soaked in milk for about 30 minutes for softness and tenderness;
• the onions are crushing and send to the pan with creamy oil;
• we clean and cut on a carrot lump, we send to fry to the bow;
• then add chicken liver to vegetables in a pan;
• add salt, pepper, your favorite spicy herbs and spices to taste;
• pour cream in the pan and cotton under the closed lid on medium heat almost until the fluid evaporates;
• all products from the frying pan are crushing with a blender;
• we take a high rectangular shape for the cupcake, we swell the bottom of the food film. If there is no suitable forms, you can spread the pate just to the film, then by hand forming the shape of the roll.

Next, on the bottom of the form lay out the part of the hepatic patenta, spread. Eggs cut off the tops and lay out on top of the pate, tightly pressing each other. We also put the remaining part of the pate, close everything with a film and send cooling into the refrigerator. Before feeding, the pate is neatly removed from the mold and cut into portion pieces. Bon Appetit!

Chicken liver pate - video

Gentle chicken liver pate is suitable for daily breakfast, and for feeding on a festive table. You can prepare this dish in various versions using a variety of additives - mushrooms, eggs, vegetables, etc.