Homemade pate is an excellent option for making healthy and tasty sandwiches that you can safely offer to children. Learn how to prepare chicken pate at home from this article.

Homemade chicken liver pate

Ingredients:

• chicken liver – 600 g;
• butter – 150 g;
• parsley - half a bunch (optional);
• onion – 200 g;
• allspice;
• carrots – 160 g;
• vegetable oil.

Preparation

Wash the liver and cut each one in half. Sauté the onion, chopped into half rings, in a frying pan. Add grated carrots and simmer the vegetables until soft. Add chopped parsley and liver and cook until done. Salt, pepper and let cool. Place the prepared products in a blender bowl and grind. Add butter, add some salt if necessary. Stir vigorously and place in a container with a lid, which is then refrigerated.

Homemade chicken pate

Ingredients:

• carrots – 2 pcs.;
• chicken breast fillet – 500 g;
• – 100 g;
• eggs – 2 pcs.;
• garlic – 2-3 cloves;
• salt;

Preparation

Cut the chicken fillet into pieces and boil with carrots until tender. We also hard boil the eggs, and then peel and chop them. Place the boiled fillet, carrots, eggs, garlic, butter into a blender and grind everything until smooth. Place the mixture on cling film in an even layer, sprinkle a strip of spices along the entire length and roll up the roll. Place the finished pate in the cold for an hour so that it hardens and holds its shape well.

Homemade chicken giblet pate

Ingredients:

• chicken hearts – 600 g;
• chicken liver – 700 g;
• onion – 250 g;
• carrots – 300 g;
• ground nutmeg;
• butter – 120 g;
• salt;
• pepper.

Preparation

We wash the chicken liver and check that there is no gall bladder, otherwise the taste of the product will be hopelessly spoiled. Fill the liver with cold water and put it on the stove to boil. Drain the water, add fresh water, let it boil again and cook for 3 minutes. Boil the chicken hearts in the same way. Put butter in a frying pan and when it melts, fry the chopped onion in it. Add grated carrots and simmer until vegetables are ready. Place the hearts and liver in a blender, add the vegetables stewed in oil, salt, pepper, add nutmeg and grind until smooth. Place the pate in a container, preferably glass or enamel, and refrigerate until it hardens.

Homemade chicken breast pate

Ingredients:

• chicken breast – 300 g;
• stale white bread – 50 g;
• eggs – 2 pcs.;
• mustard – ½ teaspoon;
• natural butter – 50 g;
• milk – 50 ml;
• ground black pepper;
• salt.

Preparation

Soak white bread in milk. Cook the eggs for about 10 minutes after boiling, and when they have cooled, grate them on a fine grater. We also boil the chicken breast fillet and cool. Grind the fillet and soaked bread in a meat grinder twice. Add grated eggs, salt, pepper, mustard and stir vigorously. Then add the oil and grind again until smooth. Before serving, let the pate rest in the cold.

Ingredients:

Preparation

We randomly cut the liver washed under running water. Chop onions and carrots. Sauté the vegetables, add cream, pour in water, reduce the heat and simmer until the liquid evaporates. Separately, fry the chicken liver. Place the prepared ingredients in a blender bowl, add half the oil, salt, spices and beat everything until smooth. We fill small molds with the pate, pour in the melted butter that is left and set it to harden in the cold. Bon appetit!

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.

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.

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.

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.

1. Peel the onion, carrots and garlic, rinse under water, dry and cut into pieces of any size. But do not cut them very finely so that they do not dry out during frying.

2. Remove the skin from the chicken fillet; if there is a ridge, remove it, also remove the film and veins. Afterwards, wash the meat under running water, dry with a paper towel and cut into large pieces.

3. Place the frying pan on the fire, pour in vegetable oil and sauté the carrots, garlic and onion over medium heat.

4. When the vegetables have a light golden hue, add the fillet to the pan.

5. Lightly fry the meat and season it with pepper and salt.

6. Stir and fry the food, stirring occasionally until fully cooked.

7. Then cool the fried fillet with vegetables a little and pass through the middle grill of a meat grinder 2-3 times. Also twist the lard. Remove the butter from the refrigerator in advance so that it reaches room temperature.

8. Combine all products and mix well. Taste them and add salt and pepper if necessary.

9. To serve the pate on the table for a festive occasion, you can fill any molds with it, for example, for baking.

10. After this, remove the chicken pate from the molds, place on a dish and serve. This pate will help you out in many situations. You can serve it for breakfast with toast, make sandwiches during the day, and serve it as an original snack on the holiday table.

Watch also the video recipe on how to make chicken fillet pate:

What you will need:

• chicken fillet – 1 pc.;
• onion - small head;
• salt, spices.

Cooking process:

• Boil the breast, washed and divided into large pieces, together with the onion. Salt the water first.
• Remove the boiled meat from the broth. Cool and grind with a blender. The onion is discarded from the broth.
• Then add salt and spices and pour in the broth, bringing the pate to the desired consistency.

Chicken fillet pate with vegetables

This recipe is one of the simplest. Replace the butter with broth and get a dietary option.

Ingredients:

• chicken breast – 600 g;
• carrots – 1 pc.;
• butter – 150 g;
• onion – 3-4 heads;
• garlic – 2 cloves;
• salt, nutmeg - to taste.

How to cook:

• Cut the breast and carrots into large pieces and cook together for about half an hour. At the end of cooking, add a pinch of salt. Do not cook for a long time, otherwise the meat will become tough. Do not pour out the remaining broth.
• Chop the onion as desired (we will still chop it) and fry it in a little butter. At the end of frying, add chopped garlic to the onion, wait a minute and remove the pan from the heat.
• Mix the boiled carrots and breast with fried onions and garlic, add the rest of the butter. Grind the mixture with a blender or meat grinder.
• At the end, add salt and nutmeg to taste.
• Dilute the pate with broth. Remember that too thin it will harden, so don't overdo it with thickness. Beat the mixture again and leave to harden.

Another version of dietary pate with vegetables

Ingredients:

• chicken – 650 g;
• large carrots – 2-3 pcs. (about 300 g);
• onion – 1 pc.;
• hard-boiled eggs – 3 pcs.;
• Apple vinegar;
• salt – 1-1 ½ tsp;
• ground black pepper;
• dill.

How to cook:

• Boil chicken and carrots together. If desired, add peppercorns to the cooking water, and 5 minutes before cooking, add bay leaf. Don't forget to salt the water.
• At the end of cooking, leave the carrots and chicken in the broth until they cool.
• Chop the onion finely and marinate in apple cider vinegar for 5-10 minutes.
• Grind the chicken and carrots with a blender or meat grinder.
• Add eggs, chopped on a coarse grater, to the carrot-chicken mixture.
• Then add dill, chopped with a knife or trimmed with scissors.
• The last thing to use is onion, from which vinegar is drained, and salt and spices.

Chicken pate with nuts

Walnuts are used, as well as peanuts, pistachios and hazelnuts. When adding fresh herbs, the shelf life is shortened from 72 hours to a day.

Ingredients:

• chicken breast – 500 g;
• nuts – 80 g;
• butter – 100 g;
• dill;
• salt, black pepper, paprika.

How to cook:

• Chicken is boiled in water, steamed or stewed.
• The nuts are dried in a frying pan, but not fried.
• The cooled nuts and chicken are crushed and then mixed.
• Add spices and oil, which is pre-softened.
• Dill is chopped. It is not recommended to grind it, otherwise the finished dish will acquire an unappetizing color.
• Bring the mixture to the desired consistency with the broth left over from the chicken, milk, cream or regular boiled water.

Second option with nuts

You will need the following products:

• chicken meat – about ½ kg;
• walnuts - 5 kernels;
• garlic – clove;
• fresh cilantro – ½ bunch;
• natural yogurt without additives - 1 tbsp. l.;
• juice of ½ lemon (or less);
• olive oil (or any vegetable) – 1 tsp;
• salt, ground red pepper.

How to cook:

• Boil the chicken and grind it in a blender. Press the garlic through a press. Finely chop the nuts with a knife, but not to the point of flour. Chop the greens with scissors. Add the listed ingredients to the ground meat. This is followed by a turn of salt and pepper, yogurt with juice and butter. At the end, beat again or just stir.

Chicken pate with mushrooms

Mushrooms used include chanterelles, boletus mushrooms, honey mushrooms, and champignons. With wild mushrooms the dish will be more aromatic and tastier.

Ingredients:

• chicken – 300 g;
• mushrooms – 300 g;
• butter – 120 g;
• onion – 2 heads;
• sour cream – 3 tbsp. l.;
• mustard – 1 tsp;
• salt, spices of your choice.

Cooking method:

• Boil the fillet cut into arbitrary pieces. If desired, add bay leaf, allspice and black peppercorns to it during cooking. Spices make meat more flavorful.
• Boil the mushrooms and place them in a colander to drain excess liquid.
• Chop the onion and fry it in half the amount of butter.
• When the onions are browned, add the mushrooms. Fry for about 5 minutes.
• Combine chicken and onion-mushroom mixture, beat with a blender.
• Add sour cream, mustard, spices, the rest of the softened butter and grind again.

Lower calorie chicken pate with mushrooms

Ingredients:

• chicken fillet – approximately 700 g;
• carrots – 1 pc.;
• onion – 2 heads;
• boiled mushrooms – about 200 g;
• butter – 50 g;
• salt, seasonings.

How to cook:

• Cook together chicken, carrots and one onion. When the meat and carrots are cooked, take out the broth and throw away the onion (it just gives flavor to the broth). We do not pour out the broth itself.
• Chop the second onion and fry with mushrooms. Let cool.
• Place all ingredients in a blender bowl and grind.

If the pate seems dry, add the remaining chicken broth after cooking. If desired, add cream, but the calorie content of the dish increases. To ensure that the pate remains dietary, butter is initially replaced with cream.

Recipe with dried fruits (prunes)

Lovers of extraordinary tastes will appreciate this recipe. Prunes add zest to the taste of the finished pate, a slight sourness. Chicken liver is also added to the meat.

Products:

• chicken – 300 g;
• onion - head;
• chicken liver – 200 g;
• milk – ½ cup;
• prunes – 12 pcs.;
• butter – 1 tbsp. l.;
• seasonings

How to cook:

• Wash and dry the meat and liver, cut randomly into pieces. Chop the onion into half rings.
• Take a cauldron or deep frying pan. Heat oil in it and fry onions.
• When the onion turns yellow, add meat and liver. Fry for 3-5 minutes.
• Pour milk into the mixture, cover with a lid and leave to simmer for about 30 minutes.
• We wash the prunes, dry them and cut them into pieces.
• When the ingredients in the frying pan are cooked, grind them with a blender or pass them through a meat grinder.
• Add spices to the mixture.
• We evaluate the consistency of the future pate. If necessary, add more boiled milk.
• At the very end, add pieces of prunes and mix again.

Chicken pate with cheese

To prepare the dish, use any soft cheese, but when preparing a dietary dish, buy low-fat cheese. This pate turns out incredibly tender.

Ingredients:

• chicken – 400 g;
• soft cheese – 150 g;
• onion - head;
• butter – 2 tbsp. l.;
• salt;
• pepper mixture;
• laurel leaf.

How to cook:

• Boil chicken with one bay leaf.
• Fry the chopped onion in butter until golden.
• First, beat only the meat, and then again with the onion.
• Then beat with cheese. Soft cheese makes the pate creamy, so no liquid (water, broth, milk) is added.
• At the end, add salt and a mixture of peppers.

Dietary chicken pate with eggs

This version of the recipe is perfect for sandwiches on the holiday table.

What products will you need:

• chicken – 400 g;
• eggs – 2 pcs.;
• carrots – 1 pc.;
• garlic - clove;
• butter – 2 tbsp. l.;
• salt;
• paprika and turmeric - ½ tsp each.

How to cook:

1. Boil the poultry and eggs (hard-boiled).
2. Grind the cooled meat and boiled eggs with a blender.
3. Finely chop or grate the carrots, then fry in butter until softened.
4. Add carrots and chopped garlic to the egg-meat mixture, season with salt.
5. Finally, beat the mixture again.

Chicken pate with cheese and nuts

The recipe is similar to those described above (with cheese and nuts), but excludes oil in the composition.

Ingredients:

• boiled chicken meat – 300 g;
• low-fat soft cheese – 125 g;
• garlic - a small clove;
• walnuts - a handful;
• juice of ½ lemon.

Cooking method:

Place all ingredients, except nuts, into a blender and grind. Add the nuts and grind the mixture until they remain in pieces.

Recipe with baked apples

The dish prepared according to this recipe turns out tasty, tender and unusual.

Ingredients:

• chicken breast – 1 pc.;
• sour apples (Antonovka ave.) – 4 pcs.;
• mint, white ground pepper.

How to cook:

• Boil the breast in salted water. We pierce the apples with a toothpick in several places and bake them in the oven.
• Place the cooled pieces of meat, as well as apples without skins, into the blender bowl. Season with pepper and mint and grind. Salt if necessary.

Secrets of making delicious chicken pate

1. Boil the meat in advance and store it in the refrigerator or freezer.
2. When boiling the bird, to improve the taste, add spices (peppercorns, bay leaves), onions, garlic or herbs.
3. Lemon juice improves the flavor of the bird.
4. Fried foods add oiliness (and therefore more calories), but boiled foods are less tasty.
5. Store the dish in cling film or covered with a lid, otherwise a dark crust will form.
6. The pate taken out of the refrigerator is thick, so it is taken out in advance to spread on sandwiches.

Try the recipe options listed, choose the ones you like, and experiment with the ingredients!