Pate recipes

A step-by-step recipe with photos and videos, it produces a tender and tasty chicken liver pate at home, as well as its preparation in a slow cooker.

500 g

45 min

110 kcal

5/5 (2)

Chicken liver pate is very tender, tasty and melts in your mouth. It is much softer than pork or beef and there is not a drop of bitterness in it. I also like this pate for its speed of preparation. I suggest you prepare such a delicious snack or spread on bread or toast.

Delicious chicken liver pate

Kitchenware: frying pan, cutting board, blender.

List of required ingredients

Step-by-step preparation

1. The first step is to peel the vegetables. We remove the skins from the onions, and it is convenient to peel the carrots with a vegetable peeler.
2. Then cut the onion into thin half rings or slices.
   
   
3. Grate the carrots on a coarse grater or cut them lengthwise and slice thinly. If you don't like the taste of carrots, don't add them.
   
   
4. We take lard and cut it into not very thin slices, having previously trimmed the skin. You can use both fresh and salted lard, but then you need to be careful with salt.
   
   
5. Heat the frying pan and put lard on it.
6. When the lard releases its fat, add the vegetables and fry them until lightly golden. You can use vegetable oil instead of lard for frying.
   
   
7. As soon as the vegetables acquire a beautiful shade, wash the liver and place it in a frying pan.
   
   
8. Stir and fry over medium heat until done, no more than 15 minutes. The main thing is not to overcook the liver, as it will become dry and the pate will not be as tender and homogeneous. Some people prefer to boil the liver, but this way it loses some of its juice and the pate turns out less rich.
   
   
9. At the end of cooking, add butter and, if desired, add one or two cloves of garlic. The garlic needs to be chopped. This can be done with a knife or using a garlic press.
   
   
10. When the butter has melted, after a couple of minutes you can remove the pan from the stove.
11. Transfer the contents of the pan into the blender bowl.
    
    
12. Add salt and pepper to taste. If desired, you can add a couple of tablespoons of cognac or brandy, which will give the pate a brighter taste.
13. We turn everything into a homogeneous mass. Instead of a blender, you can use a meat grinder, but it is the blender that grinds everything to the desired consistency.
    
    
14. Next, you can transfer the pate into a jar or container, or you can use cling film to form a sausage.
    
    
15. Place the pate in the refrigerator for at least half an hour, where it will harden.
16. You can serve the tender chicken liver pate in the form of sandwiches, spreading it on a slice of bread or toast and sprinkling with chopped green onions. Or you can cut it and put the dish with the pate on the table.
    
    

Chicken liver pate in a slow cooker

Cut the lard into thin slices. Chop the onion, cut the carrots lengthwise and cut into half rings. Place lard and vegetables into the multicooker bowl. Turn on the “Stew” mode, close the lid and cook for about 15-20 minutes, stirring occasionally. During this time, the lard will melt, and the vegetables will not be fried, but will be stewed and become soft.

While everything is stewing, we wash the liver and cut off the tight connecting parts. Add the liver to the vegetables, mix and cook for another 35-40 minutes. Don't forget to periodically open the lid and stir. At the end of cooking, add oil. Transfer everything from the multicooker bowl to a blender bowl or other deep vessel. Add salt and pepper and use a blender to blend until smooth.

It can be served as a cold appetizer, or spread on a sandwich (a great alternative to sausage!), and it’s very easy to prepare and doesn’t take long.

This liver pate is tender, not spicy, and, if necessary, keeps well in the refrigerator for several days. Depending on your taste preferences, the amount of onions or carrots can be increased or decreased by about a third. The fat content of butter is your choice; we think 72% is quite enough. Yes, and you don’t have to worry about whether it’s fried or ready: while this chicken liver dish is in the frying pan, it’s simply guaranteed not to be fried.

Need to:

• Chicken liver – 600 grams
• Butter - approximately 100-150 grams (we will need about 50 grams for decoration, just for taste and the desired consistency, 100 is enough)
• Onions – 3 medium sized onions
• Carrots – 1 very large or 2 medium
• Vegetable oil - approximately 2-3 tablespoons
• Table salt – 1 level teaspoon
• Ground black pepper - to taste (about a quarter to half a teaspoon, “no heaping”, of course)

Preparation:

Rinse the chicken liver with cold water, let the water drain, remove the films (if any). At the same time, remove 100 grams of butter from the refrigerator so that it melts and becomes soft at room temperature.

Peel the onions and cut into thin half rings or quarter rings.

Wash the carrots, peel and “share” into very thin strips, or “shavings” (convenient with a knife for peeling vegetables) or as for carrots “Korean style”; in the end, you can simply grate them on a coarse grater.

Heat the vegetable oil in a deep frying pan, add the chopped onion and fry it until golden brown (at a high heat level).

Place chicken livers in a frying pan, mix them with onions and fry together for 5 minutes (do not reduce the heat!). During the frying process, you need to stir 1-2 times so that the liver is fried evenly on all sides.

When 5 minutes have passed, add salt and pepper to the liver and mix.

Place the carrots in the pan, mix them with the liver and onions.

Cover the frying pan with a lid, reduce the heat level to medium or low and fry for another 15 minutes (during this process, do not forget to lift the lid a couple of times and stir the contents of the frying pan).

When the specified time has passed, turn off the stove and let the dish cool to room temperature.

When everything has cooled down, grind the liver along with the carrots in a meat grinder until it becomes a pate. The design of meat grinders is different for everyone, so we note: if you have a mechanical meat grinder, it may be better to grind everything 2 times. Depending on the type of meat grinder, you can “pass” the fried liver with carrots and butter through it at the same time, or you can mix it with softened butter later (for us, for example, the second option turned out to be more convenient).

So, if you did not grind the butter at the same time as the liver, then mix the softened butter with the pate until smooth (faster, of course, with a mixer). Actually, after you do this, chicken liver pate I'm ready now. You can put it in a container with a lid, put it in the refrigerator and then spread it on sandwiches. All further actions are taken solely “for beauty” and the opportunity to serve the liver pate on the table in portions, for which we need to form something like a sausage (we are, of course, only talking about the shape).

We take a sheet of foil, place the pate on it as you see in the photo, and make a longitudinal “groove” at the top.

Tender and incredibly tasty chicken liver pate, prepared at home - for breakfast, snack, lunch or dinner!

Homemade chicken liver pate in a blender. I liked it very much: you can use it for sandwiches, it’s great as a snack for a feast, and you can put it in a container in the refrigerator and use it for several days. The recipe for this pate is very simple and does not require much effort or time.

• Chicken liver – 0.5 kg
• Onion – 2-3 heads (medium)
• Carrots – 2 pieces (medium)
• Bay leaf – 1-2 small
• Butter – 100 grams
• Sunflower oil – 1-2 tbsp. spoons
• Water – about 1 cup
• Salt, nutmeg, cinnamon, ground black pepper

Prepare the liver: if necessary, defrost it, then trim the veins, bile ducts, etc. Rinse and drain. Some people soak chicken livers in milk for two hours to remove the bitterness, but experience shows that chicken livers are not bitter anyway.

Peel the onion and cut into half rings. Not necessarily “jewelry”, since then the whole mixture will be ground into a single mass. Heat vegetable oil in a frying pan, fry the onion until light golden brown over medium heat, stirring occasionally (fry for about 10 minutes on average).

Peel the carrots, cut into rings (or whatever you like, finely or grated) and add to the onion, mix and fry for a couple of minutes. After this, add the liver, bay leaf and a glass of water (so much water is needed that it practically covers the liver with onions and carrots). Add salt (half a teaspoon of salt), bring to a boil, reduce heat.

Next, simmer covered over low heat for about 30 minutes until all ingredients are ready. Open the lid, evaporate the excess liquid for 5-10 minutes (not completely, leave a little, it will go away during cooling, and the remaining will make the homemade chicken pate more tender). During these 5-10 minutes of evaporation of the water, you should first sprinkle the mixture with cinnamon (a pinch), and then, before turning off the heat, with nutmeg (a little less than cinnamon). Turn off, keep covered for a few minutes, then open the lid and cool.

When the liver with onions and carrots have cooled, add a piece of butter (about 100 grams) and beat in a blender (the mass is quite soft, so choose the attachment based on the instructions for your blender). If the flask is small, you can beat it in two batches, then mix them thoroughly. Chicken pate is ready!

Before eating, chicken liver pate can be placed in the refrigerator for a short time. Serve with a sprig of greens. Since the taste is very delicate, it is better to take bread with a neutral taste.

Recipe 2: Homemade chicken liver pate

I present to your attention the simplest set of ingredients, chicken liver pate, because even in this version it is very tasty and tender! Preparing the simplest pate will not take much time, but it will require following some principles.

• chicken liver - 500 g;
• onions - 1-2 pcs.;
• carrots - 1 pc. (150 g);
• salt - to taste;
• ground black pepper - to taste;
• vegetable oil or butter - 100 ml (for frying);
• water for cooking liver.

To make the pate tender and elastic, you need to wipe or beat the ingredients with a blender while hot.

Then add grated carrots. After adding carrots to the onions, mix the vegetables and, covering the pan with a lid, simmer until the carrots are fully cooked, stirring occasionally, for 12-15 minutes. The roast should be tender and not overcooked.

The final stage. Drain the water from the liver, add a gentle fry, lightly pepper and salt.

Recipe 3: Chicken liver pate with cranberry jelly

If you are planning a family celebration or a bachelorette party, prepare pate - chicken liver pate with cranberry jelly, and surprise your guests or girlfriends.

This appetizer turns out incredibly tasty and tender, especially with a glass of cold wine or champagne. If desired, you can prepare an individual portion for each guest.

• chicken liver - 500 g
• white onion 1 piece
• white wine (any) - 100 g
• garlic - 1 clove
• heavy cream - 100 g
• butter - 1 tbsp.
• olive oil - 3 tbsp.
• ground coriander - 0.5 tsp.
• nutmeg pinch
• pepper, h.m. pinch
• salt to taste

for cranberry jelly:

• cranberries - 200 g
• red wine vinegar - 1 tbsp.
• sugar - 3 tbsp.
• gelatin - 10 g
• salt - 0.5 tsp.
• ground black pepper - to taste.

Before you start preparing chicken liver pate, you need to rinse the liver thoroughly under running water, remove all films and dry it with a paper towel. Mix vegetable and butter in a preheated frying pan, fry the chopped onion and chopped garlic until transparent.

Add the liver, fry it for just a couple of minutes on both sides until golden brown, pour in the wine, salt and pepper, add coriander and nutmeg. Cook for 5-7 minutes, the liver should remain slightly pink inside, otherwise it will start to taste bitter.

Pour in the cream as soon as it boils, turn off the stove and cool slightly.

Transfer the liver and onion to a blender, adding the sauce little by little, and puree the pate until smooth. The density can be adjusted as desired.

Place the pate in the molds, cover with cling film and leave to cool completely.

Place the cranberries in a saucepan, add a glass of water, and let it boil. Add vinegar, sugar (sugar can be added to taste), salt and pepper. Cook for 5 minutes.

After a while, grind the berries in a saucepan until smooth, add gelatin according to the instructions. To avoid any pits, it is better to strain the mixture through a fine sieve.

When the jelly has cooled to room temperature, pour it into the pate molds and refrigerate until completely set.

Serve with croutons for wine or champagne.

Recipe 4: chicken pate with onions and carrots (step-by-step photos)

For breakfast, we suggest you prepare chicken liver pate with carrots and onions at home in 15 minutes. It is prepared with melted cheese and vegetables, without butter. A very light, low-fat dish. It takes a quarter of an hour to prepare the pate according to this recipe, and the ingredients given in the recipe will yield 700 g of pate.

• chicken liver – 500 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• processed cheese – 1 pc.;
• bay leaf – 1 pc.;
• salt – 5 g;
• vegetable oil – 15 g.

So, how to make chicken liver pate. We take the liver, wash it, remove everything unnecessary: ​​bile, pieces of fat, films, cut each liver in half. Cut the carrots into slices, finely chop the onion.

Cook the liver for 7 minutes with bay leaf and pepper, chop finely. Blanch the carrots in salted water for 5 minutes. Fry the onion until transparent.

Grind blanched carrots, sautéed onions and pieces of liver in a blender. Salt to taste. Add melted cheese and mix the pate with cheese at low speed. If the pate is very thick, add a little broth in which the liver was cooked.

To make it convenient to prepare sandwiches with the finished pate, wrap it in two layers of food foil and put it in the refrigerator for an hour.

Delicate homemade chicken liver pate is ready! Bon appetit!

Recipe 5: how to make chicken liver pate at home (step by step)

I bring to your attention a recipe for chicken liver pate, which has many advantages - it is economical, tasty, satisfying and, most importantly, such a pate is quick and easy to prepare. The butter should be at room temperature; under no circumstances should it be heated, otherwise the finished pate will not look very attractive and this will also spoil the taste of the pate.

• Chicken liver - 500 grams.
• Onions - 1-2 pieces.
• Carrots - 1 piece.
• Chili pepper - to taste.
• Salt, freshly ground black pepper - to taste.
• Butter - 60-70 grams.
• Vegetable oil - 2-3 tablespoons.
• Bay leaf - 1-2 pieces.

Rinse the chicken liver under running water, dry it, trim off everything that is inedible, cut into 2-3 parts.

Peel the onion and cut into half rings or quarter rings. Heat vegetable oil in a frying pan and lightly fry the onion. Season the onion with salt and pepper, this will make the onion more aromatic and tastier.

Peel the carrots and cut into small cubes, add to the pan with the onions.

Cover the pan with a lid and simmer the carrots over low heat for about 5 minutes, do not forget to stir.

Then transfer the liver and fry the liver over high heat with constant stirring.

The liver should change color. When quickly fried, the liver remains juicy and tender.

Pour 100-150 ml of hot water into the frying pan, add finely chopped hot peppers, bay leaves and simmer covered over low heat for 20-25 minutes. Test the liver and carrots for doneness; they should be soft. And also adjust according to your taste for salt and spiciness. If the liver is already soft and there is still a lot of water in the pan, then remove the lid to allow the excess water to boil away.

Cool the mixture slightly, remove the bay leaf. Beat with a blender or in a food processor, in extreme cases, scroll through a meat grinder 2 times, use the smallest grill.

Add soft butter, beat again with a blender.

The pate is ready, transfer it to a container with a tight-fitting lid or a glass jar. Keep refrigerated.

Chicken liver pate, great spread on toast.

Recipe 6: Homemade chicken liver pate with butter

I present to you the simplest chicken liver pate, but in an original design. More precisely, an unusual presentation. The recipe for this cold appetizer is quite simple, although there are some nuances and subtleties in preparing liver pate. As a result, you will get not only a tasty and satisfying, but also a presentable dish that will decorate even a formal table.

• chicken liver – 800 gr
• carrots - 300 gr
• onion - 300 gr
• butter - 120 g
• vegetable oil - 100 ml
• cognac - 2 tbsp.
• table salt - 0.5 tsp.
• ground black pepper - 1 pinch
• nutmeg - 1 pinch

First of all, you need to process the chicken liver. To do this, rinse it under cold running water, then dry it with a paper towel or napkins. Cut the liver into 2-3 parts and trim off the white veins. You need to fry the liver in a deep, wide frying pan in hot oil. 800 grams of liver is quite a lot, so I fried it in 2 steps. Don’t put a lot of pieces at once, as then it will not be fried, but stewed. Fry the chicken liver on both sides until golden brown. This will take no more than 5 minutes. As soon as red juice stops oozing from the center when pierced, the liver is ready. Don't overdry it.

Then pour cognac and set it on fire. It was difficult for me to capture the flambéing process as it only lasts a few seconds. Our goal is to evaporate the alcohol so that only the aroma of cognac remains. Remove the finished liver from the frying pan and transfer it to another bowl to cool.

In the same oil where we fried the liver, add the onion, peeled and cut into medium pieces. Fry it over low heat.

Then add the carrots, chopped on a coarse grater. You can just chop it finely enough with a knife - we will still need to puree it later.

Cook covered until the vegetables are soft. At the end, add a pinch of ground nutmeg - with it, the finished chicken liver pate will acquire very pleasant aromatic notes. Remove the pan from the heat and let the onions and carrots cool.

When all the ingredients have cooled, they will need to be turned into a pate. You can use an immersion blender, but I prefer it in a food processor (attachment - Metal blade). In addition, you can even grind it through a meat grinder twice. First we punch through the chicken liver, as it takes up quite a lot of space.

Then add fried vegetables. The vegetable oil that remains after cooking can be poured out or added to the pate - as you wish. Grind everything again, adding salt and ground black pepper to taste.

And finally, add soft butter (100 grams), which must be removed from the refrigerator in advance. We will leave the remaining 20 grams for decorating the pate.

Let's beat everything again so that the mass becomes smooth and homogeneous - this is a pate, after all. Basically, everything is ready, but I want to show you how you can beautifully serve chicken pate in the shape of a tree (or rather, a hemp). Since at this stage it still doesn’t hold its shape well, the pate needs to be prepared, that is, cooled thoroughly.

To do this, transfer most of the pate onto a piece of cling film and roll it up, giving it the shape of a cylinder. This will be the trunk of a felled tree. Place the pate in the freezer for 15 minutes.

Now let's make a stump. To do this, we select a suitable flat dish (so that the barrel will also fit later) and use a molding ring to make something like this. If there is such a ring (I just recently purchased one myself), use a one and a half liter plastic bottle cut off on both sides. This little thing has served me well for many years.

We'll also add a couple of knots to it. Then use a fork to make irregularities like the bark of a tree. It is very easy.

And finally, the tree rings, for which we left those 20 grams of soft butter. We simply apply it to improvised wood cuts with a knife, and then draw a spiral with a toothpick or wooden skewer. And a small highlight is the ax with which we, in fact, cut down our pate tree. It is cut from raw carrots. Just cut the carrots lengthwise to get an even plate - about 3-5 millimeters thick. And then use a knife to cut out the hatchet, as your imagination allows.

Let's liven up our picture a little with fresh herbs - sprigs of parsley will come in handy.

And now it’s time to surprise your family or guests at the table with our unusual and spectacular-looking, yet very easy-to-prepare chicken liver pate. Try it too, everything will work out!

Recipe 7, step by step: how to cook chicken liver pate

One of the favorite breakfasts in cold and dank weather is warm toast with tender chicken liver pate and sweet hot tea. The butter melts on the hot bread, soaking the toast, making the liver pate even tastier. This pate is prepared very simply and quickly; if you don’t have a blender at hand, pass the chicken liver with garlic a couple of times through a meat grinder without oil, and only then add it, it will turn out just as good. You can store chicken liver pate for about a week in the refrigerator, covering it with a lid or parchment paper to prevent it from drying out.

• 350 g chicken liver
• 180 g butter (1 pack)
• 2 cloves garlic
• salt.

Melt half a stick of butter in a large frying pan. Wash the liver, cut into large pieces, dry a little so that the oil does not splatter, and place in a frying pan.

Fry the liver until crispy on one side and only then turn over. Fry until crusty on the second side. The liver inside should turn pink, the blood should stop secreting.

Remove the finished liver from the pan. Peel the garlic, cut in half and remove the core. Place the garlic in the oil where the liver was fried, reduce the heat slightly, and fry the garlic until soft. While frying the garlic, turn it over so that it does not burn, and press it a little with a spatula, then you will feel when it becomes soft.

Place the fried chicken liver and garlic in a blender, pour in the oil in which everything was fried, and add salt (about half a level teaspoon). Grind everything until smooth.

Transfer the chicken liver pate into a mold or jar, compact well and level the surface.

Melt the remaining butter over low heat.

Carefully, so as not to get any protein sediment, pour the oil onto the liver pate.

Cool the delicious chicken liver pate to room temperature, then place in the refrigerator to set.

Recipe 8: delicious chicken liver pate

Incredibly tasty and tender, satisfying and nutritious - chicken liver pate is prepared quickly and quite simply. A minimal set of products makes an inexpensive and very healthy snack. I offer you my favorite recipes for chicken liver pate at home with photos that make it especially tender and tasty.

Liver pate can be served both for breakfast and for dinner by making sandwiches. You can decorate them with herbs, finely chopped onions or pickled cucumbers, fresh tomatoes, cut into thin slices.

Or you can put it on foil or cling film and form it into a roll with butter and herbs. Place the finished roll in the refrigerator for a couple of hours, and then cut into portions. Such deliciousness can also be served on a holiday table.

The finished pate can be stored in the freezer. Before serving, put it in the microwave for a few minutes and you can prepare sandwiches for breakfast

• 900-1000 grams of liver;
• one onion;
• two carrots;
• 100 ml sunflower or olive oil;
• 70-100 grams of butter (more is possible);
• parsley - three to four sprigs;
• salt and pepper to taste.

Process the chicken liver - cut off the veins and fat. Rinse, place in a bowl, add salt, pepper and leave for twenty minutes.

At this time, peel the carrots and pass through a coarse grater. Heat a frying pan and add oil. Add carrots and lightly fry.

After ten minutes, add diced onion to the carrots. Fry until soft.

By the way, if you have an immersion blender with good power (from 600 W), then you can cut vegetables into large pieces. The main thing is to stew them well. I cook pate often, and cut carrots and onions into slices 1-2 cm thick. Then I simmer well in a frying pan with a lid.

Place the liver in the pan with the vegetables. Step 5. Simmer the liver and vegetables for ten to fifteen minutes. This time is enough for the liver to become soft and not overcook, turning into a dry solid mass.

Pass the vegetable-liver mass through a meat grinder or blender at least twice.

Add butter, mix well.

The pate is ready, you can treat your family with a delicious treat, and put part of the snack in a plastic bag and put it in the freezer.

If you even once try to make chicken liver pate at home, you will forever refuse store-bought products. Making such a snack is quite simple, and there are different versions of the pate with seasonings, herbs and even cognac. Therefore, you can safely fantasize and cook a new dish every time.

Classic chicken liver pate at home

The simplest version of pate involves the use of available ingredients, but to give the snack a delicate taste and aroma, we will add butter and spices.

Ingredients:

½ kg chicken liver;
one onion and one carrot each;
55 g butter (butter);
salt, pepper, bay leaf.

Cooking method:

1. Heat refined oil in a frying pan, fry onion half rings until golden, add carrot quarters and offal pieces.
2. Pour a cup of water into the ingredients, season them with spices, add a bay leaf, cover and simmer for half an hour. Then remove the lid and cook for another 10 minutes until all the liquid evaporates.
3. Pour the contents of the frying pan into a bowl, add softened butter and grind the ingredients with a blender. That's all, serve the pate with slices of wheat or rye bread.

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:

1. 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.
2. 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.
3. Afterwards, sprinkle the ingredients with spices, be sure to add nutmeg and a little of any herbs, and simmer for another 10 minutes.
4. Now all you have to do is grind all the ingredients in a blender and the pate is ready.

Recipe with mushrooms

Many housewives have long stopped buying pates in stores, because it is unknown what is included in their composition. But at home you can prepare a healthy snack with various additives, for example, mushrooms.

Ingredients:

• 820 g poultry liver;
• 95 ml cognac;
• 620 g of mushrooms (oyster mushrooms, champignons);
• half a stick of butter;
• two onions;
• 280 ml cream (33%);
• salt, pepper, thyme.

Cooking method:

1. First of all, we will pour cognac over the liver and leave it to marinate for two hours. Adding alcohol will give the pate a special piquant taste and aroma. Then just cut it into large pieces.
2. But first, fry the chopped onion in melted butter, after 5 minutes add the liver, salt, pepper, sprinkle with thyme, fry for 5 minutes.
3. Separately, also fry finely chopped mushrooms in melted butter.
4. Now we transfer all the ingredients into a blender bowl, add the cream and grind until smooth, we get a tasty and aromatic pate, which must be steeped for 7 hours in the refrigerator before serving.

With cheese

If you don't like mushrooms, you can make pate with cheese. We will make the appetizer in the form of a roll, so such a dish will not be embarrassing to serve even on a festive table.

Ingredients:

• 525 g chicken liver;
• 325 g processed cheese;
• onion and carrot;
• dill greens;
• half a stick of butter.

Cooking method:

1. We cut the offal into pieces and fry it in sunflower oil, sprinkled with salt and pepper.
2. Then add onion rings to the liver, and after a quarter of carrots, cover and simmer until the liver is ready.
3. As soon as the contents of the pan are ready, give them time to cool, then add the butter and blend with a blender until a homogeneous consistency is obtained.
4. Now chop the dill and mix it with melted cheese.
5. We place the pate in the shape of a rectangle 1 cm thick on cling film, and on another film we make the same layer only from cheese and of a smaller thickness.
6. We connect the two layers, remove the film from the cheese and use the bottom film to roll up the roll, wrap it with the same film and send it to cool for several hours.

Liver pate in a slow cooker

We offer you an interesting recipe for pate in a slow cooker. Unlike other recipes, we will use eggs, and the consistency of the snack will resemble a soufflé.

Ingredients:

• 680 g chicken liver;
• four eggs;
• large onion;
• half a stick of butter;
• 280 ml cream (milk);
• a couple of garlic cloves;
• nutmeg, spices to taste.

Cooking method:

1. Place pieces of liver and butter into the blender container and beat, then pour in the eggs, add the chopped garlic and onion cloves and turn on the device again.
2. Now pour in the cream, add the spices, beat the mass again and place it in the multicooker bowl, select the “Baking” mode for an hour.
3. After the signal, you should hold the snack for another 20 minutes so that it does not lose its shape.

Tender pate with onions and carrots

You can prepare a tender chicken liver pate with the addition of cream. We will also use cognac, which will give the snack a special aroma.

Ingredients:

• 425 g offal;
• one carrot and one onion;
• 125 ml cream;
• half a stick of butter;
• Art. spoon of cognac;
• spices, oil.

Cooking method:

1. Fry the chopped onion in oil until golden, add the grated carrots, and then add the pieces of liver, salt, pepper and fry for 10 minutes.
2. Then transfer the liver and vegetables into a bowl, give them time to cool, and beat with a blender.
3. As soon as the mass has cooled completely, pour in the cream, cognac, beat again and put it in the mold, put it in the oven for 20 minutes (temperature 180°C).
4. Then take it out, cool it and beat it again with soft butter. The pate may turn out runny, but after it sits in the refrigerator for several hours, it will harden and hold its shape.

How to cook chicken liver pate with carrots

France and Germany are still fighting for the right to be the birthplace of pate. According to one legend, the first pate was prepared from goose liver in 1778 for the ruler of Strasbourg and only people close to the monarch could taste it. Today, pate can be easily and quickly prepared from any type of liver and is available to everyone who loves a delicate, melt-in-the-mouth creamy liver taste. Chicken liver pate is a hearty snack recipe that is easy to prepare in your kitchen. The cooking technology and the process itself according to this recipe with photos will not take much time. For cooking, use only high-quality and fresh products. Chicken liver pate with carrots is a great addition to breakfast or a snack throughout the day. Just spread it on a fresh slice of bread and you're ready to eat! Goose or duck liver is considered a favorite among offal: it is very expensive, and finding a quality product is quite problematic. But to prepare a delicious pate, it is not at all necessary to use an expensive offal; chicken, pork, and delicious beef liver will do. For a more detailed recipe for beef liver pate, see.

Ingredients:

• 300 g chicken liver;
• 1 PC. onions;
• 1 carrot;
• 100 g butter;
• salt to taste;
• ground black pepper to taste.

How to cook chicken liver pate, recipe with photo

1. Liver pate can be made from pork or beef liver, but chicken and turkey offal will have the most delicate taste. We buy chilled liver from a trusted store. Frozen offal should not be chosen for making pate. The liver should be fresh, uniform in color, without spots or unpleasant odor. Place the liver in a colander and rinse well under cool running water. We clean the offal from vessels, films and fatty tissues so that the pate turns out homogeneous and tender. Then transfer the chicken liver into a deep bowl and fill with cold water or milk. Leave for at least an hour. This will help get rid of bitterness and unpleasant liver odor.

2. Peel the large onion. Wash well and dry with a napkin. Cut into thin half rings or random small pieces.

3. Peel and rinse the carrots. Cut into thin strips or chop on a large grater.

4. Place some of the butter (about half) in a frying pan and heat it well. Add onion with chopped carrots. Fry for a couple of minutes over high heat. Then reduce the heat and simmer for another 5-8 minutes under the lid. Open the lid periodically and stir the vegetables so as not to burn.

5. As soon as the onions and carrots become soft enough, it’s time to add the chicken liver. Drain the liquid from it. Dry the pieces with a paper towel and cut into several pieces. Place in a frying pan with onions and carrots. Stirring, fry for 2-3 minutes over high heat. Then reduce the heat, cover with a lid and simmer for 7-10 minutes until cooked. To make the mixture stew better and not burn, you can add another 0.5 cup of hot boiled water to the pan.

6. Transfer the finished hot liver with soft vegetables to a deep container. We leave the juice released by the vegetables and liver in the frying pan - we will need it later. Add the remaining butter, add salt and ground black pepper to taste. Stir until the butter dissolves.

7. Blend with an immersion blender until the consistency is homogeneous without lumps. Stewed vegetables with liver can also be beaten in the bowl of a food processor or twisted through a meat grinder. Dilute a little with the juice from the frying pan so that the mass is not too thick. Cool the liver pate well to room temperature.

8. Transfer to a clean jar and close with a lid. Place in the refrigerator; the pate tastes much better when chilled.

Delicious chicken liver pate with carrots is ready. Store for no more than a day in the refrigerator. Bon appetit!

1. You can also add champignons to the liver with vegetables, but boiled eggs will not give the pate a delicate consistency, although with them the appetizer also turns out quite tasty.

2. Some cooks add whipped cream instead of butter. They are introduced gradually into the cooled and well-ground mass and mixed together using a blender.

3. An extravagant and very unusual taste is given to the pate by a baked apple, which must first be peeled and seeds removed.

That's all the tips that will help you make the most delicious and tender chicken liver pate. By the way, pate can be used not only for sandwiches, it makes excellent liver pancakes, I highly recommend making it!