Shop pate is inexpensive, convenient, and sometimes even tasty. But there is one problem - fat.
Meat products diluted with a huge amount of fat, and sometimes palm oil. Plus, all these thickeners, enhancers, dyes.
Hence the trouble with digestion, but also overweight.
As in that joke: "I, too, have cubes on my stomach, or rather, only one, but a big one." Therefore, let's cook chicken pate at home, it is very simple, useful and incredibly tasty!
Chicken pate at home - general principles of cooking
You can prepare the dish from the poultry itself or by-products. Usually in the recipe sounded this moment. Most often, the product is simply boiled, but you can put it out. But do not bake, it will not be so gentle.
What else is put in homemade chicken pate:
• vegetables, mushrooms;
• nuts;
• dried fruits;
• eggs;
• cheeses.
Mandatory ingredients of chicken pate are fats: vegetable or butter, lard. They smooth out the dryness of the bird. But if you are preparing a dietary option, you can reduce the amount to a minimum. And the taste can be diluted with healthy nuts, broth, milk, cream.
The easiest way to mash the mass is to use a blender. He simultaneously beats her up, makes her more tender. But you can use a meat grinder. But in this case it is better to skip the mass twice. Although the pieces in the pate will not interfere. Some ingredients are added in cut form.
Recipe 1: Chicken pate at home from the breast with vegetables
The easiest option is a very tasty and simple chicken breast pate. If you replace the oil with broth, you get a great dietary meal.
Ingredients
• 600 grams of breast;
• 1 carrot;
• 150 grams of butter (take cream);
• 3-4 onions;
• salt, nutmeg;
• 2 cloves (can and more) of garlic.
Cooking
1. Fill the sliced breast with water, put the carrot cleaned and sliced with washers, cook for 30-35 minutes. No longer needed, otherwise the white meat will be tough. At the end can be salted. 2. Shred bow. The shape and size of the pieces does not matter. Fry with a piece of butter, at the end put the chopped chives, do not cook it for a long time.
3. Combine boiled carrots, breasts and fried onions, put the remaining butter. It is advisable to soften it, puree in any convenient way.
4. Add spices, a little nutmeg, evaluate the consistency.
5. Remember that the pie is still frozen. Therefore, you need to do not too thick. Dilute to the desired consistency with broth and whip again.
Recipe 2: Chicken pate at home with nuts
For this fragrant chicken paste at home, walnuts are used. But there are also options with pistachios, hazelnuts, peanuts. We do according to your taste and availability of products.
Ingredients
• half a kilo of fillet;
• 80 grams of nuts (possible and more);
• 100 grams of oil;
• dill green;
• salt, paprika, black pepper can be.
Cooking
1. Boil the chicken or cut into pieces, add water and simmer. You can cook and steamed. In general, we choose the most convenient option.
2. We dry the nuts in a frying pan, do not fry too much, so that there are no tars. Then cool well, chop up a small part into pieces.
3. Grind boiled chicken and the remaining nuts. Add spices, soft butter. Well whisk.
4. Put the chopped dill. It is better to cut and not grind. Otherwise, the color of the paste will be strange.
5. Adjust the thickness of the broth and boiled pate. You can add milk or cream.
Recipe 3: Chicken pate at home with mushrooms
For mushroom chicken pate at home, you can take chanterelles, brown cap boletus mushrooms, honey agaric. But if there are no forest mushrooms, then we use champignons. Of course, with them is not so fragrant, but also delicious.
Ingredients
• 300 grams of mushrooms;
• 300 grams of chicken;
• 120 grams of butter (butter);
• 1 tsp. homemade mustard;
• salt, spices;
• 3 tablespoons sour cream;
• 2 bulb onions.
Cooking
1. Cut fillets arbitrarily, cook until done. Put any spices, bay leaves, peas in the broth to make the chicken flavorful. 2. Boil the mushrooms separately. Drain the water.
3. You need to heat half the oil in a skillet.
4. Shred the onions, put them in the pan, fry.
5. As soon as the pieces become transparent, add the mushrooms. Cook together for a few minutes.
6. Combine boiled chicken with mushrooms, beat with a blender.
7. Add the spices, the rest of the butter, put the sour cream and whisk well again. If you want, then a part of the fried mushrooms can be postponed, cut and added like this. Pate will be more beautiful.
Recipe 4: Chicken pate at home with prunes
Chicken and prunes are an amazing combination. So why not use it in the paste? The dish is very tasty, has a light acidity and is ideal for sandwiches. Prepared with the addition of liver, you can also take a chicken by-product.
Ingredients
• 1 onion;
• 350 grams of chicken;
• 150 grams of chicken liver;
• 100 ml of milk;
• 12 prune stuff;
• spices, some oil.
Cooking
1. Dice the chicken, twice the size of the liver. All you need to rinse before drying.
2. Shred half rings bow. Throw in a cauldron or a large frying pan, fry for a minute. To taste you can add more onions.
3. Add chicken and liver, fry for another minute. Pour in milk, cover and simmer on minimum heat for about 40 minutes.
4. While the curtain is being prepared, we will cut the prunes into small cubes.
5. Cooked products are cooled, pure. Put the spices, but not very much so that they do not interrupt the taste of prunes.
6. If the mass is too thick, you can pour more milk.
7. Add the chopped prunes and ready!
Recipe 5: Chicken pate at home with liver
Liver pate is one of the most beloved. Especially if it is made from tender chicken offal. And dilute the taste of steamed vegetables.
Ingredients
• 0.5 kg of the liver;
• 150 grams of fat;
• 2 carrots;
• 2 onions;
• spices.
Cooking
1. We immediately wash the liver and throw it in the cauldron, you can not cut it. Add chopped bacon. If you wish, you can fry it a little first. It will turn out even more delicious. 2. Shred the onion in half rings, peeled carrots in thin rings and send to the liver.
3. Pour half a glass of water, put on the stove.
4. Stew for half an hour on low heat.
5. Then open, salt and pepper, you can throw a pair of garlic cloves, spices. Put a leaf of laurel on top, but it is better not to deepen it. In general, the complete freedom of the composition of spices.
6. Cover and simmer another 10 minutes.
7. Grind in any convenient way. But! If at the bottom of the pot there is a lot of broth, then do not pour out the whole. Juicy vegetables and pate may be weak.
8. If, on the contrary, the mass is steep, then we dilute it with vegetable oil, cream, milk. In general, anything!
Recipe 6: Chicken pate at home with cheese
A wonderful option for sandwich spreads, which will require any soft cheese. It is not necessary to use expensive, we take the simplest, and the chicken and spices will ennoble its taste.
Ingredients
• 400 grams of chicken fillet;
• 120 grams of soft cheese;
• salt;
• a mixture of peppers;
• 1 leaf of laurel;
• 1 onion;
• 50 grams of oil.
Cooking
1. Cook the chicken with the addition of bay leaf. It is not necessary to use the breast. You can take and cut from the hips, legs.
2. Fry the onion in butter until soft and transparent. As soon as the pieces begin to turn red, then immediately need to turn off.
3. Put the boiled fillet into the blender tank, beat.
4. Add onion, beat together.
5. Now put the cheese, beat and taste. Add salt and pepper.
6. Cheese gives a creamy consistency and usually there is no need to dilute the pate. But at will it can always be made thinner.
Recipe 7: Chicken pate at home “Bright” with egg
The option is really bright and beautiful pate, which will decorate even the most boring crust of bread.
Ingredients
• 400 grams of fillet;
• 2 eggs;
• 1 carrot;
• 0.5 tsp. turmeric;
• 0.5 tsp. paprika;
• salt pepper;
• oil 50 grams;
• 1 clove of garlic.
Cooking
1. Boil the chicken, cut into pieces, add to the blender tank. 2. There we also put boiled, peeled chicken eggs. Cook hard boiled.
3. Shred carrots and fry in oil until soft, the root crop should not crunch. You can pour a little water and put out under the lid.
4. Send the carrot to the chicken, throw garlic, all the other spices, do not forget to salt and beat. That's all!
Chicken pate at home - tips and tricks
• It is not necessary to cook a lot of chicken paste, as it is not stored in the refrigerator for more than 72 hours. And if fresh greens are added, then only a day. Therefore, if you see surpluses, it is better to freeze them immediately. Or put in a filling for pies, pancakes.
• The color of the paste will be more fun if you add bright spices to it: curry, paprika and others. You can chop the Bulgarian pepper. It does not give a lot of juice and dilutes the gray mass.
• And the taste of pate will be more fun if you add crushed pickled cucumber, pickled mushroom, any grated cheese, smoked bacon. By the way, even shop pate can be improved, which seems boring.
• Chicken liver and breast do not need long-term heat treatment. From this they only become drier and harder. But if suddenly the product was undercooked, you can send the pieces in the microwave for a few minutes. They will reach readiness.
