Chicken liver pate - the best recipes. How to properly and tasty cook chicken liver pate.

Chicken liver pate - the best recipes. How to properly and tasty cook chicken liver pate.

Chicken liver pate - general cooking principles

One of the most simple and affordable home-made pate is chicken liver pate. Snack is prepared quickly and easily, besides many options for its preparation. The classic recipe, which uses the liver, onions, carrots, oil and seasonings, you can always diversify with additional ingredients (such as cheese). In addition, chicken liver pate can be cooked with one onion - without carrots. Snack is perfectly combined with aromatic herbs and spices, so feel free to experiment by adding certain seasonings. The principle of cooking pate is very simple: stew the liver or boil it, then skip it through a meat grinder with stewed or boiled vegetables and butter.

Chicken liver pate - preparation of products and utensils

For the preparation of chicken liver pate, you will need a pan, a frying pan, a bowl, a cutting board, a blender, a meat grinder and a container for the finished snack.

Before cooking, the liver must be washed, removed film and cut into chunks. Vegetables and herbs thoroughly washed and cut. Butter must be melted or just soften (depending on the recipe).

Chicken liver pate recipes:

Recipe 1: Chicken liver pate

Chicken liver pate - the best recipes. How to properly and tasty cook chicken liver pate.

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In the classic recipe for chicken liver pâté, the liver itself, onions, carrots and seasonings are used. Delicate and creamy taste is given by the snack, while the delicate aroma and light piquancy - black pepper and bay leaf.

Ingredients Required:

  • A pound of chicken liver;
  • One onion;
  • One carrot;
  • Butter - 50 g;
  • 2 bay leaves;
  • Ground black pepper;
  • Vegetable oil;
  • Salt - to taste.

Preparation Method:

Onion cut into half rings, carrots - into circles. Wash the liver and cut into pieces. First, fry the onions in vegetable oil until golden brown, then lay out the carrots and liver. Fill the ingredients with a glass of water, add salt and two bay leaves. After boiling, reduce the heat, cover the pan with a lid, leave to stew for 30 minutes. Then remove the lid and simmer another 10 minutes to evaporate the liquid. Put the contents of the pan in a deep bowl, add the softened butter. Fay all components with a blender. Serve chicken liver pate with rye or wheat bread.

Recipe 2: Chicken liver pate with bacon

Another recipe for delicious homemade chicken liver pate. Here, instead of butter, lard is used, and it is fried along with all the other ingredients.

Ingredients Required:

  • Kilogram of chicken liver;
  • 200 g fat;
  • 2 carrots;
  • Onion;
  • Salt;
  • Ground black pepper.

Preparation Method:

Remove the pelt from the bacon (if it is), cut the fat into cubes. Stew lard in a hot pan for two minutes (but do not fry). Wash the liver and cut into pieces. We spread the liver to the fat, cover the pan with a lid and simmer on low heat until half ready. Onions with carrots cut, lay out to the liver with lard. Pech, salt, if necessary, add water. Stew until full readiness. We shift the contents of the pan to a deep bowl, leave to cool. When the liver becomes moderately warm, but not cold, skip all the ingredients through a meat grinder (once or twice). To ensure that the pate is homogeneous, you can still weight the mass with a blender. We shift the pate of chicken liver in a container, stored in the refrigerator.

Recipe 3: Spicy chicken liver pate

This pate from chicken liver got this name for a reason. It uses dried horseradish, herbs, a mixture of peppers, mustard and brandy. The snack is incredibly tasty and appetizing, but the most important thing is that it is easy to prepare.

Ingredients Required:

  • Kilogram of chicken liver;
  • 300 g butter;
  • Three eggs;
  • 70-80 ml of cognac;
  • Two spoons of mustard;
  • Dried horseradish;
  • A mixture of peppers;
  • Salt - to taste;
  • Fragrant herbs (marjoram and basil) - 50 g of fresh herbs or 8 g of dried.

Preparation Method:

Cook eggs hard-boiled, leave to cool. Wash the liver, cut into pieces, spread in a frying pan. Fry the liver with salt, dried horseradish and a mixture of peppers. As soon as the liver is reddened, cover the pan with the lid and simmer until tender. The liquid should evaporate, but it is also impossible to overdry the liver. Ready liver leave cool. Scrub the cooled liver through a meat grinder along with eggs, brandy and 100 g of butter. If necessary, scroll again. In a separate bowl, mix the remaining soft butter, mustard and chopped greens. We take a plastic bag, cut it along the seam and lay it on the table. Put the foil on top. Fold the liver mass on the foil in the form of a rectangle (2 cm thick). In the middle of the liver mass we spread the mustard-oil mixture (also in the form of a small rectangle). Wrap roll, carefully removing the foil. Remove the pate-roll for 3 hours in the fridge.

Recipe 4: Chicken liver pate with cheese

Very simple, but at the same time incredibly delicious recipe for chicken liver pate with cheese. Cheese and butter give the snack a delicate creamy taste, and pepper and onion make spiciness and savor.

Ingredients Required:

  • A pound of chicken liver;
  • 3 small onion heads;
  • 150 g of cheese and butter;
  • Salt;
  • Ground black pepper.

Preparation Method:

Onions we cut large half rings, a liver - pieces. Boil liver in salted water with onions until fully cooked. We recline the liver and onions in a colander, let the water drain. Skip the liver and onions through a meat grinder. Rub cheese on a fine grater, melt the butter. Put the cheese and slightly cooled butter in the liver mass. Pepper and salt pate to taste, mix thoroughly. Served with rye bread.

Chicken liver pate - secrets and tips from the best chefs

- If the paste came out a little dry, you can add a little cream or milk;

- Pate learns more piquant and fragrant, if you add a little brandy;

- Usually the ingredients scroll once or twice through a meat grinder, but for a more homogeneous consistency, the pate must also be baked by a blender.

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