The chicken liver pate contains vitamins A, C, E and group B. However, this is a home-made treat! You are unlikely to be able to find something useful in the purchased pate, since it contains nitrites, taste stabilizers, and soy - in a word, almost everything except the liver itself. That is why we suggest cooking chicken liver pate on your own, moreover, it is not as difficult as many think.
Some secrets
- Buy a liver with a smooth and shiny surface. A yellowish tint indicates that the liver has been frozen, the taste of the pate will suffer from this. The product should not have green spots, because they are a sure sign that the gall bladder was damaged during the cutting of the chicken, therefore, the liver will taste bitter.
- Defrost the liver preferably on the bottom shelf in the refrigerator, not in the microwave.
- It is not necessary to soak the chicken liver (by analogy with beef and pork), since it never turns bitter.
- The preparatory stage consists in washing the liver with cold water and removing connective tissue, if present.
- It is not recommended to store chicken liver pate for more than 3 days. If you wish to extend the shelf life of the pate, we recommend keeping it in the freezer; in this case, the taste properties of the product can be maintained up to 2 months.
Chicken liver pate: a classic recipe
You will need:
- chicken liver - 800 g,
- onion - 2 pcs. medium size,
- carrots - 1 large piece,
- salt - to taste,
- butter - 50 g + 1 tablespoon for frying.
Preparation Method
- My liver is. Cut into small pieces. Fry in butter until the color changes.
- Carrots and onions clean. Cut into cubes. Fry until transparent onions in the same oil in which they prepared the liver.
- Add liver to vegetables. Cover with a lid. Simmer on medium heat for a quarter of an hour.
- Grind the liver with vegetables in a blender until smooth, do not forget to salt.
- Attention: if you do not have a blender, then the mass is ground through a sieve.
- Ready pate removed in the refrigerator. After a couple of hours you can try!
Another delicious recipe for chicken liver pate
You will need:
- chicken liver - 1 kg,
- butter - 100 g,
- milk (3, 2%) - 500 ml,
- cream (20%) - 400 ml,
- onion - 3 pcs.,
- vegetable oil - 3 tbsp. l.,
- salt - to taste,
- ground black pepper - to taste.
Preparation Method
- My liver, remove the veins. Fill with milk and leave for an hour.
- Onion cut into half rings.
- Heat the vegetable oil in a frying pan, add 30 g of butter.
- Fry onion in butter.
- Wash the liver. Sent to the bow. Constantly stirring, fry for 20 minutes.
- Reduce heat and pour in cream. Tomim quarter of an hour (during this time the volume of cream should decrease by half).
- Transfer the mass to the blender, add the remaining butter. We grind.
- Ready pate for the night, put in the refrigerator, and in the morning during breakfast, enjoy delicious sandwiches.
Chicken liver pate with spices
You will need:
- chicken liver - 500 g,
- thick sour cream - 200 g,
- onion - 2 pcs. medium size,
- garlic - 2 cloves,
- butter - 2 tbsp. l.,
- coriander seeds, ground - 1 tsp.,
- nutmeg - 1 pinch,
- ground black pepper - to taste,
- salt - to taste.
Preparation Method
- We prepare the prepared liver in small pieces.
- Onions clean. Finely cut.
- Garlic clean. Chop.
- Fry onion and garlic in melted butter for 5 minutes.
- We spread liver to vegetables. Simmer another 10 minutes.
- Add the spices listed in the ingredients list. Stir.
- Put sour cream. Stew for 5 minutes.
- The ready mass is transferred to the blender. Grind to a state of mashed potatoes.
- We shift the pie in the form. Cover with cling film. We remove in the refrigerator. As soon as the dish has cooled, you can take a sample.
Chicken liver pate with egg and vegetables
You will need:
- chicken liver - 500 g,
- bulb onions - 2 small pieces,
- carrots - 2 small pieces,
- vegetable oil - 2-3 tbsp. l.,
- hard-boiled chicken eggs - 2 pcs.,
- butter - 100 g,
- ground black pepper - to taste,
- salt - to taste.
Preparation Method
- We prepare the liver by removing the films. We cut.
- Onions clean. Cut into small cubes.
- Carrot clean. Rub on a fine grater.
- Heat up vegetable oil. Pass it onions.
- Add carrots to onions. Simmer another 5-7 minutes.
- Boil the liver in salted boiling water for 10 minutes.
- Eggs clean. Finely chopped.
- Mix all prepared ingredients in a blender until smooth.
- Add salt and pepper. Mix well.
- We put the finished pate into a glass container and put it in a refrigerator for a couple of hours. After the specified time we try.
Pate with apple and cognac
You will need:
- chicken liver - 500 g,
- butter - 220 g,
- bulb onions - 2 small pieces,
- apple - 1 pc.,
- cognac - 3 tbsp. l.,
- cream (20%) - 2 tbsp. l.,
- salt - 1, 5 tsp.,
- lemon juice - 1 tsp.,
- ground black pepper - 1/4 tsp.
Preparation Method
- Onions clean. Finely cut.
- Apple clean, remove seeds. Finely chopped.
- In a pan, melt 30 g of butter. We lay out apples and onions, we turn to a softening.
- My liver is. Each is divided in half.
- In the oil, in which the onions and the apple languished, add another 50 g of the oil
- Spread the liver and fry on high heat until cooked (10-15 minutes).
- Turning down the fire. Pour in brandy. We set fire (it will allow to evaporate alcohol).
- In a blender, mix onions, apples and liver. Pour in the cream. Puree. We shift the paste in a bowl.
- In a blender, put 100 g of softened butter and 1/3 of the paste. We grind. Add half of the remaining hepatic mass. Re-enable the blender to its fullest capacity. Put the remaining pate. Grind.
- Pour in lemon juice and put spices. Stir.
- Pate shifts in small forms. Fill with the remaining melted butter. Cover with cling film and for a few hours send it in the fridge.
Pate in the multicooker
You will need
- chicken liver - 500 g,
- butter - 70 g,
- carrots - 1 pc.,
- bulb onion - 1 pc.,
- olive oil - 1 tbsp. l.,
- nutmeg - 1/4 tsp.,
- chopped pistachios - 1 handful,
- salt - 1 pinch.
Preparation Method
- Onions clean. We cut thin half rings.
- Carrot clean. Rub on a fine grater.
- Pour olive oil into the bowl of the multicooker and spread the prepared vegetables. Cook for a quarter of an hour in the “Quenching” mode.
- After the specified time, add the pre-washed liver, chopped into small pieces. Season with spices. Continue to simmer another 10 minutes.
- The mass cooled to room temperature is ground in a blender.
- Add butter, but not all - about a tablespoon should be left. We once again pursue.
- Pate is laid out in forms.
- The remainder of the butter is melted in a microwave. Fill them with pate.
- Sprinkle with chopped pistachios. Sent for a couple of hours in the refrigerator, do not forget to pre-cover the paste with cling film.
- The chicken liver pate prepared according to this recipe goes well with bread. Enjoy your meal!
