Chicken liver pate - 13 recipes at home

Sandwiches with pate, the recipe for which will be presented below, are an excellent option for a snack. This appetizer is very easy to prepare as it requires little time and ingredients. Despite the simple recipe, the dish turns out very tender and tasty. The advantage of these sandwiches is that they can be prepared with any pate (sprat, liver, fish, etc.), and you can also add fillings to taste (cucumbers, tomatoes, eggs). This snack is quite filling; for one sandwich with pate the calorie content will be about 346 kcal.

The easiest way to prepare delicious chicken liver pate

This is a really easy way to make chicken liver pate. It comes out light, airy, fluffy and smooth. Thanks to the spices, the pate has a delicate aroma. This is a very healthy cooking option, since nothing is fried here.

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You can change the spices - both the volume and the composition itself - as you wish. By adjusting the pepper, you can achieve a more or less spicy version. This pate is ideal on white or black bread.

You will need:

chicken liver – 700 gr.;
butter – 100-150 gr.;
black peppercorns – 5-8 pcs.;
allspice – 4 pcs.;
cloves – 3 pcs.;
bay leaf – 2 pcs.;
medium-sized onion - 1 pc.;
large carrots – 1 pc.;
salt to taste.

Cooking stages.

Peel the vegetables. Cut into large pieces.

Prepare the liver: it needs to be washed and all nodules and film removed.

Place the vegetables and liver in a saucepan and cover with water. Place on the stove.

When the water boils, skim off the foam, reduce the heat, add salt and spices. Stir and cook until the carrots are ready.

When the carrots are cooked, drain the broth and remove the spices.

Use an immersion blender to blend the liver and vegetables, not forgetting to add the oil.

Before serving, the pate can be kept in the refrigerator.

Dietary chicken liver pate in the oven

A dish that is prepared with your own hands and seasoned with a drop of sincere love will be much tastier than the one purchased in the supermarket. A dietary snack cooked in the oven can become a real family dish, the recipe of which will be passed down from generation to generation. It is not only amazingly tasty, but also will not add extra pounds and will not harm the health of the gourmet.

To make chicken liver pate baked in the oven more dietary, add:

chicken liver – 600 gr.;
milk – 150 ml;
eggs – 2;
semolina – 2 tbsp;
garlic cloves – 3-4;
salt, spices - arbitrary amount.

Preparation:

Rinse the liver thoroughly, removing veins. Grind the offal and garlic cloves through a meat grinder.

Place eggs and semolina into the resulting liquid. Add salt and spices, pour in milk in a thin stream. Mix the components of the future masterpiece with a whisk until smooth.

Leave the mixture for half an hour for the semolina to swell. Pour the mixture into a silicone baking dish with high sides. Cover the container with a piece of cling film or sleeve, leaving no holes.

Place the mold in the oven, preheated to 180˚. The entire cooking process takes no more than 40 minutes, after which the film is removed from the container. After the pate mass has cooled completely, it can be cut into thin slices.

This recipe is basic; wild mushrooms, olives, chopped nuts, raisins soaked in high-quality cognac are suitable additives. If you bake the pate correctly in the oven, it will definitely turn into a delicate cream that children and the elderly like.

Homemade fried chicken liver pate

If you don't mind fried foods, then this recipe is for you. Easy to prepare, tender, tasty chicken liver pate. Thanks to butter, it turns out to be especially soft, and thanks to frying, there is no liver smell.

When frying the liver, it is very important to ensure that it does not overcook. If you plan to store the pate, you need to melt a little butter. It will separate - you need a top layer. They need to pour the pate in a jar. If this is not done, the shelf life is 3 days.

You will need:

chicken liver – 700 gr.;
carrots – 100 gr.;
butter – 50-70 gr.;
vegetable oil – 2 tbsp. l.;
sugar – ½ tsp;
salt to taste;
ground black pepper to taste.

Cooking stages.

Rinse the liver with water and then remove all veins.

Heat a frying pan with vegetable oil and add the liver there to fry.

Sprinkle with sugar, stir and cook over low heat with a lid.

Then add salt and pepper, stir again and cook for a couple more minutes over low heat, but without a lid.

When the liver is cooked, leave it to cool slightly.

Meanwhile, peel the carrots and cut them into random pieces.

Place the liver and carrots in a blender glass. Send the butter there too.

Blend everything with an immersion blender until smooth.

Transfer the finished pate into a glass jar.

Homemade chicken liver pate - step-by-step recipe

The classic version of liver pate is guaranteed to be delicious if you do everything step by step and do not change the number of components. From a minimal set of fresh ingredients you can get a delicate and soft spread for delicious sandwiches.

List of main ingredients:

5 kg. large chicken liver;
2 onions;
80 gr. butter;
½ large clove of garlic;
sunflower oil for frying;
granulated sugar, salt, ground black pepper - to taste.

Step-by-step preparation:

Roughly chop the peeled onion. Pour some vegetable oil into a frying pan and heat it. Fry the chopped onion in oil until golden over low heat.

Place the roast on a plate and drop the prepared liver into the remaining oil. Fry until the blood disappears from the offal.

Transfer the onion and liver to a puree bowl. Add butter, cut into pieces. Grind black peppercorns in a mortar and add a pinch to the dish.

Crush the garlic on a kitchen board and chop it finely. At this stage, you can add fillers in the form of mushrooms, liquid smoke or finely chopped dry-cured sausage to the future pate, but you can skip this step.

Salt and sugar the resulting mass, beat it with a blender. If you don’t have a blender, a regular mechanical meat grinder will do.

It is best to serve this delicate appetizer with slices of bread toasted until lightly crisp and with good butter. This will help emphasize the piquancy of the finished dish.

Delicious chicken liver pate in lard

The most delicate pate with a pronounced taste. It turns out especially tasty due to the peculiarities of its preparation: the liver with vegetables is overcooked, and overcooked in fat from lard. This is what gives the appetizer its zest.

If you are worried that the pate will be too greasy, you can remove the lard from the pan and only then add the liver. If desired, you can add spices to taste, but even without them the pate turns out incredibly tasty. And thanks to double processing (meat grinder and blender) it is also very tender.

You will need:

chicken liver – 500 gr.;
lard – 150-200 gr.;
onions – 2 pcs.;
chicken egg yolk – 2 pcs.;
large carrots – 1 pc.;
salt to taste.

Cooking stages.

Peel the vegetables. Cut the onion into half rings or strips, pass the carrots through a grater with large holes.

Cut the liver into large pieces.

In a frying pan over low heat, render the fat from the lard.

Then place the vegetables in the pan, stir, cover and simmer for a while. Then, stirring, fry until done.

Then transfer the liver there and lightly fry, remembering to stir.

Add salt, mix again and add 200 milliliters of water. Simmer over low heat for 10-12 minutes without a lid.

Add 2 yolks, stir and cook for a couple more minutes.

Cool the liver overcooked with vegetables and place it in a meat grinder. And then blend with a blender until it becomes paste-like.

Transfer the pate into a container and refrigerate for a couple of hours until completely set.

Chicken liver pate with cream

You can prepare a paste mass from chicken liver, generously flavoring it with heavy cream. The French love this tasty and delicate appetizer, so it is possible to order it even in an elite restaurant. If you want to have a pleasant breakfast, like in France, you need to prepare a liver delicacy, spread it on toast and enjoy the savory taste.

Before making chicken liver pate, prepare:

200 gr. Luke;
9 kg of large chicken liver;
4 l. milk (3.2%);
45 l. cream (20%);
100 gr. butter;
3 tbsp. l. sunflower oil;
1 clove of garlic;
½ tsp. table salt;
¼ tsp. black pepper.

Cooking process:

Clean the liver from films and veins, wash in cool water. Pour the offal with milk at room temperature and set aside for half an hour.

Cut the onion into half rings. Heat vegetable oil and 30 grams of butter in a frying pan or saucepan. Place the onion in it and fry until golden brown.

Strain the milk and liver through a colander. Transfer the soaked offal to the frying onions. Fry the mixture, stirring constantly over medium heat.

Pour cream over the liver and onions and simmer over low heat for another 20 minutes until half the liquid has evaporated. Everything needs to be peppered and salted, and the garlic squeezed through a press.

Cool the mixture and transfer it to a mixing bowl. Add the remaining butter. Grind everything until you get a mousse consistency.

Transfer the puree into a silicone mold 10x20x6 centimeters, carefully leveling it with a tablespoon and a knife. Place the container in the refrigerator overnight or in the freezer for 3 hours. Place the pâté block on a cutting board and slice thinly to serve.

In order to prepare a delicious dish, you can purchase high-quality alcohol, including cognac, rose or dry white wine, and then add it to the dish as an additional ingredient. Cream is suitable only with high fat content, and butter - only in melted form.

Festive aromatic liver pate with spices and cream

This pate takes longer to prepare than the previous ones - you will need time and a lot of ingredients. However, it is worth it: each ingredient reveals its own taste, making the pate simply incredible: tender, aromatic, filled with a whole bouquet of flavors. This pate goes very well with simple oven-dried bread and sweet grapes, the sweetness of which is enhanced by sugary honey. Sweetness, tartness, tenderness, softness - this is what can be said about this pate.

Worcestershire sauce can be replaced with any sweet and sour sauce. When you fry the liver in brandy, make sure that the alcohol evaporates but the aroma remains. The beauty of this recipe is that the pate can be prepared in advance - 1-3 days before the New Year, and it will be no less tasty.

You will need:

chicken liver – 500 gr.;
butter – 100 gr.;
grapes – 100 gr.;
brandy – 50 ml;
heavy cream – 2 tbsp. l.;
olive oil – 1 tbsp. l.;
honey - 1 tbsp. l.;
Worcestershire sauce - 2 tsp;
garlic – 2 cloves;
thyme – 2-3 sprigs;
butter for frying;
ground black pepper to taste;
salt to taste.

Cooking stages.

Chop the onion and garlic, peeled in advance, finely and finely.

Separate the leaves from the thyme. Rinse the chicken liver and remove all veins.

Place butter in a frying pan. When it starts to melt, add the onion and fry, stirring constantly.

Then add garlic and thyme there. Fry for a couple more minutes, stirring constantly.

Then move the onion to the side of the pan - towards the sides. And place the chicken liver in the center.

Fry over medium to high heat for 3 minutes on each side.

Then pour in the brandy and sauce, mix everything and fry for 30 seconds.

Turn off the stove, add salt, add pepper, stir and leave to cool.

Cut the fresh baguette into sandwiches across the notches.

Place on a baking sheet, drizzle with olive oil and bake in the oven at 180 degrees until golden brown.

Wash the grapes, dry them, cut them in half and remove all the seeds.

Melt the butter in a frying pan.

When it melts, add the grapes. Stir fry. When it becomes soft, add honey, stir again and turn off the heat.

Butter – about 50 grams – cut into small pieces.

Grind the liver with a blender.

Then add the butter and continue grinding until completely smooth.

Add the cream last and stir.

Place the finished pate on toasted bread. Place grapes on top. Decorate with greens.

How to cook tender chicken liver pate in a cold way

The pate turns out very tasty and tender, its consistency resembles butter, and its color is pale pink. There will not be any special difficulties in preparation. Moreover, during the process you can add any products to your taste - meat, olives, mushrooms, onions - whatever you see fit. And you will get a pate with additives. The bouquet of spices here is simply incomparable.

To prepare the pate you will need a liquidizer. If you don’t have one, you can use a regular blender or continue blending the liver with an immersion blender. It is very important to control the temperature: at the end of the grinding process it should not exceed 12 degrees. Otherwise, the pate may separate. Take salt at the rate of 17 grams per 1 kilogram of emulsion. You may also need chicken broth with vegetables depending on the fluidity of the emulsion. You can distribute the prepared pate into pre-sterilized jars or into a natural sausage casing.

You will need:

chicken liver – 500 gr.;
butter – 120 gr.;
whiskey – 10 g;
garlic – 1.5 gr.;
white pepper – 0.75 g;
cumin – 0.5 g;
rosemary – 0.5 g;
nutmeg – 0.4 g;
chicken egg – 3 pcs.;
cloves – 2 pcs.;
salt.

Cooking stages.

Wash the liver, remove all nodules. Soak in cold water for 1.5-2 hours.

Drain the water, beat in the eggs, add oil, spices, and salt. Blend it all with an immersion blender.

Then pour the mixture into a liquidizer and finally grind it into an emulsion. Do not forget to control the temperature - at the end of work it should be no more than 12 degrees.

Add vegetable broth if necessary. Pass the emulsion through a sieve. At this stage you can introduce any additives.

Distribute the mass into containers prepared in advance. If these are jars, then close them tightly.

Place the jars or sausages in a heat-resistant bowl with water - it should cover the workpieces.

Place in a cold oven and turn it on at 70 degrees. Monitor the water temperature with a thermometer - as soon as it reaches 70-72 degrees, count 1.5-2 hours, and the pate is ready.

Take a control measurement in 1 of the jars - the pate should be 72 degrees.

Place the sausage in cold water, keep the jars for about 5 minutes at room temperature, then place in a container with ice, and then pour in cold water.

After 20 minutes, put both the jars and the sausage in the refrigerator and leave there at a temperature of +4 degrees for 6 hours for complete stabilization.

Chicken liver pate baked in the oven in a pot

Famous chefs claim that even the highest quality store-bought pate cannot compare with the homemade version. Juicy chicken liver pate, cooked in the oven in ceramic pots, is a little different from the usual dish. In spite of everything, it is worth paying special attention to those people who adore quick and simple pates.

Products for cooking:

5 kg. chicken liver (preferably homemade, can be mixed with turkey in equal parts);
100 gr. onions;
2-3 cloves of garlic;
150 gr. carrots;
2 tbsp. l. + 70 gr. ghee or butter;
½ dessert spoon of salt;
1 tsp freshly ground black pepper;
½ tsp. nutmeg;
70 gr. heavy cream;
30 gr. ghee.

Preparation:

Place lard, sliced garlic and diced onion in a hot frying pan. Sauté all the vegetables until golden brown, and after 3 minutes add carrots chopped into large slices.
After 4-5 minutes of intense frying, add the liver, cut into pieces, to the vegetable frying. Add salt, ground spices, nutmeg, fry for 5 minutes.
Cool the finished mixture and place it in a blender bowl. Throw in the cubed butter and pour in the cream. Blend everything in a blender for 1.5 minutes until it becomes a thick puree. If the blender is not powerful, then additionally rub the mass through a fine sieve.
Transfer the resulting pate into a ceramic portion pot and carefully level the surface. Fill the remaining space with ghee.
Place the pot in a metal container with water filled to halfway. Place everything in the oven, cook at a temperature of 120-130˚ for at least 40-50 minutes.

It is best to bake such a snack in glass jars or heat-resistant ramekins. You need to store the finished product in the refrigerator to avoid contracting botulism. The finished pate can be frozen; it will not lose its nutritional properties for a long time.

A simple recipe for chicken liver pate with champignons

The most delicate chicken pate with vegetables and mushrooms will please everyone. A light aroma of overcooked vegetables, a creamy aftertaste of champignons, and all this is emphasized by a small amount of spices.

If you don’t have an immersion blender, you can always mince the fried liver with vegetables and mushrooms twice. But still, using a blender will make the pate more tender. Before serving, you can cool the pate and wait for the butter to harden, or serve straight away - it will be delicious either way.

You will need:

chicken liver – 500 gr.;
champignons – 150 gr.;
butter – 70 gr.;
onion – 1 pc.;
carrots – 1 pc.;
vegetable oil – 2 tbsp. l.;
salt – 1 tsp;
hops-suneli – ½ tsp;
ground black pepper – 1 pinch.

Cooking stages.

First, peel the vegetables. Cut the carrots into rings, the onion into half rings.

Heat a frying pan with vegetable oil and fry the vegetables until tender.

Rinse and then dry the mushrooms. Cut into slices.

Rinse the chicken liver, then cut it into pieces. If there are veins, remove them.

Add mushrooms to the vegetables, stir and fry for just a couple more minutes.

Then put the liver in the frying pan and mix everything well again. Cover with a lid and fry for 15 minutes over moderate heat. Don't forget to stir periodically.

Then add spices, salt, 50 grams of butter. Mix everything well, cover with a lid and simmer for literally 2 minutes.

Cool the finished liver slightly. Then puree it with an immersion blender.

Place in a jar and fill with 20 grams of melted butter.

Sandwiches with goose liver pate - for the upcoming celebration

For the upcoming celebration, you can prepare sandwiches with goose liver pate. Foie gras is a real French delicacy with a delicate, unique taste. Its history begins in Egypt. Even 4,000 years ago, the Egyptians began to feed geese with large amounts of figs so that the birds would have fatty livers. The French inherited this recipe. Traditionally, foie gras is served at Christmas to ensure that the coming year promises a lot of happiness. You can opt for this product if you need to prepare sandwiches with pate for the holiday table. To prepare you will need:

300 grams of goose liver;
50 grams of goose fat;
1 clove of garlic;
1 bread (preferably grain bread);
1 small onion (preferably red);
1 tsp cognac;
1 pack Provençal herbs;
salt/herbs (optional).

Chop the onion and garlic, cut the liver into slices. Then heat the frying pan and fry the onion in goose fat until golden brown. Add liver and garlic to the onion and fry for about three minutes. After this, add Provençal herbs and turn off the heat. Cool the mixture and pour into a blender. You should also add cognac and the remaining goose fat there. Place the resulting mixture in the refrigerator for an hour and a half. 10 minutes before the end of this time, you should cut the bread into slices. Place the finished foie gras in a pastry bag and distribute evenly among the pieces of bread. Sandwiches with goose liver pate are ready; not a single guest can resist this delicious dish.

We prepare a delicious liver pate with cognac and aromatic herbs

You can get a very tender, tasty chicken liver pate using this recipe. Slightly sweet thanks to apple and sugar and very aromatic thanks to spices and cognac. This pate has a creamy mousse texture - it fits perfectly on bread or toast.

It is better to choose a sweet and sour or sour apple. But just sweets don’t fit here. You can replace cognac with any other aromatic strong drink. Don't worry about the alcohol - it will evaporate during the frying process.

You will need:

chicken liver – 700 gr.;
butter – 120 gr.;
cognac – 50 gr.;
cream – 200 ml;
onion – 1 pc.;
apple – 1 pc.;
sugar – 1 tsp;
ground black pepper – 1/4 tsp;
thyme – 1 pinch;
nutmeg – 1 pinch;
dried garlic – 1 pinch;
salt to taste;
vegetable oil for frying.

Cooking stages.

Cut the peeled onion into quarter rings.

Pour a little vegetable oil into the frying pan and add 20 grams of butter. Melt it.

Put onions there, add sugar. Stir and fry covered until cooked.

When the onion is cooked, remove it from the pan - leave the oil in it.

Place the liver there, add thyme and stir.

When the liver is slightly set, add salt, pepper, garlic and nutmeg. Cover with a lid and simmer for a couple of minutes.

Then pour in the cognac, stir and simmer, covered, until done.

Peel the apple, remove the core and cut it into small cubes.

Fry the chopped apple in 20 grams of butter. Lightly sprinkle with sugar as you go.

Pour the cream into a saucepan and bring to a boil.

Place the onion and liver into a blender bowl and gradually pour in the cream while blending.

Then put butter at room temperature there - 80 grams. Blend again with a blender.

Once the pate is smooth, stir in the apples by hand.

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Transfer to a jar or any other container. Drizzle with melted butter if desired.

Chicken liver pate with onion jam is the perfect snack for the New Year

If you want to prepare pate for the holiday table, surprise and delight with a new delicious dish, then this option is worth considering. The most delicate pate with aromatic herbs and unusual, but amazingly tasty onion jam will not be forgotten by those who try it.

As you can see, preparing homemade chicken liver pate is very simple. At the same time, it turns out so tasty that you will never buy it in the store again. Be sure to try making pate, you will be pleasantly surprised.

Sandwiches with pate and eggs - for all occasions

Another version of the dish is sandwiches with pate and egg. They are suitable for both snacking and serving on a holiday table. As a rule, they are prepared with liver pate. To prepare (for 8 sandwiches) you will need:

a jar of liver pate (chicken/duck);
8 slices of bread (white/gray/black);
4 eggs;
80 grams of cheese;
a bunch of green onions or other greens.

The eggs must be hard-boiled and cut into even circles. Grease bread slices with pate, place chopped eggs on top, sprinkle with cheese. Place the resulting sandwiches in the oven and bake until the cheese melts. The dish is ready! When serving, sprinkle green onions on top.