Chicken liver pate at home, recipes for winter, with cream, butter, brandy

Fans of quick breakfasts, of course, know what chicken liver pate is. Wonderful, very convenient and useful goodness for tea quite quickly can be prepared at home. There are a lot of recipes for such a simple bread dough. Liver pate is cooked with eggs, cream, even brandy. And of course, it can be dietary, because chicken liver itself is quite useful and valuable for nutrition.

Buying this product in retail is sometimes a risk. It happens that the pate is so crammed with dyes and stabilizers of taste that it is not at all clear what it is made of. Whether it's a homemade dish, and if also from his chickens. Lando, I know that not everyone is as lucky as I do, so I’ll share what a good liver should look like to make a wonderful pate.

How to make chicken liver pate at home

A huge plus for preparing your own pate, you can put ingredients according to your tastes. I, for example, according to the same recipe, each time get a different taste. Well, sometimes I deviate a little from the basic composition, and sometimes I replace some components with others.

Let's first determine the correct purchase of chicken livers before reading the recipes. If you have the opportunity, then take, of course, not frozen, but cooled. You can buy a liver in a home farm. But this is the case that you are confident in the quality of the products and all the rules are on the bird.

Even frozen liver, in substrates, as we sell more often, can be recognized for freshness. Fresh frozen will usually be dark, shiny. But subjected to repeated defrosting will be with yellowness.

Chicken liver pate classic recipe

I called this recipe a classic one, because it is often the way that pate is prepared. You can add anything you like to it.

Take:

Half a kilo of chicken liver
Medium Bulb
A small carrot
At your discretion salt and pepper
Two large spoons of butter

Cooking process:

Wash the liver, soak the chicken is not necessary, remove the film and cut into pieces. Finely chop the onions and carrots, lightly add them in butter until the onions are translucent. After putting the liver in there, reduce the heat to low and simmer for fifteen minutes. Do not forget to salt and pepper. Give a little cool and grind blender. You can decompose into containers and put part of it in the freezer.

Chicken liver pate - step by step recipe with photos

We need to take:

Half a kilo of poultry liver
A glass of fresh milk
Three small onion heads
Large carrot
Three large spoons of sour cream
Three large spoons of butter
Pepper with salt to taste.
Paprika

Cooking process:

Wash the liver under a tap, sprinkle water and cut into small pieces, fill with milk for fifteen minutes.

Onion finely crumbled, and wipe the carrot on a regular grater.

Separately, fry the liver and chopped vegetables.

Beat the whole with a blender and add pieces of butter.

We beat everything again.

Add all the spices and sour cream and beat all the last time. Pate is ready.

Chicken liver pate for winter

Pate for the winter is convenient if you keep your chickens, broilers, for example. By winter, they are usually cleaned, and from the liver make a delicious delicacy. We'll take:

One and a half kilograms of chicken livers
250 grams of butter
Five medium-sized onion bulbs
Five cloves of garlic
One and a half teaspoons of nutmeg and thyme powder
For the needs of salt and pepper

Cooking process:

Onion cut into quarters rings, garlic strips. In a pan, drown a spoonful of butter, pass onion, sprinkle with nutmeg and thyme, add garlic and fry a little more.

Liver should be thoroughly rinsed, cleaned of film and cut into small pieces. Fry it in the remaining oil, only separately.

After all the components are mixed, salt, pepper and using a blender, beat into a paste. We put it in half-liter jars and sterilize for three hours. After we roll under the covers. Cold liver stored in the cellar.

Chicken liver pate in a slow cooker

As we already know, making chicken liver pate is not so long. But the slow cooker makes the process much easier. You do not need to fry everything separately, dirty a pile of dishes.

Take:

Half a kilo of chicken liver
Medium sized onion bulb
Two small carrots
A small piece of butter butter
Garlic, pepper, salt at discretion

Cooking process:

We wash the liver, if there is a desire, then it can be kept in milk for about twenty minutes. Pre-remove the film and cut it into pieces.

Three carrots on a regular grater, onions cut into half rings. Garlic can be chopped straw. Everything is laid in the multicooker bowl and set to 60 minutes in the extinguishing mode.

After blender, beat the mixture until smooth, adding butter.

How to make chicken liver pate for a child

Baby in the year is quite possible to prepare such a treat. Only you need to make sure the quality of the product so that the liver is fresh.

Must take:

Half a kilo of liver
Three hundred milliliters of milk
Small-sized onion head
Medium-sized carrots
Two hundred grams of butter
Salt optional

Cooking process:

The liver needs to be washed, you can soak a little in water, cut into slices and boil for fifteen minutes in milk. Vegetables need to grind and fry in melted butter, take as much as needed.

Mix the liver with the prepared vegetables, salt, add the remaining oil and grind with a blender, or scroll through a meat grinder.

Dietary chicken liver pate at home

Very tasty, light diet pate is obtained thanks to one component, which surprises many people. But, I add a pumpkin (it is about her) not only to the pate. All my minced meat comes with the addition of pumpkin pulp. Try it, you will like it.

We need to take:

Half a kilo of poultry liver
Two hundred grams of pumpkin pulp
Medium sized onion
A small carrot
Two large spoons of sunflower oil
At the discretion of salt with spices
Greens to choose from

Cooking process:

My liver, pour cold raw water and cook until cooked. Cut the pumpkin into small pieces and send it to the oven, pour some water on the baking sheet to make it stew. Keep in the oven until the pumpkin is soft.

Chop onions with carrots in any convenient way and sprinkle a little in the pan in vegetable oil. All components are mixed, add spices and beat with a blender until smooth. In the refrigerator you can store no more than two days.

Chicken liver pate with mushrooms

Nothing compares to an appetizer made from chicken liver with forest mushrooms or wild mushrooms. But, you always want to eat tasty food, but the mushroom season, alas, ends. Therefore, we are content with champignons from the store. It turns out pretty well.

We charge:

Half a kilo of poultry liver
Two hundred grams of sweet cream butter
Six spoons of sour cream
Half a kilo of forest mushrooms or champignons
Two large onion bulbs
Two teaspoons of finished mustard
Five black peppercorns
Cook salt, your favorite spices

Preparation:

Wash, peel and cut mushrooms. Boil for twenty minutes, drain the water completely. Onion thinly cut. Melt half the butter in a skillet and fry the mushrooms with the onions.

Liver peeled film and cut into small pieces. Boil in salted slightly water for seven to ten minutes. Throw in a colander to drain excess liquid.

Fold the mushrooms together with the liver into a convenient dish, add the softened butter and sour cream, salt, sprinkle with spices and grind everything at once with a dipping blender. Spoon them into small containers and drop them to cool in the fridge.

Liver pate and chicken breast

The recipe is slightly different by the presence of chicken meat and, consequently, a more intense taste. Pate is quite worthy to be considered a full-fledged dinner consisting of vegetables and cereal bread.

We'll take:

Three hundred grams of chicken liver
Medium chicken breast
Two onions
Two cloves of garlic
Half a liter of cream
Two big spoons of sunflower oil
One and a half tablespoons of wheat flour
Cook salt, pepper, Provencal herbs

Cooking process:

Separate the fil from the bone and cut into slices. We remove the film from the liver and wash everything under the tap. Boil until ready.

Onions we cut into quarters of rings and pass in a frying pan. After it becomes transparent, add flour and fry until light golden. Stir in cream and season with spices. As soon as the sauce thickens, combine it with the breast and liver. Next, using an immersion blender, beat everything into mashed potatoes and put into containers, after cooling down, put them in the fridge.

Liver liver pate with cheese

A peculiar and unrealistically delicious pâté is made with cheese, especially if you take Parmesan or Gouda. In the absence of any suitable solid grade, but keep in mind that the choice depends on the taste of the final product.

We'll take:

half a kilo of liver
Two hundred grams of good cheese
Three small bulbs
One hundred grams of butter
If desired, salt and freshly ground pepper

Preparation:

We clean and wash the liver, cut it into pieces and put it in a saucepan. Bulbs cleaned and cut into halves. Boil the onions with the liver, recline in a colander.

Rub cheese on a grater, soften the butter, combine with liver and onion, salt, pepper and grind with a blender.

Chicken liver pate with brandy

Want piquancy? Then try this recipe for pâté with cognac. Very suitable for a festive dinner, for a romantic too.

We'll take:

Half a kilo of fresh liver
Two not too large bulbs
Small carrot
Three large spoons of brandy
Half a teaspoon of nutmeg powder
One hundred grams of butter
Two large spoons of sunflower oil
Salt with spices at the discretion

Cooking process:

My liver and cut into small pieces. Cut onion into cubes, carrot straws or rub through a grater.

Fry a little onion in vegetable oil, then add carrot to it, then liver. When it starts to fry, add butter and spices. Fry a little more, until golden brown, beat everything with a blender and pour the brandy. Ready pate must be stored in the refrigerator.