Chicken liver pate

Chicken liver pate is a great simple appetizer that can be easily prepared at home, the main thing is to maintain all the proportions and put in a little effort. We invite you to choose your ideal recipe from 10 chicken liver pate recipes step by step with photos. You don’t have to buy an appetizing and satisfying chicken liver pate at exorbitant prices at your local store.

Homemade chicken liver pate with carrots, onions and butter

An appetizing and simple pate of chicken liver, onions, carrots and butter will definitely please your taste and may even become the signature dish of your table. Take your time and be sure to try making this hearty snack yourself.

1. 
   To make a delicious chicken liver pate, prepare all the ingredients. The liver must be thoroughly washed and cleaned of all excess - fat, films and other things. Wash and peel the carrots and onions first.
2. 
   Add salt and pepper to the prepared chicken liver and leave to rest for a while, while at the same time grate the carrots, chop the onion and fry the root vegetables in vegetable oil in a frying pan. Sauté the vegetables until translucent and lightly golden.
3. 
   When the root vegetables are sufficiently fried, add the liver and, if desired, chopped parsley to the pan. Fry the ingredients over moderate heat without a lid, stirring them regularly.
4. 
   After ten to fifteen minutes, when the liver is cooked, transfer the ingredients into a convenient container and grind everything together until creamy using an immersion blender. Work carefully to achieve a uniform consistency of the dish.
5. 
   Add the butter, which you need to remove from the refrigerator in advance, into the container with the pate and beat everything together again with a blender so that the butter is evenly distributed in the structure of the pate.
6. 
   The finished pate can be frozen in molds or simply stored in the refrigerator in a carefully sealed container. You can store homemade pate no longer than a couple of days in the refrigerator.

Chicken liver pate with butter

A tasty and tender chicken liver pate turns out very special if butter is used in its preparation. This adds some creaminess and lightness to the consistency of the pate. Try it!

Ingredients:

• Fresh chicken liver – 500 gr.
• Butter – 100 gr.
• Vegetable oil - for frying
• Salt - to taste
• Ground black pepper – ½ tsp.
• Paprika – ½ tsp.
• Fresh greens - optional

Cooking process:

1. First, you need to carefully select the freshest chicken livers that cannot be frozen. It must be washed thoroughly, and then cut off all films and fat from the pieces. You can additionally cut the liver into pieces before frying.

2. Pour a moderate amount of vegetable oil into a dry, clean frying pan, then place the frying pan on the fire and heat it up slightly. Dip the liver there, add salt and spices. Fry the liver until cooked over moderate heat, stirring regularly.

3. When the liver is ready, put a small piece of butter in the container with the product, stir and let cool slightly. After the liver has cooled, you can continue preparing the pate.

4. Using an immersion blender, blend the liver and butter to a smooth, smooth consistency. The liver must be completely crushed and not contain any pieces in the composition.

5. Next, you need to start shaping the liver into a roll with butter. The butter must be removed from the refrigerator until it softens sufficiently. If you use greens, wash, dry and chop them with a sharp knife.

6. Spread cling film on a cutting board and spread the pate evenly over the film using a knife. Then form a layer of butter, which, in turn, sprinkle with chopped herbs. Carefully roll the roll and wrap it in film, then put the structure in the refrigerator for at least an hour.

7.After the allotted time, remove the roll from the refrigerator, remove the film, and cut the product itself into slices and serve with bread or as a separate snack on the holiday table.

Bon appetit!

Chicken liver pate with cream

Delicate, airy chicken liver pate with cream is an excellent dish that will be appropriate even on a holiday. It is quite easy to prepare such a dish if you follow the technological process and approach cooking in a good mood.

Ingredients:

• Chicken liver – 0.5 kg.
• Cream (at least 20%) – 1 tbsp.
• Onion – 1 large onion
• Butter - for frying
• Salt - to taste
• Ground black pepper – 1/3 tsp.
• Dried herbs - to taste

Cooking process:

1. Rinse the chicken liver, which must be fresh and not frozen, in running water and remove any spit, fat and other unnecessary inclusions. Salt and pepper the product, then take care of the onions.

2. Peel the onions and rinse with cold running water. Then chop the onion with a sharp knife and sauté in melted butter in a frying pan.

3. Add prepared pieces of liver to the onion in the frying pan. Fry the liver over moderate heat until fully cooked - about ten to fifteen minutes. During this time, the liver will be completely ready for further manipulations.

4. Place the finished liver in a stationary blender or use an immersion device to bring the liver and onions to a smooth creamy consistency. At the same time, thicken the cream in a thick-bottomed saucepan over low heat.

5. Add the heated thickened cream into the blender bowl with the liver and beat all the ingredients together again.After this, place the finished pate in a convenient container and serve. You can store this pate in the refrigerator for literally a couple of days under a lid or film.

Chicken liver pate baked in the oven

It is classically believed that liver pate should be baked in the oven. Then it becomes more tender and appetizing, holds its shape well and is stored a little longer. Be sure to try this recipe to please your loved ones with a hearty and delicious snack.

Ingredients:

• Chicken liver – 0.5 kg.
• Onions – 1 pc.
• Carrots – 1 pc.
• Salt and pepper - to taste
• Vegetable oil - for frying
• Butter – 30 gr.

Cooking process:

1. Rinse the liver and clean it of all excess, such as fat and films. Season the product with salt and pepper, then set aside temporarily.

2. Rinse the onions and carrots under running water, peel and grate or finely chop with a knife. Then sauté the root vegetables in a frying pan with a small amount of vegetable oil until translucent.

3. Add chicken liver to the pan with the ingredients and, stirring the mixture regularly, cook the liver for ten minutes until the offal is completely cooked.

4. Place chicken liver fried with onions and carrots in a blender or meat grinder and grind thoroughly until creamy, adding a little butter for juiciness. At the same time, turn on the oven to 180 degrees so that it has time to warm up.

5. Place the liver mass in a small baking dish with high sides. Ideally, the mold should be made of glass to ensure that the pate does not stick or burn. Place the mold in the oven for literally half an hour.

6.Remove the finished pate from the oven and let it cool. Then remove the product from the mold, garnish with herbs if desired, cut and serve. You can store the pate by wrapping it in cling film.

Chicken liver pate with egg

A very tasty version of the usual chicken liver pate, which will add some variety to your usual menu. Appetizing slices of bread with such a hearty pate will reliably satisfy your hunger and are perfect as an addition to any first course.

Ingredients:

• Chicken liver – 500 gr.
• Onions – 1-2 pcs.
• Chicken egg – 2-3 pcs.
• Salt and pepper - to taste
• Butter – 70 gr.
• Mustard (paste) – optional

Cooking process:

1. First of all, peel, rinse the onions in running water and finely chop them using a sharp knife. Then add a little butter to the pan and sauté the onion until golden brown.

2. Place the onion in a separate container, then start frying fresh, washed and cleaned chicken liver. This will take about ten or fifteen minutes.

3. Place the onion and liver in a blender bowl and grind the ingredients together, adding salt and pepper to your taste.

4. Then add the remaining butter to the container with the liver and beat your pate again until smooth.

5. Finely chop the pre-boiled chicken eggs or chop them using an egg slicer. It would also be acceptable to use a grater.

6. Combine crushed eggs with liver pate, add mustard if you want and mix it all thoroughly.

7. Place the pate in the refrigerator for about thirty minutes, after covering it with cling film.After this time, you can take out the pate and form it into snacks, or simply put it into a beautiful form.

Chicken liver pate with apple

A fresh apple in chicken liver pate will give the dish a slight sourness and freshness. This recipe is as simple as all chicken liver pate recipes. Be sure to try this variation of the dish if you have never tried this great combination before.

Ingredients:

• Chicken liver – 500 gr.
• Apple – 1 pc.
• Ground black pepper – 1/3 tsp.
• Salt - to taste
• Spices - to taste
• Butter - for frying

Cooking process:

1. Prepare fresh chicken liver, sour apple and onions. All ingredients must be thoroughly washed, the onion must be peeled, and the apple must be peeled.

2. Chop the onions using a sharp knife and place in a frying pan with butter for frying. Then clean the liver and add it to the onions to cook the ingredients together. This will take no more than fifteen minutes.

3. Grate the apple on a medium grater or cut into small pieces.

4. Salt the finished liver and onions, add spices to your taste and place in a blender bowl or meat grinder along with the apple. Grind the pate ingredients thoroughly until smooth to form a paste.

5. Place it in molds or in one large jar, and then put it in the refrigerator before serving.

Chicken liver pate with mushrooms

The rich taste of chicken liver pate with mushrooms will not leave anyone indifferent. An excellent appetizing dish with an extraordinary aroma will perfectly complement any lunch or serve as a quality snack between main meals.

Ingredients:

• Chicken liver – 0.5 kg.
• Fresh champignons – 250 gr.
• Onions – 1 pc.
• Salt - to taste
• Black pepper - to taste
• Oil – for frying

Cooking process:

1. Rinse fresh chicken liver under running water, trim off fat, membranes, and remove film. Add salt and ground pepper to the liver, stir and set aside for a while.

2. Then prepare the mushrooms and onions. The onions should be peeled and rinsed under running water, and the champignons should be washed, peeled and lightly dried before cooking. Chop the ingredients.

3. Place a little vegetable oil in a frying pan and then fry the onions and mushrooms over moderate heat until tender. Transfer the ingredients from the pan to a separate container.

4. Then fry the prepared liver over moderate heat, stirring it regularly with a spatula. Combine the liver with mushrooms and onions, mix and mince or grind in a blender.

5. Place the finished pate into a beautiful mold, garnish with fresh herbs and serve slightly chilled.

Chicken liver pate in a slow cooker

A multicooker is a real helper in any kitchen. Using this device, you can prepare a lot of wonderful, mouth-watering dishes, and chicken liver pate is no exception to this list. Be sure to try it!

Ingredients:

• Chicken liver – 0.5 kg.
• Onions – 1 pc.
• Salt and spices - to taste
• Butter – 50 gr.
• Vegetable oil - for frying
• Greens - for decoration

Cooking process:

1. First, peel and wash the onions, and then cut them into small pieces using a sharp knife. The liver also needs to be washed and cleaned of fat and films, and then slightly dried.

2.Place a little vegetable oil in the multicooker bowl and set the “Frying meat” mode for ten minutes. Place the liver and onions in a bowl, add spices and fry until the device signals the end of the mode.

3. Place the products in a blender and grind them until smooth. It is permissible to use a meat grinder instead of a blender - whatever is more convenient for you.

4. Then, add a piece of butter, which has already melted a little, to the resulting mass. Whisk all ingredients together again until fluffy. Transfer the pate into a jar and put it in the refrigerator for at least twenty minutes.

5. When serving, spread the pate on fresh bread and garnish each sandwich with chopped herbs - onions, parsley to your taste.

Bon appetit!

Dietary chicken liver and breast pate

Chicken liver pate can be made tender and dietary. To do this, during cooking, you can add boiled chicken breast and light spices, and also do without frying carrots, onions and other ingredients.

Ingredients:

• Chicken fillet – 1 pc.
• Chicken liver – 500 gr.
• Sweet paprika – ½ tsp.
• Peppercorns – 4 pcs.
• Bay leaf – 1 pc.
• Salt - to taste
• Butter - for frying
• Greens - to taste

Cooking process:

1. Rinse fresh chicken fillet under running water, trim off fat and remove membranes. Then boil the fillet in boiling salted water with the addition of bay leaf and peppercorns.

2. Simmer the cleaned and thoroughly washed chicken liver in a frying pan under a lid in butter with added water and let it cool slightly.

3. Cut the boiled chicken fillet into small pieces, combine with the liver and add salt and paprika. Beat all this with a blender until smooth.

4.Transfer your pate into a jar and put the product in the refrigerator for a while so that the pate hardens slightly.

5. Rinse and dry fresh herbs, and then chop them as finely as possible with a sharp knife.

6. Serve dietary chicken liver pate with chicken breast chilled, garnished with fresh herbs to taste.

Chicken liver pate in a blender

The easiest way to make chicken liver pate is to use a blender. The appetizer will turn out to be very tender, tasty and satisfying, and will also be able to take pride of place even at the festive table.

Ingredients:

• Chicken liver – 500 gr.
• Onions – 1 pc.
• Fresh carrots – 1 pc.
• Garlic – 1-2 cloves
• Vegetable oil - for frying
• Butter – 50 gr.
• Cream – 100 ml.
• Spices and salt - to taste

Cooking process:

1. First, peel and rinse the onions. Cut it into half rings using a sharp knife.

2. Then peel and rinse the carrots under the tap and grate them on a medium-sized grater.

3. After thoroughly washing the liver, remove fat and films from the offal. Cut the liver into smaller pieces, add salt and pepper and set aside.

4. Heat a frying pan with vegetable oil and add chopped onion there. Fry it over low heat until transparent.

5. Add carrots to the onions and continue to fry the ingredients over low heat, remembering to regularly stir the ingredients in the pan.

6. Add the liver and finely chopped garlic or garlic through a garlic press to the pan. Fry all this for literally five to seven minutes until cooked, also remembering to stir.

7. Add cream to the pan and stir. Simmer the liver with onions, carrots and cream over low heat for literally seven minutes, no more.

8.Place the mixture of ingredients in a blender and blend thoroughly until smooth at high power.

9. Then add softened butter to the ingredients and beat again until the pate has a creamy consistency

10. Tamp the finished snack into a jar and close the lid. Place the container with the product in the refrigerator for about thirty minutes, and then serve.