Cooking chicken liver pate. How to make chicken liver pate

31.10.2019

Each housewife can easily prepare the most delicate delicious pâté from chicken liver at home. This appetizer is easy to diversify with the help of all kinds of additives, for example, mushroom, cheese, vegetable. Ready-made pate goes well with crispy toast or fresh bread. You can serve this treat in addition to any soup or broth.

By classic recipe liver pate turns out to be soft, light with a creamy aftertaste. It is provided by the oil (70 g). You also need to prepare: 400 g of chicken liver, half an onion and a carrot, aromatic herbs, salt.

Vegetables and liver are crushed.
First, onion is fried in fat until transparent, after which carrots and meat grated on a fine grater are sent to it. The products are poured with a glass of salted water with spices. They are stewed under the lid for about 25 minutes. Next, the pan is left open for another 10 minutes over the fire, so that almost all the liquid evaporates from the container.
The contents of the pan are transferred to a convenient deep container, where the softened butter and the ingredients are mashed until smooth.

Liver pate can be served immediately with a thick hot soup.

Spicy recipe with cognac and spices

Cognac and spices add spice to the treat. It is very important to use a large pinch of nutmeg for such a dish. In addition, you will need: 450 g of chicken liver, 150 g of carrots and onions, half a pack of butter, 3 tbsp. brandy, a mixture of peppers, salt, other spices to taste.

The liver is thoroughly washed, gets rid of the films and cut into pieces.
The onion is chopped into cubes, and the carrots are rubbed on a grater with the smallest holes.
First, onion is fried in any fat until golden brown. Then carrots are added to the vegetable. When the latter becomes soft, you can send pieces of liver into the pan.
The food is cooked together for 7-8 minutes over medium heat. If necessary, clean water is added to them.
After adding butter, salt and all seasonings, the ingredients are thoroughly mixed and stewed for another 5-7 minutes.
The contents of the dishes are whipped hot with a blender, cognac is added to the mass.

For convenience, you can transfer the finished pate into a round bowl and pour over ghee to avoid the formation of a dry crust.

With the addition of vegetables

Liver pate with vegetables is often prepared by mothers for their babies. The result is a useful nutritious dish... When preparing it, it is used: 2 pcs. carrots and onions, 3 medium potatoes, 650 g chicken liver, 80 ml vegetable oil, 1 small spoonful of salt, a pack of butter.

The liver is thoroughly washed with cold water and cleaned of films.
Onions and carrots are coarsely chopped and then fried in vegetable oil until soft.
Potato cubes, liver, salt and, if desired, aromatic herbs are sent to almost ready-made vegetables. The food is stewed under the lid for 20-25 minutes.
The dishes are removed from the heat as soon as the liver is ready.
The cooled liver mass is crushed using a meat grinder or blender.
It remains to stir in the softened butter and transfer it into convenient forms.

The pate is stored on the top shelf of the refrigerator.

Liver pate in a slow cooker

In order not to fiddle with food for a long time when preparing pate, you can greatly facilitate your task by using a multicooker. A device of any model is suitable for this. Of the products will be used: 650 g of chicken liver, white onion, 1 tbsp. low-fat cream, half a packet of butter, a pinch of nutmeg and salt.

Chopped onions are sautéed in a small amount of butter in a multicooker bowl. For this, the Baking program is switched on for 15 minutes.
Next, pieces of washed chicken liver removed from films are laid out to the vegetable. The ingredients are cooked together at the same time.
It remains to pour in the cream, add the seasonings, the remaining oil, salt, and simmer the food together for about 12 minutes without closing the lid.
Then the components are turned into a homogeneous paste with a blender and, if necessary, salted.

The appetizer is served with crackers, toast or fresh bread.

With mushrooms

You can use any mushrooms for the dish under discussion: both forest and champignons. It is enough to take them in the amount of 250 grams. In addition to mushrooms, will be used: carrots, onions, 400 g of chicken liver, salt, 2 tbsp. vegetable oil. How to make a pate with mushrooms is described below.

The liver is thoroughly washed, ducts and fat are cut off from it, after which the pieces are fried in oil from all sides until tender.
Coarsely chopped vegetables are sautéed in the second frying pan until soft. When they are ready, you can send chopped mushrooms to the container, and simmer the food together for about 15-17 minutes.
The contents of both containers are transferred to a blender and chopped until smooth.

Mushroom and liver pate goes well with rye croutons.

Diet pate

Such a snack may well be dietary. Its calorie content is especially important for those gourmets who closely monitor their weight. Instead of the usual butter, the pate will include healthy vegetables... For example, celery stalk, carrots, onions. And also: 450 g of liver and a pinch of salt.

Chicken liver is thoroughly washed in cold water and gets rid of all films.
Vegetables are randomly chopped and placed in a saucepan for the meat product. The ingredients are cooked together 25-30 minutes after boiling.
Finished products are reclined in a colander. There should be no excess liquid in the pate.
In a blender bowl, the liver with vegetables are thoroughly chopped until smooth. At this moment, the mass is salted. If desired, any aromatic herbs are added to it.

Ready diet pâté is smeared on low-calorie crispbreads or cucumber slices.

Recipe from Julia Vysotskaya

Cooking guru Yulia Vysotskaya also loves to cook liver pate. True, it does it according to its own special recipe. It includes: a large onion, 120 ml of brandy and the same amount of heavy cream, 350 g of chicken liver, a coffee spoon of nutmeg, oregano, ground paprika and salt, 2 tbsp. butter.

Onion rings are fried in a hot frying pan with butter until golden brown.
The liver is washed, gets rid of excess fat, dried with a paper towel, cut and transferred to frying.
When meat product will start to cover golden brown, you can pour salt and all seasonings into the pan, as well as brandy.
On minimal heat, the ingredients languish for another 15 minutes.
Next, cream is poured into the container, the products are well mixed and removed from the heat.
When the mass has cooled slightly, turn it into a smooth puree with a blender.

Before serving, the dish should be infused for at least 8 hours in the cold.

With the addition of cheese

Instead of snack cream, you can use hard grade cheese. It goes well with butter. In addition to cheese (150 g) and half a pack of butter, you need to take: 450 g of chicken liver, 3 large white onions, salt, pepper.

Onions with liver are coarsely chopped and boiled in salted water until tender.
When the water drains from the finished products, thrown in a colander, you can pass them through a meat grinder or turn into mashed potatoes using a blender.
In the resulting mass, softened butter and finely grated cheese are laid out.
It remains to pepper and add salt.

To taste, the amount of cheese in this recipe can be increased by 2-3 times.

Chicken liver pate with cream

If there are no vegetables in the house, then liver pâté can be cooked without them. For example, from: 550 g of liver, 1 tbsp. heavy cream, half a pack of butter, salt, spices.

The liver is sliced in large pieces and fried in fat on all sides until a crust appears over high heat. Further, the heating intensity decreases, and the product is stewed under the lid for another 12-15 minutes until fully cooked.
Then you need to salt, pepper and, if desired, add the selected spices. Cream the contents of the pan. Over low heat, the mass is cooked for a few more minutes, until it thickens slightly.
Together with softened butter, the ingredients are turned into a paste using a blender.

Delicate chicken liver pate is an inexpensive delicacy accessible to absolutely everyone. We offer you a whole selection of recipes for its preparation for every taste.

Liver pate served with good bread... Garlic rye toast or fresh pastry pair perfectly

You will need ingredients:

1 kg of chicken liver;
2 large onions;
40 g of peasant oil;
6 sprigs of thyme;
150 ml heavy cream (33%);
30 g of brandy;
a pinch of nutmeg;
a pinch of a mixture of several types of pepper;
a pinch of sea salt;

Preparation will take: 40 minutes. The calculation of the products is given for 10 servings of 100 g. Each one contains 200 kcal.

How to make chicken liver pate:

Step 1. Peel and chop the onion. Heat the peasant oil in a skillet and cook the onions until golden brown or transparent, depending on your preference.

Step 2. Rinse well chicken liver... Be sure to dry with paper towels and send to the onion.

Step 3. Sprinkle the contents of the pan with nutmeg, thyme, pepper and sea salt... Cook over medium heat for 8 minutes. until the liver is ready. By the way, the inside of the finished liver remains pinkish.

Step 4. Pour in the cognac and let the alcohol evaporate, so keep it on the stove for another two minutes.

Step 5. Pour in the cream, turn off the stove, stir well. Transfer the entire contents of the skillet to the blender bowl and beat until smooth, lump-free.

Step 6. Put the prepared pate in the refrigerator overnight.

Note: remains in the pan cream sauce, as necessary, add it to the paste, make sure that it does not turn out to be too liquid.

How to make chicken liver pâté with mushrooms

For cooking you will need:

fresh champignons - 0.6 kg;
"chilled" chicken liver - 1 kg;
large bulbs - 2 pieces;
soft butter - 50 g;
fatty fresh cream - 160 ml;
any cognac - 15 g;
bag of pepper mixture - 1 pinch;
a pinch of table salt.

The whole process takes: 45 min. The output will be: 12 portions of 100 g. Each contains: 215 kcal.

How to make a pate:

Step 1. Chop the onions. In a wide skillet, dissolve the oil cube, first fry the onion until transparent or golden brown - whichever you prefer.

Step 2. Wash the mushrooms, cut the legs out of them, remove the bottom film. Chop the caps together with the legs into small cubes and send them to the onion to fry.

Step 3. Be sure to dry the washed, cleaned liver with paper towels. Fry in a separate skillet until tender. By the way, you only need to cook it for seven minutes, but inside it should remain a little pink.

Step 4. Transfer the fried liver to the pan with the mushrooms and onions, season to taste. Add 15 grams of cognac, heat for 2 minutes. This time is enough for the alcohol to evaporate.

Step 5. Pour in the heavy cream, turn off the stove, stir with a spatula, then transfer the food along with the sauce that formed during frying into the blender bowl.

Step 6. Grind all the fried ingredients until smooth and remove the pate on the refrigerator shelf.

Note: you can not grind the fried champignons, but simply add small fried cubes to the paste as a whole, then the taste of the pate will be brighter.

Homemade chicken liver pate with egg and vegetables

A light green salad can be served with the pate.

Required ingredients for 10 servings:

chilled liver packaging - about 1 kg;
large onion - 2 pieces;
a slice of butter - 100 grams;
high-quality cream (fat content not less than 33%) - 300 ml;
chicken eggs of the "selected" category - 3 pieces;
medium-sized carrots - 2 fruits;
2 peeled garlic cloves;
refined oil - about 40 ml;
add table salt and black pepper at your discretion.

You need to cook: 30 min. You get 10 servings of 100 g, each: 210 kcal.

How to do:

Step 1. Grate the peeled carrots, onion chop into small cubes, cook eggs in the usual way.

Step 2. Heat oil in a wide frying pan, first fry the onion in it until transparent. Then put in the grated carrots, cook until soft.

Step 3. Put prepared liver, peeled from bile and films, with vegetables (cut large pieces), fry until the product is ready. Be sure to cool.

Step 4. Put all the fried ingredients in a blender bowl, add a piece of softened butter, eggs, heavy cream, spices. Beat everything thoroughly so that the paste becomes homogeneous.

Step 5. Warm up the finished product (you can microwave oven), then pack in containers or small jars.

How to make dietary chicken liver pate

Do not weight the pate with a lot of butter. It needs a little bit to enhance the flavor of the chicken liver.

For 3 servings you need:

0.5 kg of chilled liver;
1 onion (large);
peeled garlic cloves - 2 pcs;
low fat oil - 100 g;
white wine + milk - 100 ml each.

You will need: 35 min. Pate (100 g) contains: 199 kcal.

How to prepare it:

Clean the liver of bile, fat, films. Cut into medium sized cubes. Chop the onions into rings, chop the cloves;
Melt the oil at a moderate temperature, in it, mash the onion and garlic until transparent;
Add the chopped liver, cook for another 5 minutes, but no more. Otherwise, the liver will be dry;
Add spices and some white wine to the liver. Cook on low heat for no more than two minutes and pour in natural milk... After boiling, turn off immediately;
Grind the finished products with a blender. The mass of the pate should be as homogeneous as possible.

Step-by-step recipe for a multicooker

This pate is good not only for breakfast, but also as a sumptuous snack.

You will need:

1 kg of chilled chicken liver product;
1 peeled carrot;
1 head of a regular onion;
butter - 120 g;
cream - 120 ml;
spices at your discretion.

Time required: 35 min. Dish per 100 grams: 230 kcal.

How to make chicken liver pate in a slow cooker:

Step 1. Rinse the chicken liver, remove fat and bile ducts. Cut only large pieces.

Step 2. Rinse vegetables with water, peel. Grate the carrots, chop the onion at random.

Step 3. Put the prepared ingredients into the bowl of the appliance. Season to taste, add butter.

Step 4. Select the "Extinguishing" mode in the menu, the time will be set automatically;

Step 5. Bring the cream to a boil over low heat.

Step 6. Take out the liver stewed with vegetables from the multicooker bowl. Fill with cream and beat with a blender.

Step 7. Melt the butter in a ladle. Put the finished pâté into containers, pour over heated oil on top. Tighten the pâté molds with cling film and put in the refrigerator.

Chicken pate with butter

Many housewives, having tried a lot of recipes, change the proportions, experiment and, as a result, create their own recipes. Before you is the most successful attempt.

Ingredients Required:

fresh, high-quality liver - about 1 kg;
peeled carrots - 2 pieces;
onions without husks - 150 grams;
fresh, aromatic butter - 0.2 kg;
olive oil (odorless) - 50 grams;
spices to your liking.

Cooking took: 45 min. Calorie dish per 100 g serving: 210 kcal.

How to do:

Step 1. Chop vegetables at random. Place in a skillet with well-heated butter. Cook until vegetables are tender.

Step 2. Add washed, well-drained liver. Excess moisture will only spoil the pate.

Step 3. Fry over high heat, stirring all the time. Season to taste. By the way, you only need to cook for 5 minutes.

Step 4. Place the liver in a plate to cool.

Step 5. Grind the liver. The mass should turn out to be homogeneous, even a little watery.

Step 6. Spread on the table cling film, put the paste mass on it, smooth it well. Place soft butter on top. Form a roll and refrigerate.

Cooking notes

The secret of a proper liver pâté is that it must have an intense creamy taste and be very delicate - this effect will be obtained if:

add a couple of spoons of brandy or white wine, a little more spices;
put the liver in milk for steeping in advance;
do not add a lot of butter, this product only makes the pate heavier;
Otherwise, complete freedom for culinary creativity: if there is no cream at hand, you can use milk, you did not find a mixture of peppers - an equally fragrant liver will turn out with thyme and a pinch of nutmeg.

Bon Appetit!

Another recipe for chicken liver pate is in the next video.

One of simple snacks is the pate. It is prepared from any meat and offal, but especially delicate taste the dish is obtained from chicken liver. Any housewife can cook pate at home if she uses the tips and tricks suggested in the article.

How to cook pate from chicken liver - features and preparation

The traditional recipe uses chicken liver, vegetables and oil. But don't be afraid to experiment. You can add eggs and cheese to it. In addition, feel free to experiment with spices and herbs.
The liver can be cooked in any way: boil, stew, fry or bake. It depends on the recipe you choose.
Before cooking, the liver is rinsed in cold water. Then cut off the bile ducts with fat, remove the film and cut into pieces.
Vegetables are prepared in the usual way and cut. Greens are washed and crushed. It is customary to melt butter, unless otherwise required by the recipe.
From the kitchen utensils you will need: a frying pan or saucepan, a kitchen board, a stirring spatula, a meat grinder, a deep bowl, a knife and a container for the finished dish.

How to make pate from chicken liver by frying

Most housewives pre-boil the liver. But there is another recipe for pate, in which products are fried.

Prepare the following ingredients:

chicken liver - 650 gr.;
butter - 200 gr.;
dry onions and carrots - 1 pc.;
salt and thyme.

Cooking process:

Peel and chop the vegetables. Prepare the liver, let the water drain and place in the pan. Add carrots with onions and a third of the oil. Set the fire on the stove to the maximum mark.

Simmer the liver with vegetables with the lid open until liquid appears. At this stage, add spices, salt, stir and reduce heat to low. Now you need to extinguish the liver for another 30 minutes, but with the lid closed.

After the specified time, add the rest of the oil and turn off the heat.

When it melts, stir the pate well.

Let the liver cool, then grind in a meat grinder several times. Or use a blender.

The pate is served with fresh bread and chopped herbs.

How to cook chicken liver pate in the oven with cognac

If you do not want to stand at the stove for a long time, cooking pate, then use the following method. It involves baking the dish.

You will need the following products:

chicken liver - 500 gr.;
eggs - 5 pcs.;
cognac - 50 gr.;
dry onion - 1 pc.;
cream - 100 ml.;
butter and spices.

Finely chop the onion, put in a frying pan and simmer in butter.

Then pour in the cognac and continue to fry the onions until they are yellow.

Separate the yolks from the whites.

Put in a blender container raw liver, fried onions, egg yolks and cream. Add spices, salt. If desired, at this stage, you can put chopped greens.

Beat the mixture well in a blender.

For baking, you will need a special foil dish. To do this, fold it in two layers and wrap a small box.

Make one of the lateral sides of the form elongated, then bend it in the form of a lid. You should get such a baking container.

Place the dish on a baking dish. Gently pour the liver mixture inside it.

Close the top with a foil lid, add water to the container.

Preheat oven to 200 degrees and bake the liver for 45 minutes.

When the dish is ready, pour the butter over the top. Let the mixture cool slightly and transfer to the refrigerator.

The pate is served on bread, pre-greased with butter.

How to make chicken liver pate with lingonberry jelly

Lingonberries can add originality and light sourness to the dish. But for this, do not add berries to the pate, but decorate it in the form of jelly.

Products:

fresh chicken liver - 1 kg.;
dry onions - 3 pcs.;
milk and cream - 250 ml each;
butter - 200 gr.;
frozen lingonberries - 170 gr.;
cold water - 100 ml.;
gelatin - 4 gr.;
salt, garlic, spices.

Progress:

To remove the bitterness from the liver, soak it in milk for 2 hours.

Defrost the lingonberries, transfer a third of it to a saucepan and cover with water. Put the container on low heat and boil the berries for 10 minutes under the lid.

Rub the mixture through a sieve with syrup.

Fry onions until golden brown, add garlic.

Fry the liver separately (no milk). Transfer to the onion, add spices, salt and chop in a blender.

Add butter and cream room temperature... Whisk again in a blender.

Put the finished liver in molds. Place the remaining berries on top.

Dissolve gelatin in warm water, let it brew and mix with lingonberry jam. Pour it over the pate.

Serve with toasted pieces of bread.

How to make pate from chicken liver - culinary tricks

Alcoholic drinks add some piquancy and aroma to the finished dish. Add them while making the pate.
If ready meal turned out to be dry in consistency, then add cream or fat milk to the pate. Then whisk well in a blender.
If you want to leave the structure of meat and vegetables in the dish, then use a meat grinder. For a more uniform paste consistency, grind the mass in a blender.

Now you know how to cook original pate from chicken liver. Bon Appetit!

Each housewife, without exception, always tries to surprise her household and pamper them with something delicious. Day after day we come up with various recipes dishes and bring our culinary masterpieces to life. Breakfast is the most important meal of the day. It should be satisfying, nutritious and moderately high in calories. Someone is used to making breakfast from whole grain cereals, someone likes smoothies, and some like to pamper themselves with chicken pate. Making chicken liver pate at home is quite simple. The hostess will need a certain set of products, dishes, a place of preparation and a little time.

How to make an exquisite pate from chicken liver: a note to the hostess

Each housewife is the keeper of her recipes and secrets for cooking various dishes. Preparing new culinary creations is a matter of trial and error. Don't be discouraged if the chicken pâté doesn't turn out the way you wanted it right away. Review the list of ingredients used and correct it. Homemade pate chicken liver will turn out to be soft, tender, moderately crumbly and pasty, if the liver is thoroughly washed and soaked in milk beforehand.

For sautéing vegetables, you can use olive oil and butter, then your pate will acquire an unforgettable and refined taste... Each housewife prepares chicken pate in different ways. You can add any spices and seasonings. Remember that this will not ruin your dish. If you like spicy food, add more black or red pepper, chili or curry to the pate.

Many housewives, in addition to the standard set of products, add chicken or quail eggs, grated pumpkin, garlic, parsley or parsnip root, herbs, cheese, etc. You can add completely incompatible ingredients and try the prepared pate. What if he becomes new culinary masterpiece and will be entered in your book national cuisine? Liver pâté can be cooked in a skillet, brazier, slow cooker, or even in the oven. The choice of cooking method depends on the recipe and your preference.

A selection of the most delicious recipes for liver chicken pate

Before you start cooking, make sure everything is necessary products and kitchenware are at your fingertips. You will need:

chicken liver (the weight of the product depends on the desired portion of the finished dish);
carrots and onions;
butter (vegetable and butter);
Bay leaf;
spices and seasonings.

You should have a small saucepan, a frying pan, a cutting board, several bowls, a blender or meat grinder, and dishes for storing the finished pate.

"Classical"

Most often, housewives prepare pate according to the classic recipe. Your attention is presented step by step recipe chicken liver pate with photo:

We take chicken liver and rinse it thoroughly and soak it in milk. Then we put on fire and cook until completely cooked. If desired, the liver can be stewed or fried.
Chop the onion on a cutting board and grate the carrots. Then we send it all to the pan with already heated oil.
If desired, the liver can be fried along with the vegetables. After cooking the liver and vegetables, put everything in one container, mix and beat with a blender.
Salt and pepper to taste. Add the butter to the bowl and mix everything. Some housewives pack the pate into containers, and pour melted butter on top.

Chicken liver pate should be kept in the refrigerator. It is recommended to serve it with rye bread or toast.

Chicken liver pate "Piquant"

If you have already tried the classic chicken pate, then you can prepare a new variation of this dish that is loved by many. It is enough to slightly modify the recipe, and a new savory appetizer will be ready. To prepare a spicy pâté, in addition to the main ingredients, you will need to use horseradish, preferably dried, aromatic spices and herbs, brandy and mustard.

Cooking process savory snacks chicken liver is quite simple:

We take 1 kg of chicken liver, rinse it and fry it in a pan. 3 eggs need to be boiled and allowed to cool.
After the liver is browned, add the seasoning and pepper, and then simmer until cooked. But remember: you cannot overdry the liver, it should languish in liquid.
Put the finished chicken liver in a bowl and mix it with eggs and cognac (about 80 g is enough).
In a separate plate, mix the mustard and butter, which must first be melted on the stove or in the microwave.
The registration process is the most difficult. We lay out a plastic bag on the table. Typically, the bag is cut to form a rectangle. Lay the foil on top.
On top of the foil, carefully lay out the paste mixture and slowly pour out the creamy mustard filling.
In the process of decorating the roll, the foil must be removed. The finished pate roll is sent to the refrigerator for about 3 hours.

Chicken liver pate with vegetables

If you are a follower diet food, then you can make chicken liver pate with vegetables. All products are boiled or steamed, but carrots and onions are sautéed. You can add potatoes, Peking or cauliflower, mushrooms, broccoli, zucchini, eggplant.

Everything is thoroughly ground in a blender or meat grinder. You can use sour cream or yogurt instead of butter. Remember that this pate is not suitable for long-term storage.

Cooking pate in a slow cooker

A multicooker is an indispensable assistant for any housewife in the kitchen. Chicken liver pate in a slow cooker is very simple and quick to prepare. You can spoil a liver pate made in a multicooker only by choosing the wrong program or setting an insufficient amount of time.

In the bowl, you will place all the cut components and will not stand by the stove. And while the pate is stewing, you can flip through your favorite magazine, chat with a friend or watch TV. At the end of the stewing of all the ingredients, they are knocked down in a blender or ground in a meat grinder, and butter is also added. It is not recommended to pour out the broth immediately, since the pate may turn out to be dry and will need to be diluted.

As you can see, all the recipes are simple and easy. The main thing is to buy the right products and spend some of your time. Eat delicious, satisfying and healthy food... Spoil your household and guests more often with chicken liver pate.

Real chicken liver pate is gentle and low in calories. But shop pâté does not always meet high requirements: as a rule, it contains a lot of preservatives, pork fat, and sometimes there is no chicken liver at all, which is replaced with cheaper products. Therefore, many housewives are interested in how to make chicken liver pate at home.

Types of chicken pate

To cook liver paste can be for breakfast, beer snacks or as a main course. You can make awesome snack rolls and others with it. original dishes for festive table and for every day.

The main ingredients for liver pate are chicken liver, salt and butter. The rest of the ingredients of the hostess are added to your taste. It can be onions, garlic, carrots, bay leaves, black or allspice, offal.

How to make a classic chicken liver pate?

First you need to choose the right chicken liver, because the taste of the finished dish will depend on its quality.

The liver should be fresh, not dried, preferably chilled. It should be dense and elastic, without inclusions of bile and veins.

You can soak the liver in milk before cooking. So its taste will be more delicate, and the consistency will be softer.
Boil or simmer the liver until tender, about 20 minutes. It shouldn't fall apart and its juice should be completely clear. Let the liver cool.
During cooking, do not salt the liver, otherwise it will become tough.
Remove the butter from the refrigerator and let it soften slightly at room temperature.
Puree the liver with a blender and place in a deep bowl.
Take a mixer with whisk attachments. Add salt and butter to the liver and beat the pate like cake cream.

Snack pate recipe

If you want to make a pâté appetizer, you can add sautéed onions, garlic, celery, carrots, herbs and spices to the liver in the process of beating with a blender.

The taste of such a paste will turn out to be more pungent. It goes well with croutons and chips. You can also spread it on pita bread and roll it into a roll. You can add to the roll fresh cucumbers or green onions.

Hearts can be added to the liver pate. This will make the dish thicker and keep its shape. They can decorate other dishes or fill baskets. The pate can be eaten with pancakes or stuffed with eggs.

How to store the pate correctly?

Chicken pate tastes best freshly cooked. But, if you plan to eat it for several days, then place the pate in glassware and put it in the refrigerator.

The pâté winds up very quickly, so the volume of the storage container must correspond to the volume of the dish. You can also grease its surface with vegetable oil.