Recipe for simple paws from chicken liver. Secrets of the preparation of delicious paws from chicken liver at home

Rich, useful and very tasty snack. It is preparing very quickly, and no special culinary skills requires. Thanks to this, the pate can be called a "duty" with a dish: it will help, if you need to feed the family or suddenly gorgeous guests, and the time in the edger.

Pate is prepared from different types of liver, but the most tender is obtained from chicken. It is not necessary to add butter into it, but it complements the taste of dishes well and makes a mass more plastic. If you wish to pate, you can also add grated boiled egg.

Name:	Chicken liver pate
Date added:	20.02.2017
Time for preparing:	60 min.
Portions from the recipe:	12
Rating:	(1 , Wed. 5.00 out of 5)

Ingredients

Chicken Liver Phastet Recipe

Leek Clean, Cut half rings. Clean carrots, cut into circles. Heat vegetable oil in a pan. Fry onions for 8-10 minutes, constantly stirring, until golden color. Add carrots to the pan to the pan and washed in cold water the liver. Pour the glass of water, add a bay leaf and an incomplete salt spoon.
Appetizing home pate - the best option for snack! Bring to a boil, cover the lid, slightly reduce the fire, extinguish until the liver (about 30 minutes). Remove the cover from the frying pan and extinguish another 5-7 minutes until almost the entire liquid evaporates. Remove from the stove. Let it be completely cool. Grind the liver and vegetables in a blender to a homogeneous state or skip them through the meat grinder.

Oil soften at room temperature. It is important to give it to soften, and not to put out. When the pate cools, the melted oil takes grains and spoil the taste of pate. Add the softened oil into the finished hepatic mass and mix thoroughly. If necessary, salute and pepper the pate to taste.

So that the pate is gentle and elastic, wipe or beat the blender ingredients with hot. Bring ...

Carrot squeeze on a large grater.

In preheated oil on average fire Fries first onions to the vitreous state. If the bow is firing, it is categorically forbidden to use it in children's nutrition!

Then add a grated carrot. After a carrot, a vegetable, we mix and, cover the frying pan with a lid, will be hung to the full of carrot readiness, periodically stirring for 12-15 minutes. Grier must succeed in gentle and not praised.

The final stage. We drain the water from the liver, add a gentle roaster, slightly pepper and put off.

Hot boiled chicken liver and grip whipped by a blender or in the kitchen combine to homogeneity. Let's try pate taste and, if required, add pepper or salt. A simple chicken liver pate is ready! Such a pate can be served hot, if the dish is intended for baby food. And chilled like a snack. Pate can stuff eggs, cook with him canapes, croutons, sandwiches. A simple pate of chicken liver can be enriched by adding cream, broth, oil and yolk yolks.

Each hostess without exception always tries to surprise their households and pamper them with something delicious. We are inventing various recipes for dishes from day to day and embody their culinary masterpieces into life. Breakfast is the most important meal for all day. It must be satisfying, nutritious and moderately calorie. Someone is used to cooking breakfast from whole grain croup, someone soul smoothies, and some love themselves to pamper chicken pate. Prepare a paw from chicken liver 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 cook from chicken liver exquisite pate: hostess

Each hostess is the keeper of its recipes and secrets for the preparation of various dishes. Cooking new culinary creations falls by samples and errors. Do not despair if the chicken pate has not immediately turned out as you wanted. Record the list of ingredients used and correct it. Homemade chicken liver pate will be soft, gentle, in the measure of crumbly and pasty, if the liver will first be thoroughly and docked in milk.

For the passing of vegetables, you can use olive and butter, then your pate will acquire an unforgettable and exquisite taste. Each hostess is preparing chicken pate in different ways. You can add any spices and seasonings. Remember that you will not spoil your dish. If you like sharp food, then add more black or red peppers to the pate, seasoning chili or curry.

Many hostesses in addition to the standard set of products are added chicken or quail eggs, pumpkin, garlic, parsley root or parsnips, greens, cheese, etc. You can add absolutely incompatible ingredients and try the prepared pate. What if he becomes a new culinary masterpiece and will be listed in the book of your national cuisine? The liver pate can be prepared in a pan, brazier, a slow cooker and even in the oven. The choice of a method of cooking depends on the recipe and your preference.

A selection of the most delicious recipes of hepatic chicken paste

Before starting cooking, make sure that all the necessary products and kitchen utensils are on your hand. You will need:

• chicken liver (the weight of the product depends on the desired portion of the finished dishes);
• carrots and onions;
• oil (vegetable and butter);
• bay leaf;
• spices and seasonings.

At hand, you must have a small tank pan, frying pan, a blackboard for the separation of products, several bowls, a blender or a meat grinder, dishes for the storage of ready-made pate.

"Classical"

Most often, the hostess is preparing a classic recipe pate. Your attention is represented by a step-by-step recipe for a chicken liver with a photo:

1. We take a chicken liver and rinse it carefully and soaked in milk. Then put on fire and cook until complete cooking. If desired, the liver can be kept or fry.
2. On the cutting board grinding onions and skip carrots through the grater. After that, we send it all on the pan with already preheated oil.
3. If desired, the liver can be fused together with vegetables. After cooking liver and vegetables, we put everything in one container, mix and beat with a blender.
4. Solim, pepper to taste. Creamy oil must be added to the bowl and mix everything. Some mistresses are packaged pate in tanks, and on top are poured with melted oil.

Chicken liver pate should be stored in the refrigerator. Serve it recommended it with rye bread or toasts.

Pate of chicken liver "Piquant"

If you have already tried a classic chicken pate, then you can prepare many people who loved this dish in a new variation. It is enough to change the recipe slightly, and the new spicy snack will be ready. To prepare a spicy pate, you will need in addition to the main ingredients to use horseradish, preferably dried, fragrant spices and herbs, brandy and mustard.

The process of cooking spicy snacks from chicken liver is quite simple:

1. We take 1 kg of chicken liver, we rinse it and fry in a frying pan. 3 eggs need to be cooked and give them to cool.
2. After the liver is wrapped, add the seasoning and pepper, and then stew until complete readiness. But remember: it is impossible to overwork the liver, it must trust in the liquid.
3. We put the finished chicken liver in a bowl and mix it with eggs and brandy (enough about 80 g).
4. In a separate plate, mix mustard and butter, which must first melt on the stove or in the microwave oven.
5. The design process is the most difficult. On the table lay out a plastic bag. As a rule, the package is cut to get a rectangle. Top plays foil.
6. On top of the foil gently lay out the patestone mixture and slowly pour the creamy mustard filling.
7. In the process of registration of the roll Foil must be removed. A ready-made phastel roll is sent to the refrigerator for about 3 hours.

Chicken Hepatic Pate with Vegetables

If you are an adherent of dietary food, you can cook the chicken liver pate with vegetables. All products are boiled or prepared for a couple, but carrots and onions are passable. You can add potatoes, Beijing or cauliflower, mushrooms, broccoli, zucchini, eggplants to your taste.

Everything is thoroughly grinding in a blender or on a meat grinder. Instead of cream oil, you can use sour cream or yogurt. Remember that this pate is not suitable for long-term storage.

We are preparing a pate in a slow cooker

Multicooker is an indispensable assistant of any mistress in the kitchen. A chicken liver pate in a slow cooker is preparing very simple and fast. You can spoil the liver pate, made in a slow cooker, you can only choose the program or setting an insufficient amount of time.

In the bowl, you put all the cut components and you will not stand at the slab. In the meantime, the pate is stealing, you can extract your favorite magazine, chat with a friend or watch TV. At the end of the extinguishing of all ingredients, they are knocked in a blender or grinding on a meat grinder, as well as butter added. The broth is not recommended to immediately pour, because the pate can turn out dry and it will be necessary to dilute.

As you can see, all recipes are simple and easy. The main thing is to buy the right products and spend a little of your time. Wear a delicious, satisfying and useful food. Pleasure more often than your household and guests with chicken liver.

I present to you the simplest pate of the chicken liver, but in the original performance. More precisely unusual feed. The recipe for this cold snack is quite simple, although there are some nuances, as well as subtleties in the preparation of hepatic patesta. As a result, you will get not only delicious and satisfying, and also a presentable dish that will decorate even a solemn table.

The recipe of this patenta from the chicken liver, like the method of filing, I borrowed from my girlfriend Tamoral Agapitov (thanks a lot, dear!). I made some adjustments (well, I can't do without amazing), but generally repeated almost as in the original.

Regarding aromatic additives - brandy and nutmeg: Very and very insisting, so that you use them. There will be no taste and smell of alcohol, but a lightweight, barely catchy brandy fragrance will give ready-made chicken liver pate, very pleasant notes. With nutmeg, do not overdo it - it is quite a strong spice, so chopping is quite enough.

And also: PSAHTET is quite a fair amount (I prepared for two families, so we were just enough), and its storage time is not long, so first prepare this simple cold snack from half of these ingredients.

Ingredients:

(800 grams) (300 grams) (300 grams) (120 grams) (100 milliliters) (2 tablespoons ) (0.5 teaspoon) (1 pinch) (1 pinch)

Preparation of dishes by steps with photos:

First of all, you need to handle chicken liver. To do this, we are promoted under cold running water, then dried with paper towel or napkins. Cut the liver for 2-3 parts and cut the white veins. Fry the liver is needed in a deep wide frying pan on the hot oil. 800 grams of liver are quite a lot, so I fry in 2 receptions. Many pieces immediately do not put, because then it will not be roasted, but stew. Fry chicken liver from two sides to ruddy crust. It will take no more than 5 minutes. As soon as the middle of the middle will stop peeling the red juice when pierced, the liver is ready. Do not overcover it.

Then pour cognac and set fire to it. It was difficult for me to capture the flamming process, as it lasts only a few seconds. Our goal is to evaporate alcohol so that only brandy flavor remains. We remove the finished liver from the frying pan and shift it into another dishes to cooled.

In the same oil, where we fried the liver, put the purified and sliced \u200b\u200bonions, peeled and sliced \u200b\u200bwith medium slices. Fry it on fire below average.

Then put carrots crushed on a large grater. You can simply fine enough to cut it with a knife - we still need to pure it.

Cooking under the lid until vegetables become soft. At the end, add a pinch of ground nutmeg - with it ready-made chicken liver pate will acquire very pleasant fragrant notes. We remove the pan from the fire and give a bow with carrots to cool.

When all the components are cooled, they will need to turn into pate. You can use a submersible blender, but I like more in the kitchen combine (nozzle - metal knife). In addition, you can even scroll through the meat grinder twice. Initially, we break through the chicken liver, as it takes up quite a lot of space.

Then put roasted vegetables. Vegetable oil that will remain after cooking, you can pour or add to the pate - as you want. Again everything is crushed, while adding salt and ground black pepper to taste.

And finally put soft butter (100 grams) that you need to get out of the refrigerator in advance. The remaining 20 grams will leave for the decoration of PATTET.

Once again, everything is trying so that the mass becomes smooth and homogeneous - the same pate, as in any way. In fact, everything is ready, but I want to show you how you can make a chicken pate in the shape of a tree (or rather hemp). Since at this stage he still does not hold the form, the pate must be prepared, that is, cool to cool.

For this, most of the pate is shifted on the cutting of the food film and turn the roll, giving it the form of the cylinder. It will be a cutting tree trunk. We send pate in the freezer for 15 minutes.

Now we will make a pencil. To do this, we select a suitable flat dish (so that the trunk is also fit later) and with the help of the molding ring we do this workpiece. If such a ring (I recently got it myself only), use a two-liter plastic bottle cropped on both sides. Such a thing has served me for many years.

Shopping Pate is cheap, convenient, and sometimes even tasty. But there is one problem - fat.

Meat products are diluted with a huge amount of sala, and sometimes palm oil. Plus all these thickeners, amplifiers, dyes.

Hence the trouble with digestion, and also overweight.

As in that anecdote: "I also have a cube on the stomach, more precisely, only one, but but the big one." So let's cook the chicken pate at home, it is very simple, useful and insanely tasty!

Chicken Pate at home - General principles of cooking

Cooking the dish from the bird itself or by-products. Usually, this moment is voiced in the recipe. Most often, the product is just boiled, but you can and put out. But it's not worth baking, it will not be so gentle.

What else is put in homemade pairs of chicken:

Vegetables, mushrooms;

Dried fruits;

Mandatory ingredients of chicken pate are fats: vegetable or butter, fat. They smooth the dryness of the bird. But if a dietary option is prepared, then you can reduce the amount to a minimum. And the taste can be diluted with useful nuts, broth, milk, cream.

The easiest way to pour mass is the use of a blender. He shakes it at the same time, makes more gentle. But you can use a meat grinder. But in this case, it is better to skip a lot of two times. Although the pieces in Pahaty do not interfere. Some ingredients are added in the chopped form.

Recipe 1: Chicken Pate at home from breast with vegetables

The easiest option of a very tasty and simple chicken pate from breast. If we replace the oil with broth, then it turns out an excellent dietary dish.

Ingredients

600 grams of breast;

1 carrot;

150 grams of oil (take a creamy);

3-4 bow heads;

Salt, nutmeg;

2 teeth (can and more) garlic.

Cooking

1. Sliced \u200b\u200bbreasts poured with water, put carrots peeled and chopped with washers, cook together for 30-35 minutes. It is not necessary longer, otherwise white meat will become tough. At the end you can save.

2. Blind bow. The shape and size of pieces does not matter. He fry with a part of the oil, at the end put the chopped teeth of garlic, do not cook it for a long time.

3. We connect boiled carrots, breast and fried onions, put the remaining oil. It is advisable to soften it, pouring in any convenient way.

4. Add spices, a little nutmeg, we estimate the consistency.

5. Remember that the pate will still freeze. Therefore, you need to do not too thick. We dilute to the desired consistency with broth and beat again.

Recipe 2: Chicken Pate at home with nuts

For this fragrant chicken paste at home, walnuts are used. But there are also options with pistachios, hazelnuts, peanuts. We make taking into account your taste and availability of products.

Ingredients

Sheltered fillet;

80 grams of nuts (can be more);

100 grams of oil;

Dill green;

Salt, paprika, you can black pen.

Cooking

1. He is drunk chicken or cut by pieces, add water and carcass. You can cook for a couple. In general, choose the most convenient option for yourself.

2. The nuts are dried in a frying pan, do not griely hard so that there is no subpalin. Then we cool well, the small part is chopped with pieces.

3. Grind boiled chicken and remaining nuts. Add spices, soft oil. We whip well.

4. Put the crushed dill. It is better to cut it, and not to sort. Otherwise, the color of PATTET will become strange.

5. Adjust the thickness of the patenta by broth, boiled water. You can add milk or cream.

Recipe 3: Chicken Pate at home with mushrooms

For mushroom chicken paste at home, you can take chanterelles, boletins, oh. But if there is no forest mushrooms, we use champignons. Of course, they are not so fragrant, but also delicious.

Ingredients

300 grams of mushrooms;

300 grams of chicken;

120 grams of oil (butter);

1 tsp. home mustard;

Salt, spices;

3 spoons sour cream;

2 bulbs replied.

Cooking

1. Draw fillet arbitrarily, cook until readiness. In the broth put any spices, a laurel leaf, the peak of the punch so that the chicken is fragrant.

2. Separately drunk mushrooms. We merge water.

3. It is necessary to split half the oil in the pan.

4. Shining the heads of the bow, put in the pan, fry.

5. As soon as the pieces become transparent, add mushrooms. We prepare together a few minutes.

6. We connect the boiled chicken with mushrooms, whipped by a blender.

7. We add spices, the rest of the oil, put the sour cream and beat the copper again. If you want, some of the fried mushrooms can be postponed, cut and add. Pate will be beautiful.

Recipe 4: Chicken Pate at home with prunes

Chicken and prunes are an amazing combination. So why not use it in PSHTET? The dish is very tasty, it has light sourness and is ideal for sandwiches. Prepared with the addition of liver, you can also take a chicken subproducture.

Ingredients

1 Owka head;

350 grams of chicken;

150 grams of chicken liver;

100 ml of milk;

12 shits of prunes;

Spices, some oil.

Cooking

1. Cubes cut the chicken, twice the liver. Everything needs to rinse before it, to dry.

2. Shinkum half rings onions. Throw into a cauldron or a big frying pan, fry a minute. To taste you can add more onions.

3. Add chicken and liver, fry another minute. We pour milk, cover and cotton at minimum heat about 40 minutes.

4. While Kurtin is prepared, prunes with small cubes.

5. Welded products cool, pureiru. We put the spices, but not so much so that they do not interrupt the taste of the prunes.

6. If the mass turned out to be too thick, then you can pour more milk.

7. Add chopped prunes and ready!

Recipe 5: Chicken Pate at home from liver

The liver pate is one of the most beloved. Especially if it is cooked from gentle chicken offal. And dilute the taste of stew vegetables.

Ingredients

0.5 kg of liver;

150 grams of Sala;

2 carrots;

2 bulbs;

Cooking

1. The liver is immediately promoted and throw in the cauldron, you can not cut. Add chopped chickens. If there is a desire, then you can first fry it a bit. It turns out even delicious.

2. Shining onion by half rings, peeled carrots with thin rings and send to the liver.

3. Pour half a cup of water, put on the stove.

4. Masters half an hour on a small fire.

5. Then open, salt and pepper, you can throw a pair of garlic cloves, spices. From above put a leaf of Lavra, but it is better not to deepen. In general, complete freedom of spices.

6. Cover and 9 minutes 10 minutes.

7. Grind any convenient way. But! If there is a lot of broth at the bottom of the Kazanka, then all do not pour out. Juices juicy and pate can get weak.

8. If, on the contrary, the mass is cool, we dilute with vegetable oil, cream, milk. In general, anything!

Recipe 6: Chicken Pate at home with cheese

The wonderful version of the smelting for sandwiches for which any soft cheese will be required. It is not necessary to use expensive, take the easiest, and the chicken and spices will degenerate his taste.

Ingredients

400 grams of chicken fillet;

120 grams of soft cheese;

A mixture of peppers;

1 leaf of laurel;

1 bulb;

50 grams of oil.

Cooking

1. Cook a chicken with the addition of a laurel sheet. Optional to use the breast. You can take a clipping with hips, legs.

2. Fry in oil a bulWhon until soft and transparency. Once pieces begin to rumble, then you immediately need to turn off.

3. We lay the bleed fillet boiled fillet into the container, beat.

4. Add home, beat together.

5. Now put cheese, whipping and trying to taste. Add salt and pen.

6. Cheese gives a cream consistency and usually do not need to breed the pate. But at will, it can always be done alone.

Recipe 7: Chicken Pate at home "Bright" with an egg

An option is really bright and beautiful patenta, which will decorate even the most boring crust of bread.

Ingredients

400 grams of fillet;

1 carrot;

0.5 h. L. turmeric;

0.5 h. L. paprika;

Salt pepper;

OIL 50 grams;

1 garlic teeth.

Cooking

1. Boil the chicken, cut into pieces, fold into the bottle of the blender.

2. There we put boiled, purified chicken eggs. Capboat.

3. Turn the carrot and fry in oil until complete softness, the root plant should not criste. You can pour a little driver and put out under the lid.

4. We send carrots to the chicken, throw garlic, all the other spices, do not forget to salute and beat. That's all!

Chicken Pate at home - Useful tips and tricks

You should not cook a lot of chicken pate, since in the refrigerator it is not stored longer than 72 hours. And if fresh greens is added, then only a day. Therefore, if you see surplus, it is better to freeze them right away. Or put into filling for pies, pancakes.

The color of patenta will be more fun if you add bright spices to it: curry, paprika and others. You can finely cut a Bulgarian pen. It does not give a lot of juice and dilute gray mass.

And the taste of PATTET will become more fun if it adds a chopped salty cucumber, pickled mushrooms, any grated cheese, smoked spiche. By the way, it is possible to reflect even the store pate, which seems boring.

The liver and breast chicken do not need long thermal processing. From this they become only land and tougher. But if suddenly the product was not enough, then you can send pieces into a microwave stove for a few minutes. They will reach ready.