How to make chicken fillet pate. Chicken liver pate recipe at home with photo

Calories: Not specified
Cooking time: Not indicated

Let's cook chicken breast pate today - delicious and satisfying. He has a simple recipe that is easy to implement at home. this chicken pate, like it, is perfect for sandwiches, as a snack it is also a great option, you can also fill tartlets with this pate, or you can fill pancakes. The pate will be prepared from chicken breast, we will definitely add vegetables, spices and butter. If you wish, the pate can be made from chicken hams. You can always make the taste of the finished pate for yourself, for example, you can add a little mushrooms, or you can add walnuts, any greens, spices to the chicken. Be sure to try to cook this pate, I assure you, you will definitely like it, now you can make your snacks more varied.

- chicken fillet - 300 g,
- carrots - 1 pc.,
- bow - 1 pc.,
- salt to taste,
- pepper to taste
- dry garlic to taste,
- paprika to taste
- butter - 150 g,
- vegetable oil - 2 tbsp.

Recipe with photo step by step:

Rinse and dry the chicken fillet, then transfer the meat to a saucepan and pour cold water over it, cook for about an hour, season the broth with spices and spices during the cooking process. Ready-made broth can be used to make sauces or soups, or you can simply freeze it for future use. Cool the chicken fillet.




Peel and rinse the red onion, chop into small cubes. You can also use regular onion.




Peel and rinse the carrots, grate on a medium grater. Turn on the fire and heat the pan, pour in a couple of tablespoons of vegetable oil, fry the vegetables until tender.




Tear chicken fillet and put in a blender bowl.






Add vegetables from the pan to the chicken meat.




Grind the ingredients into a homogeneous mass, you can also add a little broth during the grinding process.




Melt the butter on the stove and add to the chicken mixture.




Salt the pate, pepper, add paprika, dry ground garlic.






Mix the ingredients well and take a sample. That's all, transfer the pate to a convenient container and serve to the table with toasts.





Enjoy your meal!
See also our selection of recipes,

Today I will show two recipes for chicken liver pate, both with photos and step by step. The first will be everyday and budget, which is prepared at home quickly and easily. The second one is more expensive, it takes longer to cook on it, but the pate turns out to be softer, more airy. According to it, I usually prepare the filling for or vol-au-vents on the festive table.

Chicken liver pate with onions and carrots

Prepares very quickly. True, and flies just as fast. And, by the way, even the most ardent liver haters gobble up this healthy and, one might say, dietary dish on both cheeks.

Ingredients:

• chicken liver - 500g;
• carrots - 1 pc;
• onion - 1 pc;
• sunflower oil - 2-3 tablespoons;
• salt - to taste;
• butter - 200g.

How to cook chicken liver pate at home:

1. Liver preparation. Of course, it is best to make a dish from chilled, but if you have frozen, then it must be completely thawed. To do this, we take it out of the freezer the day before cooking, put it in a bowl and put it in the refrigerator compartment. It will gradually thaw under such conditions, which is better for it in particular and for meat products in general. The bowl will be needed because water and blood will flow from the liver, which must be drained. For the same purpose, it is also best to put the chilled liver in a colander and support it for about 10 minutes. Then we sort it out, cut off possible fat and remnants of the bile ducts or pieces with spots of bile, which is bitter, so we don’t need it at all. Unlike beef or pork, you do not need to remove the film from the chicken liver, it is thin and will not interfere.
2. Then we cut it into pieces. Usually cutting in half is sufficient. And let's put it aside for now.
3. Peel carrots and onions, rinse with water. Carrots can be grated, can be cut into pieces. It doesn't matter, because in the end it will all be ground, but grated carrots cook faster. Finely chop the onion with a knife.
   
4. Heat sunflower oil in a frying pan. Fry vegetables until soft.
   
   
5. Put the liver in the pan, mix, fry for 1 minute.
   
6. Then pour 1/3 cup boiling water, salt and cook over moderate heat for 7-8 minutes, stirring often. Check the liver for readiness, if the inside is not red, then you can safely turn it off. Usually this time is sufficient. If you cook longer, the product will become dry and hard.
   
7. There are recipes when vegetables and liver are fried separately. I think this is superfluous, since it will all turn into a pate later, and cooking together is a great time saver.
8. Transfer the contents of the pan to a bowl and let cool slightly.
   
9. Then we take everything carefully so that not a single piece remains. I use a submersible for this, but a blender with a bowl is also suitable. And you can also pass it through a meat grinder, but then you need to install a grate with the smallest holes, plus twist everything twice.
   
10. Butter will give the pate the desired consistency and density. You need to add it very soft. So now is the time to get it out of the fridge. As the pate cools, it will soften. It is impossible to add to warm, and even more so hot liver mass! The butter will melt and the snack will turn out liquid.
    
11. You can mix with a blender, but I'm usually too lazy to wash it a second time, so I take a fork to mix.
    
12. We lay out the finished mass in containers. This, by the way, can be an ordinary glass jar. We put it in the refrigerator for at least a couple of hours. The main thing is not to start eating right now, not cooled down. Very tasty!
    

Chicken liver pate recipe with photo step by step

A feature of this recipe will be the addition of cream and cognac, with which the pate turns out to be very tender and fragrant. After adding cognac, we will bake the semi-finished product in the oven. The alcohol will evaporate from heating, but the aroma will remain.

Ingredients:

• chicken liver - 450g;
• onion - 1 pc;
• cream 10% - 100ml;
• butter - 100g;
• vegetable oil for frying;
• salt, black ground pepper - to taste;
• cognac - 1 tbsp.

How to cook delicious chicken liver pate at home:

The pate can be spread on bread, put into volutes with the help of a culinary syringe or cornet, so that the liver pate looks beautiful in them, and served on any, even the most sophisticated holiday table.

In the simplest version, home-made pate is made from chicken liver, but there are a lot of recipes. Additional ingredients can be onions, carrots, seasonings and butter, but cheese or mushrooms are often used for a change. In the preparation of these and other options, the recipes with the photo below will help you.

How to cook chicken liver pate

This appetizer is ideal for a festive table, as well as for a regular picnic. Aromatic herbs and spices are present in any recipe for its preparation. You can safely experiment with them and get at home the most different types of pate to taste. Products are also used not only in the classic combination. How to cook chicken liver pate at home? The main ingredient must be boiled or stewed, after which it remains to be passed through a meat grinder along with oil and vegetables.

How to prepare chicken liver for cooking

The first step is to prepare the necessary dishes. At home, you will need a frying pan or a saucepan, depending on whether the liver will be stewed or boiled. Next, you will need a board for cutting the offal and a blender or meat grinder to grind it. At the end, you will need a container to place snacks in it. Before cooking, the liver itself must be properly processed: it must be washed, cleaned of films, and then cut into small pieces. If the liver was frozen, then it is better to defrost it on the bottom shelf of the refrigerator.

homemade chicken pate recipe

An important nuance for making delicious pâté at home is the quality of the liver: it must have a smooth and shiny surface. If the shade is yellow, then the product has undergone several freezing cycles. Also, the surface should not contain green spots, because this means that when cutting the chicken, the gallbladder was touched, and as a result, the liver will have a bitter taste. If you are confident in the quality of the purchased offal, then you can safely start cooking the pate at home, which will help you with the recipes from the photo below.

classic

One of the simplest recipes that requires a standard list of ingredients for such a dish is a classic chicken liver pate. At home, it is prepared on the basis of carrots, onions and spices. To make the taste more tender, butter is added to this list. The bay leaf with black pepper and spices add piquancy and pleasant aroma to the dish.

Ingredients:

• butter - 50 g;
• chicken liver - 0.5 kg;
• bay leaf - 2 pcs.;
• carrots - 1 pc.;
• water - 1 glass;
• vegetable oil - a little for frying;
• salt and pepper - to your taste;
• onion - 1 pc.

Cooking method:

1. Peel carrots and onions. Cut the first vegetable into circles, and the second into half rings.
2. Wash the liver under running water. Cut it into small pieces.
3. Heat the vegetable oil in a frying pan, then fry the onion first until golden, and then add the carrot and liver to it.
4. Next, pour water into the products, add lavrushka, salt. Simmer covered for half an hour.
5. Then simmer the dish open for 10 minutes until all the liquid has evaporated.
6. After that, transfer the entire contents of the pan to the bottom of a deep bowl, add the oil, softened in a water bath.
7. Using a blender, make the consistency of the mass, like mashed potatoes.

From Yulia Vysotskaya

Almost all the recipes of Yulia Vysotskaya are distinguished by scope for imagination. She uses very interesting combinations of ingredients in her dishes. Chicken pate from Yulia Vysotskaya also turns out to be original in taste through the use of certain products, such as cognac and seasonings in the form of nutmeg and sea salt. If you are interested in such a pate, then cook it at home according to the recipe with the photo below.

Ingredients:

• peeled onion - 2 pcs.;
• carrot - 2 pcs. medium size;
• fresh thyme - a couple of branches;
• butter - 250 g;
• dill and parsley - 1 sprig each;
• chicken liver - 1 kg;
• cognac - 2-3 tablespoons;
• sea ​​salt, a mixture of ground peppers, nutmeg - a pinch each;
• cream 30% - 2/3 cup.

Cooking method:

1. Melt the butter in a water bath. Mix with it all the chopped greens except thyme.
2. Peel, wash, finely chop the onion, fry it for 5 minutes, then add the grated carrots, sauté them for another 3-4 minutes.
3. The liver also needs to be washed. Next, it should be cut into several pieces and sent to the vegetables, where they are fried until tender. At the same stage, add spices with thyme.
4. Next, pour in the cognac, simmer a little more until it evaporates, then add the cream, cover with a lid and remove the pan from the heat.
5. Beat the mixture with a blender. If necessary, add a little cream sauce from the pan, but the pâté should not be runny.
6. Take cling film, foil or a plastic bag, lay out the finished pate, and spread the mixture of oil and herbs on top.
7. Carefully roll the pate into a roll so that the film does not get inside.

In a slow cooker

If your kitchen has such an indispensable assistant as a slow cooker, then chicken liver pate at home will be even easier to cook. You just need to correctly load all the ingredients into the bowl of the device, and then select a specific mode. Next, the chicken liver pate in the slow cooker will cook itself. Suitable programs for this are “Stew”, “Multi-cook” or “Baking”.

Ingredients:

• olive oil - 1 tbsp. l.;
• chopped pistachios - 1 small handful;
• chicken liver - 0.5 kg;
• carrot - 1 pc.;
• butter - 70 g;
• nutmeg - 0.25 tsp;
• onion - 1 pc.;
• salt - a small pinch.

Cooking method:

1. Peel the onions and carrots, rinse. Cut the first vegetable into half rings again, and process the second on a fine grater.
2. Pour oil into the bottom of the multicooker bowl, put the onion and carrot. Fry them for a quarter of an hour using the "Stew" program.
3. Next, add pieces of washed liver to them, add seasonings with salt, simmer for about 10 more minutes.
4. Then leave the mass to cool, then grind using a blender. At the same step, add 1 tbsp. l. butter, puree again.
5. You need to spread the mass according to the forms, it remains to fill it with the remnants of the butter melted in the microwave.
6. Sprinkle pistachios on top. Send to the refrigerator shelf for a couple of hours, while covering with cling film.

With mushrooms

To cook chicken pate at home with mushrooms, you should take forest mushrooms as the latter - boletus, chanterelles or honey mushrooms: this way the appetizer will turn out tastier. If there are no forest mushrooms, then champignons will do. Their aroma is not so rich and bright, but the pate will be no less tasty and juicy. Choose any mushrooms and cook a snack at home according to the recipe below.

Ingredients:

• butter - 120 g;
• sour cream - 3 tbsp. l.;
• homemade mustard - 1 tsp;
• chicken liver - 0.3 kg;
• black pepper - 3-4 peas;
• bay leaf - 1 pc.;
• salt, spices - to your taste;
• mushrooms - 0.3 kg;
• onion - 2 pcs.

Cooking method:

1. Rinse the liver, cut it randomly, then boil until tender, adding lavrushka, spices and peppercorns to the broth.
2. Rinse the mushrooms, boil, using another pan, then drain the water.
3. Put half the oil in a frying pan, heat it up, fry the chopped onion. When it becomes transparent, add mushrooms, cook them together for a couple more minutes.
4. Season with spices, the rest of the butter with sour cream.
5. Mix everything, arrange in containers, send to cool.

With cream

Such an appetizer turns out to be much more tender if you use the recipe for chicken liver pate with cream. All because of the combination of these 2 ingredients, while the main product is recommended to be stewed, and not boiled or fried. In the first case, the pate made from chicken liver at home turns out to be rough, and in the second, all the taste disappears from it. When stewing, this does not happen, so the aroma of the dish becomes more saturated.

Ingredients:

• onion - 2 pcs. medium size;
• butter - 4 tbsp. l. in the appetizer itself and 80 g for pouring it;
• chicken liver - 0.45 kg;
• nutmeg, salt, allspice and any dried herbs - to your liking;
• carrots - 2 pcs.;
• vegetable oil - 2 tbsp. l.;
• cream 15% - 150 ml;
• water - 50 ml.

Cooking method:

1. Remove the film from the liver, after which the product itself is washed and dried. Then cut into small pieces of arbitrary shape.
2. Peel the rest of the vegetables. Chop the onion as finely as possible, and process the carrots with a grater.
3. Saute vegetables in vegetable oil, then pour cream with water into them. Then simmer over low heat until all the liquid has evaporated.
4. Stew the liver in a separate pan.
5. Using a blender, process all the ingredients until a homogeneous consistency.
6. Then darken the mass a little more in a pan. Then beat again with a blender.
7. Arrange the finished snack in forms, pour over melted butter, place on the shelf of the refrigerator.

dietary

With dietary restrictions, it is worth trying a dietary chicken liver pate. At home, it can be prepared in many ways. Vegetables, egg yolks, cheese or mushrooms are used as additional ingredients. Any of these recipes can be considered dietary. Particularly stands out the option with vegetables, which of all listed is the most useful.

Ingredients:

• vegetable oil - 50 ml;
• chicken liver - 0.5 kg;
• salt - a small pinch;
• water - 100 ml;
• dried herbs, nutmeg - to your liking;
• a mixture of white and black pepper - also to taste;
• carrots - 1 pc.;
• garlic - 2 cloves;
• onion - 1 pc.

Cooking method:

1. In a frying pan with vegetable oil, sauté chopped onions with grated carrots. After a couple of minutes, add crushed garlic to them, darken a little more.
2. Transfer the vegetables to a separate plate, and stew the liver, washed and cut into pieces, in a pan. Do not fry, but simply heat until the color changes.
3. Then return vegetables to the pan, pour in water, season with spices, simmer for about 10 minutes.
4. Allow the contents to cool, then process with a blender or meat grinder.
5. Distribute the finished snack into forms, send it to be stored in the refrigerator.

One of the original recipes for chicken liver pate at home uses breast in addition. The combination of poultry meat with offal makes the appetizer even more appetizing and satisfying. Apart from the chicken, the rest of the ingredients remain the same, so there will be no problems with cooking. The only drawback of the chicken liver and breast pate is that it ends too quickly: the rich taste of this dish is to blame.

Ingredients:

• chicken breast - 1 pc. weighing about 0.5 kg;
• flour - 1.5 tbsp. l.;
• Provence herbs - to taste;
• onions - 2 pcs.;
• chicken liver - 0.3 kg;
• garlic - 2 cloves;
• vegetable oil - 2 tbsp. l.;
• salt - also to taste;
• cream - 0.5 l.

Cooking method:

1. Separate the fillet from the breast, rinse, boil together with the liver until tender.
2. Peel the onion, chop finely, then fry in vegetable oil for a couple of minutes, then add flour and cook a little more.
3. Next, stir constantly and gradually introduce cream, spices, salt. Then darken the sauce a little and add chopped garlic.
4. Using a blender, puree the chicken flesh along with the liver and sauce.
5. Put the finished snack in a form, place in the refrigerator for storage.

Pate with chicken liver and cheese

Another simple, but at the same time very appetizing recipe at home is pate with chicken liver and cheese. Thanks to the addition of the last ingredient, the appetizer acquires a delicate creamy taste. Although it does not lose its piquancy, because peppers and onions are not excluded from the list of products. The cooking process itself is carried out according to almost the same principles as in the previous recipes.

Ingredients:

• ground black pepper - a small pinch;
• onions - 3 pcs.;
• salt - to taste;
• cheese - 150 g;
• butter - 150 g;
• chicken liver - 0.5 kg.

Cooking method:

1. Peel the onion from the husk, wash, chop into half rings.
2. Rinse the liver too, but cut into pieces.
3. Boil both of these products in salted water until cooked, then let it drain, throwing it into a colander.
4. After that, skip the ingredients through a meat grinder.
5. Next, add melted butter and grated cheese to the liver mass.
6. Salt, season with spices. You can once again pass through a meat grinder or use a blender.
7. Pour into a mold, let cool in the refrigerator.

How to make chicken liver pate at home - cooking secrets

Here are some tips on how to make chicken liver pate at home even tastier. To prevent the product from getting too dry, you can add a little milk or cream. Cognac will add a special flavor to the pate. Although in most recipes such an appetizer is prepared at home with a meat grinder, it can only be made more homogeneous with a blender. At home, it is easy to give pate an interesting taste that even a child will like. To do this, add pickled cucumber, smoked lard or pickled mushrooms.

Video

This chicken liver pate is tender and low in calories. But store-bought pate 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 cook chicken liver pate at home.

Types of chicken pate

Liver pate can be prepared for breakfast, as an appetizer for beer or as a main course. With it, you can make amazing snack rolls and other original dishes for the festive table and for every day.

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

How to cook 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 winded, preferably chilled. It should be dense and elastic, without inclusions of bile and veins.

1. Before you start cooking, you can soak the liver in milk. So its taste will be more tender, and the texture - softer.
2. Boil or simmer the liver until tender, about 20 minutes. It should not fall apart, and its juice should be completely transparent. Let the liver cool.
3. During cooking, do not salt the liver, otherwise it will become tough.
4. Remove the butter from the refrigerator and let it soften a little at room temperature.
5. Puree the liver with a blender and place in a deep bowl.
6. Take a mixer with beaters. Add salt and butter to the liver and beat the pate like cream for a cake.

appetizer recipe

If you want to cook a snack pate, then you can add passivated onions, garlic, celery, carrots, herbs and spices to the liver while beating with a blender.

The taste of such a pate will be more spicy. It pairs perfectly with toast and chips. It can also be spread on pita bread and rolled out of it. You can add fresh cucumbers or green onions to the roll.

You can add hearts to the snack liver pate. So the dish will turn out more dense and will keep its shape. They can decorate other dishes or fill baskets. Pate can be eaten with pancakes or stuffed with eggs.

How to store pâté properly?

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

The pâté airs out very quickly, so the volume of storage containers should correspond to the volume of the dish. You can also grease its surface with vegetable oil.

Pate is a pasty dish made from various types of meat and vegetables. It is eaten as an independent dish, used as an ingredient for creating snacks, for making sandwiches, canapes, stuffing pancakes, tartlets, stuffing vegetables, etc.

The progenitor of pâté appeared in medieval France, where hunting was the main pastime of the nobility. The extracted game was characterized by hardness and dryness of the meat, therefore, in the depths of the castle kitchen, a recipe for a dish of finely chopped meat, mixed with root vegetables and baked in dough, was born.

The first pate was served to the table along with a shell of dough, which was broken and tender, steamed pieces of meat were taken out from the inside. The shell itself was inedible, as it was made from unleavened dry dough, which quickly burned during baking and became even drier.

With the development of trade and the appearance in Europe of a large assortment of spices, European and, in particular, French cuisine began to actively develop. Literally in a century, the creations of local chefs have become a canon for representatives of other countries.

The recipe for pate has become more complicated. The meat for him was not just crushed, but ground into a homogeneous paste of the finest grinding. Young wine, cognac, exquisite spices and baked root crops were added to the noble varieties of game. As before, there were recipes for baked pâté wrapped in puff or unleavened dough. Portioned pates also appeared, which were prepared from boiled meat, with the addition of a strong and often gelling broth, baked root vegetables (celery, carrots, parsnips), boiled eggs, white bread, greens. Often, soft curd cheese, cream and butter were added to the composition of the pate.

The modern recipe differs little from its predecessor. Now the pate is made from dark meats, chicken and duck, various offal. The basis of the dish is not baked, it is prepared from already cooked or fried products. To give the pate a softer and more delicate texture, round rice, boiled potatoes, heavy cream or butter are introduced into the composition. To give the mass density to the "minced meat" add a white roll, breadcrumbs, semolina steamed with boiling water or cereal flakes.

The easiest way to make chicken pate. Tender chicken meat is cooked in minutes and always turns out soft, so even an inexperienced cook is unlikely to have any difficulties with cooking pate. Poultry meat calmly endures any culinary experiments. With a neutral and balanced taste, it pairs well with most available ingredients. Even in a long-familiar recipe, you can make changes and be surprised at the excellent result.

Below are some interesting options for cooking chicken pate.

Easy chicken pate

Recipe for meat pate with a minimum of vegetable ingredients. Ideal for sandwiches and stuffing pancakes, other snacks.

List of ingredients:

• Chicken meat (thighs, breast) - 500 g.
• Butter - 70 g.
• Onion - 150 g.
• Fatty cream - 50-70 ml.
• Black pepper.
• Nutmeg to taste.
• Salt.
• Bay leaf.
• Water - 500-700 ml.
• Peppercorns either
• Whole coriander.
• Hot pepper to taste.
• Fresh or dried garlic as desired.
• Dried paprika or turmeric for color.

Cooking method:

1. Leave the breast and thigh on the bone, but remove the skin. Put large pieces of chicken in a small saucepan, cover with water. Add whole spices, salt.
2. Cook for about an hour at a low boil. Be sure to remove all foam.
3. Cool in broth. Take out, cut the fillet into small pieces and put in a blender bowl.
4. Fry 1-2 onions in a deep frying pan. It is better to pass in butter.
5. It is not necessary to fry the vegetables, it is enough that the onion becomes soft, transparent and slightly golden. Burnt pieces greatly spoil the taste of the pate.
6. Fold the passivated onions to the meat, pour all the fat with meat juices there. Crush a clove of garlic or add a teaspoon of dried garlic.
7. Add spices to taste. To add color, add a tablespoon (without a slide) of sweet paprika or a quarter teaspoon of any seasoning with turmeric.
8. Pour 100-150 ml into a bowl with meat. chicken broth. Grind the ingredients to a coarse-grained state, the mass should be dense. Assess the taste and add salt if required.
9. Without stopping grinding, gradually pour in the cream and add 1-2 tablespoons of butter.
10. The result is a uniform light gray paste without large inclusions. The consistency will be very soft and plastic.
11. To make a denser mass, add white crackers, boiled round rice or potatoes to the pate.
12. Colors will add the introduction of boiled or fried carrots, sweet peppers, seasonings with turmeric or paprika powder.
13. Divide the finished pâté into portions and refrigerate.
14. Use as directed or serve as an independent dish, decorating to your liking.

Chicken and liver pate

Hearty pate of chicken meat and poultry liver in equal proportions. The soft fillet masks the slightly bitter taste of the chicken liver, so the dish turns out to be truly tender.

Instead of dried garlic, you can take a ready-made mixture of dried vegetables (carrots, sweet peppers, garlic and celery). Take the chicken whole, not in the fillet. The broth on the bone is more rich.

List of ingredients:

• Chicken liver - 300 g.
• Chicken breast and thigh - 400 g.
• Dried dill - 1 tsp
• Potatoes - 100-150 g.
• Dried garlic - 1 tsp
• Carrots - 100 g.
• Onion - 100 g.
• Black pepper.
• Salt.
• Spices for cooking poultry.
• Butter - 50-100g.

Cooking method:

1. Place large chicken pieces in a bowl. The skin must be removed from the chicken. Add the peeled half of the onion, whole spices.
2. Cook at a low boil. When the meat starts to come off the bone, add salt. Five minutes later, the bird is ready. Cool without removing from the broth, then separate the pulp.
3. Defrost the chicken liver completely, rinse in several waters, removing the remnants of blood clots.
4. If areas with greenery are visible somewhere, then such places must be cut out. The contents of the spleen have fallen on them, and they will be noticeably bitter.
5. Cut the liver into small pieces, rinse again under running water and dry.
6. Heat the oil in a frying pan well and fry the liver. When all the pieces have "grabbed" and there are no red spots left, reduce the intensity of the fire and continue to cook at moderate heat and with a lid.
7. It is impossible to allow strong frying, you can even dampen it a little by pouring 50-70 ml into the pan. water. Salt and season the liver 5-7 minutes before the liver is ready.
8. Separately, fry two onions and large carrots.
9. Put boiled chicken meat, fried onions, liver and carrots, a couple of boiled potatoes in a small saucepan.
10. Pour into the products 100-150 ml. strained chicken broth and chop.
11. After the first grinding, add a few tablespoons of butter. Assess the consistency, add broth if required.
12. Pour any set of spices to taste. Add a spoonful of dried garlic and dill. Grind again, bringing the consistency of the paste to a homogeneous state.
13. Refrigerate, use as directed or divide into serving dishes.

Chicken pate with beans and bacon

An unusual version of a pate made from boiled chicken meat and legumes (grain white or asparagus beans, peas, or chickpeas). Hearty pasta stuffed tartlets and pancake bags.

Roasted (baked) celery root or parsnip can add a pleasant refreshing touch to the pate.

List of ingredients:

• Bacon or brisket - 200 g.
• White beans (peas, chickpeas) - 200 g.
• Whole chicken - 1 kg.
• Onion - 150 g.
• Cumin or coriander.
• Black pepper.
• Salt.
• Laurel leaf.
• Garlic - 2-3 pcs.

Cooking method:

1. Similarly to the first two recipes, boil meat and bone pieces of chicken without skin. Fillet and disassemble into fibers.
2. Boil legumes until fully cooked, drain all the liquid, fry in vegetable oil along with onions and 2-3 cloves of crushed garlic.
3. Instead of dry white beans, you can take canned (300 g).
4. Cut the meat brisket or bacon slices into small cubes and fry until crispy in a thick-bottomed frying pan without oil.
5. Grind the fried beans and boiled meat until smooth. Add spices: ground coriander or cumin, hot pepper, salt, dried herbs, curry.
6. Combine the finished mashed potatoes with bacon croutons.
7. Cool before serving. Serve with mustard, grated horseradish or pickled ginger.

Chicken pate with egg

Thick pate for canapés and tartlets. In appetizers, it goes very well with fresh and pickled cucumber, avocado pulp, young radish. Prepared with fresh herbs, so it is stored for literally one day.

List of ingredients:

• Chicken egg - 3 pcs.
• Green onion - 50 g or
• Fresh wild garlic greens - 50 g.
• Dill (parsley) fresh - 20 g.
• Chicken meat - 700-800 g.
• Seasoning for poultry with turmeric - 0.25 tsp.
• Ground paprika - 1 tsp
• Bay leaf - 4 pcs.
• Allspice - 10 pcs.
• Rice round - optional.
• Salt.

Cooking method:

1. Remove the skin from half a large chicken. Cut the carcass into pieces, put in a small saucepan. Add peppercorns, half an onion, bay leaf to the meat.
2. Cook under a lid at a low boil. Carefully remove all the foam, trying to set aside the rendered chicken fat.
3. 5 minutes before the end of cooking, when the meat starts to come off the bone, salt the chicken. Cool in broth and cut into clean fillets.
4. Strain the broth several times and let it settle so that the chicken fat floats.
5. Cook 200 g of thick but viscous rice porridge from grits.
6. To chicken meat put a few tablespoons of porridge. Do not add all the rice at once, as different varieties boil in their own way and you need to track the consistency of the pate. All porridge may not be needed.
7. Blend the rice and chicken with an immersion blender until soft and smooth.
8. Wash and dry greens. Finely chop. If the onion feather is hard and old, then the chopped pieces should be sprinkled with fine salt and rubbed with your hands on a cutting board.
9. Mash two or three hard-boiled eggs with a fork.
10. Mix meat puree, chopped egg and greens. If desired, the dish can be varied with a spoonful of finely chopped olives, capers or olives.
11. Taste and bring to taste with hot and black pepper, salt, garlic.
12. Cool before using.

Baked chicken and mushroom pate

A modern recipe created in imitation of old French cuisine. Luxurious game pates wrapped in the thinnest unleavened dough and baked on an open fire are not available to everyone. But to make a tender pate with pieces of mushrooms and bake it in a thin sheet of puff pastry, everyone can do it.

The dish is prepared in two versions - with a fully prepared filling or with finely ground raw minced meat. The choice depends on the size of the form. The larger and deeper the form, the more likely it is that the filling will not bake. Therefore, fully prepared ingredients are used to stuff large "pies".

List of ingredients:

Shell:

• Confectionery poppy - 30 g or
• Whole cumin - 5-10 g.
• Salt is large.
• Black pepper.
• Vegetable oil - 10-15 ml.
• Breadcrumbs - 50-100 g.
• Puff pastry - 500 g.

Pate:

• Whole chicken - 1 kg.
• Mushrooms forest, in assortment - 400 g.
• Onion - 150 g.
• Rice round - 70-100 g.
• Red pepper - 200 g.
• Salt.
• Black pepper.
• Butter - 100 g.
• Dried greens - 1 tsp.

Cooking method:

1. Cut half of the broiler carcass into large pieces. Remove skin.
2. Similarly to the first recipe, put in a small bowl, add whole spices and cook over low heat for about an hour.
3. Cool the chicken in the broth, remove and disassemble into fillets and bones.
4. Strain the broth several times.
5. Twist the fillet with a meat grinder or put it in a blender bowl.
6. Rinse mushrooms, boil, if required. Pour into a deep frying pan and fry until cooked along with onions.
7. Prick a couple of sweet peppers with a fork, put in a plate with a little water and heat in the microwave. The skin peels off and can be easily removed.
8. In the absence of a microwave, burn the pepper over a gas burner.
9. Cut the pulp of pepper into strips and fry. Together with the oil that has taken the color, transfer to the mushrooms with onions.
10. Boil a handful of round rice. Strain water thoroughly.
11. Grind rice groats and chicken meat until smooth. Pour 100-150 ml. broth. Add dried spices and a couple of tablespoons of soft butter. Grind again and mix.
12. Grind fried peppers and mushrooms with onions separately by turning on the pulse mode on the blender (work with short breaks). Get a coarse-grained vegetable mass.
13. Instead of a blender, vegetables with mushrooms can simply be mashed with a fork.
14. Combine both parts of the pate and stir well so that the pieces of vegetables are evenly distributed.
15. Roll out the puff pastry very thin. Prick all over with a fork.
16. Sprinkle the front side of the future pie (lower part on the cutting board) with coarse salt, whole cumin or confectionery poppy seeds. Press spices and salt lightly into the dough so that they do not fall off during molding.
17. Take a small form 5-7 cm high, coat with oil. Sprinkle with breadcrumbs if there is a chance of burning.
18. Lay a layer of dough with spices down. Put the chicken pate with mushrooms inside. The height of the layer is 3-4 cm. Close the hanging edges of the dough over the filling with an overlap, completely covering the entire surface. So that the dough does not disperse, the edges can be moistened with water.
19. Prick the surface of the dough again with a fork, making holes for the steam to escape. This will prevent the baked goods from warping.
20. Bake at 190-200 degrees for 15 minutes. The pate is placed in a preheated oven, otherwise it will not turn golden brown.
21. Turn the form with the baked pate sharply onto a greased baking sheet. Brush the surface of the pie with the beaten egg.
22. Return the baking sheet to the hot oven to form a golden glossy crust.