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

The classic recipe for homemade chicken liver pate

According to the classic recipe, liver pate is soft, light with a creamy aftertaste. It is provided by the oil dish (70 g). You also need to prepare: 400 g of chicken liver, half onions and carrots, aromatic herbs, salt.

  1. Vegetables and liver are minced.
  2. First, onion is fried in fat until transparent, after which carrots and meat grated on a fine grater are sent to it. Products are poured into a glass of salted water with spices. Stew under the lid for about 25 minutes. Next, the pan is left open for another 10 minutes on fire, so that almost all the liquid evaporates from the tank.
  3. The contents of the pan are transferred to a convenient deep container, softened butter is sent there, and the components are mashed until smooth.

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

Piquant recipe with brandy and spices

Cognac and condiments add piquancy 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 packet of butter, 3 tbsp. cognac, a mixture of peppers, salt, other spices to taste.

  1. The liver is thoroughly washed, gets rid of the films and cut into pieces.
  2. Onions are chopped into cubes, and carrots are grated with the smallest holes.
  3. First, onion is fried on any fat until golden. Then, carrots are added to the vegetable. When the latter becomes soft, you can send pieces of the liver to the pan.
  4. Together, the products are cooked for 7-8 minutes over medium heat. If necessary, pure water is added to them.
  5. After adding butter, salt and all seasonings, the ingredients are thoroughly mixed and stewed for another 5-7 minutes.
  6. The contents of the dishes are whisked hot with a blender, brandy is added to the mass.

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

With vegetables

Mom often cooks liver pate with vegetables for their babies. The result is a healthy, nutritious meal. When preparing it, it is used: 2 pcs. carrots and onions, 3 medium potatoes, 650 g chicken liver, 80 ml of vegetable oil, 1 small spoon of salt, a pack of butter.

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

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

Liver pate in a slow cooker

In order not to bother with products for a long time while preparing the paste, you can greatly ease your task using a slow cooker. Suitable for this device of any model. Of the products will be used: 650 g chicken liver, white onion, 1 tbsp. low-fat cream, half a pack of butter, a pinch of nutmeg and salt.

  1. Chopped onions are passaged in a small amount of butter in a multicooker bowl. To do this, the program "Baking" for 15 minutes.
  2. Next to the vegetable are laid out pieces of washed and spared chicken liver films. Together, the ingredients cook the same time.
  3. It remains to pour the cream, add seasonings, the remaining oil, salt, and simmer the products together for about another 12 minutes, without closing the lid.
  4. Then, with a blender, the components turn into a homogeneous paste and, if necessary, are salted.

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

With mushrooms

Mushrooms for the dish in question can be used any: 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 chicken liver, salt, 2 tbsp. vegetable oil. How to make a paste with mushrooms, described below.

  1. The liver is thoroughly washed, ducts and fat are cut off from it, after which the slices are fried in oil from all sides until tender.
  2. Coarsely chopped vegetables are spread in the second pan until soft. When they are ready, you can send chopped mushrooms into the container, and simmer the products together for about 15-17 minutes.
  3. The contents of both containers are transferred to a blender and crushed to homogeneity.

Liver-mushroom pate goes well with rye croutons.

Diet Pate

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

  1. Chicken liver is thoroughly washed in cold water and gets rid of all the films.
  2. Vegetables are arbitrarily chopped and laid out to the meat product in a pan. Together, the ingredients are cooked 25-30 minutes after boiling.
  3. Finished products recline in a colander. Excess fluid should not be in the paste.
  4. In a blender bowl, the liver with vegetables is carefully chopped until smooth. At this moment, the mass is salted.If desired, any aromatic herbs are added to it.

Ready-made diet paste is spread on low-calorie bread or slices of cucumbers.

Recipe from Julia Vysotskaya

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

  1. In a hot frying pan with butter, onion rings are fried until golden.
  2. The liver is washed, gets rid of excess fat, dried with a paper towel, cut and shifted to frying.
  3. When the meat product begins to become browned, you can pour salt and all seasonings, as well as cognac, into the pan.
  4. At minimum heat, the ingredients languish for another 15 minutes.
  5. Then cream is poured into the container, the products mix well and are removed from the fire.
  6. When the mass has cooled slightly, you should turn it into a smoothie with a blender.

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

With cheese

Instead of cream for a snack, you can use a hard 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.

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

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

Chicken liver pate with cream

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

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

Before serving, the dish should cool.

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