Chicken liver pate - 10 recipes step by step with a photo

Appetizing and hearty chicken liver pate does not necessarily have to be bought at exorbitant prices in the nearest store. This great simple snack is easy to prepare at home, the main thing is to keep all the proportions and put in a little effort. We suggest you choose your perfect recipe from 10 chicken liver pate recipes step by step with a photo.

Chicken liver pate with carrots and onions

Cooking time - 40 minutes

Servings Per Container - 12

An appetizing and simple pâté made from chicken liver, onions and carrots will definitely suit your taste and may even become a signature dish on your table. Take your time and be sure to try making this hearty snack yourself.

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  To get started, prepare all the foods that you will use when making the pate. Chicken liver must be thoroughly washed and cleaned of all excess - fat, films and other things. Wash and peel carrots and onions.
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  Salt the prepared chicken liver, pepper and leave to rest for a while, and at the same time grate the carrots, chop the onion and send the root vegetables to fry in vegetable oil in a pan. Saute vegetables until transparent and light golden brown.
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  When the roots are sufficiently fried, add the liver and, if desired, the chopped parsley to the skillet. Fry the ingredients over medium heat, without a lid, stirring regularly.
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  After ten to fifteen minutes, when the liver is cooked, transfer the ingredients to a convenient container and grind everything together until creamy using a hand blender. Proceed carefully to achieve a uniform consistency of the dish.
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  Add the butter, which you need to take out of the refrigerator in advance, into the container with the pate and beat again with a blender so that the butter is evenly distributed in the structure of the pate.
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  Ready-made pate can be frozen in tins or simply stored in the refrigerator in a carefully sealed container. You can store homemade pate no longer than a couple of days in the refrigerator.

Chicken liver pate with butter

Delicious and delicate chicken liver pate turns out to be very special if butter is used in its preparation. This adds some creaminess and lightness to the paste consistency. Try it!

Ingredients:

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

Cooking process:

1. To get started, you need to carefully select the freshest chicken liver that does not lend itself to freezing. It must be thoroughly washed, and then cut off all films and fat from the pieces. You can additionally cut the liver into pieces before frying.
2. Pour a moderate amount of vegetable oil into a dry, clean skillet, then put the skillet on fire and heat slightly. Dip the liver there, add salt and spices.Fry the liver until tender over medium heat, stirring regularly.
3. When the liver is ready, put a small piece of butter in the container with the product, stir and let cool slightly. After the liver has cooled down, you can continue to cook the pate.
4. Using a hand blender, bring the liver and butter to an even, homogeneous consistency. The liver should be completely crushed and not contain any pieces in the composition.
5. Next, you need to start forming a roll with butter from the liver. Remove the butter from the refrigerator to soften enough. If you use greens, rinse, dry and chop them with a sharp knife.
6. Spread the cling film on a cutting board and spread the pate evenly over the film with a knife. Then form a layer of butter, which in turn sprinkle with chopped herbs. Twist the roll carefully and wrap it in foil, then put the structure in the refrigerator for at least an hour.
7. After the allotted time, remove the roll from the refrigerator, remove the film, and cut the product itself into slices and serve with bread or as a separate snack on the festive table.

Bon Appetit!

Chicken liver pate with cream

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

Ingredients:

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

Cooking process:

1. Chicken liver, always fresh and not amenable to freezing, rinse in running water and get rid of spitting, fat and other unnecessary inclusions. Season the food with salt and pepper, then make the onion.
2. Peel the onions, rinse with cold running water. Then chop the onion with a sharp knife and send to sauté in melted butter in a frying pan.
3. Add the prepared pieces of liver to the onion in the pan. Fry the liver over moderate heat until cooked through - about ten to fifteen minutes. During this time, the liver will be completely ready for further manipulations.
4. Place the finished liver in a stationary blender or use a submersible device to bring the liver and onion to a smooth, creamy consistency. At the same time, over low heat, thicken the cream in a thick-bottomed saucepan.
5. Pour the heated, thickened cream into the bowl of the liver blender and whisk all the ingredients together again. After that, put the finished pate in a convenient container and serve. You can store such a paste in the refrigerator for just a couple of days under a lid or plastic wrap.

Oven baked chicken liver pate

Classically it is believed that liver pate should be baked in the oven. Then it becomes more tender and appetizing, keeps its shape well and is stored a little longer. Be sure to try this recipe to delight your loved ones with a hearty and mouth-watering snack.

Ingredients:

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

Cooking process:

1. Rinse the liver and cleanse of all excess, such as fat and films. Season with salt and pepper, then set aside temporarily.
2. Rinse the onions and carrots under running water, peel and grate or chop finely with a knife. Then sauté the roots in a frying pan with a little vegetable oil until transparent.
3. Add the chicken liver to the pan with the ingredients and, stirring the mixture regularly, cook the liver for ten minutes until the offal is fully cooked.
4. Send the chicken liver fried with onions and carrots to a blender or meat grinder and chop thoroughly to a creamy consistency, adding a little butter for juiciness. At the same time, turn on the oven 180 degrees so that it has time to warm up.
5. Place the liver mass in a small baking dish with high sides. Ideally, the form should be made of glass to ensure that you get a non-sticking and not burnt paste. Put the form in the oven for literally half an hour.
6. Remove the finished pate from the oven and let it cool. Then take the product out of the mold, if desired, decorate with herbs, cut and serve. You can store the pate by wrapping it in cling film.

Chicken liver pate with egg

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

Ingredients:

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

Cooking process:

1. First of all, peel, rinse the onions in running water and chop them finely with a sharp knife. Then put some butter in a skillet and sauté the onion until golden brown.
2. Put the onion in a separate container, then start frying fresh, washed and peeled chicken liver. This will take about ten or fifteen minutes.
3. Place the onion and liver in a blender bowl and chop the ingredients together, adding salt and pepper to your liking.
4. Then add the remaining butter to the cookie jar and beat your pate again until smooth.
5. Pre-boiled chicken eggs finely chop or chop with an egg cutter. It will also be permissible to use a grater.
6. Combine chopped eggs with liver pate, add mustard, if desired, and mix it all thoroughly.
7. Put the pate in the refrigerator for thirty minutes, after covering it with cling film. After this time, the pate can be taken out and formed into snacks, or simply put into a beautiful shape.

Chicken liver pate with apple

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

Ingredients:

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

Cooking process:

1. Prepare fresh chicken liver, sour apple, and onions. All ingredients must be thoroughly washed, the onion must be peeled, and the apple must be peeled.
2. Chop the onions with a sharp knife and send them to the pan with butter for frying. Then peel the liver and add it to the onion to cook the ingredients together. This will take no more than fifteen minutes.
3. Grate the apple on a medium grater or cut into small pieces.
4. Salt the finished liver and onion, add spices to your taste and send to the blender bowl or meat grinder along with the apple. Thoroughly grind the ingredients for the pate until smooth to form a paste.
5. Divide it into tins or one large jar, then refrigerate before serving.

Chicken liver pate with mushrooms

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

Ingredients:

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

Cooking process:

1. Rinse fresh chicken liver under running water, cut off fat, membranes, remove the film. Add salt and ground pepper to the liver, stir and set aside for a while.
2. Then prepare the mushrooms and onions. Peel and rinse the onions under running water, and rinse the mushrooms, peel and dry slightly before cooking. Chop the ingredients.
3. Put some vegetable oil in a skillet, and then fry the onion and mushrooms over medium heat until tender. Transfer the ingredients from the skillet to a separate container.
4. Then fry the prepared liver over moderate heat, stirring regularly with a spatula. Combine the liver with mushrooms and onions, mix and pass through a meat grinder or scroll in a blender.
5. Put the finished pate in a beautiful mold, garnish with fresh herbs and serve slightly chilled.

Chicken liver pate in a slow cooker

The multicooker is a real helper in any kitchen. Using this device, you can cook a lot of wonderful mouth-watering dishes, and chicken liver pate is just no exception from this list. Try it!

Ingredients:

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

Cooking process:

1. First, peel and rinse the onions, and then cut them into small pieces using a sharp knife. The liver also needs to be washed and cleaned of fat, films, and then slightly dried.
2. Pour some vegetable oil into the multicooker bowl and set the "Frying meat" mode for ten minutes. Put the liver and onion in a bowl, add spices and fry until the device signals the end of the mode.
3. Place the food in a blender and blend until smooth. It is permissible to use a meat grinder instead of a blender - as it is more convenient for anyone.
4. Then, in the resulting mass, add a piece of butter, which has already melted a little. Whisk all the ingredients together again until fluffy. Put the pate in a jar and put it in the refrigerator for at least twenty minutes.
5. When serving, spread the pate on fresh bread and garnish each sandwich with chopped herbs - onions, parsley to your liking.

Bon Appetit!

Diet chicken liver and breast pate

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

Ingredients:

• Chicken fillet - 1 pc.
• Chicken liver - 500 gr.
• Ground black pepper - 1/3 tsp
• Sweet paprika - ½ tsp
• Peppercorns - 4 pcs.
• Bay leaf - 1 pc.
• Salt to taste
• Sunflower oil - for frying
• Greens to taste

Cooking process:

1. Rinse fresh chicken fillet under running water, cut off the fat and remove the films. Then boil the fillets in boiling salted water with bay leaves and peas.
2. Fry the cleaned and thoroughly washed chicken liver in a frying pan in a little vegetable oil and let it cool slightly.
3. Cut the boiled chicken fillet into small pieces, combine with the liver and add pepper, salt, paprika. Beat all this with a blender until smooth.
4. Transfer your pate to a jar and refrigerate for a while to slightly harden the pate.
5. Rinse and dry fresh herbs, and then chop with a sharp knife as fine as possible.
6. Serve chilled chicken liver pâté with chicken breast, garnish with fresh herbs to taste.

Chicken liver pate in a blender

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

Ingredients:

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

Cooking process:

1. First, clean and rinse the onion. Cut it into half rings using a sharp knife.
2. Then peel and rinse the carrots under the tap and grate them on a medium-sized grater.
3. After thoroughly washing out the liver, remove fat and films from the offal. Cut the liver into smaller pieces, season with salt and pepper and set aside.
4. Heat a frying pan with vegetable oil and dip the chopped onion into it. Fry it over low heat until transparent.
5. Add the carrots to the onion and continue to fry the ingredients over low heat, remembering to stir regularly in the skillet.
6. Add the liver and finely chopped or minced garlic to the pan. Fry all this literally for five to seven minutes until tender, also remembering to stir.
7. Add the cream to the skillet and stir. Simmer the liver with onions, carrots and cream over low heat for just seven minutes, no more.
8. Place the mixture in a blender and beat thoroughly until smooth on high power.
9. Then add softened butter to the ingredients and beat again until a creamy pate
10. Tamp the finished snack into a jar and close the lid. Put the container with the product in the refrigerator for thirty minutes, and then serve.