Chicken pate recipe. Chicken liver pate

I present to you the simplest chicken liver pate, but in an original design. More precisely, an unusual presentation. The recipe for this cold appetizer is quite simple, although there are some nuances and subtleties in preparing liver pate. As a result, you will get not only a tasty and satisfying, but also a presentable dish that will decorate even a formal table.

I borrowed the recipe for this chicken liver pate, as well as the serving method, from my friend Tamarochka Agapitova (thank you so much, dear!). I made some adjustments (well, I can’t do it without doing it on my own), but in general, I repeated it almost as in the original.

Regarding aromatic additives - cognac and nutmeg: I really, really insist that you use them. There will be no taste or smell of alcohol, but a light, subtle cognac aroma will give the finished chicken liver pate very pleasant notes. Don't overdo it with nutmeg - it's a pretty strong spice, so a pinch is enough.

And one more thing: you get a fairly decent amount of pate (I cooked for two families, so it was just enough for us), and its shelf life is not long, so first prepare this simple cold appetizer from half of the indicated ingredients.

Ingredients:

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

Cooking the dish step by step with photos:

First of all, you need to process the chicken liver. To do this, rinse it under cold running water, then dry it with a paper towel or napkins. Cut the liver into 2-3 parts and trim off the white veins. You need to fry the liver in a deep, wide frying pan in hot oil. 800 grams of liver is quite a lot, so I fried it in 2 steps. Don’t put a lot of pieces at once, as then it will not be fried, but stewed. Fry the chicken liver on both sides until golden brown. This will take no more than 5 minutes. As soon as red juice stops oozing from the center when pierced, the liver is ready. Don't overdry it.

Then pour cognac and set it on fire. It was difficult for me to capture the flambéing process as it only lasts a few seconds. Our goal is to evaporate the alcohol so that only the aroma of cognac remains. Remove the finished liver from the frying pan and transfer it to another bowl to cool.

In the same oil where we fried the liver, add the onion, peeled and cut into medium pieces. Fry it over low heat.

Then add the carrots, chopped on a coarse grater. You can just chop it finely enough with a knife - we will still need to puree it later.

Cook covered until the vegetables are soft. At the end, add a pinch of ground nutmeg - with it the finished chicken liver pate will acquire very pleasant aromatic notes. Remove the pan from the heat and let the onions and carrots cool.

When all the ingredients have cooled, they will need to be turned into a pate. You can use an immersion blender, but I prefer it in a food processor (attachment - Metal blade). In addition, you can even grind it through a meat grinder twice. First we punch through the chicken liver, as it takes up quite a lot of space.

Then add fried vegetables. The vegetable oil that remains after cooking can be poured out or added to the pate - as you wish. Grind everything again, adding salt and ground black pepper to taste.

And finally, add soft butter (100 grams), which must be removed from the refrigerator in advance. We will leave the remaining 20 grams for decorating the pate.

Let's beat everything again so that the mass becomes smooth and homogeneous - it's a pate, after all. Basically, everything is ready, but I want to show you how you can beautifully serve chicken pate in the shape of a tree (or rather, a hemp). Since at this stage it still doesn’t hold its shape well, the pate needs to be prepared, that is, cooled thoroughly.

To do this, transfer most of the pate onto a piece of cling film and roll it up, giving it the shape of a cylinder. This will be the trunk of a felled tree. Place the pate in the freezer for 15 minutes.

Now let's make a stump. To do this, we select a suitable flat dish (so that the barrel will also fit later) and use a molding ring to make something like this. If there is such a ring (I just recently purchased one myself), use a one and a half liter plastic bottle cut off on both sides. This little thing has served me well for many years.

Aromatic pate is one of the most delicious culinary forms of chicken liver. A large slice of fresh bread, golden brown toast or crispbread with a thick layer of liver paste is an excellent hearty breakfast. The body will not have time to squander the energy received from its absorption until lunch, but will receive colossal pleasure. And at the same time, there is no need to strain your sleepy brain by trying to create a sane and, if possible, easy-to-implement morning menu. You can forget about early cooking for a couple of days if you make chicken liver pate in the evening. The recipe is simple; at home, the snack turns out much tastier than store-bought, and the ingredients used are not the most expensive. And, by the way, the liver and other ingredients tolerate freezing well. Don’t be afraid to prepare a large portion, you can’t have too much of this deliciousness!

Ingredients:

How to make chicken liver pate (simple recipe, cook at home):

Poultry liver is good because it does not need to be soaked and processed for a long time. Its film is very thin and delicate; it does not need to be removed, as is the case with beef or pork offal. There is no specific smell either. Preparation boils down to removing visible fatty deposits and veins. Afterwards, wash the main ingredient. Place in a colander to drain the liquid. I would like to note that it is advisable to use chilled rather than frozen liver to prepare the pate. Of course, some supermarkets are guilty of defrosting frozen goods in advance and selling them under the guise of chilled ones. I myself have more than once found trays of chicken livers in refrigerators that were not completely thawed. Also be sure to examine each piece for the presence of gallbladder or traces of bile in the form of greenish spots. This substance has an intense bitter taste. Therefore, even one substandard slice can ruin the entire portion. Also pay attention to the color of the liver itself. Ideally, it should be smooth, pinkish-brown, without yellow spots. The consistency of a quality product will be elastic. When pressing with your finger, the dent should immediately level out.
Remove any remaining moisture from the liver by placing it on paper towels. If water remains on the surface, it will “shoot” when it comes into contact with hot fat during frying.
Fry the liver in well-heated vegetable oil. Since the components of the pate will be ground in a blender or using a meat grinder, there is no need to use any breading when frying. Cook the liver in small portions over medium heat. If you put out the entire amount at once, the temperature of the vegetable fat will drop sharply, and the offal will stew in its own juice. And after heat treatment it will become tough. At this stage, it is necessary to “seal” maximum moisture inside. Therefore, just finish the liver until golden brown. It may remain a little damp inside.
Turn the pieces over. Fry from another barrel. Place the browned liver on paper towels again. The paper will absorb excess vegetable fat.
When the entire portion is fried, return it to the pan. Pour in a little cognac for flavoring. Simmer over low heat with the lid open for 2-3 minutes until the alcohol has evaporated. The alcoholic taste will go away, but the rich aroma will remain. If you don't have cognac, you can skip this step. Without it, the liver pate will also turn out tasty and tender.
I fry the vegetables separately. This way the crust on them (and, accordingly, the taste) is more pronounced. Coarsely grate or chop the carrots into thin strips. Sometimes I come across opinions that you can’t put carrots in homemade liver pate. It's good that cooking is not an exact science. I love that the bright orange vegetable adds an interesting color and sweet flavor to the dish. By the way, about sweets. You can add a sour apple along with the vegetables. Peel and core the fruit. Cut into small cubes or grate. No need to fry. Add to other ingredients while stewing in cream.
Cut the onion into cubes.
First fry the carrots until soft.
Add onion to the pan. Stir. Cook the cut vegetables until they are soft and golden. Add it to the chicken liver. Add salt and pepper. You can also enhance the taste of pate at home with dried Provençal herbs or other spices. Stir the contents of the pan. Pour in the cream. Simmer over low heat for 5-8 minutes. Be careful not to let the cream come to a boil as it will curdle. Before chopping, all products must be completely cooked and soft, otherwise the pate will come out with grains.
Transfer everything from the pan to a blender or bowl (if you have a manual chopper with a foot).
Grind the ingredients into a smooth paste. You can also use a meat grinder to grind the ingredients into a paste. Scroll the liver with vegetables several times, installing a wire rack with the smallest holes. You can soften the butter and add it to the pate at this stage. And then turn the blender back on. This appetizer will turn out exceptionally soft and tender. The second option is to melt the butter until liquid and pour it over the pate, which will already be poured into molds. Also, the liver mass goes well with sour berry jelly. For example, raspberry or pomegranate. You can pour jelly into molds instead of melted butter.
Be sure to refrigerate before serving. Here it is - a very tasty and healthy breakfast. In the refrigerator it is stored in a hermetically sealed container for up to 3 days.

Experimental Supplements:

• Prunes. Pour boiling water over large dried pitted plums. After the water has cooled, drain it. Cut each prune into 4-6 pieces. Add to liver and vegetables before adding cream. Simmer everything together for 8 minutes. Grind with a blender as suggested in the main instructions. In this pate you will feel a slight sourness and a smoky note.
• Chicken liver also goes well with nuts. Be sure to dry cashews, walnuts, pine nuts, or more affordable peanuts in a dry frying pan. Finely chop with a knife. Pour the nut crumbs into the prepared pate. Stir.
• Regular champignons also make a great addition to the dish. Prepare chicken liver pate using the basic recipe above. Wash or peel and rinse 300-400 g of fresh champignons. Cut into thin slices or small cubes. Pour into a dry frying pan. Cook over medium heat until the liquid evaporates. Pour in sunflower oil. Bring the mushrooms to readiness. Finally, season with freshly ground black pepper, garlic (optional) and salt. Add the fried mushrooms to the liver mixture and stir. Or put it on top.

Store-bought pate is inexpensive, convenient, and sometimes even delicious. But there is one problem - fat.

Meat products are diluted with huge amounts of lard and sometimes palm oil. Plus all these thickeners, enhancers, dyes.

This leads to digestive problems and also excess weight.

As in that joke: “I also have cubes on my stomach, or rather, only one, but a big one.” So let's cook chicken pate at home, it's very simple, healthy and incredibly tasty!

Chicken pate at home - general cooking principles

You can prepare the dish from the poultry itself or offal. Usually this point is mentioned in the recipe. Most often, the product is simply boiled, but it can also be stewed. But you shouldn’t bake it, it won’t be as tender.

What else is put into homemade chicken pates:

Vegetables, mushrooms;

Dried fruits;

The essential ingredients of chicken pates are fats: vegetable or butter, lard. They smooth out the dryness of the bird. But if you are preparing a dietary option, you can reduce the amount to a minimum. And the taste can be diluted with healthy nuts, broth, milk, cream.

The easiest way to puree the mass is to use a blender. At the same time he beats it, makes it more tender. But you can also use a meat grinder. But in this case it is better to skip the mass twice. Although some pieces in the pate wouldn't hurt. Some ingredients are added in chopped form.

Recipe 1: Homemade chicken pate from breast with vegetables

The simplest version of a very tasty and simple chicken breast pate. If you replace the butter with broth, you will get an excellent dietary dish.

Ingredients

600 grams of breast;

1 carrot;

150 grams of butter (we use butter);

3-4 onions;

Salt, nutmeg;

2 cloves (or more) garlic.

Preparation

1. Fill the sliced ​​breast with water, add the peeled and diced carrots, and cook together for 30-35 minutes. You don't need to cook longer, otherwise the white meat will become tough. You can add salt at the end.

2. Chop the onion. The shape and size of the pieces does not matter. Fry with some oil, add chopped garlic cloves at the end, don’t cook it for long.

3. Combine the boiled carrots, breast and fried onions, add the remaining oil. It is advisable to soften it, puree it in any convenient way.

4. Add spices, a little nutmeg, evaluate the consistency.

5. Remember that the pate will still harden. Therefore, you need to make it not too thick. Dilute the broth to the desired consistency and beat again.

Recipe 2: Homemade chicken pate with nuts

Walnuts are used to make this flavorful homemade chicken pate. But there are also options with pistachios, hazelnuts, and peanuts. We do it taking into account our taste and availability of products.

Ingredients

Half a kilo of fillet;

80 grams of nuts (more is possible);

100 grams of butter;

Green dill;

Salt, paprika, maybe black pepper.

Preparation

1. Boil or cut the chicken into pieces, add water and simmer. You can also steam it. In general, we choose the most convenient option for ourselves.

2. Dry the nuts in a frying pan, do not fry them too much to avoid scorching. Then cool well and chop a small part into pieces.

3. Grind the boiled chicken and remaining nuts. Add spices and soft butter. Beat well.

4. Add chopped dill. It is better to cut it rather than grind it. Otherwise, the color of the pate will become strange.

5. Adjust the thickness of the pate with broth and boiled water. You can add milk or cream.

Recipe 3: Homemade chicken pate with mushrooms

For mushroom chicken pate at home, you can use chanterelles, boletus mushrooms, and honey mushrooms. But if there are no forest mushrooms, then we use champignons. Of course, they are not as fragrant, but they are also tasty.

Ingredients

300 grams of mushrooms;

300 grams of chicken;

120 grams of butter (butter);

1 tsp. homemade mustard;

Salt, spices;

3 spoons of sour cream;

2 onions.

Preparation

1. Cut the fillet as desired and cook until done. Add any spices, bay leaves, and peppercorns to the broth to make the chicken aromatic.

2. Boil the mushrooms separately. Drain the water.

3. You need to heat half the oil in a frying pan.

4. Chop the onions, put them in a frying pan, and fry.

5. As soon as the pieces become transparent, add the mushrooms. Let's cook together for a few minutes.

6. Combine the boiled chicken with mushrooms and beat with a blender.

7. Add spices, the rest of the oil, add sour cream and beat well again. If you want, you can set aside some of the fried mushrooms, cut them and add them like that. The pate will be more beautiful.

Recipe 4: Homemade chicken pate with prunes

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

Ingredients

1 onion;

350 grams of chicken;

150 grams of chicken liver;

100 ml milk;

12 prunes;

Spices, a little oil.

Preparation

1. Cut the chicken into cubes, twice the size of the liver. Everything needs to be washed and dried before doing this.

2. Chop the onion into half rings. Throw into a cauldron or large frying pan and fry for a minute. You can add more onion to taste.

3. Add chicken and liver, fry for another minute. Pour in the milk, cover and simmer over low heat for about 40 minutes.

4. While the curtain is being prepared, cut the prunes into small cubes.

5. Cool the cooked products and puree them. We add spices, but not too much, so that they do not interrupt the taste of prunes.

6. If the mass turns out to be too thick, you can add more milk.

7. Add chopped prunes and you're done!

Recipe 5: Homemade chicken liver pate

Liver pate is one of my favorites. Especially if it is made from tender chicken offal. And stewed vegetables will dilute the taste.

Ingredients

0.5 kg of liver;

150 grams of lard;

2 carrots;

2 onions;

Preparation

1. Immediately wash the liver and throw it into the cauldron; you don’t have to cut it. Add the lard cut into pieces. If you wish, you can fry it a little first. It will turn out even tastier.

2. Chop the onion into half rings, peel the carrots into thin rings and send to the liver.

3. Pour in half a glass of water and place on the stove.

4. Simmer for half an hour over low heat.

5. Then open it, add salt and pepper, you can throw in a couple of cloves of garlic and spices. Place a laurel leaf on top, but it is better not to deepen it. In general, complete freedom in the composition of spices.

6. Cover and simmer for another 10 minutes.

7. Grind in any convenient way. But! If there is a lot of broth at the bottom of the cauldron, do not pour it all out. The vegetables are juicy and the pate may turn out weak.

8. If, on the contrary, the mass is steep, then dilute it with vegetable oil, cream, and milk. In general, anything!

Recipe 6: Homemade chicken pate with cheese

A wonderful spread for sandwiches, which will require any soft cheese. It is not necessary to use an expensive one, we take the simplest one, and chicken and spices will enhance its taste.

Ingredients

400 grams of chicken fillet;

120 grams of soft cheese;

Pepper mixture;

1 laurel leaf;

1 onion;

50 grams of butter.

Preparation

1. Cook the chicken with the addition of a bay leaf. You don't have to use breast meat. You can also take tenderloin from the thigh and legs.

2. Fry the onion in oil until soft and transparent. As soon as the pieces begin to brown, you need to turn it off immediately.

3. Place the boiled fillet into the blender container and beat.

4. Add onion and beat together.

5. Now add the cheese, beat and taste. Add salt and pepper.

6. Cheese gives a creamy consistency and usually there is no need to dilute the pate. But you can always make it thinner if you wish.

Recipe 7: Homemade chicken pate “Bright” with egg

A version of a truly bright and beautiful pate that will decorate even the most boring crust of bread.

Ingredients

400 grams of fillet;

1 carrot;

0.5 tsp. turmeric;

0.5 tsp. paprika;

Salt pepper;

Oils 50 grams;

1 clove of garlic.

Preparation

1. Boil the chicken, cut into pieces, place in a blender container.

2. Place boiled, peeled chicken eggs there. Cook it hard.

3. Chop the carrots and fry in oil until completely soft; the root vegetable should not crunch. You can pour in a little water and simmer under the lid.

4. We send the carrots to the chicken, throw in the garlic, all the other spices, don’t forget to add salt and beat. That's all!

Chicken pate at home - useful tips and tricks

You shouldn't cook a lot of chicken pate, as it won't last longer than 72 hours in the refrigerator. And if fresh herbs are added, then only for a day. Therefore, if you see excess, it is better to freeze it immediately. Or use it as a filling for pies and pancakes.

The color of the pate will be more cheerful if you add bright spices to it: curry, paprika and others. You can finely chop the bell pepper. It does not produce much juice and dilutes the gray mass.

And the taste of the pate will become more fun if you add chopped pickled cucumber, pickled mushroom, any grated cheese, smoked bacon. By the way, this way you can even elevate store-bought pate that seems boring.

Chicken liver and breast do not require long-term heat treatment. This only makes them drier and tougher. But if suddenly the product turns out to be undercooked, you can put the pieces in the microwave for a few minutes. They will reach readiness.

The big advantage of this dish, prepared at home, is that it contains vitamins such as: A, B, C, E. But in a store-bought dish, you are unlikely to be able to find anything so healthy, since it contains Most of it contains nitrites, taste stabilizers and solid soy, basically everything except the main declared product - liver. That is why I suggest preparing this chicken liver product with your own hands.

Chicken liver pate with carrots and onions - Step-by-step recipe

Ingredients:

• Chicken liver – 800 gr
• large onion - 2 pcs
• carrots - 1 pc.
• butter - 150 g
• cream - 50-70 g
• vegetable oil for frying
• salt and pepper - to taste.

Cooking method:

We thoroughly wash the liver in water, cut out the white compounds and cut into large pieces.

Then drain the liver, add salt and pepper to taste and mix.

Continue to simmer over medium heat until smooth and dark.

Add cream, mix and simmer until done.

Let it cool slightly for a few minutes and transfer it while still hot to a container. In my case it is a 1.5 liter jar.

Now add the butter and using a blender, grind the whole mass well until smooth.

It turns out very tasty, ideal for pancakes and croutons.

How to cook a delicious pate baked in the oven

Ingredients:

• Liver – 350 gr
• egg yolk - 4 pcs
• onion - 2 pcs
• garlic - 2 cloves
• flour - 2 tbsp. l
• cognac - 1 tbsp. l
• nutmeg - 1/4 tsp
• cream 20% - 140 ml
• vegetable oil - 1 tbsp. l
• salt and pepper to taste.

Cooking method:

First of all, we prepare all the necessary products. Afterwards, finely chop the onion and garlic and fry in a frying pan in vegetable oil until golden brown.

Then we combine the washed liver with the frying and grind it thoroughly using a blender.

Now transfer the resulting mass into a deep bowl and add salt, ground black pepper, yolks, flour, nutmeg and cognac.

Now grease the bowls with vegetable oil using a pastry brush and pour the resulting mass into them.

Place them in a deep mold and pour water into it so that the bowls are half in the water.

Place the pan in an oven preheated to 200 degrees and bake for 35-40 minutes until done.

Remove from the oven, let cool and serve.

Delicate pate from Yulia Vysotskaya

Ingredients:

• Chicken liver – 1 kg
• onions (large) - 2 pcs
• butter - 50 g
• cream 35-38% - 150 ml
• cognac – 50 ml
• fresh thyme - 1 bunch
• ground nutmeg - 5 g
• mixture of ground peppers - 5 g
• sea ​​salt to taste.

Cooking method:

1. Chop two large onions into half rings. Place the frying pan on the fire, add butter and fry the onion until light golden brown.

2. Add the liver, cut into medium pieces, into the frying pan and simmer for two to three minutes, stirring occasionally.

3. Add ground nutmeg, chopped thyme sprigs, salt and a mixture of peppers at the tip of a knife.

4. Pour in two or three tablespoons of cognac and as soon as the alcohol burns out, add cream.

5. Now mix all the contents of the pan well and remove from heat.

6. Place the finished liver into a blender bowl, but do not add all of the sauce, since it is necessary that the resulting pate is not too runny in consistency. The resulting mass can also be passed through a sieve to make it more uniform.

Juicy pate in a slow cooker

Ingredients:

• Chicken liver – 500 gr
• onion - 1 pc.
• carrots - 1 pc.
• butter - 70 g
• vegetable oil - 2 tbsp. l
• nutmeg - 1/2 tsp
• salt and pepper - to taste.

Cooking method:

Pour vegetable oil into the multicooker bowl, turn on the “Frying” mode at 140 degrees, close the lid so that the oil heats up properly.

Meanwhile, finely chop the onion and grate the carrots on a medium grater, place them in a preheated slow cooker and fry, stirring, for about 10 minutes.

Turn it off and put the chicken liver into the bowl, add salt and pepper, add half a teaspoon of nutmeg, butter and mix.

Turn on the “Extinguishing” mode, set the time to 1 hour, close the lid and press start.

After cooking, transfer the liver into a container and grind it with a blender or twist it through a meat grinder.

The appetizer is ready, but don’t forget that you can also add ingredients such as herbs, mushrooms, cheese, bell peppers. Cook and eat for your health!

Recipe for dietary pate (video)

It’s very good when the house has all the necessary supplies that allow you to feed the whole family and guests quickly and very tasty, so that everyone gasps and admires. In this case, this dish will be an excellent preparation for those who want to eat.

So, watch and learn for yourself!

Bon appetit!!!

How to cook chicken liver pate with carrots

France and Germany are still fighting for the right to be the birthplace of pate. According to one legend, the first pate was prepared from goose liver in 1778 for the ruler of Strasbourg and only people close to the monarch could taste it. Today, pate can be easily and quickly prepared from any type of liver and is available to everyone who loves a delicate, melt-in-the-mouth creamy liver taste. Chicken liver pate is a hearty snack recipe that is easy to prepare in your kitchen. The cooking technology and the process itself according to this recipe with photos will not take much time. For cooking, use only high-quality and fresh products. Chicken liver pate with carrots is a great addition to breakfast or a snack throughout the day. Just spread it on a fresh slice of bread and you're ready to eat! Goose or duck liver is considered a favorite among offal: it is very expensive, and finding a quality product is quite problematic. But to prepare a delicious pate, it is not at all necessary to use an expensive offal; chicken, pork, and delicious beef liver will do. For a more detailed recipe for beef liver pate, see.

Ingredients:

• 300 g chicken liver;
• 1 PC. onions;
• 1 carrot;
• 100 g butter;
• salt to taste;
• ground black pepper to taste.

How to cook chicken liver pate, recipe with photo

1. Liver pate can be made from pork or beef liver, but chicken and turkey offal will have the most delicate taste. We buy chilled liver from a trusted store. Frozen offal should not be chosen for making pate. The liver should be fresh, uniform in color, without spots or unpleasant odor. Place the liver in a colander and rinse well under cool running water. We clean the offal from vessels, films and fatty tissues so that the pate turns out homogeneous and tender. Then transfer the chicken liver into a deep bowl and fill with cold water or milk. Leave for at least an hour. This will help get rid of bitterness and unpleasant liver odor.

2. Peel the large onion. Wash well and dry with a napkin. Cut into thin half rings or random small pieces.

3. Peel and rinse the carrots. Cut into thin strips or chop on a large grater.

4. Place some of the butter (about half) in a frying pan and heat it well. Add onion with chopped carrots. Fry for a couple of minutes over high heat. Then reduce the heat and simmer for another 5-8 minutes under the lid. Open the lid periodically and stir the vegetables so as not to burn.

5. As soon as the onions and carrots become soft enough, it’s time to add the chicken liver. Drain the liquid from it. Dry the pieces with a paper towel and cut into several pieces. Place in a frying pan with onions and carrots. Stirring, fry for 2-3 minutes over high heat. Then reduce the heat, cover with a lid and simmer for 7-10 minutes until cooked. To make the mixture stew better and not burn, you can add another 0.5 cup of hot boiled water to the pan.

6. Transfer the finished hot liver with soft vegetables to a deep container. We leave the juice released by the vegetables and liver in the frying pan - we will need it later. Add the remaining butter, add salt and ground black pepper to taste. Stir until the butter dissolves.

7. Blend with an immersion blender until the consistency is homogeneous without lumps. Stewed vegetables with liver can also be beaten in the bowl of a food processor or twisted through a meat grinder. Dilute a little with the juice from the frying pan so that the mass is not too thick. Cool the liver pate well to room temperature.

8. Transfer to a clean jar and close with a lid. Place in the refrigerator; the pate tastes much better when chilled.

Delicious chicken liver pate with carrots is ready. Store for no more than a day in the refrigerator. Bon appetit!

1. You can also add champignons to the liver with vegetables, but boiled eggs will not give the pate a delicate consistency, although with them the appetizer also turns out quite tasty.

2. Some cooks add whipped cream instead of butter. They are introduced gradually into the cooled and well-ground mass and mixed together using a blender.

3. An extravagant and very unusual taste is given to the pate by a baked apple, which must first be peeled and seeds removed.

That's all the tips that will help you make the most delicious and tender chicken liver pate. By the way, pate can be used not only for sandwiches, it makes excellent liver pancakes, I highly recommend making it!