Dietary chicken breast pate. Dietary chicken pate at home

Many housewives, not trusting the quality of store-bought products, prepare various pates themselves. For some reason, it is generally accepted that only offal is suitable for this. However, this is not true. Today we will prepare a delicious and tender chicken breast pate.

Such a seemingly simple dish as chicken breast pate can actually be quite capricious. If you incorrectly calculate the proportions of ingredients, it is easy to end up with a dry pate. The advice of experienced chefs will help us learn all the intricacies of this culinary process:

To prevent the pate from becoming dry, you need to add cream or vegetable oil or lard.
In the dietary version, chicken pate is diluted with cream or milk.
It is best to grind the ingredients using a blender. This way we will get a homogeneous and tender mass.
To add color to the pate, add bright spices such as paprika and curry. Chopped bell pepper will be a good solution, and it will also give a lot of juice.
Chicken breast does not need long heat treatment, because this will make it tough. And if the meat turns out to be undercooked, bring it to readiness in the microwave oven.

You can diversify the taste of chicken pate with the following ingredients:

vegetables;
mushrooms;
nuts;
eggs;
cheese;
dried fruits.

And remember that chicken pate can be stored for no more than 72 hours, so don’t prepare it for future use. And if you have some product left, use it as a filling for pancakes or pies.

Chicken pate: an exotic recipe

How can ordinary chicken pate be exotic, you ask? It's simple: we'll put it in orange zest, And familiar dish will sparkle with new flavor notes. And if you are not a fan of culinary experiments, simply do not add this ingredient.

Compound:

0.5 kg chicken breast;
250 g mushrooms;
2 eggs;
3 tbsp. l. cream;
3-4 tbsp. l. breadcrumbs;
salt;
butter;
ground black pepper;
orange.

Preparation:

We wash the breast, dry it and grind it in a meat grinder.

We clean the mushrooms, wash them, cut them in a convenient way and pass them through a meat grinder. If you want the mushroom pieces to be felt in the pate, just chop them finely.

Peel the orange with a brush and rinse, and then pour boiling water over it. Cut off the zest and grate it finely. We need 2 tsp. zest.

Lightly beat the eggs.

Now mix all the prepared ingredients, salt and season with pepper. You can add chopped herbs.
Add breadcrumbs to the minced meat and pour in the cream. Mix it thoroughly. We should get a homogeneous mass.

Take a deep baking pan, cover it with parchment, and grease it with butter. We spread the minced meat.
Cover the pan with foil and place in the oven. Bake the pate at a temperature threshold of 180 degrees for 50 minutes. Then remove the foil and continue cooking the dish for another 10-15 minutes.
Cool the pate and serve.

Tender pate in a hurry

The easiest way to prepare chicken breast pate is in a blender. Boil the meat and carrots in advance and beat all the ingredients. The whole process will take about half an hour.

Compound:

0.6 kg chicken breast;
vegetable oil;
4 onions;
carrot;
200 g shelled walnuts;
½ tsp. salt;
50 ml broth;
½ tsp. ground nutmeg;
2-3 garlic cloves.

Preparation:

We thoroughly wash the meat and boil it in slightly salted water.
We clean the carrots and also cook them. By the way, this can be done in the same pan with the breast.
Place the diced boiled breast, carrots, garlic cloves and walnuts into a blender bowl.
Add a little broth and beat all ingredients with a blender until smooth.
Now salt the pate and season with pepper and nutmeg, mix.
We clean the onions, chop them and sauté in vegetable oil.
Place the onion in the pate and beat with a blender, sparing no effort.
Cool and serve the pate to the table. A little secret: if the pate turns out to be a little dry, add a little melted butter and beat it with a blender again.

Sausage pate for diet

Chicken pate can be prepared at home in the form of sausages. This dish will become your household’s favorite breakfast and the highlight of any holiday table.

Compound:

0.5 kg chicken breast;
100 ml cream;
2 eggs;
1-2 garlic cloves;
1 tsp. salt;
1 tsp. ground paprika;
1 tsp. potato starch;
½ tsp. ground chili pepper.

Preparation:

Wash the breast, dry it and chop it finely. Grind the meat using a blender.
Add paprika, potato starch and chili to the breast. Vary the amount of the latter depending on your taste preferences.
Salt the resulting mass and put garlic in it.
We only need whites from the eggs, so we separate them from the yolks. The most convenient way to do this is with the help of a special device.
Add to the mass egg whites, pour in the cream. Beat the minced meat with a blender until smooth.
Place the resulting mixture in the center of a sheet of parchment paper. minced chicken and distribute along the entire length.

Cover the minced meat on one side with parchment, and then carefully wrap the sausage. Tip: If the parchment tears, you can simply wrap a new sheet of paper around the top of the sausage, and then you won’t have to start all over again.

We roll up the so-called roller and tie it on both sides with thread, like candy.
We tie a long thread on one side and tie it around the sausage, as shown in the photo.

We wrap our sausage-pate tightly in a baking bag and tie it well so that no water gets inside during cooking.
Place the workpiece in hot water and cook for 20 minutes, turning it over on both sides. Of course, we will need a large saucepan.
Remove the cling film from the finished sausage and leave it to cool for an hour.
Then we place the pate-sausage in the refrigerator for several hours, and you can serve the dish.

Attention: this pate can be stored for no longer than five days. To prevent the sausage from chapping, do not remove the parchment paper.

Real pate from chicken liver- tender and low-calorie. But store-bought pate does not always meet high requirements: it usually 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 prepare chicken liver pate at home.

Types of chicken pate

You can prepare liver pate for breakfast, a snack for beer, or as a main dish. You can make amazing snack rolls and other things with it. original dishes for the festive table and for every day.

The main ingredients of liver pate are chicken liver, salt and butter. The housewife adds the remaining components to her taste. These can be onions, garlic, carrots, bay leaves, black or allspice, and offal.

How to make 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 weathered, preferably chilled. It should be dense and elastic, without inclusions of bile or veins.

Before you start cooking, you can soak the liver in milk. So its taste will be more delicate, and its consistency will be softer.
Boil or stew the liver until tender, about 20 minutes. It should not fall apart, and its juice should be completely clear. Allow the liver to cool.
Do not salt the liver during cooking, otherwise it will become tough.
Remove the butter from the refrigerator and let it soften slightly at room temperature.
Puree the liver using a blender and place in a deep bowl.
Take a mixer with whisk attachments. Add salt and butter to the liver and beat the pate like cream for a cake.

Snack pate recipe

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

The taste of this pate will be sharper. It goes perfectly with croutons and chips. You can also spread it on pita bread and roll it into a roll. You can add to the roll fresh cucumbers or green onions.

You can add hearts to the liver pate snack. This will make the dish denser and keep its shape. They can be used to decorate other dishes or fill baskets. The pate can be eaten with pancakes or stuffed into eggs.

How to properly store pate?

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

The pate spoils very quickly, so the volume of storage containers should correspond to the volume of the dish. You can also lubricate its surface with vegetable oil.

Good day, my dear guest!

Believe me, the taste of this amazing snack will not leave anyone indifferent. In addition, the dish has a very wide range of applications. It will fit perfectly into the everyday menu as a spread on a morning sandwich, act as a tasty addition in combination with tomato to any porridge or potatoes, and will perfectly satisfy your hunger for a snack. In general, a real lifesaver!

Agree that many people associate chicken pate with liver, we will have a completely different option, exquisite and very tasty - chicken breast pate with nuts, this recipe will take pride of place even on any festive table. Whether it's a birthday New Year or other family holiday.

By the way, there is also.

Here is a list of what we need to make homemade pate.

INGREDIENTS

Chicken breast – 250-300 grams
Walnuts – 5-6 pieces
Onion – 1 large head
Carrots – 1 large or 2 medium carrots
Butter – 50-70 grams
Garlic – 1 clove (optional)
Ground black pepper and salt - to taste
Vegetable oil – 2 tablespoons (for frying)

Kitchen assistants will include a meat grinder and a blender. The entire preparation will take us approximately 30-40 minutes (including cooking the meat).

RECIPE: CHICKEN BREAST PATE

STEP 1

Boil the chicken breast. Add carrots, onions, bay leaves and allspice to the saucepan with meat. As a result, in about half an hour we get not only the initial product for preparing chicken pate, but also a wonderful aromatic broth.

STEP 2

While the breast is boiling, we prepare the remaining ingredients. Peel the onions, cut quarters into rings and place in a heated frying pan.

Bring it to a state of transparency and softness and add butter. Remove from the pan.

This time I didn’t add enough carrots to the broth to prepare the pate, so I decided to add them, passivating them in a frying pan until soft.

By the way, I advise you to take tasty carrots, that is, sweet ones, as this has an impact on the overall taste of the snack.

Now we need to get the cores walnuts. We do this in any convenient way. The main thing is to get results.

STEP 3

Now that all the ingredients for the chicken breast pate with nuts are prepared, let’s start combining them. This can be done as easily as possible using a regular meat grinder. We scroll through all the components.

STEP 4

Place the resulting mixture into a blender bowl. Add salt and pepper. I definitely add the garlic that has been put through the press. It gives the appetizer some piquant flavor. If you don't like it, don't put it in.

Every housewife can easily prepare the most delicate, delicious chicken liver pate at home. This appetizer can be easily varied with all kinds of additives, for example, mushroom, cheese, vegetable. The finished pate goes well with crispy toast or fresh bread. You can serve this treat in addition to any soup or broth.

By classic recipe The liver pate turns out soft, light and creamy. It is provided by oil (70 g) to the dish. You also need to prepare: 400 g of chicken liver, half an onion and a carrot, aromatic herbs, salt.

Vegetables and liver are chopped.
First, the onion is fried in fat until translucent, after which carrots and meat grated on a fine grater are added to it. The products are poured into a glass of salted water with seasonings. They simmer under the lid for about 25 minutes. Next, the frying pan is left open for another 10 minutes on the fire so that almost all the liquid evaporates from the container.
The contents of the frying pan are transferred to a convenient deep container, softened butter is sent there, and the components are pureed until smooth.

Liver pate can be served immediately with thick hot soup.

Spicy recipe with cognac and spices

Cognac and seasonings add piquancy to the treat. It is very important to use a large pinch of nutmeg for this dish. In addition, you will need: 450 g of chicken liver, 150 g of carrots and onions, half a pack butter, 3 tbsp. cognac, a mixture of peppers, salt, and other spices to taste.

The liver is thoroughly washed, removed from the films and cut into pieces.
The onion is chopped into cubes, and the carrots are grated on a grater with the smallest holes.
First, fry the onion in any fat until golden. Then carrots are added to the vegetable. When the latter becomes soft, you can add pieces of liver to the frying pan.
Together, the products are cooked for 7-8 minutes over medium heat. If necessary, clean water is added to them.
After adding butter, salt and all seasonings, the ingredients are thoroughly mixed and simmered for another 5-7 minutes.
The contents of the dish are whipped hot with a blender, and cognac is added to the mixture.

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

With added vegetables

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

The liver is thoroughly washed with cold water and cleared of films.
Onions and carrots are coarsely chopped and then fried in vegetable oil until soft.
Potato cubes, liver, salt and, if desired, aromatic herbs are added to almost ready vegetables. Cook the food under the lid for 20-25 minutes.
The dishes are removed from the heat as soon as the liver is ready.
The cooled liver mass is crushed using a meat grinder or blender.
All that remains is to stir in the softened butter and transfer it into convenient forms.

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

Liver pate in a slow cooker

In order not to spend a long time fiddling with ingredients when preparing pate, you can make your task much easier by using a multicooker. A device of any model is suitable for this. Products that will be used: 650 g chicken liver, white onion, 1 tbsp. low-fat cream, half a stick of butter, a pinch of nutmeg and salt.

Chopped onions are sautéed in a small amount of butter in a multicooker bowl. To do this, turn on the “Baking” program for 15 minutes.
Next, add pieces of washed and film-free chicken liver to the vegetable. The ingredients take the same amount of time to cook together.
All that remains is to pour in the cream, add seasonings, the remaining oil, salt, and simmer the food together for about another 12 minutes without closing the lid.
Next, the components are transformed into a homogeneous paste using a blender and, if necessary, added salt.

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

With mushrooms

You can use any mushrooms for the dish under discussion: forest mushrooms and champignons. It is enough to take them in an amount of 250 grams. In addition to mushrooms, the following will be used: carrots, onions, 400 g chicken liver, salt, 2 tbsp. vegetable oil. How to make pate with mushrooms is described below.

The liver is thoroughly washed, the ducts and fat are cut off, after which the pieces are fried in oil on all sides until cooked.
In a second frying pan, coarsely chopped vegetables are sautéed until soft. When they are ready, you can place the chopped mushrooms in a container and simmer the food together for about 15-17 minutes.
The contents of both containers are transferred to a blender and crushed until smooth.

Liver and mushroom pate goes well with rye croutons.

Diet pate

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

The chicken liver is thoroughly washed in cold water and all films are removed.
Vegetables are randomly chopped and placed in a pan with the meat product. Cook the ingredients together for 25-30 minutes after boiling.
The finished products are placed in a colander. There should be no excess liquid in the pate.
In the bowl of a blender, the liver and vegetables are thoroughly ground until smooth. At this moment the mass is salted. If desired, any aromatic herbs are added to it.

The finished dietary pate is spread on low-calorie bread or cucumber slices.

Recipe from Yulia Vysotskaya

Cooking guru Yulia Vysotskaya also loves making 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 heavy cream, 350 g of chicken liver, a coffee spoon of nutmeg, oregano, ground paprika and salt, 2 tbsp. butter.

Onion rings are fried in a hot frying pan with butter until golden brown.
The liver is washed, removed from excess fat, dried with a paper towel, cut into pieces and transferred to frying.
When meat product starts to turn golden brown, you can pour salt and all the seasonings, as well as cognac, into the frying pan.
Simmer the ingredients over low heat for another 15 minutes.
Next, cream is poured into the container, the products are mixed well and removed from the heat.
When the mass has cooled slightly, use a blender to turn it into a homogeneous puree.

Before serving, the dish must be kept in the cold for at least 8 hours.

With added cheese

Instead of cream, you can use hard cheese for the snack. It goes great with butter. In addition to cheese (150 g) and half a stick of butter, you need to take: 450 g of chicken liver, 3 large white onions, salt, pepper.

The onion and liver are coarsely chopped and boiled in salted water until tender.
When the water has drained from the finished products, thrown into a colander, you can pass them through a meat grinder or puree them using a blender.
Add softened butter and finely grated cheese to the resulting mass.
All that remains is to pepper and add salt.

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

Chicken liver pate with cream

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

The liver is cut into large pieces and fried in fat on all sides until a crust appears over high heat. Next, the heating intensity is reduced, and the product is simmered under the lid for another 12-15 minutes until fully cooked.
Then you need to add salt, pepper and, if desired, add the selected spices. The contents of the pan are filled with cream. Cook the mixture over low heat for a few more minutes until it thickens slightly.
Together with softened butter, the ingredients are turned into a pate using a blender.

Chicken liver pate contains vitamins A, C, E and group B. However we're talking about about a home-cooked treat! You are unlikely to be able to find anything healthy in a purchased pate, since it contains nitrites, taste stabilizers, soy - in a word, almost everything except the liver itself. That's why we suggest making chicken liver pate yourself, and it's not as difficult as many people think.

A few secrets

Buy liver with a smooth and shiny surface. A yellowish tint indicates that the liver has been frozen, and the taste of the pate will noticeably suffer from this. There should be no green spots on the product, because they are sure sign that the chicken was damaged when cutting gallbladder, therefore, the liver will be bitter.
It is advisable to defrost the liver on the bottom shelf of the refrigerator, and not in microwave oven.
There is no need to soak chicken liver (similar to beef and pork), since it never turns out bitter.
The preparatory stage consists of washing the liver with cold water and removing connective tissue, if available.
It is not recommended to store chicken liver pate for more than 3 days. If you want to extend the shelf life of the pate, we recommend keeping it in the freezer, in which case the taste properties of the product can be preserved for up to 2 months.

Chicken liver pate: classic recipe

You will need:

chicken liver – 800 g,
carrots – 1 large piece,
salt - to taste,
butter – 50 g + 1 tablespoon for frying.

Cooking method

Wash my liver. Cut into small pieces. Fry in butter until color changes.
We clean the carrots and onions. Cut into cubes. Fry the onion until transparent in the same oil in which the liver was cooked.
Add liver to vegetables. Cover with a lid. Simmer over medium heat for a quarter of an hour.
Grind the liver with vegetables in a blender until smooth, do not forget to add salt.
Attention: if you don’t have a blender, grind the mixture through a sieve.
Place the finished pate in the refrigerator. You can try it in a couple of hours!

Another delicious recipe for chicken liver pate

You will need:

chicken liver – 1 kg,
butter – 100 g,
milk (3.2%) – 500 ml,
cream (20%) – 400 ml,
onions – 3 pcs.,
vegetable oil – 3 tbsp. l.,
salt - to taste,
ground black pepper - to taste.

Cooking method

Wash the liver, remove the veins. Pour in milk and leave for an hour.
Cut the onion into half rings.
Heat the vegetable oil in a frying pan, add 30 g of butter.
Fry the onion in oil.
We wash the liver. We send to the onion. Stirring constantly, fry for 20 minutes.
Reduce heat and add cream. Simmer for a quarter of an hour (during this time the volume of cream should decrease by half).
Transfer the mixture to a blender and add the remaining butter. Grind.
We put the finished pate in the refrigerator overnight, and in the morning during breakfast we enjoy delicious sandwiches.

Chicken liver pate with spices

You will need:

chicken liver – 500 g,
thick sour cream – 200 g,
onions – 2 pcs. medium size,
garlic – 2 cloves,
butter – 2 tbsp. l.,
ground coriander seeds – 1 tsp,
nutmeg – 1 pinch,
salt - to taste.

Cooking method

Cut the prepared liver into small pieces.
We clean the onion. We cut it finely.
We peel the garlic. We chop.
Fry onion and garlic in melted butter for 5 minutes.
Add liver to vegetables. Simmer for another 10 minutes.
Add the spices indicated in the list of ingredients. Mix.
Add sour cream. Simmer for 5 minutes.
Transfer the finished mixture to a blender. Grind until puree.
Transfer the pate into the mold. Cover cling film. We put it in the refrigerator. As soon as the food has cooled, you can take a sample.

Chicken liver pate with egg and vegetables

You will need:

chicken liver – 500 g,
carrots – 2 small pieces,
vegetable oil – 2-3 tbsp. l.,
hard-boiled chicken eggs - 2 pcs.,
butter – 100 g,
ground black pepper - to taste,
salt - to taste.

Cooking method

We prepare the liver by removing the films. We cut it.
We clean the onion. Cut into small cubes.
Heat the vegetable oil. Sauté onions in it.
Add carrots to the onions. Simmer for another 5-7 minutes.
Boil the liver in salted boiling water for 10 minutes.
We clean the eggs. Finely chop.
Mix all prepared ingredients in a blender until smooth.
Add salt and pepper. Mix well.
Transfer the finished pate into a glass container and put it in the refrigerator for a couple of hours. After the specified time has passed, we try.

Pate with apple and cognac

You will need:

chicken liver – 500 g,
butter – 220 g,
onions – 2 small pieces,
apple – 1 pc.,
cognac – 3 tbsp. l.,
cream (20%) – 2 tbsp. l.,
salt – 1.5 tsp,
lemon juice – 1 tsp,
ground black pepper – 1/4 tsp.

Cooking method

We clean the onion. We cut it finely.
Peel the apple and remove the seeds. Finely chop.
Melt 30 g of butter in a frying pan. Add apples and onions and simmer until softened.
Wash my liver. We divide each one in half.
Add another 50 g of oil to the oil in which the onion and apple were simmered.
Place the liver and fry over high heat until cooked (10-15 minutes).
Let's turn down the fire. Pour in cognac. Set it on fire (this will allow the alcohol to evaporate).
Mix onions, apples and liver in a blender. Pour in the cream. Puree. Transfer the pate to a bowl.
Place 100 g of softened butter and 1/3 of the pate into a blender. Grind. Add half of the remaining liver mass. Turn the blender back on at full power. Add the remaining pate. We grind.
Pour in lemon juice and add spices. Mix.
Transfer the pate into small molds. Pour in the remaining melted butter. Cover with cling film and place in the refrigerator for several hours.

Pate in a slow cooker

You will need

chicken liver – 500 g,
butter – 70 g,
carrots – 1 pc.,
onion – 1 pc.,
olive oil – 1 tbsp. l.,
nutmeg – 1/4 tsp.,
chopped pistachios – 1 handful,
salt – 1 pinch.

Cooking method

We clean the onion. Cut into thin half rings.
We clean the carrots. Grate on a fine grater.
Pour olive oil into the multicooker bowl and place the prepared vegetables. Cook for a quarter of an hour in the “Stew” mode.
After the specified time has passed, add the pre-washed liver, cut into small pieces. Season with spices. Continue simmering for another 10 minutes.
Grind the mass cooled to room temperature in a blender.
Add butter, but not all of it – you should leave about a tablespoon. Puree again.
Place the pate into the molds.
Melt the remaining butter in the microwave. Pour the pate over it.
Sprinkle with chopped pistachios. Place in the refrigerator for a couple of hours, remembering to cover the pate with cling film first.
Chicken liver pate prepared according to this recipe goes well with bread. Bon appetit!