Chicken pate

A selection of chicken pate recipes with photos and step-by-step instructions. We will tell you and show you how to create chicken pate at home!

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Chicken pate recipes

Ingredients

Chicken liver – 500 g

Butter – 170 g

Young carrots – 100 g

Rosemary – 1 branch

Salt, pepper - to taste

Ingredients

Chicken fillet – 250 g

Chicken eggs – 2 pcs.

Stale white bread – 1 slice

Ready mustard – 0.5 tsp.

Ground black pepper – 1 pinch

Lemon juice – 0.25 tsp.

Butter – 30 g

Ingredients

Chicken fillet – 200

Chicken eggs – 2 pcs.

Onions – 1 pc.

Butter – 2 tbsp.

Chicken broth – 100 ml

Pepper - to taste

Vegetable oil - for frying

Ingredients

Chicken breast – 300 g

Chicken leg (thigh and drumstick) – 1 pc.

Garlic – 1-2 cloves

Onions – 1 pc.

Dark peppercorns – 8 pcs.

Allspice – 2-3 pcs.

Cream 35% and above – from 200 ml

Ingredients

Chicken legs – 250 g

Onions – 80 g

Salt, pepper - to taste

Garlic – 1 clove

Butter – 50 g

Ingredients

Chicken fillet – 450 g

Chicken liver – 150 g

Pork lard – 50 g

Butter – 50 g

Potatoes – 80 g

Peppercorns – 8 pcs.

Bay leaf – 2 pcs.

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How to cook chicken pate

Any housewife understands how to cook chicken pate. But what is hidden under this title is clear only to her. Some people prepare chicken liver pate, others buy smoked chicken for pate or use leftover boiled or baked chicken.

Chicken pate is a beautiful appetizer, appropriate for breakfast, as a snack before lunch, and on a formal table. Every European country has a tradition of making chicken pate. It can be a different mixture - from a light, airy mousse to “almost a stew”. Depending on the desired texture, they decide how to prepare chicken pate based on the choice of ingredients and manufacturing technology: frying, stewing, simmering or cooking in a water bath.

For tender chicken pate, breast fillet and liver are best suited; the most fibrous pate is prepared from the fattest meat of the thighs. In addition to chicken meat, butter or cream cheese, cream, eggs, vegetables, herbs and spices are added to the pate.

How to prepare chicken pate for a holiday or just for a large family dinner, read the material by Maria Sorokina.

Almost every European country has its own version of chicken pate. Maria Sorokina gives the master.

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In addition to toast, you can serve the pate with a greenish salad mix with cherry tomatoes, dressed with balsamic. .

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Hearth wheat bread made from baguette dough - knurzel - with a crispy crust, generously flavored.

We prepare sandwiches for family and guests!

The most delicate chicken liver pate is perfectly complemented by the light sourness of currants. Very prepared.

Prepare several molds with pate, and reasons to serve it on special days.

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Chicken pate makes the perfect interior for stuffed pancakes.

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In fact, the only kosher dish made from liver was pate. According to the laws of kashrut, it is forbidden to eat.

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Chicken liver makes a very tasty pate. It goes great with butter toast.

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The structure of the chicken liver pate is very tender, and the cognac gives it a special quality.

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You can purchase an excellent clay mold and prepare homemade chicken liver pate in it.

Chicken pates

Chicken pates are prepared from raw or boiled chicken with the addition of vegetables, mushrooms, cheese or liver. These pates are served warm or cool with slices of toasted bread. To give a homogeneous mixture, after all the ingredients are crushed in a blender, add butter or cream to the pate. The finished chicken pate can be served on a plate, previously cut into slices, in special portioned bowls or in braids of dough. It is better to create pate baskets from puff pastry.

Chicken liver casserole with vegetables

chicken liver – 500g; testicle – 5 pcs.; carrots – 1 pc.; onion – 1 pc.; sour cream (fat content 20%) – 2 tbsp; salt – 1/2 tsp; mixture of Provencal herbs (ready) – 1 tsp; ground dark pepper - to taste; vegetable oil for frying.

Tender chicken liver pate with butter

liver (chicken or turkey) – 0.6 kg; onions - 1 onion; milk – 300 ml; carrots – 1 pc.; salt - to taste; nutmeg (crushed) – 1/4 tsp; vegetable oil – 40 ml; butter – 200g; ground dark pepper - to taste.

Liver pate in balls

chicken liver – 350g; carrots – 70g; onions – 50g; testicle – 3 pcs.; milk – 50 ml; vegetable oil for frying.

Chicken liver pate with mushrooms in the oven

chicken liver – 1 kg; butter – 200g; mushrooms (I have the freshest chanterelles) - about 300g; vegetable oil for frying; salt - to taste; dark pepper (ground) - to taste; coriander (ground) – 1/4 tsp; nutmeg - to taste.

Boiled liver sausage (from chicken liver)

chicken liver – 600g; testicle – 3 pcs.; full-fat milk (or cream 10% fat) – 150-200 ml; buckwheat (boiled) – 1 cup; lard (can be smoked); salt, freshly ground pepper - to taste.

Liver pate with wild mushrooms

chicken liver – about 500g; forest mushrooms (frozen) – about 200g; onion – 1 pc.; butter for pate – 100g; butter for frying – about 50g; salt, dark pepper (ground) - to taste; cream (fat content 20%) – to taste (approx.

Chicken liver pate with apples

chicken liver – about 500g; apple (Antonovka variety) – 1 pc.; shallots – 2 pcs.; butter for pate – 100g; butter for frying – about 50g; salt, dark pepper (ground) - to taste; cream (fat content 20%) - to taste (approximately 50 ml).

Chicken liver muffins with chickpea flour (protein)

chicken liver – 500g; carrots -2 pcs.; onions – 1 pc.; testicle – 2 pcs.; sour cream – 2 tbsp; chickpea flour – 2 tbsp; baking powder for dough – 1 coffee spoon; salt – 2 tsp; pepper, cinnamon, thyme - 1 pinch each.

Christmas duck pate

wild duck – 700g; chicken liver – 500g; apples – 4 pcs. (huge and tasty); cognac – 2 tbsp; butter – 1 tbsp; celery; salt, sugar, red pepper - to taste; peppercorns – 5-7 pcs.; cloves – 2 pcs.; allspice – 2 pcs.

section: Meat pates

Pate according to a Finnish recipe (with cranberry filling)

raisins – 2 tbsp; cognac – 2 tbsp; chicken liver – 300g; leek – 1/2 white part; oil for frying – 2 tbsp; salt – 1/2 tsp; pepper mixture – 1/4 tsp; orange (zest) – 2 tsp; orange juice – 1 tbsp; green onions (chopped) – 3 tbsp; pla

section: Meat pates

False – Wellington from chicken thighs

puff pastry (ready); chicken legs – 4 pcs.; Worcestershire sauce; mushrooms (baby portobellos, a type of champignon); truffle oil; for pate: chicken liver – 500g; onions – 1 pc.; spices - to taste; broth – 2-3 s

section: Meat pies

Chicken terrine with pistachios

chicken liver – 80g; minced pork – 120g; minced chicken – 250g; chicken fillet – 300g; cognac – 1 glass; bread crumbs - 3/4 cup; pistachios (peeled) – 1 cup; onions – 1 pc.; butter for frying; testicle – 1 pc.; garlic – 3 cloves; lemon

section: Meat pates

Chicken liver pate with green peas

chicken liver – 500g; butter – 50-60g; testicle – 2 pcs.; salt – 1 tsp; ground dark pepper - to taste; green peas – 4 tbsp;

section: Meat pates

Liver paste

chicken liver – 300g; salted lard – 100g; onion – 1 onion; garlic – 1 clove; mushrooms (champignons) – 10 pcs. (small size); salt, ground pepper - to taste

section: Meat pates

Chicken pate with fresh ginger

chicken – 1 pc. (at least 2 kg); whiskey – 3 tbsp; testicle – 1 pc.; leek (white part) – 1 pc.; butter – 100 g; fresh ginger – 1 piece (about 2 cm); salt, ground white pepper - to taste

section: Meat pates

Baked chicken liver pate

chicken liver – 700g; milk – 1/2 cup; chicken fat (not melted!) – 300g; testicle – 2 pcs.; cognac – 50ml; salt, ground dark pepper, grated nutmeg - to taste; lard (or raw smoked bacon) – about 200g; bay leaf – 5-7 leaves;

section: Meat pates

German pie with chicken and pate

for shortcrust pastry: flour – 280g; butter – 140g; sugar – 1 tsp; salt – 1/2 tsp; cool water - about 10 tbsp; for the inside: chicken breast (without skin and bones) – 500g; pork (pulp) – 300g; cognac – 50 ml; spicy mustard – 2 tbsp; testicle

section: Meat pies

Chicken pate with mushrooms

chicken (boiled meat), cheese, champignons (boiled), egg, sour cream, salt, pepper, sugar, grated nutmeg.

section: Meat pates, Mushroom pates

Chicken pate with ham and shrimp

chicken meat (6 without bones) 500g, ham, bacon, onions (small), shrimp meat, breadcrumbs, cream, parsley, vermouth, salt, white pepper.

section: Meat pates

Bird liver pate

poultry liver (chicken, turkey or goose), bacon, pork (pulp), veal, salt, white ground pepper, basil, nutmeg, marjoram, onions, white wine, cognac, olive oil.

Chicken liver pate

chicken liver, sour apple (preferably Antonovka), salt, pepper, sugar, butter.

section: Meat pates

Duck pate

duck, fresh (unsalted) lard, veal, pork, chicken liver, egg, salt, pepper, cloves, nutmeg, cinnamon, bay leaf, shallot, tongue, cognac, mushroom broth.

section: Meat pates

Liver and chicken giblet pate

liver, offal, onions, fat, greaves, salt and pepper.

section: Meat pates, Jewish cuisine

Capital pate

potatoes, eggs, beef or chicken liver, onions, butter, salt, pepper, flour or breadcrumbs.

section: Meat pates

Chicken liver pate with marjoram

chicken liver, onion (finely chopped), ghee (for frying), salt, sugar, vodka or cognac, marjoram (sprigs).

section: Meat pates

Strasbourg style pate

goose liver, onions, veal, champignons, eggs, chicken meat, spices, butter (3 parts), herbs, mayonnaise.

Chicken pate at home: easy to make, quickly eaten! The best homemade chicken pate recipes

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

Meat products are diluted with a large amount of lard, and from time to time with palm oil. Plus all these thickeners, enhancers, dyes.

Hence, problems with digestion, and also excess weight.

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

Chicken pate at home - general principles of production

You can prepare the dish from the bird 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 so tender.

What else is put into homemade chicken pates:

The essential ingredients of chicken pates are fats: vegetable oil, 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 most common method of pureeing mass is using a blender. He immediately whips it up and 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 the pieces in the pate wouldn’t hurt. Some ingredients are added specifically in chopped form.

Recipe 1: Homemade chicken pate from breast with vegetables

The most common version of a very tasty and ordinary chicken breast pate. If you replace the butter with broth, you will get a good dietary dish.

Ingredients

• 600 grams of breast;

• 150 grams of butter (we use butter);

• 3-4 onions;

• salt, nutmeg;

• 2 cloves (or more) garlic.

Manufacturing

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

2. Chop the onion. The shape and size of the pieces does not matter. Fry with a little oil, add chopped garlic cloves at the end, do not cook it for a long time.

3. Combine the boiled carrots, breast and fried onions, add the remaining oil. It’s better to soften it and puree it using any convenient method.

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

5. Remember that the pate will still harden. Therefore, it is necessary to make it not very thick. Dilute to a suitable mixture with broth and beat again.

Recipe 2: Homemade chicken pate with nuts

Walnuts are used at home for this fragrant chicken pate. But there are also options with pistachios, hazelnuts, and peanuts. We do it taking into account our own taste and availability of goods.

Ingredients

• 80 grams of nuts (more is possible);

• 100 grams of butter;

• salt, paprika, maybe dark pepper.

Manufacturing

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

2. Dry the nuts in a frying pan, but don’t 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. Naturally, they are not so fragrant, but still tasty.

Ingredients

• 300 grams of mushrooms;

• 300 grams of chicken;

• 120 grams of butter (butter);

• 1 tsp. homemade mustard;

• 3 spoons of sour cream;

• 2 onions.

Manufacturing

1. Cut the fillet as desired and cook until done. We add any spices, bay leaves, and peppercorns to the broth so that the chicken comes out fragrant.

2. Boil the mushrooms separately. Drain the water.

Recipe 4: Homemade chicken pate with prunes

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

Ingredients

• 350 grams of chicken;

• 150 grams of chicken liver;

• 12 pieces of prunes;

• spices, little oil.

Manufacturing

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 it into a cauldron or a huge 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 is very thick, you can add more milk.

7. Add chopped prunes and you're done!

Recipe 5: Homemade chicken pate from the liver

Liver pate is one of the most beloved. Especially if it is made from tender chicken by-products. And stewed vegetables will dilute the taste.

Ingredients

• 150 grams of lard;

Manufacturing

1. Wash the liver immediately and throw it into the cauldron; you don’t have to cut it. Add the bacon cut into pieces. If you wish, you can fry it a little at 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 using any convenient method. But! If there is a lot of broth in the cauldron during the day, 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

An excellent spread for sandwiches, which will require at least some soft cheese. It is not necessary to use an expensive one, we take the most ordinary one, and chicken and spices will enhance its taste.

Ingredients

• 400 grams of chicken fillet;

• 120 grams of soft cheese;

• 1 laurel leaf;

• 50 grams of butter.

Manufacturing

1. Cook the chicken with the addition of a bay leaf. It is not necessary to use breast meat. You can also take slices from the legs or 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 the onion and beat together.

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

6. The cheese gives a creamy thickness and usually there is no need to dilute the pate. But if desired, it can always be made thinner.

Recipe 7: Homemade chicken pate “Brosky” with egg

This is a truly catchy and wonderful pate option that will decorate even the most boring crust of bread.

Ingredients

• 400 grams of fillet;

• butter 50 grams;

• 1 clove of garlic.

Manufacturing

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

2. We also put 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. Send the carrots to the chicken, add garlic and all other spices, don’t forget to add salt and beat. That's all!

Chicken pate at home - useful tips and tricks

• Don't make a lot of chicken pate because it won't last longer than 72 hours in the refrigerator. And if the freshest greens are added, then only a day. Therefore, if you see excesses, it is better to freeze them immediately. Or use it as a filling for pies and pancakes.

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

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

• 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, then you can put the pieces in the microwave for a couple of minutes. They will reach readiness.