Chicken pate

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.

section: Meat pates

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.

We prepare a tasty and low-calorie chicken breast pate

Are you always wondering what kind of protein snack you can have? Don't like standing at the stove for a long time? Try to make some homemade dietary chicken breast pate - there are a lot of recipes, but they are all good!

PP chicken fillet pate is tasty and simple

The small percentage of fat and low calorie content (about 90 kcal) make this snack truly suitable for everyone - for those who play sports (the protein in the pate is at least 12 g!), and for those who are watching their weight.

In addition, any dietary or dietary recipe for chicken pate is designed to prepare a delicious dish at home - it’s very simple and quick. This is also a good method to make dry chicken fillet truly juicy, savory and fragrant.

You can create both a unique snack and a daily one, use the mixture for pasta, complement the main dishes, for example, unsweetened oatmeal, because snow-white chicken meat is mixed with almost any product.

Step-by-step photo recipe for pate with boiled eggs

Chicken liver pate, even pp-shny, is a common thing, or chicken breast pate! Don’t think that it will turn out dry; on the contrary, its taste will be tender and pleasant. This is a real find for everyone who sticks to proper nutrition. Chicken pate can be spread on a slice of “sprouted” bread, put the freshest cucumber on top and it will be the most delicious breakfast or snack!

Useful:

• 200 g chicken breast
• 1 medium carrot
• 1 testicle
• 2 tbsp. spoons of sour cream
• 1 clove of garlic
• salt, pepper to taste

Manufacturing method:

Cook the chicken breast together with clean carrots in bubbling, salted water until tender for 30-35 minutes. Then we take out the meat and carrots, don’t throw away the broth, we’ll need it later. Let the meat and carrots cool.

Finely chop the chicken breast and place in a deep bowl. We make sure that no small bones get in, the skin also needs to be removed.

Add chopped carrots and chopped garlic clove to the meat. If you want the pate mixture to be as watery as possible, then add a little broth at this step.

Blend the meat with carrots and garlic in a blender until smooth.

Then add to the mixture the egg, boiled in advance and grated on a small grater. Mix well.

At the very end, add sour cream, salt and other spices to taste. Mix well again and the tender chicken pate is ready!

Store the finished chicken pate in a sealed container in the refrigerator for 2-3 days. But it is very tasty and will last you quickly, so you can safely increase the portions of ingredients by 2-3 times.

Dietary meat pate with vegetables

This tender, fragrant chicken pate and a slice of toasted whole grain bread are an impeccable alliance. It will take very little time to prepare, and the result will be a tasty dish that can be stored on the bottom shelf of the refrigerator for 2-3 days.

Ingredients:

• chicken fillet – 650 g
• carrots – 2–3 pcs.
• onion – 1 pc.
• pumpkin - 100 g
• eggs – 2 pcs.
• lemon juice – 1 tsp.
• salt, herbs, dark ground pepper, other spices - to taste.

Manufacturing process:

1. Wash the chicken meat, dry it with a napkin or towel, add salt and season. Wrap in foil.
2. Wash and dry the vegetables and do the same with them. You can place onions, pumpkin and carrots separately or combine them.
3. Place all ingredients in the oven, previously preheated to 180 degrees. Bake for an hour.
4. Boil the eggs for 7-8 minutes. Cool them, clean them.
5. Cool all ingredients, cut into small cubes. Prepare chicken breast pate in a blender - it is perfect for creating the desired mixture. To make the dish even more tender, add a little broth or water.
6. Season the mixture, sprinkle with chopped herbs, pour in a little lemon juice (to taste).

Tender pate with liver

This version of chicken pate is also easy to prepare at home; completely affordable and ordinary products will come in handy. It contains butter, if you have cut calories so far, then replace it with broth - the calorie content of the pate will drop to 85 kcal! Be sure to season the chicken liver and breast pate with black pepper and a pinch of nutmeg - its taste will become even brighter.

We will need:

• chicken breast – 1 pc.
• liver – 250 g
• onions – 2 pcs.
• butter – 1 tbsp. l.
• salt, nutmeg - to taste.

How to cook:

1. Peel and cut the onion heads in half.
2. Wash the meat, liver, cut into large slices.
3. Pour water (2 fingers higher) over the meat and onions and cook after boiling for 15 minutes.
4. Later add the liver and cook until tender (no more than 10 minutes). You can check readiness by piercing the liver with a fork - if the juice has turned pink and clear, then turn off the heat, otherwise the chicken will be hard.
5. Cool, drain the broth separately - it can be useful not only for changing the oil, but also for adjusting the thickness of the pate.
6. Puree all foods using a blender, adding melted butter (or broth).
7. Chicken fillet and liver pate is ready. Place the mixture on a narrow Armenian lavash, garnish with herbs or a slice of cucumber if desired.

Chicken pate with cheese

Before you prepare cheese pate from chicken breast, you need to purchase creamy soft cheese that complies with the principles of proper nutrition. In other words, without E-sheks, various flavor enhancers, etc. It is very tasty to serve this pate on egg whites, sprinkled with crushed nuts.

It will be necessary:

• snow-white chicken meat – 400 g
• soft cheese – 150 g
• 1 onion
• 10 g butter
• spices, bay leaf, salt - to taste.

Cooking in 5 steps:

1. Boil chicken in water with bay leaf for 25 minutes.
2. Cut the onion into small cubes, sauté in butter until transparent.
3. Grind the chicken meat using a blender, then place the sautéed onions in a bowl.
4. Add cream cheese to the mixture and mix thoroughly again.
5. Season the dietary chicken breast pate with salt and spices.

Fragrant recipe with mushrooms

This snack can with full confidence be called low-calorie , because the product does not contain butter or any other fat. Chicken breast pate can be prepared either with mushrooms alone or with prunes - it will be more flavorful.

Products:

• chicken fillet – 400 g
• carrots – 2 pcs.
• onion – 1 pc.
• mushrooms (champignons) – 100 g
• salt, spices.

Easy to prepare:

1. Place fillet, carrots and onions in a deep container. Boil all ingredients until tender. 25-30 minutes is literally enough.
2. Cool the carrots, remove the onions and throw them away - they will no longer be useful.
3. Cut the mushrooms into slices, place them in a dry frying pan and cook under a closed lid until they release their juice. If you do not have champignons, but some kind of forest ones, then this method will not work; you will need to spend more time cooking the mushrooms.
4. If you want to add prunes, first pour boiling water over them, then wash well, remove the pits, if any, and chop them as desired.
5. To properly make pate from boiled chicken breast and mushrooms, you should first cool all the ingredients and only then grind them. Place the ingredients in a blender bowl and beat thoroughly.
6. Season with spices, add salt and serve.