New recipes

Chicken liver pate

Chicken liver pate

A delicious recipe, suitable for both the little ones and the big ones.

  • 500 g chicken liver
  • 3 small onions
  • 100 g butter
  • dill
  • salt
  • pepper
  • 1 tablespoon apple juice

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken liver pate:

Melt the butter in a pan, add the finely chopped onion and leave until soft. Add the liver, dill, spices and finally the apple juice. When the livers have penetrated well, remove from the heat and leave to cool. It is then mixed to obtain a very fine mixture. It is served with slices of toast, cucumbers, tomatoes, according to everyone's taste.

For the children I made different forms of toast and then I greased them with pate, to be more attractive.



Preparation Chicken liver with onion

I washed and groomed the livers (they had no iron) and drained them in a strainer. I cut them into suitable pieces & # 8211 meaning the big lobe I cut it into 2. I chopped the onion.

In a deeper pan, put the onion to harden together with the oil, over medium to low heat. I covered it with a lid to suffocate and made sure to mix in it from time to time. This thing takes about 5-6 minutes. Be careful not to burn! I put the livers over the hardened onions and mixed them gently, taking care not to crush them. I put the lid back on the pan and let the livers cook for about 10 minutes, stirring occasionally.

It already smells good in the kitchen! In the last minutes I removed the lid from the pan and let the stew lower. When it started to sizzle (a sign that the water had evaporated) I poured a little Porto wine over it (optional). What aromatic steam has formed! I left the pan on the fire for 3-4 minutes and that's it! I put out the fire and only now I seasoned the chicken liver stew with onion with salt and freshly ground black pepper. I put a lot of pepper because that's how I like it!


Rustic chicken liver pate, a simple homemade pate recipe, 100% natural, without preservatives. The pate is tasty, creamy, aromatic, with a fine texture, in which we also find pieces of olives or baked peppers, which bring an extra flavor.

I learned to make chicken liver pate somewhere around the age of 18. At that time I didn't like the liver at all.

My mother tried to befriend him and asked me to help her prepare liver pate. She claimed that she was too tired and I prepared almost the only recipe, following her instructions. In the end he asked me to taste to tell him if he still needs salt or butter and I had an extremely pleasant surprise. That fine, creamy paste was very, very good.

Since then I have been making homemade pate when I have the opportunity. And everyone who tasted the chicken liver pate recipe appreciated it.

I ate fried or baked chicken liver but much later. And, since I started to appreciate it, I made some delicious recipes with it. You can find them posted on the blog in this collection.

I modified the basic recipe I learned from my mother, adding a few slices of baked kapia peppers and 2 tablespoons of sliced ​​olives. I chopped them into small cubes and mixed them with the pate. I got a rustic pate of tasty chicken liver. I thought of putting it in small, individual glasses, so that the beautiful colors of all the final components can be observed.

To make a rustic pate from chicken liver we must use a very good butter, with a fat of over 80%.

It is more expensive, but it ensures quality, extraordinarily good taste. If you are careful, you can buy it at the promotion, so take a larger quantity to get enough for cakes.

To make rustic pate from chicken liver boil the other liver with peppercorns and a bay leaf. I do not add salt at all during cooking. It dries and strengthens them.

As you probably already know, chicken livers can leave blood during cooking. To prevent this you can keep them in cold water a few hours before, taking care to change it a few times.

The final aroma of the rustic pate from chicken liver is given by cognac. Not a large amount is used, but it is important.

Now I leave you to see what you need and how to prepare the rustic pate from chicken liver.

INGREDIENT:

1 teaspoon peppercorns

100 g soft butter for pate

2 hard boiled yolks of strong consistency

100 ml of the juice in which they boiled

2 tablespoons olive slices

2 tablespoons chopped baked kapia peppers

For decoration:

Optional: sage leaves

I put the livers in cold water for 2 hours. During this time I changed the water 4 times. After this time I put the livers with peppercorns, bay leaf, a small onion and boiled milk. I took the butter out of the fridge, leaving it at room temperature until the moment it is to be used.

When the livers and onions were boiled, I took them off the heat and let everything cool. I moved the onion and liver to the vertical mixer. A robot or a blender can also be used. I added salt, 2 boiled yolks, 100 g diced butter, 30 ml of brandy, 100 ml of the juice in which they boiled and I passed everything until I obtained a fine and creamy paste.

I added the olives and diced baked peppers, I mixed with a spoon until the composition was homogenous, then I put the pate in the small glasses.

I melted 100 g of butter and let it boil. I took the foam and then let it cool for about 5 minutes, then I poured it over the pate in the glasses. I also put a sage leaf so that the decoration is complete.

I left the glasses in the fridge until the moment I ate them, but I recommend that you do not exceed 5 days.


Homemade chicken liver pate in Thermomix

You have it in your hands a snack for the kids or a dinner with friends for this weekend? In this type of meeting it is best to serve an assortment of snacks with substance, which are easier to eat and allow us to be in a more relaxed environment. Quickly prepare a rich liver pate? If you have time, make one of our special breads to accompany it.

Preparation:

  1. Put the butter and oil in the glass for 2 minutes at 90 degrees and speed 1.
  2. Next add the leeks, onions and chopped garlic cloves. Mix for 4 seconds on speed 5. Then cook everything for 4 minutes at room temperature and speed 1.
  3. Add the liver, bay leaf and nutmeg and cook for about 5 minutes, also at varom temperature and spoon speed.
  4. Then add the brandy, add salt and pepper and set for another 5 minutes at the same speed and temperature as before.
  5. We take out the laurel and beat at a progressive speed up to 10 for 45 seconds.
  6. Transfer the pate to a mold and let it cool before refrigerating.
  7. Cover the surface of the pate with lard or liquid gelatin, adding a few peppercorns and bay leaves, to avoid blackening the tip of the pate and make it more attractive. We can also add an envelope of neutral gelatin when we beat the pate (step 6). This way it will be more oily.

You can replace the butter with liquid cream. In this case, it is added exactly when we beat.

The content of the article respects our principles of editorial ethics. To report an error, click here.

Full article: Recetin »recipes» arriving » Homemade chicken liver pate in Thermomix


Chicken liver pate

The holidays are knocking at the door and many of us have started the list of dishes we will prepare for family meals. Chicken liver pate is one of the must-have appetizers on the holiday table. It is much healthier and tastier than the commercial one (full of e-mails and other crap). Easy to prepare, it can be served simply with toast or you can serve it as a filling for boiled eggs.

ingredients:

• 1 onion, finely chopped + 1 clove of garlic, finely chopped

• 1 small glass of liquid cream

Method of preparation:

1. The liver is cleaned, washed and left in the milk for about 1 hour in the refrigerator. After it has been in the milk, the juice drains well.

2. Fry the onion and garlic in 4 tablespoons of melted butter for about 4 minutes. Add the liver, bay leaf, salt and pepper, mixing well. They cook together for 10 minutes.

3. Pour the brandy and turn on the heat until the alcohol evaporates. Remove the bay leaf from the mixture to avoid the specific bitter taste.

4. Add liquid cream and after 1 minute turn off the heat. Let the mixture cool a little (not at all!). Put the mixture in the blender together with the rest of the butter and pass it until we obtain a fine paste.

After I put it in the molds, I added a little more melted butter on top, for appearance.


Chicken Liver Pate - Chicken Liver Pate

Chicken liver pate or chicken liver spread is a popular appetizer here in Romania - you’ll find it canned in any supermarket, all around the country. It’s difficult to find a chicken liver pate that has the right texture, and when you look at the label, you’ll usually see that it contains some percentage of pork liver, and, of course, some additives.

There are also a lot of high-quality products that don't contain any other kinds of liver except chicken liver, and they taste pretty good, but they can't compare to the chicken liver pate that you can make at home in less than an hour.

I grew up eating pate spread on fresh bread, and I clearly remembered that I never touched any other kind of liver pate than the one made of chicken. Now, I still don’t like pork liver pate, but I can truly say that duck or goose liver pate is a delicacy that I would enjoy anytime.

For this chicken liver pate, it’s important to add just the right spices and make sure you don’t overcook the liver pate, or else it will have a crumbly texture. I always like to add some nutmeg, and this time I also added some garlic powder besides the garlic cloves that go in the pan with the chicken liver.

Besides eating this chicken liver pate spread on bread, you can successfully use it for some stuffed eggs. I simply love any kind of stuffed eggs, but if you use a homemade chicken liver pate for the stuffing, they’ll be then times better than if you use a store-bought one.

Before starting this recipe, I’d like to give you a few patella that will help you get the perfect homemade chicken liver pate. Start by sweating the onions. Only when the onions become translucent, add the garlic. It takes a lot less for the garlic to cook, so don’t add it at the same time with the onions, or it will most likely burn.

When you add the chicken liver in the skillet, cook it for no more than 15 minutes - when it’s done, it should have a brownish color on the outside, but it should still be pink on the inside. An overcooked chicken liver will take away the creaminess of the pate. Besides this, add some delicious spices, and you’ll get an amazing homemade pate, without any preservatives or additives.


  1. In a skillet, heat the oil along with 20 g butter and sweat the chopped onion until it becomes translucent.
  2. Add the chopped garlic and cook for 2 more minutes.
  3. Add the chicken liver with the nutmeg, the dried thyme, the garlic powder and the pepper. Don’t add the salt yet, or the chicken liver will become dry.
  4. Cook on each side for about 5-7 minutes. The total cooking time shouldn’t exceed 15 minutes, just make sure it has a brownish color on the outside, but it’s still pink on the inside. Add the salt before turning off the heat.
  5. In a food processor, add the chicken liver with the onion and garlic, plus 50 grams of melted butter. Mix until it has a creamy texture.
  6. With a spoon, transfer the chicken liver pate into a medium bowl, or two small ones.
  7. Melt the rest of the butter and add it over the chicken liver pate.
  8. Put the bowl or bowls in the fridge for 2 hours, then serve on toast and enjoy!

500 g chicken liver

1 onion? minced?

3-4 cloves of garlic

120 g butter

a little dried thyme

1/3 tablespoon ?? of nutmeg?

½ spoons ?? of garlic powder

Salt and pepper after? taste

2 tablespoons sunflower oil


Homemade chicken liver pate in Thermomix

You have it in your hands a snack for the kids or a dinner with friends for this weekend? In this type of meeting it is best to serve an assortment of snacks with substance, which are easier to eat and allow us to be in a more relaxed environment. Quickly prepare a rich liver pate? If you have time, make one of our special breads to accompany it.

Preparation:

  1. Put the butter and oil in the glass for 2 minutes at 90 degrees and speed 1.
  2. Next add the leeks, onions and chopped garlic cloves. Mix for 4 seconds on speed 5. Then cook everything for 4 minutes at room temperature and speed 1.
  3. Add the liver, bay leaf and nutmeg and cook for about 5 minutes, also at varom temperature and spoon speed.
  4. Then add the brandy, add salt and pepper and set for another 5 minutes at the same speed and temperature as before.
  5. We take out the laurel and beat at a progressive speed up to 10 for 45 seconds.
  6. Transfer the pate to a mold and let it cool before refrigerating.
  7. Cover the surface of the pate with lard or liquid gelatin, adding a few peppercorns and bay leaves, to avoid blackening the tip of the pate and make it more attractive. We can also add an envelope of neutral gelatin when we beat the pate (step 6). This way it will be more oily.

You can replace the butter with liquid cream. In this case, it is added exactly when we beat.

The content of the article respects our principles of editorial ethics. To report an error, click here.

Full article: Recetin »recipes» arriving » Homemade chicken liver pate in Thermomix


Chicken Liver Pate - Chicken Liver Pate

Chicken liver pate or chicken liver spread is a popular appetizer here in Romania - you’ll find it canned in any supermarket, all around the country. It’s difficult to find a chicken liver pate that has the right texture, and when you look at the label, you’ll usually see that it contains some percentage of pork liver, and, of course, some additives.

There are also a lot of high-quality products that don't contain any other kinds of liver except chicken liver, and they taste pretty good, but they can't compare to the chicken liver pate that you can make at home in less than an hour.

I grew up eating pate spread on fresh bread, and I clearly remembered that I never touched any other kind of liver pate than the one made of chicken. Now, I still don’t like pork liver pate, but I can truly say that duck or goose liver pate is a delicacy that I would enjoy anytime.

For this chicken liver pate, it’s important to add just the right spices and make sure you don’t overcook the liver pate, or else it will have a crumbly texture. I always like to add some nutmeg, and this time I also added some garlic powder besides the garlic cloves that go in the pan with the chicken liver.

Besides eating this chicken liver pate spread on bread, you can successfully use it for some stuffed eggs. I simply love any kind of stuffed eggs, but if you use a homemade chicken liver pate for the stuffing, they’ll be then times better than if you use a store-bought one.

Before starting this recipe, I’d like to give you a few patella that will help you get the perfect homemade chicken liver pate. Start by sweating the onions. Only when the onions become translucent, add the garlic. It takes a lot less for the garlic to cook, so don’t add it at the same time with the onions, or it will most likely burn.

When you add the chicken liver in the skillet, cook it for no more than 15 minutes - when it’s done, it should have a brownish color on the outside, but it should still be pink on the inside. An overcooked chicken liver will take away the creaminess of the pate. Besides this, add some delicious spices, and you’ll get an amazing homemade pate, without any preservatives or additives.


Homemade chicken pate

I admit that I am a fan of chicken liver pate, and the label of the small can never scared me. I know that a store pate contains anything, only the liver does not (or contains it in a small amount), but it has always been my little pleasure. Innocent or guilty.

Well, I've been preparing it at home for a while and I'm very happy with the result. It can be kept in the jar in the refrigerator for up to a week, which is very good. I add it to the egg filling (stuffed, of course), eat it with seed bread and it looks super good with other appetizers on a festive table.

I like to eat it with pickled cucumbers and summer with those juicy garden tomatoes. I hope it is a recipe that everyone likes and you should try it, it's worth it!

Ingredients Homemade chicken pate

  • 500 g chicken liver
  • 150 g smoked bacon (I had very good bacon from my parents)
  • a big onion
  • 2 cloves of garlic
  • 2 tablespoons cognac
  • 60 g butter
  • salt and pepper to taste
  • a sprig of dried thyme

Preparation Homemade chicken pate

The liver is washed in cold water and peeled and placed in a sieve. Peel and finely chop the onion, peel the garlic and slice it thinly.

Melt the butter in a pan, add the onion and garlic and cook for a few minutes. Cut the bacon into small pieces and add it to the pan and lightly fry, then add the liver and fry for 2-3 minutes on each side. Pour the cognac, add the pepper and thyme sprig. Put a lid on and let it simmer for about 20 minutes. The liver I used left a lot of water, so there was no need to add more water, but if you notice that it would need a little liquid, add water or chicken soup (about 100 ml).

After boiling, remove the sprig of thyme, and the liver with onion and garlic is transferred to a blender and kneaded until a fine and homogeneous paste is obtained. Add salt and pepper to taste (optionally you can also add fresh parsley).

It is eaten with great confidence on fresh bread.
If you don't have bacon you can use bacon, but you can find bacon to buy everywhere. It helps the pate not to be dull and dry and gives it a good aroma.


Chicken liver pâté

PThreads or pate, as he says at DEX. It suits me anyway, as long as I do it or it's from a good source. I made two grams of chicken liver two days ago. The steps are few and easy to follow. Start by cleansing the liver of white skin. Wash it and dab it with a paper towel to dry it.

Put it in a pan with a teaspoon of olive oil, a teaspoon of butter, a finely chopped medium onion, a little pepper and 150 grams of thawed and drained mushrooms if you do this in winter or fresh if you are in season . Let the pan be cold when you put it all in it. Leave them on low heat until the liver penetrates and the onion softens well.

Sprinkle the liver with armagnac, cognac, a good brandy or a little liqueur wine, leave it on the fire for another half minute and then put the contents of the pan in the blender or in a deep bowl where you can work with the vertical blender. Turn everything into a fine paste, adding 50 grams of butter and 50 ml of sweet cream. Season with salt and add freshly crushed pepper. Put the pate in a saucepan.

Fry in the pan a few mushrooms (120 grams), with a little oil (a few drops), enough to brown them nicely. Sprinkle a little salt over them. Place the mushrooms on top of the pâté. Melt 50-60 grams of butter, mix it with a bunch of fresh, chopped parsley, then pour the parsley butter over the pate in the pan. Cover the pan and place in the freezer for 30 minutes. Then transfer the casserole to the refrigerator.

You can safely eat the pate for a week, as long as you keep it in the fridge. The version that is kept for a longer period is thermally processed a bit more and will be the subject of another story. Stay healthy.