Chicken liver pate - recipe

Pate, cooked from chicken liver, has always been considered one of the most tender of its kind. Therefore, we offer to master two excellent recipes for the extension of the home menu.

A recipe for a delicious homemade liver pate from chicken liver and hearts in a multivariate

Ingredients:

Preparation

Properly selected liver, of course, is the key to success in the preparation of pate. It should not be with whitish spots, the color should be uniform, also look at the amount of fat attached to it, it still has to be cut off and discarded, it is no good at all, and many producers sin that they do not cut it at the boning. After purchase, the liver must be thoroughly rinsed, checked for residual bile, which sometimes falls on the liver and can spoil the whole dish, being in it even in the smallest amount. Cut the liver into lobes, since it consists of two connected lobes, remove all the fat and other unwanted hanging elements. If time allows, it is best to soak it for about half an hour in water or milk. Hearts also wash, treat - cleaned from excess. Vegetables wash, peel and cut, some cooks with a smile say that the more carrots, the more beneficial the pate, cutting does not matter, since they will subsequently be crushed with the liver.

In the multivarket included in the "Hot" or "Baking" mode, pour the vegetable oil and put a third of the creamy, as they say the pate loves fat, although when tasting it is completely invisible. In such a mixture of oils, shift the vegetables and wait until they are slightly fried, after which you can put in the main ingredients. When in appearance it will be clear that the ingredients of the pasty are roasted, season with salt and pepper. Pour boiling water, turn on the "Quenching" mode, so that they continue to prepare, stewed, as only by extinguishing you can achieve 100% readiness of the liver and hearts, while getting a fairly gentle product in the final. And do not close the multivark cover, the moisture should evaporate.

After waiting for the full preparation of the products, pour in the cognac and wait about 30-60 seconds, until the alcohol of the alcoholic beverage is evaporated, and only the taste will remain. Then it is desirable to wait for the complete cooling of all the ingredients that are extinguished in the multivark. Then, of course, it is necessary to crush everything with a meat grinder, adding the remaining pre-softened butter and gravy, in which all the components of the paste were stewed. If you like the pate more punctually, then repeat the procedure of grinding the meat grinder once or twice.

Recipe for chicken liver pate with cream

Ingredients:

Preparation

The remarkable thing about this recipe is that there is no carrot in the composition, which is used in almost all liver pates. The choice and preparation of the liver for this recipe is no different from traditional, so We pass immediately to the preparation. In a frying pan, preferably with a thick bottom, since we will not only have to fry, but also stew, put a third of butter and pour all the vegetable. Wait, when this mixture warms up, put into it sliced ​​not large, but not finely onions. After not prolonged roasting onions, you can put the liver. Then, both fry and liver, reduce the temperature, salt and pepper, pour in the cream and after extinguishing minutes 4-6, as well as non-disruptive stirring, turn off the stove. Now it's a little thing, shift the onions and liver into a bowl, add butter and beat with the blender to the consistency that you desire.