Inexpensive option for a hearty and healthy breakfast or lunch - sandwiches with pâté . However, store products are not an option. The composition is not very useful ingredients. The way out is to cook it at home. It's pretty cheap, not particularly long and very simple. Tell you how to cook the pate from the chicken liver.
Delicate appetizer
A classic snack can be made much more interesting by taste and delicate in structure - we cook pate from chicken liver with cream.
Ingredients:
- fillet of chicken (breast) - 1 kg;
- Chicken liver - 0,6 kg;
- oil "Farmer" - 150-170 g;
- bay leaves - 2 pcs .;
- cream for less than 20% fat content - 120-150 ml;
- freshly ground pepper red and black - 10 peas;
- medium-sized salad bulb - 2 pcs .;
- egg quail - 12-15 pcs .;
- parsley (root) - 1 piece;
- iodized salt - 1 teaspoon;
- garlic - 2-3 cloves (optional).
Preparation
Chicken fillet washed, cut into small pieces and cook for half an hour, adding parsley, a bulb without husks and laurel. In the next 20 minutes, until the meat cools in the broth and soaks through it, cook the eggs, cool them and remove the shell. My liver and stew with a finely chopped second onion on half the oil for 7-8 minutes. In the blender we place meat, liver and eggs, add ground pepper, salt. If there is a desire, we put a pair of cloves of garlic. We beat everything in a gentle cream mass. Cream warm with the remaining oil until almost boiling, pour the mixture into the pate and whisk again. Delicate, light pie is ready.
Pate from liver and hearts
If you prefer not light, whipped mass, and pates with a non-uniform structure that are chewed well, we will prepare the pate from chicken liver and hearts, the recipe will be different.
Ingredients:
- Chicken fresh hearts - 0,7 kg;
- fine rock salt - 1 teaspoon;
- "Farmer" oil - 200 g;
- chilled chicken liver - 1 kg;
- onions large white salad - 3 pcs .;
- vegetable refined oil - 50 ml;
- pepper freshly ground black and white - to taste;
- egg - 4 pcs.
Preparation
To cook homemade pate from chicken liver and hearts, rinse the liver, clean the hearts - cut the tubes, wash the blood clots and boil it all with the onion. The liver is removed after 20 minutes after boiling, the hearts are cooked for another quarter of an hour. Boil hard-boiled eggs, put them in cold water and remove the shell. The remaining bulbs are cleaned and finely shredded, and then fried in vegetable oil until light brown. Place the hearts, liver, fry and butter in the blender. Solim, pepper and beat. Since the structure of the meat is different, the pate is not homogeneous and very tasty.
Not to mess around
You can cook this dish even easier - very delicious pate of chicken liver in a multivark is obtained, and the strength goes less.
Ingredients:
- fresh (chilled) chicken liver - 1,3 kg;
- oil without a smell sunflower refined - 50 ml;
- onions large white - 3 pcs .;
- carrots - 3 pieces;
- salt, stone, large - 1 teaspoon;
- Freshly ground black pepper - to taste;
- a mixture of dried herbs - 1/3 tsp;
- oil "Peasant" - 1 pack.
Preparation
Liver is washed and dried with paper towels, onions and carrots are peeled, finely shredded. We put the liver and vegetables in the cup of the multivark, pour the vegetable oil, mix it and in the "Quenching" mode, cook for about 40-45 minutes, put it into the blender bowl, add salt, pepper, soft butter and a mixture of herbs. Beat. For taste and special flavor, you can add 50 ml of cognac or good brandy.