Pate chicken liver

Servings: 10 Cooking time: 80 minutes

Photos recipe

There are few people who from childhood not hammered into his head that it is necessary to have a liver, as it is an indispensable supplier of iron for our body. Common situation? Familiar!

Now imagine a situation that tasteLiver you very much, and already you advise others to use it for food. Hard to believe? And you cook liver pate, but not beef, but with chicken.

Chicken liver - it taste sweeter, and itselfStatement dietary product, but still equipped with all the required daily micronutrients (phosphorus, magnesium, iron, "A" vitamins "B", folic acid, and many others.) So how do you prepare the chicken liver pate at home?

Ingredients for "Pate chicken liver":

  • Chicken liver - 500 g
  • Garlic - 3-4 cloves
  • Lard - 150g
  • Eggs - 2 pcs.
  • Luke 2-3 pcs.
  • Recipe "chicken liver pate":


    There is nothing easier, take the desired quantity of crudeliver - my it, if there is a rough film - shoot it, cut into small pieces and boil in boiling water until the lost blood (checked knife puncture) with her. Longer cooking does not have to, it does not become rigid.

    In water it is desirable that the liver was not fresh,add what some spices - bay leaf, peppercorns, a little salt, a couple of cloves of garlic, etc. Now the water in which cooked liver, merge, and the liver itself wash under cold boiled (filtered) water and passed through a meat grinder with a fine grid.

    Skipping boiled liver through a meat grinder

    There, in a meat grinder shipping:

    1. pieces of pork fat (0.5 kg liver - 150 grams of fat)
    2. egg yolks, hard boiled (2 pcs.)
    3. butter - 100 gr. and onions, fried and on a small amount of butter.

    Fry the onion for chicken pate

    When all the products are milled, we try to give them splendor and lightness, which minced chicken liver beat with a mixer or blender until smooth.

    That's all, the foundation is ready. Pate is already ready for use, but you can add to it the same paprika, greens, carrots - anything.

    And while it is still warm, check the pate to salt,to be able, if necessary, to add salt. Salt itself is not specified ingredients, as pate in is salty bacon. Spread pate on formochkam or we shift into one big form and send in the refrigerator, the oil, add to it - froze and pate to hold the desired shape.

    Pate and warm - very tasty.

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