Option budget and fairly easy to prepare snacks, beloved by many housewives – pate. Indeed, the ingredients for such a dish are very accessible, and cooking certainly does not take much time and effort, any newcomer in the kitchen will cope with it. See for yourself!

Classic liver pate recipe
how приготовить домашний паштет из куриной печени
Ingredients amount
Liver 800 grams
Carrot 2-3 pieces
Bow 2-3 pieces
Butter a little more than half a pack
Pepper and salt a teaspoon
Vegetable oil for frying
Time for preparing: 35 minutes Calories per 100 grams: 170 Kcal

The method of preparation of chicken liver pate at home:

Rinse the liver thoroughly, then fold to the strainer, the water should drain;

liver подготовить

Put the liver on a frying pan heated with vegetable oil and fry until ready, do not forget to stir occasionally;

fry печень

Next, the liver should be removed and put vegetables, peeled and chopped in the pan (there is no need to cut them too small). At the same time, do not pour out the oil and broth from the pan. Do not forget to stir vegetables while frying;

liver обжарить

Thoroughly roast the fried liver and vegetables through a meat grinder until the consistency is smooth. Salt, pepper mass to taste. Transfer the pate to plastic wrap and roll;

liver перекрутить

Cut the butter into plates and place it on the pate;

butter выложить

Roll a lot of roll, cool, clean in a refrigerated place. After a couple of hours you can serve.

This option looks great on the holiday table. If you don’t have much time to mess around in the kitchen, simply mix the liver-vegetable mass with spices and butter.

Recipe for spicy chicken liver pate


  • Liver – kilogram;
  • 3 eggs;
  • Cognac – 70 ml;
  • Mustard – two partial spoons;
  • Butter – one and a half packs;
  • Peppers and seasonings to taste.

Cooking time: 45 minutes.

Caloric content: 375 kcal / 100 grams.

Cooking method:

pate с овощами

  1. Rinse and lightly fry the liver until reddened;
  2. Add seasonings (you can take basil, thyme, dried horseradish, pepper or any other) and continue frying until ready. Make sure the liver is in a liquid, otherwise you will dry it, and it will be hard;
  3. Crush eggs with liver, add brandy and mix everything well;
  4. Separately melt butter, add mustard, mix;
  5. Further, the most crucial moment – design. Lay out plastic wrap, and roll foil over it;
  6. Put the paste evenly, and then gently pour it with oil-mustard mixture. Then roll up the roll, freeing the foil, and place in a cold place..

Consume preferably not earlier than in three hours..

Recipe for liver pate with vegetables


  • 700 grams of liver;
  • 2-3 carrots;
  • Potatoes – 300-400 grams;
  • Onions – 200-300 grams;
  • Sunflower oil – 120 grams;
  • Butter – one pack;
  • Salt, pepper – a teaspoon.

Caloric content: 195 kcal / 100 grams.

Cooking time: 45 minutes.

The highlight of the pate according to this recipe is given by the potato, which not only emphasizes the taste of the liver, but also allows you to save a lot. The taste of the potato is almost not felt, but the carrot gives a sweet taste. Liver pate from chicken liver with vegetables is tender and soft.

Cooking method:

pate с морковью

  1. So, first chop the onion in half rings and place it in a frying pan with vegetable oil. Put the pan on a small fire;
  2. Gradually add other vegetables: peeled and chopped carrots, potatoes (it must also be peeled, and then cut into small sticks and washed with cold water to remove the starch). After adding each ingredient, mix the contents of the pan thoroughly;
  3. Then prepare the liver: rinse, remove the connective tissue and cut it in half. If moisture evaporates too quickly, in order to avoid burning, add a small amount of boiling water to the pan;
  4. After a quarter of an hour, add salt and pepper to the liver. You can also add a pair of laurel leaves;
  5. When the liver is ready, remove the pan from the stove. If you put a bay leaf, you must remove it and throw it away;
  6. Next, scroll the liver and vegetables through a meat grinder, it is desirable to do this repeatedly, so that the mass becomes homogeneous. Add more butter to it.

Pate is ready and can be safely served immediately after preparation. It is recommended to keep this dish in a cool place with a lid on..

Recipe from Julia Vysotsky


  • Liver – kilogram;
  • Milk – liter;
  • 2 onions;
  • 2 carrots;
  • Butter – one and a half packs;
  • Olive oil – 120 ml;
  • Cream – 60 ml;
  • Eggs – 2 pieces;
  • Cognac or sherry – 30 ml;
  • Parsley – a bunch;
  • Sea salt and pepper.

Cooking time: 60 minutes (not counting soaking).

Caloric content: 305 kcal / 100 grams.

Cooking method:

  1. Wash the liver, cover it with milk and leave for three hours (or better). Then remove and dry it with a napkin;
  2. Heat a tablespoon of butter and two tablespoons of olive oil in a skillet. In this oil, slightly fry the liver so that it remains soft, but at the same time, without blood;
  3. Cook carrots and eggs (separately from each other). When the carrot is cooked, chop it finely;
  4. Fry the carrots with chopped onion in two tablespoons of olive oil. Eggs also need to grind;
  5. In a blender, grind at high speed liver, eggs, vegetables, cream and about a quarter of a pack of butter. If there is no blender, you can mince three or even four times;
  6. Add cognac or sherry and spices to the paste mass;
  7. In a separate bowl, combine 50 grams of olive oil and 200 grams of butter (having softened them beforehand). Add the chopped parsley, and then mix and clean in a cold place;
  8. Put chicken liver pate on the film;
  9. In the center, place the butter with greens and roll the foil with pate into a roll so that there is oil inside each cut piece;
  10. Put the cooked dish in the refrigerator for a few hours..

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Read how to cook a steam omelet in a slow cooker. This dish is the best variant of a tasty and healthy breakfast..

Juicy and tasty chicken breast in kefir marinade. Prepare chicken fillet according to our recipe, you will definitely like it. Try the recipe here..

Pate in a multivariate


  • Liver – 600 grams;
  • 2 onions;
  • Carrots – 2 pieces;
  • Salt and pepper – a teaspoon;
  • Garlic – 2 small cloves;
  • Butter – 120 grams.

Cooking time: 1.5 hours.

Caloric content: 170 kcal / 100 grams.

How to cook chicken liver pate in a slow cooker:

  1. Peel the liver and chop not too finely;
  2. Chop the onion and grate the carrot;
  3. Peel the garlic;
  4. Salt and pepper all the prepared ingredients, mix;
  5. Cook in a multivariate on the “quenching” mode for one hour with the lid closed;
  6. After that, transfer the liver to a bowl and let cool;
  7. Then add butter and whisk everything in a blender;
  8. If you want a pate of a softer, airy consistency, add milk or cream. You can also add broth remaining after quenching..

Cooking tips

  • Experiment. The classic pate recipe usually includes liver, vegetables and spices. But if you want to cook something original, do not be afraid to add any additional ingredients. So, for example, cheese perfectly diversifies this dish. You can also add a variety of spicy herbs. By the way, you can either add or exclude ingredients, for example, you can avoid putting carrots in a pie;
  • Use quality ingredients. This advice is primarily concerned with the main ingredient – the liver. This product is considered one of the most difficult to prepare. Not only do you need to carefully monitor, so as not to overdo it on fire, so the liver is also known for being able to taste bitter. This happens due to improperly buttered liver, when fluid from the gallbladder enters it. In order for the liver not to burn, carefully inspect it before buying it, there should be no dark green spots and leaks on it. If you still have the slightest doubt, then to help you soak – hold the liver for several hours in water or milk before cooking. Worse from this will not be exact. On the contrary, soaking allows not only getting rid of bitterness, but also softens the liver;
  • Wholemeal pate. Most recipes recommend that you skip the liver with vegetables through a meat grinder multiple times so that the paste becomes more uniform and airy. But this is the majority! If you like pies and variety, try a more coarse grinding, it has its own charm, scroll the liver-vegetable mass through a meat grinder only once;
  • Registration and submission. Many recipes offer pies in the form of a roll. But if you do not have time to mess around, then you can not bother, but simply add oil and mix, the taste qualities will remain the same. On the festive table, the pate will be beneficial to look with greens, as well as with fresh cucumbers and tomatoes. You can also decorate the pate with the help of pomegranate seeds..

In this article, you were offered five options for making chicken liver pate, be sure to try several to figure out which one you like best and don’t be afraid to experiment.

Good luck in cooking!