Basically, many housewives are accustomed to making liver pate, although it can be made from absolutely any product. So, today I propose to make it from chicken giblets.
Recipe content:
- Secrets of the right pate
- Ingredients
- Step by step cooking
- Video recipe
Many people buy pate from the store. However, in my opinion, this is very harmful, and not so much for the wallet as for health. Indeed, many store pates contain various harmful additives and flavor enhancers, and, moreover, are made from low-quality raw materials. Therefore, I prefer to cook such dishes at home on my own from quality products. In addition, many are unjustly mistaken, thinking that it is impossible to make a delicious pate at home. My recipe today will be a rebuttal to that. Make this pate and see for yourself its amazing taste.
You can serve pâté for any occasion. For example, it is great for breakfast. After all, breakfast is the most important meal of the day, and it must be nutritious, satisfying and moderately high in calories. It will also be a great snack on the festive table, only in this case it will need to be beautifully decorated. Also, the pate is perfect for quick snacks at work. In general, his application is huge, the main thing is only to cook. And to get you a delicate, refined and ideal dish, I think that the following subtleties of its preparation will help you.
Secrets of the right pate
- Always use fresh food only, do not use pre-frozen food. Any homemade pate made with frozen ingredients will not taste balanced. When cooked, the food will acquire sweetness and unpleasant notes of bitterness.
- To get a paste of a uniform consistency, without a single lump, the mass must be twisted through a meat grinder 2-3 or more times. You can use a chopper or food processor with a cutting knife attachment.
- If you add cream to the pate, it will be more juicy.
- You can cook pate in a multicooker or double boiler - this does not affect its taste in any way.
- To make the products more juicy and the liver more tender, it is better to boil the offal and fry the vegetables.
- Caloric content per 100 g - 110 kcal.
- Servings - 500-600 g
- Cooking time - 1 hour
Ingredients:
- Chicken offal (hearts, stomachs, liver) - 500 g
- Onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 2 cloves
- Pork lard - 50 g
- Butter - 50 g
- Cheese - 50 g
- Salt - 1 tsp (taste)
- Ground black pepper - 0.5 tsp (taste)
- Refined vegetable oil - for frying
Making chicken giblets pate
1. Prepare all foods. Wash the chicken offal under running water and dry with a paper towel. If they are wet, there will be a lot of splashes during frying, which will stain the kitchen. Remove all blood clots from the hearts, if any, and remove the fat and film from the liver. Peel, wash and cut the vegetables (carrots, garlic and onion) into slices of any size. Since they will be further crushed.
2. In a frying pan in vegetable oil, fry the offal with vegetables until cooked. Fry them over medium heat, stirring occasionally, and at the end of cooking season with salt and pepper for 5 minutes.
3. In a meat grinder, twist the offal, lard and cheese. Do this process 2, or preferably 3 times to make the mass more homogeneous. Then add butter to the products, which should be at room temperature. Butter can be substituted for cream.
4. Stir the pate well and taste it. Season with salt and pepper if necessary.
5. Put the finished pate on bread, crackers, croutons and serve with a cup of coffee or tea.
See also a video recipe on how to make chicken liver pate.
