Chicken liver pate with carrots and onions - homemade recipes

Chicken liver is an incredibly healthy product, it has an interesting taste and tenderness, but only if it is prepared correctly. If the cook masters some rules for preparing a dish, he will make pate without difficulty. You can cook liver deliciously and elegantly using one of several options.

Homemade chicken liver pate is simply the perfect dish because it is prepared quickly and is sure to please everyone. Preparing a hearty and tasty dish is so simple that it can become a decoration of your everyday diet. If you decorate the dish in an original way or form it into a roll, it will become the highlight of any feast.

From chicken liver you can quickly and easily make an exquisite product that you are not ashamed to offer to guests. You should always stir the pâté mass exclusively with a wooden spoon, as metal gives it an unpleasant aftertaste. The snack has a delicate consistency, reminiscent of cream; it can be eaten as a snack, spread on fresh bread, toast or crouton.

Secrets of proper liver pate

This delicacy is especially good for an afternoon snack when losing weight - carbohydrates are undesirable, and the liver mass contains a minimum of them.

An undoubted advantage is the ease of preparation at any home: boil (baked, fried), blend in a blender (twist in a meat grinder) and you’re done!

The taste is always amazing! The main thing is to choose a quality liver.

Chicken liver is the simplest, most affordable and dietary option, KBJU of the raw product (per 100 g) - 140 kcal, 20 g of protein, 6 g of fat, 1.5 g of carbohydrates. It smells delicate, gives an oily consistency, and a delicate taste. Just don’t forget to inspect each piece before cooking so that you don’t get the gall one - carefully cut it out and throw it away, otherwise the bitter taste will ruin everything.

Duck, goose and turkey liver also taste good, but they are at least 2 times more expensive and higher in calories! And sometimes the calorie content can reach almost 500 kcal due to the high fat content. By the way, this is the fatty liver of duck or goose that is used for the famous foie gras. The preparation is the same as for chicken - wash, remove gall, cut out especially large films.

KBJ rabbit 160 kcal, 19 g of protein, 10 g of fat and 0 g of carbohydrates . And the taste of such a pate will be especially delicate. But the cost is always high. The liver itself should be soaked in cold water, changing the water 2-3 times.

Pork liver in pates is not very tasty - grains ruin everything, no matter what you do. Although her KBJU is very good - 107 kcal, 19 g of protein, 3.6 g of fat, 0 g of carbohydrates. And it won’t have much impact on the budget. If you decide to try using it, first soak it in milk for 2 hours, this will soften the harsh taste.

Beef liver has the least amount of calories - 95 kcal (bzhu - 17/3/0) , quite tender, but the most difficult to prepare. You definitely need to remove all the films from it! And there are no tricks or secrets here - we simply act with the help of a sharp knife and the strength of our hands.

In addition to offal, any vegetables, mushrooms, low-fat cheeses are added to the pate - this will diversify the taste and allow you to “play” with the number of calories.

Recipe in a slow cooker

This is my favorite low-calorie option - the pumpkin and carrots make the snack sweeter and more appetizing, and the onions and spices make it more flavorful.
Everything is prepared in literally half an hour.

It is very convenient to cook using a multicooker.

Although it can be done in a saucepan or deep frying pan.

Ingredients:

• chicken liver – 230 g
• salt – 1/3 teaspoon,
• spices to your taste - 1/3 teaspoon,
• cauliflower – 80 g
• pumpkin – 80 g
• onion – ¼ pc.
• carrots – ½ pcs.
• dill – 2-3 sprigs,
• water – 1 glass.

Preparation step by step:

We also cut the carrots coarsely and add them to the rest of the products.

We do the same with cabbage inflorescences. If you have frozen pieces, you can add them without defrosting.

We cut a small piece of pumpkin (zucchini or zucchini will also work) into several pieces and also throw it into the slow cooker.

Sprinkle with spices (do not add salt!). Cardamom, paprika, ground black pepper are good.

Immediately throw in the chopped greens.

Close the multicooker, wait for it to boil and switch to the “heating” mode. After 10 minutes, take out the liver, let the vegetables sit for another 10 minutes. After that, put all the ingredients in a blender and add salt. Do not pour out the broth, we will need it to bring it to the desired consistency.

Beat until the mass becomes as beautiful and homogeneous as in the photo.

Transfer to any jar or tray and store in the refrigerator, covered with a lid, for a maximum of 3-4 days.

PP pate “couldn’t be simpler”

This option is completely for the lazy, which is what I like.

You will need:

• liver - 400 g
• 1 large onion
• 1 large carrot
• 0.5 l water
• salt, seasonings - to taste.

We prepare in 2 stages:

1. We clean and wash all the products, cut them into large pieces, put them in a deep saucepan, fill them with water and set them to cook. 4 minutes after boiling, add salt, add spices and turn off, covering with a lid.
2. When it cools down, place the pieces of vegetables and boiled liver into a blender and blend, adding liquid if necessary. Or we pass it through a meat grinder, and only then adjust the consistency.

Liver pate with mushrooms

The taste of this sandwich liver mass is special, because it contains mushrooms.
And preparing food in the oven adds originality to both the aroma and taste.

Products:

• large champignons - 6 pcs.
• onions - 2 pcs.
• garlic - 2 cloves
• liver - 300 g
• milk - 50-100 ml.
• salt, dill - to taste
• lemon juice - 0.5 tsp.
• refined vegetable oil - 1 tsp.

Preparation:

1. Turn on the oven to preheat at 200 degrees.
2. At this time, peel the onion and chop it coarsely. We simply peel the garlic; there is no need to cut it. Rinse the liver and mushrooms.
3. Place everything in a heat-resistant form, add salt, vegetable oil, lemon juice, chopped dill. Mix. Fine.
4. Place in the preheated oven for 20 minutes. “Scorch marks” should appear on top.
5. After cooling, puree, adjusting the consistency with boiled milk.

Dietary beef pate

Another interesting meat dietary pate. It's very easy to prepare:

• 300 grams of beef. You can also use veal, it is more tender. Beef should be boiled together with vegetables and spices, then it will be tastier. Pour water over the meat, add a whole carrot, a whole onion, and a bay leaf. Salt and pepper. Cook until done.
• 1 onion. Clean and finely chop.
• 1 carrot. Clean and grate.
• 50 grams of natural yogurt. It can also be replaced with low-fat sour cream.
• 1 tablespoon of any vegetable oil.
• Salt and spices to your taste.

1. Fry the chopped onion in vegetable oil, add the carrots and add a couple of tablespoons of the broth in which the beef was cooked. Stew the vegetables until done.
2. Place meat, vegetables, sour cream or natural yogurt, and spices into a blender. Beat everything until smooth. Delicious pp pate is ready!

Advice from experienced pp specialists

It's simple, agree! But then there are so many delicious things you can do: spread on bread, use as a filling for pita bread or unsweetened oatmeal pancake.

My name is Irina, I am the owner and administrator of the site, as well as the author of most of the recipes and articles. I love to cook simple and healthy delicacies. Certified gym instructor, personal trainer. She completed a course on nutrition and health at Stanford University, Stanford Introduction to Food and Health, as well as a course at Ludwig Maximilian University of Munich (LMU) Nutrition and Lifestyle in Pregnancy (about nutrition and lifestyle during pregnancy).

Chicken liver pate calorie content

Nutritional value and chemical composition of “homemade chicken liver pate”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of homemade chicken liver pate is 80.6 kcal.

Primary Source: Created in the application by the user. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Is liver suitable for weight loss, dieting and proper nutrition?

Nutritionists advise including chicken liver in your diet when losing weight for the following reasons:

1. The liver has a rich chemical composition. Contains B vitamins, ascorbic acid, tocopherol, calcium, magnesium, sodium, potassium. The product saturates cells with useful substances, improves the functioning of many organs, and strengthens the immune system.
2. Improves the functionality of the digestive organs, accelerates metabolic processes, and enhances intestinal motility.
3. Contains a lot of protein. The ratio of BJU in the liver: proteins – 58%, fat – 37%, carbohydrates – 2%. It preserves muscles from destruction and accelerates their growth during loss of adipose tissue.
4. Has low energy value. 100 g of product contains no more than 140 kcal.

According to nutritionists, when losing weight it is better to eat liver from turkey and chicken. You can also include dietary recipes made from beef and its offal into your diet. Pork liver contains too much bad cholesterol.

Important! If you have high cholesterol, it is better to consume chicken liver no more than 2 times a week. 100 g of product contains 280 mg of this substance, which is a lot. Abuse increases the risk of cardiovascular pathologies, such as atherosclerosis.

The consumption of chicken by-products should be balanced with other products, and if there are contraindications, replaced with other protein foods.

This product is included in the list of permitted diets according to the Dukan diet, and it is also the main ingredient of a sports nutrition style. The optimal time for consumption is lunch.

Features of liver pate

Pate is a popular dish with a porridge-like consistency, which is often made from liver. It is an excellent substitute for meat, as it is not inferior to it in biological value. The pate is recommended for breakfast and sandwiches. It contains enough protein to provide energy for the whole day. The main benefit of the product is its rich content of vitamin B12. It stimulates the immune system and takes part in the process of blood cell reproduction.

The liver paste also contains other useful elements. Among them are:

In addition to liver, spices, starch, onions and broth are used to make pate. To increase shelf life, stabilizers and preservatives are used. The product turns out to be very satisfying and nutritious. Goose, chicken or beef liver is often used as the main ingredient. A dish made from goose or duck offal is called foie gras. It is considered an expensive delicacy.

Avocado pate recipe

Avocado is often included in the diet. Despite the fact that the oily fruit cannot be called low-calorie, it is useful for weight loss - due to the fatty acids it contains, which help normalize metabolism and natural cleansing of the intestines.

Avocados are usually used to prepare dietary salads, puree soups and various snacks - there are many simple recipes. If we talk about pates, then the buttery pulp makes very tasty dishes with a delicate texture. They can include vegetables, spices, fresh herbs - an excellent combination of flavors. Don't forget about lemon juice - it will act as a natural preservative.

What are the benefits of liver pate?

The beneficial qualities of the “spread” directly depend on what by-product it is made from. For example, the benefit of beef liver pate is to cleanse the blood by replenishing iron in the body. But unlike other varieties of the product, beef has a higher calorie content. Therefore, it is not recommended for overweight people. Goose liver pate contains a record amount of amino acids. Its presence in the diet allows you to keep your skin in excellent condition for a long time.

Chicken pasta is considered a dietary product. It contains a huge amount of protein. The chicken delicacy is especially useful for people suffering from urolithiasis. In addition, it has the ability to prevent strokes.

The harm of liver pate

Offal pate can also have harmful effects. Due to the content of stabilizers and preservatives, its excessive consumption increases the risk of developing cardiovascular diseases. In addition, the liver mass has a high glycemic index, which is why it is prohibited for consumption by patients with diabetes.

If you use the product on a regular basis and in large quantities, you may encounter vascular diseases. This is due to the high fat content, which has a destructive effect on the vascular cavity. For the same reason, pate is harmful for overweight people. The dish is considered quite high in calories. It can only be eaten for breakfast and in small quantities.

Mushroom and eggplant pate

Simple recipes for eggplant dishes are often included in dietary and medical nutrition. Vegetables are low in calories but high in vitamins and minerals. They are useful for the prevention of cardiovascular diseases, normalization of the gastrointestinal tract, and relieving edema. Regularly include eggplant in your menu if you suffer from depression or insomnia. Are you trying to quit smoking? Vegetables contain nicotinic acid, which can alleviate nicotine “starvation.”

Mushrooms perfectly complement the taste and aroma of eggplants. Prepare the pate from these ingredients. The following products are needed: 2 small eggplants, 100 g of boiled mushrooms (champignons or porcini), a clove of garlic, a stalk of green onion, 1 tsp each of ground coriander and cumin, 1 tbsp. l olive oil, half a lemon, 1 tsp grated fresh ginger, a bunch of parsley and dill, a pinch of salt and pepper. There are a lot of products, but the cooking technology is quite simple:

• Peel the eggplants and cut into circles. Place them on a baking sheet, brush with olive oil, and bake in the oven until done. When the vegetables have cooled, chop them finely.
• Finely chop the boiled mushrooms.
• In a saucepan, combine mushrooms, eggplant, chopped garlic, green onions, ginger, cumin and coriander, pepper and salt. Squeeze lemon juice into the mixture. Simmer over low heat for 5-7 minutes.
• When the mixture has cooled, add chopped parsley and dill.
• Grind the pate with a blender to the desired consistency.
• Before serving, let it sit in the refrigerator for 1-2 hours.

Contraindications for liver pate

To get the maximum benefit from the liver lubricant, you need to take into account contraindications. In some cases, even a teaspoon can be harmful to health. Contraindications include:

• allergic reaction;
• diabetes;
• kidney diseases;
• elderly age;
• excess weight.

For elderly people, liver lubricants are not recommended due to the high risk of developing joint problems. The most preferable option in this case would be a chicken product. But even it should be consumed in limited quantities.

Rules for using liver pate

Liver pate is used as a spread on bread. Sandwiches with its addition will be an excellent breakfast option. The pate is combined with butter, fresh cucumber, carrots and herbs. Before using the product, you need to check it for freshness. After the expiration date, pathogenic microorganisms can multiply in the liver spread, which can cause serious poisoning.

When choosing a product, you need to carefully study the composition. You should not buy a product that contains thickeners and dyes. If the goal is to replenish amino acids, goose liver pate should be preferred. The benefits and harms depend on the amount eaten. Therefore, you need to carefully monitor portion sizes.

If the mass is in a metal can, after opening you need to transfer it to another container. Tin cans create ideal conditions for the growth of harmful bacteria. The offal is stored in the refrigerator. The expiration date after opening is indicated on the packaging.

To be sure of the quality of the pate, you need to prepare it yourself. To make the liver softer and more delicate in taste, it is first soaked in milk. Instead of seasonings, you can add dried vegetables and regular salt. The by-product is crushed using a blender or meat grinder.

The natural product has a short shelf life, so it is not recommended to cook it in large quantities. It retains its properties for 3 days. Homemade liver spread should be kept in a glass container with a lid. You can also freeze it in small portions.

Dietary properties:

How many calories are in pates, what they are and how they are prepared, all this is of great interest to those who lead a healthy lifestyle and monitor their health and figure. So we will try to answer these questions in the following article.

Pate is a popular snack all over the world, a paste made from minced meat, mushrooms, game, eggs, poultry and other ingredients. Most experts attribute this dish to French cuisine, although there is a version that the ancient Egyptians already prepared it from goose liver. Indirect confirmation of this is the bas-reliefs discovered in the Nile Delta, which depict the process of artificially fattening geese. Moreover, historians claim that the recipe for making foie gras was known to the ancient Semites, from whom it was subsequently borrowed by the Greeks and later by the Romans.

It’s interesting that the pate we are used to today was not always like this. Previously, it was customary to prepare it in the form of a layer cake, the filling of which was crushed paste. Such a pie completely replaced the main course, while we use modern pates exclusively as an appetizer. Pates can be served either cold or warm. In the second case, they are usually placed in dough baskets or baked in dough.

Modern pates have a different composition; it has become much simpler. The most popular snack option these days is liver pate (pork, chicken, goose, etc.).

Table

This table shows the average norms of elements for an adult.

Homemade chicken liver pate with carrots, onions and butter

Chicken liver pate with carrots and onions is easy to prepare at home. This dish is made in literally half an hour, and the only household appliances you need are a frying pan, a meat grinder or a blender. You can prepare such a pate for 2-3 days; it goes well for breakfasts when you don’t want to cook and don’t have time. To make a delicious dish, we will consider each step step by step and describe the recipe with photos.

Products in the specified quantity are taken per 500 g. chicken liver. But since pate is a very filling and perishable dish, you can make 250 grams for a small family. this snack. Then simply reduce the amount of all ingredients by half.

Cooking time and calorie content

You can prepare pate at home in literally 30 minutes. You also need to let it sit in the refrigerator for 5-6 hours - that’s exactly how long the whole process will take. The calorie content of the finished dish is 186 kcal per 100 g. Therefore, you can afford 1-2 medium sandwiches even on a diet.

Nutritional value per 100 g:

• proteins 14 g;
• fats 13 g;
• carbohydrates 3 g.

Liver pate is a very satisfying snack, because the liver mainly consists of proteins. This is a great snack that will help curb hunger for a long time. It can be used for both breakfast and dinner. By the way, it is more correct to say not “liver”, but “liver”, but today there are 2 pronunciation options in everyday life, so there is no particular mistake in this.

Herring fillet pate

Names of products that we use during preparation:

• herring (fillet) – 70 g fillet
• slice of stale bread
• milk - 1 teaspoon
• butter - 1 teaspoon
• egg

1. Boil the egg (hold for 6 minutes, no more), cool and divide into 4 parts.
2. Soak the bread in milk.
3. Also soak the herring in water and grind it in a meat grinder twice, adding an egg and bread. Season, add the required amount of butter and stir.

If you love herring, then I have prepared several recipes for herring oil for you, I highly recommend it. And if you are indifferent to it, then let’s move on and master other types of pates.

How to make chicken liver pate at home

The recipe for the dish is very simple - in fact, you just need to fry the liver with onions and carrots, and then thoroughly grind it in a blender or meat grinder and add butter.

• Chicken liver – 500 gr.
• Medium onion – 1 pc.
• Medium carrots – 1 pc.
• Butter (2-3 level tablespoons) – 50 gr.
• Vegetable oil (refined) – 3 tbsp. l.
• Salt (level teaspoon) –

Calories: 186 kcal

We prepare all the ingredients: wash the liver, peel the onions and carrots.

Usually chicken liver is sold already processed. But it’s better to inspect it again: if veins and ducts remain, they are cut off. Another tip: it’s better to cut the pieces in half. This way they will fry faster.

Let the sunflower oil heat up in a frying pan (high heat).

Grate the carrots.

Fry for 4-5 minutes.

While the carrots are frying, chop the onion.

Add to half-cooked carrots. Stir and fry for another 4-5 minutes.

Now add the liver and mix again. We keep the heat at maximum - the liver will initially cool the pan very much.

You need to fry everything together for literally 10 minutes. The criterion for readiness is that the liver will stop giving blood, and if you press on it, a light brown, but not red, juice will appear. You can also pierce the liver with a wooden skewer or toothpick and if the juice is clear, then you're done.

A minute before it’s ready, add salt and pepper and stir again, turn off the heat and cover the pan - let it simmer for another 5 minutes. Then remove the pan from the stove and cool. If the dish seems too greasy, the remaining sunflower oil can be drained first.

In the meantime, prepare a meat grinder or blender. A meat grinder is more convenient because it chops everything better. And a blender is easier to clean, so you can choose any tool. Let's mince the vegetables and liver.

Add 80-100 g of butter to the still hot pate. At this point, taste for salt - add another pinch if necessary. Then it would be a good idea to turn the mixture through a blender or mixer - then the pate will finally turn into mush and become airy.

Now take a small sheet of foil and lay the pate in a path 5-7 cm wide. You can put narrow strips of butter in the center - like sushi.

Using foil, form a sausage, rolling the butter inside. By the way, you can do without it. But the foil will come in handy - after all, the sausage-shaped pate looks more appetizing.

Place in the refrigerator overnight or for 5-6 hours, after which we take out the sausage and open the foil.

Cut our pate into pieces and spread on bread. Bon appetit.

Please note that the pate is stored in the refrigerator for 3-4 days, after which its taste deteriorates noticeably, and after 5-7 days the dish becomes unusable. Even store-bought pates with additives (preservatives, thickeners, etc.) after opening the package are stored in the refrigerator for no more than a day.

Delicious weight loss: 5 best recipes for dietary pates

Reivolt AAronovich. Red accent with southerners and bows on the hood Who is riding in Shawl or from Shawl? My E1: Login. Login for registered users:. If you are not registered, then welcome to the registration page. Arugula and pepper can decorate the appearance of the dish and improve its taste.

Grind the liver, onions and carrots in a meat grinder. Salt the resulting mass and add 1 egg, mixing the ingredients thoroughly. Place the minced meat in the form of cutlets and steam for 30 minutes. Cut the bell pepper into thin slices.

If you are registered but have forgotten your password, you can request it. Sale of cars, motorcycles Together with Auto. Audi Q5. Ford Mondeo.

Rinse the arugula and dry with a towel or paper napkins. Place the liver cutlets on a plate, each topped with pepper slices and arugula leaves. Wash the liver, clean off excess, cut into pieces. Peel the onion and cut into large pieces. Pass the liver and onions through a meat grinder. Add salt, pepper to taste and eggs to the resulting mass.

How to make liver pate even more savory: 5 easy ways

The recipe for homemade chicken liver pate with onions and carrots described above is a classic option that will suit almost everyone - professionals and amateurs, adults and children. And for real gourmets, we can recommend improving the taste of the finished product, and for this there are simple, proven methods that do not require special skills or special products:

1. A delicate creamy taste is usually expected from pate. So before grinding, you can add not only butter, but also very heavy cream 40% (literally half a glass per 1 kg of liver). No more - it will be too greasy and even runny. If you cook according to this recipe, you must first drain all the sunflower oil. It is convenient to use a sieve for this.
2. As additional spices, we can recommend a little black pepper and a mixture of dried herbs and garlic. On the other hand, this is an option for everyone. Traditional pate has a neutral taste.
3. There is no need to overcook the liver. This is a completely pure product that is very similar in consistency to chicken breast. If you leave it a little longer, it will become dry. However, even from this situation it is easy to emerge victorious - butter and heavy cream will make the dish tasty and juicy, and also give it the right consistency.
4. The pate can only be served on white bread. It is better to pre-dry the pieces in the oven and lightly rub them with a clove of garlic. Then the snack will become especially tasty - almost festive.
5. You can also serve this dish with boiled potatoes and dill. It turns out to be a classic diet lunch.

Hearty lentil and mushroom pate

Lentils are an ideal dietary product. It has few calories, but the dishes quickly fill you up. Folic acid, vitamin B6, manganese, iron, phosphorus, potassium - lentils contain a lot of useful substances that are good for health and weight loss. Cereals contain a lot of protein, which allows you to lose weight without losing muscle mass. Simple recipes for lentil pates will be a good addition to any “hungry” diet. Dishes are often complemented with mushrooms - it turns out very tasty.

For preparation you need the following products: 100 g of champignons, 150-200 g of cooked green lentils, half an onion, a pinch of paprika and black pepper, 1 tbsp each. l soy sauce and olive oil, 2 tbsp. l lemon juice, a clove of garlic. Technology:

• Chop the onion and garlic, fry a little in a frying pan with olive oil.
• Add finely chopped champignons, pepper and paprika.
• Fry for another 8-10 minutes with constant stirring.
• Now grind the prepared roast, lentils, lemon juice, and soy sauce with a blender.
• Let the finished pate sit in the refrigerator for about an hour.