Hepatic paste from chicken liver: step -by -step recipe, with apples, with melted cheese, with prunes and nuts, with mushrooms

A delicious paste can be done even at home. And how correctly - you will learn from the article.

Content

Homemade liver paste is a delicious and satisfying delicacy that can be spread on bread or eat a concise with basic dishes.

Of course, you can simply purchase a paste in a supermarket, however, it will not be as tasty and useful as prepared with your own hands at home. Therefore, if you want to please yourself and loved ones with a truly delicious chicken paste from the liver, take note of our recipes.

Hepatic paste from chicken liver: step -by -step recipe

This recipe can rightfully be called the simplest and most easy. To prepare such a paste, you do not need much time, effort and skills. The finished dish turns out delicate, literally melts in the mouth.

Chicken liver - 650 g
White onion - 4 pcs.
Carrot - 3 pcs.
Butter - 120 g
Fat cream - 55 g
Sunflower oil - 50 ml
Water - 270 ml
Salt, paprika, cloves, cinnamon, coriander, estronon

First of all, you need to say a few words about the chicken liver. This product acts as the main one, if we talk about the chicken paste, so it should be fresh and high -quality. When buying chicken liver, pay attention to its color, smell and integrity. It should not smell badly (the smell of a spoiled product, stagnant blood) should not be pale or very bloody.
Despite the fact that in the process of preparation we will grind it, it must be whole, not torn, not interrupted.
So, wash the liver, squeeze the liquid from it and wait until it drains completely. Next, remove all the films, bits, etc., many soak the liver in milk before its further preparation, however, the chicken liver does not need this, since it is extremely bitter.
The peeled onions and carrots must be chopped. How exactly you will do this, it doesn’t matter, because later all the ingredients will be interrupted in a blender until a homogeneous mass. Pay attention only to the fact that the larger you cut vegetables, the longer they will be fried.
Fry the vegetables until golden in color in sunflower oil.
After add the liver to them, cook for 7 minutes.
Next, send water to the container, a little salt.
Cover the container with a lid and cook the liver for 25 minutes on low heat.
After this time, add spices to the ingredients, open the lid and continue to cook for another 10-12 minutes. Until the excess fluid is evaporated.
Next, you need to cool all the ingredients and add softened oil to them.
After that, chop the products with a blender.
The finished paste should turn out to be delicate and soft.
Add a little cream to it, mix.
If the paste is too thick, add a little more cream.
The treat can be eaten at once or placed it for several hours. In a cool place.

Hepatic paste from chicken liver with apples

You can diversify the taste of chicken liver paste by adding other ingredients to it, for example, fruits. We suggest you cook the most delicate chicken paste with apples.

Chicken liver - 550 g
Onion - 2 pcs.
Carrot - 2 pcs.
Apples - 2 pcs.
Cream - 350 ml
Butter - 30 g
Sunflower oil - 45 ml
Salt, pepper, garlic, prvan herbs, lavrushka

Choose the chicken liver based on the tips described in the previous recipe. Wash it, dry it, cut all the veins, pieces with a greenish color, as they can be bitter. You can do soaking in milk at your discretion, if there is time for this and if you assume that the product can be bitter.
Grind the peeled and washed vegetables in any way convenient for you, but not very large. The carrot should be sweet and juicy, since it is it that gives the finished paste a pleasant sweetness. A dry and not very sweet vegetable can ruin the taste of the finished delicacy.
Peel the fruits, cut the core in them, finely cut it.
Spery sunflower oil, fry on the onion and carrots for 5-7 minutes.
Next, add the liver to the vegetables, continue to prepare the ingredients for another 10 minutes. Stiring them periodically.
Now send chopped apples and cream to the container, salt the products, shake with spices.
Close the pan with a lid and simmer the contents over a soft heat for 15 minutes.
Open the lid, prepare the liver for another 5 minutes, so that the cream is a little evaporated, then remove the pan from the fire.
Cool the contents of the pan and, adding oil to it, chop it to a homogeneous state with a blender.
It is necessary to store such a treat in a cool place and not for a very long time. If you want to extend the shelf life of such a product, transfer it to clean and dry glass containers, and pour a little ghee on top.

Delicate liver paste from chicken liver with melted cheese

Incredibly tender, with a creamy taste, a paste of chicken and cream cheese is obtained. Such goodies deserves to be on the festive table. In preparation, such a paste is no more complicated than those whose recipes were described earlier.

Chicken liver - 470 g
Carrot - 2 pcs.
Onion - 2 pcs.
Sour cream - 100 ml
The cheese was melted - 2 pcs.
Sunflower oil - 35 ml
Greens - 2 tbsp. l.
Salt, garlic, pepper

Take the chicken liver, wash, dry. Next, remove all the films, veins, etc. from it. Cut the liver in small pieces.
Grind the peeled vegetables in any way, but not very large.
Grate the cheese. Please note that in order to get a delicious paste, you need to buy high -quality melted cheese. Do not buy cheese foods or any other cheese substitutes, they will not give the finished paste the desired taste.
Wash the greens, dry and cut. You can use dill, parsley, cilantro, a little basil for a pleasant aroma.
Fry vegetables in sunflower oil.
Next, add the liver to them, shake the ingredients with salt, spices, fry for 10 minutes.
Next, send sour cream to the container, close the pan with a lid and simmer the products for another 15-20 minutes. On the quietest fire.
After this time, remove the container from the fire, wait until the contents cool down.
Combine the contents of the pan with greens and cheese.
With the help of a blender, chop the products until a homogeneous state.
If the paste is too thick, dilute it with a small amount of cream.
You can immediately tast the resulting paste or let it brew a little time in a cool place.

Hepatic paste from chicken liver with prunes and nuts

Such a recipe for making a paste is considered very unusual. Despite this, it turns out a treat, well, very tasty, juicy and airy, and prunes and nuts give it a special piquancy.

If desired, you can experiment and add not only prunes, but also dried apricots to the paste. From nuts you can use walnuts, cashews, hazelnuts, pistachios, etc.

Chicken liver - 350 g
Onion - 1 pc.
Carrots - 1 pc.
Cream - 85 ml
Butter - 85 g
Sunflower oil - 45 ml
Pistachios - 30 g
Prunes - 50 g
Salt, nutmeg, ginger, paprika

Rinse the pieces of the liver, dry, cut the veins and films from them. Grind the liver with medium pieces to reduce its cooking time.
Cut the peeled vegetables in small pieces in any way.
Grind pistachios separately from other products with a blender.
Rinse the prunes, pour boiling water and leave for 10 minutes. During this time, the prunes will soften and rinses again. Cut it in small pieces or grind it in a blender - it depends on whether you want to feel pieces of prunes in the finished paste.
Spery sunflower oil, fry on it on a onion with carrots.
Next, add the liver to the container, prepare the contents for another 10 minutes. On low heat.
Do not make fire stronger to reduce the cooking time, since in this way it will only dry and become not tasty, not juicy.
After this time, add cream, salt and spices to the pan, mix the ingredients, close the capacity with a lid and simmer the contents for another 15-20 minutes.
After that, remove the pan from the fire and wait until its contents cool down.
Place the contents of the pan and softened butter in the blender bowl and chop.
After that, add pistachios and prunes to the paste, mix the treat with a spoon or fork.
If the consistency of the paste is very thick, dilute it with cream.
Store a paste in the refrigerator for no more than 2-3 days.

Liver paste of chicken liver with mushrooms

You can make a paste even tastier and fragrant by adding some mushrooms to it. This treat is perfect for sandwiches, it can also be served on the table as an independent dish.

Chicken liver - 750 g
Champignons - 370 g
Onion - 3 pcs.
Carrot - 2 pcs.
Garlic - 3 cloves
Butter - 90 g
Sunflower oil - 55 ml
Cream - 50 ml
Dill - 2 tbsp. l.
Salt, paprika, muscat pepper

Wash the chicken liver, dry, remove all the films and veins from it. If there is time, you can soak it a little in milk, however, this, as mentioned earlier, is not necessary, since it rarely bites. Cut the liver in small pieces.
Mushrooms can be used not only those indicated in the recipe. You can use oyster mushrooms, white and Polish mushrooms, and in principle any others. It must also be said that you can use canned mushrooms, but in this case, take only 150 g of the product. Wash the mushrooms, clean it, if there is a need for this and cut it with slides or cubes. If you use forest mushrooms, first clean, rinse them and boil it.
Wash the dill, dry, cut. You can not put the greens in the paste, but it will give it a special taste and aroma.
Peel the garlic, rub on grater.
Cut the peeled onions and carrots in small pieces.
Fry onions and carrots in sunflower oil.
Next, add the liver to the vegetables, salt the ingredients a little and shake them with spices, cook another 10 minutes. On medium heat, constantly stirring.
After this time, add cream to the capacity, close the pan with a lid and simmer for another 7-12 minutes.
At this time, fry the mushrooms in a separate clean pan for 10-15 minutes. After add garlic to them.
Combine the contents of the 2 pans, add dill and softened butter to the resulting mixture.
With the help of a blender, cross the resulting mass until a homogeneous state.
If necessary, add a little cream or milk to the paste so that its consistency becomes suitable.
Put the treats into clean and dry containers, and store in the refrigerator for no longer than a few days.

As you can see, preparing a delicious homemade liver paste is not as difficult as it might seem at first glance. Such a yummy can be prepared from completely different ingredients by taking chicken, onions and carrots as a basis. You can add salted cucumbers, greens, vegetables, nuts, fruits, etc. to the paste. Such a treat is suitable for both sandwiches and for preparing in the future of various snacks.