Shop paste is inexpensive, convenient, and sometimes even tasty. But there is one problem - fat.
Meat products are diluted with a huge amount of fat, and sometimes palm oil. Plus all these thickeners, amplifiers, dyes.
Hence the trouble with digestion, and also overweight.
As in that joke: "I also have cubes on my stomach, or rather, only one, but big." Therefore, let's cook chicken pate at home, it is very simple, healthy and insanely delicious!
Chicken pate at home - general cooking principles
You can cook a dish from the bird itself or offal. Usually in the recipe this moment is voiced. Most often, the product is simply boiled, but you can put it out. But bake is not worth it, it will not be so tender.
What else is put in homemade chicken paste:
• vegetables, mushrooms;
• nuts;
• dried fruits;
• eggs;
• cheeses.
Mandatory ingredients of chicken pastes are fats: vegetable or butter, lard. They smooth out dry birds. But if preparing a dietary option, then you can reduce the amount to a minimum. And the taste can be diluted with healthy nuts, broth, milk, cream.
The easiest way to mash the mass is to use a blender. He whips it at the same time, makes it gentler. But you can use a meat grinder. But in this case, it is better to skip the mass twice. Although the pieces in the paste will not hurt. Some ingredients are added in chopped form.
Recipe 1: Chicken Paste at Home with Breast and Vegetables
The easiest option for a delicious and simple chicken breast pate. If you replace the oil with broth, you get an excellent diet dish.
Ingredients
• 600 grams of breast;
• 1 carrot;
• 150 grams of butter (take cream);
• 3-4 onion heads;
• salt, nutmeg;
• 2 cloves (or more) of garlic.
Cooking
1. Fill the sliced breast with water, put the carrots peeled and cut with washers, cook together for 30-35 minutes. You don’t need longer, otherwise the white meat will become tough. In the end you can add salt.
2. Shred the onion. The shape and size of the pieces does not matter. Fry with a piece of oil, put chopped garlic cloves at the end, and do not cook for a long time.
3. Combine the boiled carrots, breast and fried onions, put the remaining oil. It is advisable to soften it, mashed in any convenient way.
4. Add spices, a little nutmeg, evaluate the consistency.
5. Remember that the paste will harden. Therefore, you need to do not too thick. Dilute to the desired consistency with broth and whisk again.
Recipe 2: Homemade Chicken Pate with Nuts
For this fragrant chicken paste, walnuts are used at home. But there are also options with pistachios, hazelnuts, peanuts. We do it taking into account our taste and the availability of products.
Ingredients
• a pound of fillet;
• 80 grams of nuts (you can and more);
• 100 grams of oil;
• green dill;
• salt, paprika, black pepper can be.
Cooking
1. Boil the chicken or cut into slices, add water and simmer. Can be steamed. In general, we choose the most convenient option for ourselves.
2. Dry the nuts in a frying pan, do not fry much so that there is no tan. Then cool well, chop a small portion in pieces.
3. Grind the boiled chicken and the remaining nuts. Add spices, soft butter. Beat well.
4. Put chopped dill. It is better to cut, and not grind. Otherwise, the color of the paste will become strange.
5. Adjust the density of the paste with broth, boiled water. You can add milk or cream.
Recipe 3: Chicken Pate at Home with Mushrooms
For mushroom chicken pate at home, you can take chanterelles, boletus, honey agarics. But if there are no forest mushrooms, then we use champignons. Of course, it’s not so fragrant with them, but also tasty.
Ingredients
• 300 grams of mushrooms;
• 300 grams of chicken;
• 120 grams of butter (creamy);
• 1 tsp mustard;
• salt, spices;
• 3 tablespoons sour cream;
• 2 onions.
Cooking
1. Cut the fillet arbitrarily, cook until tender. In the broth we put any spices, bay leaf, peppercorns to make the chicken fragrant.
2. Separately, boil the mushrooms. Drain the water.
3. You need to heat half the oil in a pan.
4. Shred the onion heads, put in the pan, fry.
5. Once the slices become transparent, add mushrooms. Cooking a few minutes together.
6. Combine the boiled chicken with mushrooms, beat with a blender.
7. Add spices, the rest of the butter, put the sour cream and beat well again. If you want, some of the fried mushrooms can be set aside, cut and added as follows. The paste will be more beautiful.
Recipe 4: Chicken Pate at Home with Prunes
Chicken and prunes are an amazing combination. So why not use it in paste? The dish is very tasty, has a slight acidity and is ideal for sandwiches. Prepared with the addition of the liver, you can also take chicken offal.
Ingredients
• 1 onion head;
• 350 grams of chicken;
• 150 grams of chicken liver;
• 100 ml of milk;
• 12 pieces of prunes;
• spices, a little oil.
Cooking
1. Dice the chicken, twice the size of the liver. All you need to rinse before this, dry.
2. Shred the onion in half rings. Throw in a cauldron or a large frying pan, fry for a minute. You can add more onions to taste.
3. Add chicken and liver, fry for another minute. Pour in milk, cover and simmer over minimal heat for about 40 minutes.
4. While preparing the curtain, we cut the prunes into small cubes.
5. Cooked products are cooled, mashed. We put spices, but not very much so that they do not interrupt the taste of prunes.
6. If the mass is too thick, then you can pour more milk.
7. Add chopped prunes and you're done!
Recipe 5: Chicken Pate at Home from the Liver
Liver paste is one of the most beloved. Especially if it is made from tender chicken offal. And the taste will be stewed vegetables.
Ingredients
• 0.5 kg of liver;
• 150 grams of fat;
• 2 carrots;
• 2 onions;
• spices.
Cooking
1. Wash the liver immediately and throw it into the cauldron, you can not cut it. Add the bacon cut into pieces. If you want, then you can first fry it a little. It will turn out even tastier.
2. Shred the onion in half rings, peeled carrots with thin rings and send to the liver.
3. Pour half a glass of water, put on the stove.
4. Stew for half an hour on low heat.
5. Then open, salt and pepper, you can throw a couple of cloves of garlic, spices. Put a leaf of laurel on top, but it is better not to deepen it. In general, complete freedom of composition of spices.
6. Cover and simmer another 10 minutes.
7. Grind in any convenient way. But! If there is a lot of broth at the bottom of the cauldron, do not pour the whole. Juicy vegetables and paste can turn out weak.
8. If, on the contrary, the mass is steep, then we dilute it with vegetable oil, cream, milk. In general, anything!
Recipe 6: Chicken Pate at Home with Cheese
A wonderful option for spreading for sandwiches, which will require any soft cheese. It is not necessary to use an expensive one, we take the simplest one, and chicken and spices will enrich its taste.
Ingredients
• 400 grams of chicken fillet;
• 120 grams of soft cheese;
• salt;
• a mixture of peppers;
• 1 leaf of laurel;
• 1 onion;
• 50 grams of oil.
Cooking
1. Cook the chicken with the addition of a bay leaf. It is not necessary to use breast. You can take a clipping from the hip, legs.
2. Fry the onion in oil until soft and transparent. As soon as the pieces begin to blush, you immediately need to turn it off.
3. We put in the blender's container the boiled fillet, beat.
4. Add the onion, whisk together.
5. Now put the cheese, beat and taste. Add salt and pepper.
6. Cheese gives a creamy consistency and usually it is not necessary to breed paste. But at will, it can always be made thinner.
Recipe 7: Chicken Pate at Home Bright with Egg
A variant of a really bright and beautiful paste that will decorate even the most boring crust of bread.
Ingredients
• 400 grams of fillet;
• 2 eggs;
• 1 carrot;
• 0.5 tsp turmeric
• 0.5 tsp Paprika
• salt pepper;
• oil 50 grams;
• 1 clove of garlic.
Cooking
1. Boil the chicken, cut into pieces, put in a blender bowl.
2. There we put boiled, peeled chicken eggs. Cook hard boiled.
3. Shred the carrots and fry in oil until completely soft, the root crop should not crunch. You can pour in some water and put it out under the lid.
4. Send the carrots to the chicken, throw the garlic, all the other spices, do not forget to salt and beat. That's all!
Chicken Pate at Home - Useful Tips and Tricks
• Do not cook a lot of chicken paste, as it is not stored in the refrigerator for longer than 72 hours. And if fresh greens are added, then only a day. Therefore, if you see surpluses, then it is better to freeze them immediately. Or put in the filling for pies, pancakes.
• The color of the paste will be more fun if you add bright spices to it: curry, paprika and others. You can finely chop the bell pepper. It does not give much juice and dilutes the gray mass.
• And the taste of the paste will become more fun if you add chopped pickles, pickled mushrooms, any grated cheese, and smoked bacon to it. By the way, this way you can even ennoble the store paste, which seems boring.
• The liver and breast of the chicken do not need long-term heat treatment. From this they become only drier and tougher. But if suddenly the product was undercooked, then you can send the pieces into the microwave for a few minutes. They will reach readiness.
