Delicious pate of chicken liver with chicken - how to cook homemade pate of chicken liver and breast, step by step recipe photos
There are some dishes that can be called universal in all respects. They are suitable for both children and adults, it is not difficult to cooking in the products available to them anywhere in the world. One of these dishes, loved ones and our grandmothers, and our - delicious home made chicken liver pate and breast. The fact that you can find on the Internet similar to a recipe or to ask him at a friend - an indisputable fact. But will this recipe right? Cook at home delicious and tender liver pate of chicken liver and chicken you can, using my proven classic recipe with step by step to make a photo. Will keep all the advice and tips and get air, gentle, homogeneous, with the right taste homemade liver pate.
The products that we take will determine the quality of the paste. We will need:
- chicken liver, about 1 kg;
- chicken breast meat, about 300 grams;
- two large onions,
- two large or three medium-sized hen eggs,
- 200 g butter,
- salt and freshly ground black pepper.
How to make a pate of chicken liver and breast
White chicken fillet cook in advance, give cool down, check for the presence of skin, fat pieces of bones.
Onions cut into cubes, not too small, but not large. Fry in vegetable oil to a soft state when the bow begins to "gold". It is important not to fry the onion completely, we need an onion is soft and very lightly browned around the edges, as in the photo. Much fried and crispy onions may spoil the taste of pate.
Fresh chicken gras well washed, give it to drain completely sorted out, cleaned from the possible film (the film is white in the middle, the liver), each cut into 4 pieces.
Fry the liver very well in the open high heat in vegetable oil.
At first glance, a simple recipe of liver pate, however, keeps a lot of tricks. The first of them - this is a special frying onions. The second - deep-fried and the evaporated moisture (but not dry) liver! Check readiness gras, piercing it with a fork, if not perform the blood and juice - liver fried.
Two testicles also advance cook hard-boiled and allowed to cool.
To the final stage of preparation of paste all the ingredients (except liver) should be cooled down. Butter, approximately one day we dostaeem from the refrigerator and, by this time, it will have been mild.
We begin to make pate. Through a meat grinder starts to pass all components. First, cold eggs, boiled breast, onion, hot trail goes liver.
We reach a large and comfortable second container. Both the first and second containers should only be of food grade plastic, glass or stainless steel, no aluminum. At the bottom of the second container we place the oil, already cut into small pieces. oil on top will go to re-passed through a meat grinder hot, but it begins to cool, Semis, chicken pate.
Yes, all products have to pass through a meat grinder twice! Another hot mix falls on oil, it begins to soften further.
Missed all products twice - put on a culinary disposable gloves and hands (just hands!) Carefully interfere future paste, adding salt and freshly ground black pepper. Some housewives like large salt, but it is very insidious behaves in this recipe: like tried, salt is just, but it is not completely dissolved and "revealed" later, and ready to paste the result will be salted. Therefore, if we take a large salt when stir and season with salt, a little nedosalivaem. Delicious home liver paste from chicken breast and liver, almost ready. He quite homogeneous, with only his cool. And here's another trick: it is impossible to put it into the refrigerator and cover with a lid. We reserve pate in a container on a table, covered with a thick towel. If you put it in the refrigerator, it can "let the water" or later will crumble. Only fully cooled pate chicken breast and liver can be retracted into the refrigerator and cover tightly.
When we eat it, spread on a plate and decorate with a small portion of a pomegranate. It is not only the decoration of dishes. Bursting grains of pomegranate will add an original flavor to the taste of our homemade chicken pate.
Try to prepare yourself a delicate pate of chicken liver and breast, using my classic recipe with a photo and you will see that such an option will win dishes to taste any bought in the store, even the most expensive. Very young children, it can be added to vegetable or meat sauce, and adults, with a huge appetite, a snack pashtetnym sandwich. Even if you think, that this is not a quick recipe, believe that the time spent on its preparation, offset by magically delicate flavor pate.