Chicken liver pâté
I prepared this pâté after a few busy days because I wanted something simple yet suitable for the whole family. I often rely on this recipe, especially when I need a quick option that poses no issues for the little ones or for those on a diet. It's the kind of recipe I return to because it doesn't require hard-to-find ingredients and doesn't take much time.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Cooking time: 40 minutes baking + 15 minutes boiling
Servings: 8-10 slices
Difficulty: easy
Recipe type: family meal pâté, including a dietary option
Ingredients
1 kg chicken livers
3 eggs
2 dried onions or a bunch of green onions
a bunch of dill
a bunch of parsley
salt
pepper
oregano
Preparation Method
1. Carefully wash the chicken livers, clean them if necessary, then boil them in a pot of water. After they start boiling, change the water: drain the livers and put them in clean water.
2. Boil the livers for about 15 minutes, then remove them and let them cool.
3. Meanwhile, preheat the oven to medium temperature. Prepare the loaf pan by either greasing it with oil and sprinkling a little flour or lining it with parchment paper. I always use parchment paper for easier removal.
4. Once the livers have cooled, pass them through a meat grinder or food processor along with the onion (dried or green, after cleaning) and the herbs (dill and parsley).
5. Place the entire mixture in a bowl, add the three eggs, salt, pepper, and oregano to taste. Mix well with a wooden spoon until you achieve a homogeneous mixture.
6. Pour everything into the prepared pan.
7. Bake the pâté in the oven for 40 minutes at medium heat. You can check if it’s done by inserting a toothpick in the center; it should come out clean.
8. Remove the pâté from the oven and let it cool in the pan. Only then can you gently remove it and slice it.
Why I make this recipe often
This pâté is easy to make and doesn’t require much preparation. I like it because it’s not heavy or greasy, and I can make it from basic ingredients. It doesn’t involve frying or complicated steps, and the taste is balanced, not too strong, so even the little ones in the family accept it. I keep it in the fridge and it’s practical for several days.
Tips and Variations
Tips
- Change the water of the livers after the first boil to get rid of the foam and avoid a bitter taste.
- Let the pâté cool completely before removing it from the pan; this way, it slices better.
- For mixing, there’s no need to over-process the herbs in the food processor to avoid turning them into paste.
Substitutions
- Dried onion can be replaced with green onion, especially if you want a milder taste.
- Dill or parsley can be omitted or used only one if you don’t have both.
- You can use quail eggs if you need smaller options for children.
Variations
- If you want, you can place whole boiled eggs in the middle of the mixture before baking. I don’t use them because I prefer the simple recipe and they are not necessary for consistency.
- You can change the herbs, using more parsley if you don’t like dill.
Serving Ideas
- Slices of pâté can be served cold or at room temperature.
- It goes well with green salad or pickles.
- It can be placed on a platter for festive meals or as a quick snack between meals.
Frequently Asked Questions
1. Can I use pork or beef liver?
- The recipe is designed for chicken liver, which has a milder taste and cooks quickly. Using pork or beef liver will yield different flavors and cooking times.
2. What can I do if the pâté sticks to the pan?
- Parchment paper will almost certainly solve the problem. If you don’t have it, grease the pan well with oil and sprinkle flour.
3. Can I freeze the chicken liver pâté?
- I do not recommend it; the texture changes upon thawing and it may become crumbly or watery.
4. How do I know when it’s done in the oven?
- When you insert a toothpick in the center, it should come out clean, without any wet mixture.
5. Is it necessary to drain the first water from the livers?
- Yes, it’s good for the taste and to prevent the mixture from being bitter.
Nutritional Values
Estimation for 1 slice (from a pâté divided into 10 slices):
Calories: approximately 120-130 kcal
Protein: 10-12g
Fat: 7g
Carbohydrates: 2-3g
The values are approximate and vary depending on how much onion, the type of liver, and the size of the eggs used. The pâté is a good source of protein and doesn’t contain much fat if no additional ingredients are added.
Storage and Reheating
Store the pâté in the fridge, in a covered container, for up to 3 days. I do not recommend freezing. It can be consumed cold or slightly warmed in the oven or microwave, but don’t leave it too long to avoid drying out.
That’s all about chicken liver pâté, as I make it at home, without unnecessary steps. I rely on it when I need something filling but not too heavy.
I prepared this pâté after a few busy days because I wanted something simple yet suitable for the whole family. I often rely on this recipe, especially when I need a quick option that poses no issues for the little ones or for those on a diet. It's the kind of recipe I return to because it doesn't require hard-to-find ingredients and doesn't take much time.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Cooking time: 40 minutes baking + 15 minutes boiling
Servings: 8-10 slices
Difficulty: easy
Recipe type: family meal pâté, including a dietary option
Ingredients
1 kg chicken livers
3 eggs
2 dried onions or a bunch of green onions
a bunch of dill
a bunch of parsley
salt
pepper
oregano
Preparation Method
1. Carefully wash the chicken livers, clean them if necessary, then boil them in a pot of water. After they start boiling, change the water: drain the livers and put them in clean water.
2. Boil the livers for about 15 minutes, then remove them and let them cool.
3. Meanwhile, preheat the oven to medium temperature. Prepare the loaf pan by either greasing it with oil and sprinkling a little flour or lining it with parchment paper. I always use parchment paper for easier removal.
4. Once the livers have cooled, pass them through a meat grinder or food processor along with the onion (dried or green, after cleaning) and the herbs (dill and parsley).
5. Place the entire mixture in a bowl, add the three eggs, salt, pepper, and oregano to taste. Mix well with a wooden spoon until you achieve a homogeneous mixture.
6. Pour everything into the prepared pan.
7. Bake the pâté in the oven for 40 minutes at medium heat. You can check if it’s done by inserting a toothpick in the center; it should come out clean.
8. Remove the pâté from the oven and let it cool in the pan. Only then can you gently remove it and slice it.
Why I make this recipe often
This pâté is easy to make and doesn’t require much preparation. I like it because it’s not heavy or greasy, and I can make it from basic ingredients. It doesn’t involve frying or complicated steps, and the taste is balanced, not too strong, so even the little ones in the family accept it. I keep it in the fridge and it’s practical for several days.
Tips and Variations
Tips
- Change the water of the livers after the first boil to get rid of the foam and avoid a bitter taste.
- Let the pâté cool completely before removing it from the pan; this way, it slices better.
- For mixing, there’s no need to over-process the herbs in the food processor to avoid turning them into paste.
Substitutions
- Dried onion can be replaced with green onion, especially if you want a milder taste.
- Dill or parsley can be omitted or used only one if you don’t have both.
- You can use quail eggs if you need smaller options for children.
Variations
- If you want, you can place whole boiled eggs in the middle of the mixture before baking. I don’t use them because I prefer the simple recipe and they are not necessary for consistency.
- You can change the herbs, using more parsley if you don’t like dill.
Serving Ideas
- Slices of pâté can be served cold or at room temperature.
- It goes well with green salad or pickles.
- It can be placed on a platter for festive meals or as a quick snack between meals.
Frequently Asked Questions
1. Can I use pork or beef liver?
- The recipe is designed for chicken liver, which has a milder taste and cooks quickly. Using pork or beef liver will yield different flavors and cooking times.
2. What can I do if the pâté sticks to the pan?
- Parchment paper will almost certainly solve the problem. If you don’t have it, grease the pan well with oil and sprinkle flour.
3. Can I freeze the chicken liver pâté?
- I do not recommend it; the texture changes upon thawing and it may become crumbly or watery.
4. How do I know when it’s done in the oven?
- When you insert a toothpick in the center, it should come out clean, without any wet mixture.
5. Is it necessary to drain the first water from the livers?
- Yes, it’s good for the taste and to prevent the mixture from being bitter.
Nutritional Values
Estimation for 1 slice (from a pâté divided into 10 slices):
Calories: approximately 120-130 kcal
Protein: 10-12g
Fat: 7g
Carbohydrates: 2-3g
The values are approximate and vary depending on how much onion, the type of liver, and the size of the eggs used. The pâté is a good source of protein and doesn’t contain much fat if no additional ingredients are added.
Storage and Reheating
Store the pâté in the fridge, in a covered container, for up to 3 days. I do not recommend freezing. It can be consumed cold or slightly warmed in the oven or microwave, but don’t leave it too long to avoid drying out.
That’s all about chicken liver pâté, as I make it at home, without unnecessary steps. I rely on it when I need something filling but not too heavy.