Recipe Chicken pate. Calorie, chemical composition and nutritional value.

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.

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.

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.

Useful properties of pates from various products

The level of beneficial properties of pate depends on the main products and accompanying ingredients from which they are prepared.

• The usefulness of liver pate is obvious. It contains almost the entire spectrum of B vitamins , which have a beneficial effect on the functioning of the heart, maintain the normal state of the nervous system, participate in strengthening the immune system and help fight stress and nervous strain. The vitamin A content in liver pate helps preserve the beauty and youth of the skin and prevents aging of the entire body.
• Terrine (without the dough shell), made from chicken or turkey fillet, is rich in animal protein , which is easily digestible and helps the body maintain normal physical condition. Due to the low amount of fat and the cooking method, such a pate is low in calories and can be used as a dietary dish for diseases of the intestines and stomach. Poultry fillet terrine is excellent for a mono-diet or a fasting day.
• Pork rillette is rich in protein . By consuming this pate, you can get a supply of vitamins and microelements: tocopherol (E), riboflavin (B2), and thiamine (B1).
• Mushroom pate, quick to prepare . “Forest meat”, rich in plant protein, is low in calories. Mushroom pate contains phosphorus, which is responsible not only for good health, but also for the condition of teeth and bone tissue.
• The pate perfectly satisfies hunger; it is easy to get enough of it . All varieties of this dish have a beneficial effect on intestinal motility.

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.

Can there be harm from eating different types of pate?

Speaking about the harmful effects of pate varieties on the body, it is necessary to dwell on several points.

• Frequent consumption of pates made from liver or meat of poultry and animals, fish (that is, from products high in protein) can negatively affect kidney function and cause exacerbation of chronic bladder diseases. Excessive amounts of protein foods of animal origin contribute to the accumulation of purines (uric acid), which can cause various ailments. For example, older people may experience worsening arthritis and development of gout.
• Pates have a high cholesterol content . Of all the varieties of this dish, the leader is the most delicious representative - goose liver pate. It contains 530 mg of cholesterol, and chicken - 135 mg. And this is with recommended doses of up to 300 mg per day for a healthy person, and no more than 150 mg for heart problems.
• When talking about pork rillette, you need to remember that the product contains a large amount of fat and is quite high in calories.
• Most often, pate is consumed with bread, which increases the level of the glycemic index. People with spikes in blood sugar levels need to remember this.
• Frequent consumption of canned pates sold in stores can harm the body. Thickeners, preservatives and other related ingredients cannot be beneficial. The simplest thing that threatens lovers of such food is obesity .

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.

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.

How many calories does goose liver pate contain? Can you eat while losing weight?

Remember that any fried meat is not only very high in calories, but also harmful to health. Therefore, it is better to boil, stew or bake this product. A liver cutlet cooked in the oven goes well with beets or pumpkin. Any vegetable salad will wonderfully highlight its taste.

In order not to add calories to this product, exclude sour cream and mayonnaise, which are often spread on liver cutlets. Replace them with lemon juice, flaxseed oil or white yogurt. This offal has many positive qualities, but it should be consumed in small doses and with caution if: When preparing a diet, a person fully studies the harms and benefits of a particular product.

Analyzes the composition, calorie content and properties of the product. Many people are wary of eating liver, but nutritionists assure that the main motto of any diet is moderation in everything, even the most high-calorie product, when properly consumed and combined, can be made to work for weight loss. The myth that any liver contains toxins has long been destroyed.

Calorie content of pate

You can eat chicken liver when losing weight. Read more: BZHU. For lovers of chicken liver, nutritionists recommend adding it to a balanced diet twice a week. Cooking healthy and tasty food is not difficult if you follow a few rules and choose the ingredients wisely.

Since we are talking about liver, you should not forget that it goes perfectly with cereals and vegetables. If you exclude additives in the form of sour cream and mayonnaise when preparing dishes, and do not fry this product, you will get an excellent low-calorie dish that will appeal to the whole family.

One gram of such a dish contains only kcal, but the taste sensations and charge of energy for everything. Between the layers, you can add other finely chopped vegetables to taste.

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.

Chicken liver pate baked in the oven in a pot

Famous chefs claim that even the highest quality store-bought pate cannot compare with the homemade version. An appetizer of juicy chicken liver, cooked in the oven in ceramic pots, is a little different from the usual dish. In spite of everything, it is worth paying special attention to those people who adore quick and simple snacks.

Products for cooking:

• 5 kg. chicken liver (preferably homemade, can be mixed with turkey in equal parts);
• 100 gr. onions;
• 2-3 cloves of garlic;
• 150 gr. carrots;
• 2 tbsp. l. + 70 gr. ghee or butter;
• ½ dessert spoon of salt;
• 1 tsp freshly ground black pepper;
• ½ tsp. nutmeg;
• 70 gr. heavy cream;
• 30 gr. ghee.

Preparation:

1. Place lard, sliced ​​garlic and diced onion in a hot frying pan. Sauté all the vegetables until golden brown, and after 3 minutes add carrots chopped into large slices.
2. After 4-5 minutes of intense frying, add the liver, cut into pieces, to the vegetable frying. Add salt, ground spices, nutmeg, fry for 5 minutes.
3. Cool the finished mixture and place it in a blender bowl. Throw in the cubed butter and pour in the cream. Blend everything in a blender for 1.5 minutes until it becomes a thick puree. If the blender is not powerful, then additionally rub the mass through a fine sieve.
4. Transfer the resulting pate into a ceramic portion pot and carefully level the surface. Fill the remaining space with ghee.
5. Place the pot in a metal container with water filled to halfway. Place everything in the oven, cook at a temperature of 120-130˚ for at least 40-50 minutes.

It is best to bake such a snack in glass jars or heat-resistant ramekins. You need to store the finished product in the refrigerator to avoid contracting botulism. The finished dish can be frozen; it will not lose its nutritional properties for a long time.

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.

Chicken liver pate with egg, carrots and onions

Chicken liver pate is part of the diet recommended by Dukan. Many people like this appetizing dish with vegetables and a chicken egg, so it can turn into a signature dish, the recipe for which guests will certainly ask for. You need to take the time and prepare a delicious snack yourself to appreciate its taste.

Required components:

• chicken liver – 1000 g;
• large carrot – 1;
• onion – 2;
• eggs, pre-boiled – 4;
• butter – 100 gr.
• ground black pepper - to taste;
• table salt - to taste.

Cooking method:

1. Fry the washed liver in a large amount of vegetable oil in a frying pan with a lid. Then add salt and pepper and cook the product until cooked.
2. Chop the carrots and onions, fry the vegetables in sunflower oil until golden brown.
3. Place the eggs, vegetables, sliced ​​butter and liver into a blender bowl. Grind all products to a puree-like consistency.

It is better to prepare a deep container with high edges for storage. This is done in order to preserve the tenderness and juiciness of the finished snack. The top of the mold is tightly covered with a sheet of foil or a lid to protect the top from drying out. World-famous chefs strongly recommend not storing your homemade liver masterpiece for more than 2 days in the refrigerator.

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.

A simple recipe for pate made from cottage cheese and fresh herbs

The recipe for cottage cheese pate will perfectly complement the diet menu. If you take low-fat cottage cheese, there will be a minimum of calories in the finished dish.

The following ingredients are needed: 400 g of low-fat cottage cheese, 50 g of green salad, a bunch of fresh parsley and dill, salt to taste. Cooking technology:

• Salt the cottage cheese and grind it through a sieve (you can use a meat grinder or blender).
• Wash and dry the greens, chop (you can use a blender).
• Mix the curd mass with chopped herbs.

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.

Homemade recipe for chicken liver pate with butter

Liver pate for this version of the recipe is prepared on the basis of fresh liver, as well as sliced ​​vegetables, fried in refined vegetable oil. This allows you to complement the natural taste of the offal; you must add high-quality butter to the dish. This ingredient helps make the mass soft, elastic, juicy, so it can be easily spread on a piece of fresh bread.

We will need:

• 5 kg. chicken liver;
• 3 large onions;
• 2 carrots;
• 180 gr. butter;
• 4-5 tbsp. l. sunflower oil;
• 3 tbsp. l. soy sauce;
• salt and ground pepper - in any quantity.

Step-by-step preparation:

1. Heat a deep frying pan with a thick bottom, pour vegetable oil into it. Add the diced onion and fry over low heat until intensely yellow, stirring constantly with a wooden spatula.
2. When the onion is fried until almost ready, add carrots grated on a coarse grater. After 4-5 minutes, put the washed liver in a frying pan, fry over medium heat for about 15 minutes, remembering to stir the mass.
3. A few minutes before readiness, salt and pepper the liver-vegetable mass to taste. Then, while stirring, soy sauce is poured in and the dish is cooked until ready.
4. Transfer the mixture to a separate glass container and add ½ of the specified piece of butter. Everything is thoroughly mixed and turned into puree using a blender.
5. Once the pate has cooled to room temperature, transfer it to a board covered with cling film. The mass is spread over it with a silicone spatula into a layer 1.5 centimeters thick, forming a rectangular layer.
6. Place pieces of the second half of butter in the center and wrap it up. Form candy-shaped ends from cling film and place the finished product in the refrigerator for 2-3 hours.

Vegetables will make the finished dish much juicier, significantly changing its color. It can be served on toast, after cooling a little in the refrigerator.

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.

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.

For lovers of “exotic” foods, we can recommend the avocado and shrimp pate. You will need the following products: 2 avocados, 3 eggs, 200 g shrimp, 1 tbsp. l lemon juice, 1 tbsp. l low-fat sour cream or natural yogurt. Prepare according to the recipe:

• Peel the avocado, remove the seeds. Mash the pulp with a fork or chop with a blender.
• Boil the eggs and chop them finely (you can grate them).
• Boil the shrimp, peel and chop finely.
• Mix all ingredients thoroughly, dilute with sour cream to the desired consistency. The dish is ready to serve!