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Skewered Chicken Pâté Stacks

Chicken stacks with tomatoes on a white decorative plate.

Skewered Chicken Pate Stacks are great for any get together. They are delicious, quick and a creative way to kick up your appetizer selection. These Pate Stacks are descendants or you could even say babies of the great “liver cakes” as Slavic’s like to call them, but better. What’s better about them is that they do not require frying, which not only saves you from the stove cleaning (which in my opinion is the worst) but is also healthier & quicker to make.

Chicken stacks with tomatoes on a decorative white plate on a green napkin.

Plus, I love how they’re bite sized, so you can take as little or as much as you want, without having to mess the presentation of the overall dish, like you would with the “cake” version of this dish.

Skewered Chicken Pate Stacks

Ingredients:

  • chicken liver, rinsed, patted dry
  • egg, large
  • flour
  • milk
  • salt
  • freshly ground black pepper

Carrot Mixture:

  • medium carrot, peeled, finely grated
  • medium onion, peeled, diced
  • mayonnaise
  • cloves garlic, pressed/minced
  • chopped parsley or/and dill
  • salt
  • pepper
  • Oil for sauteing

Also:

  • Bread, cut into 1-inch cubes or squares
  • Cherry Tomatoes, cut in half
  • Basil/Parsley leaves, washed & patted dry
  • Skewers

Whirl together on high-speed chicken liver, egg, flour, milk, salt & pepper until smooth mixture with no chunks forms.

How to mix together chicken liver, eggs, flour, milk, salt and pepper until smooth

Bake it in a parchment paper lined 12×12 inch baking sheet for 10 minutes at 350F, or until the mixture is no longer runny. Let cool. Loosen the pate from the parchment paper.

How to spread pate on a parchment paper lined baking sheet with spatula.

While the pâté is baking, sauté onions in couple tablespoons of oil until golden in color, then add carrots and sauté a little longer, until the carrots are slightly golden & soft. Cover with lid if needed. Let the mixture cool.

How to saute onions and carrots in a skillet with a spatula.

Combine the carrot mixture with mayonnaise, salt, ground pepper, chopped greens, pressed or minced garlic and mix together.
How to combine carrot mixture with mayonnaise, salt, ground pepper, chopped greens, and minced garlic.
Cut the baked pâté in 2 halves. Spread 2/3 of the carrot mixture on one half. Cover with the other half. (You could sandwich it with all of the carrot mixtures and just stop at this point. It would yield smaller stack but a true 1 small bite appetizer, instead of 1.5 bites 🙂 ) Cut this in 2 again. Spread the remaining carrot mixture on one half & cover with the other half. Trim the ends to make a neat square. Refrigerate for about an hour before attempting to cut into squares.
How to form skewered chicken pate stacks.

To Assemble the Skewers:

Remove the stacked pâté from the fridge. Take the skewers and stick them into the pâté, as though the pâté is already cut into 1-inch squares. This will prevent the squares from sliding as you cut it. Now cut it into 1-inch squares, placing gentle pressure on the top of the skewers as you cut. Electronic carving knife works wonderfully.

Now remove the skewers out of the pâté one by one and thread 1 half of the tomato, cut side up onto the skewer. Then thread a small basil leaf or parsley leaf. Now put it back into the pâté. Take 1 bread cube and add it to the bottom of the skewer.
Serve on a plate, placing each skewer at least 1 inch apart.

Now here’s the print-friendly version for ya 🙂

More Appetizer recipes:

 

Skewered Chicken Pate Stacks

Layered of a creamy chicken liver mixture and a vegetable layer. Made for a perfect appetizer.

Author: Marina | Let the Baking Begin
Course: Appetizer, Side Dish
Cuisine: Russian, Ukrainian
Keyword: chicken pate
Calories: 48 kcal
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 25 stacks

Ingredients

  • 1 lb chicken liver rinsed, patted dry
  • 1 egg large
  • 1/3 cup flour
  • 1/2 cup milk
  • 1 tsp salt
  • 1/2 – 1 tsp freshly ground black pepper

Carrot Mixture

  • 1 medium carrot peeled, finely grated
  • 1 medium onion peeled, diced
  • 3 Tbsp mayonnaise
  • 1-2 cloves garlic pressed/minced
  • 3 Tbsp chopped parsley or/and dill
  • 1/3 tsp salt
  • 1/2 tsp pepper
  • Oil for frying

Also:

  • Bread cut into 1 inch cubes or squares
  • Cherry Tomatoes cut in half
  • Basil/Parsley leaves washed & patted dry
  • Skewers

Instructions

  1. Whirl together on high speed chicken liver, egg, flour, milk, salt & pepper until smooth mixture with no chunks forms.
  2. Bake it in a parchment paper lined 12x12 inch baking sheet for 10 minutes at 350F, or until the mixture is no longer runny. Let cool.
  3. While the pate is baking, saute onions in couple tablespoons of oil until golden in color, then add carrots and saute a little longer, until the carrots are slightly golden & soft. Cover with lid if needed. Let mixture cool.
  4. Combine the carrot mixture with mayonnaise, salt, ground pepper, chopped greens, pressed or minced garlic and mix together.
  5. Cut the baked pate in 2 halves. Spread 2/3 of the carrot mixture on one half. Cover with the other half. ((You could sandwich it with all of the carrot mixture and just stop at this point. It would yield smaller stack but a true 1 small bite appetizer, instead of 1.5 bites 🙂 ) Cut this in 2 again. Spread the remaining carrot mixture on one half & cover with the other half. Trim the ends to make a neat square. Refrigerate for about an hour before attempting to cut into squares.

To Assemble the Skewers:

  1. Remove the stacked pate from the fridge. Take the skewers and stick them into the pate, as though the pate is already cut into 1 inch squares. This will prevent the squares from sliding as you cut it. Now cut it into 1 inch squares, placing gentle pressure on the top of the skewers as you cut. Electronic carving knife works wonderful.
  2. Now remove the skewers out of the pate one by one and thread 1 half of the tomato, cut side up onto the skewer. Then thread a small basil leaf or parsley leaf. Now put it back into the pate. Take 1 bread cube and add it to the bottom of the skewer.
  3. Serve on a plate, placing each skewer at least 1 inch apart.
Nutrition Facts
Skewered Chicken Pate Stacks
Amount Per Serving
Calories 48 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 70mg23%
Sodium 154mg7%
Potassium 69mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 2475IU50%
Vitamin C 4.4mg5%
Calcium 10mg1%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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Now enjoy as a quick appetizer for a party or just a bite to eat between meals.
As always, thanks for reading, commenting, sharing and pinning my recipes! You guys make me want to share more and more great recipes with you 🙂

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Julia

    Wow, very creative! I will definitely have to try this recipe!

    · Reply
    • Thanks Julia! Let me know how it all goes when you do!

      · Reply

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