Chicken pate
Cooking time:
1 hour 40 minutes
Active time:
40 minutes
Complexity:
Average
This pate is very tender both to taste and consistency, and cooking it is quite simple. Serve chicken pate for breakfast or lunch with baguette slices or crispy toast.
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5
Recipe "Chicken Pate"
Ingredients for 8-10 servings
chicken leg
900 g
williams pears
2 pcs.
cream 38%
100-150 g
bay leaf
2-3 pcs.
allspice peas
3-4 pcs.
fresh thyme
1 sprig
sugar
1 tsp
salt
to taste
baguette
for filing
Step 1/6
Wash the spuds, dry with a paper towel, put in a saucepan. Add bay leaf, peppercorns. Cover with water so that it covers the spuds with three fingers, and cook over a medium heat for about an hour, until the chicken is softened and easy to separate from the bones.
If desired, when cooking chicken, add whole peeled carrots, whole peeled onions, and pour about 2 liters of water - then, in addition to pate, you will have an excellent broth. Salt it to taste.
If desired, when cooking chicken, add whole peeled carrots, whole peeled onions, and pour about 2 liters of water - then, in addition to pate, you will have an excellent broth. Salt it to taste.
Step 2/6
Wash the pears, cut off the stalks (no need to clean!). Spoon out the core. It is important that the pears are strong, not overripe, otherwise they will give too much liquid during caramelization.
Step 3/6
Cut the pears into 2 x 2 cm cubes, put in a frying pan, add sugar and caramelize over medium heat without oil, it will take about 10 minutes.
Step 4/6
Melt the cream. Separate the chicken meat from the bones, chop coarsely and put in the bowl of a combine harvester or blender. You can also add chicken skin there.
Step 5/6
Add the melted cream, thyme leaves, caramelised pears and crush until smooth. Salt to taste, stir. Do not use a vacuum blender to grind hot ingredients! It is better to take a regular blender or combine - it is safer.
Step 6/6
Transfer the chicken pate to a bowl, cool at room temperature. Serve chilled with slices of baguette. Baguette slices can be dried in a toaster, in a dry pan or fried with a little oil.
Ingredients for 8-10 servings
chicken leg
900 g
williams pears
2 pcs.
cream 38%
100-150 g
bay leaf
2-3 pcs.
allspice peas
3-4 pcs.
fresh thyme
1 sprig
sugar
1 tsp
salt
to taste
baguette
for filing
Nutritional value per 100 g
Calories
227 kcal
Proteins
14 g
Fats
16 g
Carbohydrates
6 g
Saturated fat
6 g
Dietary fiber
1 g
Added sugar
1 g
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