Hi!
CHICKEN PATE
Ingredients:
- 300 g chicken thighs
- 500 g chicken breasts
- 150 g chicken liver
- 100 g onion
- 1 tablespoon salt
- 2 bay leaves, 2 grains of allspice
- 1.5 l vegetable broth
- 2 eggs
- spices to taste: salt, ground black pepper, turmeric
Instructions:
Wash the meat, cut into small pieces and place on the bottom of the pot. Peel the onion, cut it in half and place it on top.
Then add allspice, pepper, bay leaves and pour cold water over it.Stew covered on low heat for 60 minutes. You can use a pressure cooker – then only 30 minutes will be enough.
In the next step, let the cooked meat cool down.Drain the cooled meat, remove the bones and then grind it together with the onion in a mincer at least twice.Pour 450 ml of the meat stock from cooking into the meat (I recommend freezing the rest of the stock and using it in the future as a stock for soup or sauce).
Then add ground pepper, salt, freshly grated nutmeg and eggs. Mix everything thoroughly.Line the baking tin with baking paper and then pour in the meat mass.
Bake the pate for 120 minutes at 190°C.
The pate should be cooled well and then placed in the fridge to set well.
Slice the cooled pate and serve with your favourite additions.- Suitable for freezing.
Enjoy !
