Each caring housewife tries to pamper and surprise her household with something delicious. I suggest making the most delicate chicken pate, which is perfect for breakfast, for snacks or as fillings.
Photo of ready-made chicken pate in tins Recipe content:
- Cooking secrets
- Ingredients
- Step by step cooking
- Video recipe
A pate is a mashed mass that can be prepared from a variety of products: liver, meat, fish, mushrooms, vegetables, with the addition of spices, spices, herbs, olives, nuts. It is not difficult to prepare it, you should only observe the proportions, the combination of ingredients and adhere to certain recommendations.
Secrets of making chicken pate
- Whatever products the pate is made from, the most important thing is their correct chopping. Since the pate must be elastic, have a homogeneous smooth paste consistency.
- It is better to salt the pate after mixing all the ingredients, then it will have a uniform taste.
- Meat for pate should be used only fresh, without tendons and bones. Then the future pate will be airy. Meat should be passed through a meat grinder 2-3 times, in this case a gentle result will be guaranteed.
- If the pate comes out too dry, you can add a little heavy cream, broth or sour cream. Also, wine or cognac is suitable for meat pates, then it will acquire an original aroma and excellent taste.
- Additional ingredients in meat pate can be: greens, mushrooms, onions, nuts, carrots, garlic, dried fruits, nutmeg.
- Pates should be stored in the refrigerator for no more than three days.
- Caloric content per 100 g - 110 kcal.
- Servings - 700-800 g
- Cooking time - 1 hour
Ingredients:
- Chicken fillet - 1 pc. (double)
- Onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 2-3 cloves
- Butter - 50 g
- Pork lard - 50 g
- Salt - 1 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
- Refined vegetable oil - for frying
Making chicken pate
1. Peel the onion, carrots and garlic, rinse under water, dry and cut into pieces of any size. But do not chop them very finely so that they do not dry out during frying.
2. Remove the skin from the chicken fillet, if there is a ridge, then remove it, also remove the film and veins. Then, wash the meat under running water, dry it with a paper towel and cut into large pieces.
3. Put the pan on fire, add vegetable oil and sauté carrots with garlic and onion over medium heat.
4. When the vegetables have a light golden hue, add the fillets to the pan.
5. Lightly fry the meat and season with pepper and salt.
6. Stir and fry food, stirring occasionally until cooked through.
7. Then cool the fried fillet with vegetables a little and pass it 2-3 times through the middle rack of the meat grinder. Twist the bacon as well. Remove the butter from the refrigerator in advance so that it reaches room temperature.
8. Combine all products and mix well. Taste them and add salt and pepper as needed.
9. For a festive serving of pâté on the table, you can fill them with any molds, for example, for baking.
10. After that, remove the chicken pâté from the molds, place on a platter and serve. This pate will help you out in many situations. It can be served for breakfast with toasts, sandwiches in the afternoon, and served on the festive table as an original snack.
See also a video recipe on how to make chicken fillet pate:
