Pates are different. Most often, we cook them from the liver. However, from other offal, the appetizer turns out to be no less tasty. We will get acquainted with the recipe for pâté from chicken stomachs and vegetables.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Giblets like the heart, lungs, liver and stomachs are widely regarded with skepticism. Although these by-products are widely used in cooking. In addition, they are rich in protein, iron and most importantly, poor in calories. Therefore, they are included in the dietary menu, because giblets are the basis of a healthy and low-calorie diet. In addition, they are much cheaper than meat. And you can cook a variety of dishes from them. And sometimes they turn out to be so exquisite that they can surprise the lunch and festive menu.
So, casseroles, fillings for pies and pies, salads, snacks, stews, soups and more are prepared from giblets. Today we will talk about such a delicacy as pate. A pate is a homogeneous mass that can be made from a wide variety of ingredients. I repeat, most often this is the liver, but pates are different. These are vegetables, fish, legumes, meat, etc. I suggest making it from stomachs and vegetables. The appetizer has a rich taste and delicate texture. Spread it on a slice of toast or a toasted loaf, it will be a real fairy tale.
- Calorie content per 100 g - 105 kcal.
- Servings - about 500 g
- Cooking time - 2 hours, of which a little more than an hour for cooking stomachs
Ingredients:
- Chicken stomachs - 500 g
- Ground black pepper - a pinch
- Carrots - 2 pcs.
- Any spices and spices to taste
- Garlic - 2 cloves
- Onions - 1 pc.
- Vegetable oil - for frying
- Butter - 50 g
- Salt - 1 tsp
Step-by-step preparation of pâté from stomachs and vegetables:
1. Wash your stomachs, peel off the foil and put them in a cooking pot.
2. Put on the stove, boil, screw the temperature to the minimum setting, salt, close the lid and cook for 1-1.5 hours until tender.
3. Place the stomachs on a sieve and drain. Leave them to cool.
4. Meanwhile, while the stomachs are boiling, prepare the vegetables. Peel and chop carrots, onions and garlic into any shape. Heat a frying pan with vegetable oil and put vegetables to fry. Turn on medium heat and sauté, stirring occasionally. Bring vegetables until soft and golden brown.
5. Install a medium or fine grill grinder and twist the fried vegetables and boiled stomachs.
6. Pass the food through the meat grinder auger again. You can twist the mass as many times until the consistency of the paste suits you. Then put butter at room temperature to the products. You do not need to heat it. It is necessary that it only acquire a soft consistency. Therefore, remove it from the refrigerator beforehand.
7. Stir the mixture. Taste it. Season with salt and pepper and add your favorite spices. Send the pate to the refrigerator to cool for a couple of hours and you can serve it to the table.
See also a video recipe on how to make homemade chicken ventricle pate.
