Meat dishes

Chicken meat pate (without liver)

Chicken pate (without liver) – tender, homogeneous, rich in taste, and at the same time quite cheap and easy to prepare. The pate according to this recipe cuts well, you can use it as an addition to a sandwich, or cut it on a plate as an appetizer.

Chicken pate (without liver) – ingredients

  • Chicken quarters – 6 pieces.
  • Smoked brisket – 150 g.
  • Onion – 2 pieces (medium).
  • Buns (tea type) – 2 pieces.
  • Eggs – 2 pieces.
  • Garlic – 2-3 cloves.
  • Carrots – 3 pieces (medium).
  • Parsley – 2 roots.
  • A quarter of a celery root (medium).
  • Salt – 1 tsp.
  • Ground black pepper – 1 tsp.

Chicken pate (without liver) – recipe

We soak the buns in milk.

Wash the chicken well, cover with water, add a little salt, bring to a boil, add all the vegetables (without onions), cut into rough pieces, and cook until the meat is soft.

Clean the onion, cut into cubes.

Cut the barrel into cubes, fry, add onion, fry until the onion is soft, drain the fat, add garlic squeezed through a garlic press, leave to cool.

When the chicken and vegetables are ready, take them out into a bowl, cool a little. We separate the meat from the bones.

Grind vegetables, meat, bacon with onions, pressed buns. Add spices and eggs to the resulting minced meat, mix well and beat the minced meat.

Line a muffin tin (30×10) with parchment, spread the minced meat, and level it.

Put the pate in an oven heated to 180 degrees, bake it for 60-80 minutes.

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