Chicken gizzard terrine
Chicken Gizzard Pâté – a Traditional Delicacy
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6-8
One of the most beloved dishes in our cuisine, chicken gizzard pâté is an excellent choice for festive meals or a delicious family dinner. This dish not only brings a savory taste but is also an ingenious way to use less conventional ingredients, transforming them into something truly special. Let's explore this recipe together, step by step!
Ingredients
- 800 g fresh chicken gizzards
- 1 large chicken breast
- 4 bunches of fresh dill
- 5 bunches of green onions
- 5 cloves of green garlic
- 1 pig intestine (natural pork casing, available at butchers)
- 5-6 eggs for the mixture
- 3 eggs for brushing on top
- Salt and pepper to taste
Preparation of Chicken Gizzard Pâté
1. Boiling the ingredients: Start by thoroughly washing the gizzards and chicken breast. Place them in a large pot, covered with water. Add a teaspoon of salt to season the meat. Boil for about 30 minutes, until well cooked, then drain and let cool. This step is essential as it will contribute to the fine texture of the pâté.
2. Preparing the vegetables: Meanwhile, finely chop the green onions, green garlic, and dill. These ingredients will add freshness and a unique flavor to the dish. If you want to intensify the flavors, you can sauté the green onions for a few minutes in a little olive oil, but this step is not mandatory.
3. Cutting the meat: Once the gizzards and chicken breast have cooled, cut them into large cubes. These will then be minced, but the initial cutting helps with more even grinding.
4. Grinding the mixture: In a large bowl, add the meat cubes, chopped onions, garlic, and dill. Mix the ingredients well. Use a meat grinder to grind everything twice until you achieve a homogeneous mixture. This step is important as good grinding will ensure a pleasant texture for the pâté.
5. Adding the eggs: To the obtained mixture, add 5-6 beaten eggs. These will help bind the ingredients well and provide consistency to the dish. Season with salt and pepper to taste. Mix everything very well so that the eggs are evenly distributed.
6. Preparing the mold: Preheat the oven to 180°C. Take the pig intestine and wash it well under running water, then place it in a baking dish, making sure it overlaps the edges. This will be the "cover" of the pâté, giving it a soft and savory texture.
7. Placing the mixture: Pour the meat mixture into the dish, leveling it evenly. Cover with the intestine hanging over the edges. This will keep moisture in and add a delicious flavor.
8. Preparing for baking: Beat the remaining 3 eggs and pour them over the pâté. This will create a golden and appetizing crust.
9. Baking: Place the dish in the preheated oven and let it bake for about 45-60 minutes, or until the egg on top becomes golden and nicely browned.
Serving
Once the pâté is ready, let it cool slightly before slicing. It is served warm but is just as tasty cold, making it perfect for snacks or appetizers. You can accompany it with a fresh vegetable salad or balsamic vinegar for a pleasant contrast of flavors. Additionally, fresh bread or warm polenta are excellent accompaniments.
Useful tips
- If you want a less fatty version, you can replace the intestine with aluminum foil, but the flavor will be different.
- You can experiment by adding other ingredients such as mushrooms or bell peppers for a different taste.
- Instead of gizzards, you can use chicken liver for a finer pâté.
Nutritional benefits
Chicken gizzard pâté is an excellent source of protein, being rich in B vitamins, iron, and other essential minerals. It is a good choice for those looking to maintain a balanced diet; however, it should be consumed in moderation due to its cholesterol content.
Calories
A serving of chicken gizzard pâté contains approximately 250-300 calories, depending on the amount of oil used and additional ingredients. It is important to consider the serving sizes and chosen accompaniments.
Frequently asked questions
1. Can I use other types of meat?
Of course! Chicken gizzard pâté can also be made with turkey or even pork, adjusting the spices to taste.
2. How can I store the pâté?
The pâté stores well in the refrigerator in an airtight container for 3-4 days. It can be reheated in the oven or microwave, but it is delicious cold too.
3. Is the pâté suitable for vegans or vegetarians?
This recipe is traditional and does not fit vegan or vegetarian diets, but it can be adapted using mushrooms, vegetables, and lentil eggs.
Personal stories
I fondly remember the Easter meals from my childhood when the pâté was patiently prepared by my grandmother. Each ingredient had a story, and the aroma that spread through the house was simply magical. That's how I learned to appreciate not just the dish itself but also the moments spent with family, and chicken gizzard pâté remains a symbol of those beautiful times.
Now that you have all the necessary information, all that's left is to start cooking! Enjoy the process and the wonderful taste of this traditional dish. Bon appétit!
Ingredients: 800 g of chicken gizzards, 1 large chicken breast, 4 bunches of dill, 5 bunches of green onions, 5 green garlics, 1 leek, 5-6 beaten eggs for the mixture, 3 beaten eggs for the top.
