Chicken Liver Pâté
Chicken Pâté Recipe – A Traditional Delicacy with a Spring Flavor
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour 15 minutes
Number of servings: 6
Chicken pâté is a recipe that combines tradition with flavor, a perfect choice for festive meals or simply for a delicious family dinner. This recipe is simple and quick, ideal for those who want to explore the rich flavors of chicken meat, combined with fresh vegetables. Let's get started!
Ingredients:
- 500 g chicken meat (thighs and breast)
- 3 medium carrots
- 1 larger parsnip
- 6 large onions
- 4 eggs (3 boiled and 1 raw)
- 100 g fresh dill
- 100 g fresh parsley
- 100 ml olive oil
- Salt and pepper to taste
Preparation:
1. Preparing the ingredients: Start by cutting the chicken into small cubes, then finely chop each piece. This technique will allow the pâté to have a pleasant and uniform texture. If you prefer, you can use a food processor to make this step quicker.
2. Grating the vegetables: Peel the carrots and parsnip, then grate them. These vegetables add sweetness and a distinct flavor. The onions, on the other hand, should be finely chopped. I recommend using white onion, as it has a sweeter taste and caramelizes beautifully.
3. Sautéing the onion: Heat the olive oil in a large pan, then add the chopped onion. Sauté the onion over medium heat until it becomes golden and soft, about 10 minutes. This step is essential for adding depth to the flavor.
4. Mixing the ingredients: In a large bowl, combine the chicken meat with the grated vegetables (carrots and parsnip), sautéed onion, diced boiled eggs, and finely chopped dill and parsley. Add the raw egg, salt, and pepper to taste. Mix all the ingredients well to obtain a homogeneous composition.
5. Shaping the pâté: Preheat the oven to 180°C. Line a baking tray with parchment paper or grease it with oil. Pour the pâté mixture into the tray, leveling it with a spatula to achieve an even shape.
6. Baking: Place the tray in the preheated oven and let the pâté bake for 45 minutes or until it becomes golden and firm to the touch. Check if it is cooked by inserting a toothpick – it should come out clean.
7. Cooling and serving: After baking, let the pâté cool slightly before slicing it. Serve it warm or cold, alongside a seasonal salad or pickles, for a truly delicious meal.
Practical tips:
- You can experiment with adding other herbs, such as basil or tarragon, for a different flavor.
- For a more interesting texture, you can add some chopped nuts or almonds.
- Chicken pâté is even tastier the next day, when the flavors have had time to blend.
This chicken pâté recipe is not only simple but also versatile, perfect for any occasion. A delicacy that is sure to impress your guests and bring a touch of tradition to your table. Enjoy!
Ingredients: 05 kg chicken hearts and 05 kg chicken liver, 3 carrots, 1 parsnip, 6 onions, olive oil, 5 eggs, salt, pepper, nutmeg, marjoram, tarragon, basil, breadcrumbs
