Chicken Meat Pâté
Description
The recipe won't take much time. The pâté is made from skinless fillet or breast. The meat is boiled and allowed to cool slightly in the broth. As it cools, the chicken flesh absorbs the liquid and stays juicy. The vegetables are sautéed in butter — that's why the pâté has such a pronounced buttery flavor. For the mixture to whip up well, be sure to add filtered cold water or milk of any fat content when grinding. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. If you wish, buy either chicken fillet or chicken breast, but without the skin. Peel the vegetables and rinse them in water. Trim away the membranes from the chicken meat and rinse it.
- 2
Step 2
Place the chicken pieces in a kazan or pot. Add bay leaves, peppercorns, and salt. Pour in hot water and put the pot on the stove.
- 3
Step 3
Boil the fillet for 20–25 minutes, then let it cool in the broth for another 30 minutes in the refrigerator.
- 4
Step 4
Melt the butter in a frying pan. Dice the onion into small cubes and grate the carrot. Sauté the vegetables in the butter for about 4–6 minutes until golden brown.
- 5
Step 5
Cut the cooled chicken into cubes or slices and transfer it to a food processor or blender bowl. Add chicken seasoning as well.
- 6
Step 6
Place the sautéed vegetables in the pot and pour in water or milk. You can also add sour cream, but keep in mind that dairy products reduce the dish’s shelf life to one day.
- 7
Step 7
Puree all the contents of the container to get a tasty pâté. If there isn’t enough liquid, you can add a little more — adjust the pâté consistency to your taste.
- 8
Step 8
Place the chicken pâté in a sauce boat, bowl, or ramekin. Chill for 1 hour, then serve with sliced bread and toast. Enjoy your meal!