Chicken Gizzard Pâté
Description
Pâté can be made not only from liver; chicken giblets work excellently here: hearts, gizzards, and the like. You can use one offal cut or a mix of them. This pâté keeps in the refrigerator for a week. Serve it for breakfast or spread it on sandwiches for a festive table. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Melt the pork fat in a skillet. Peel and finely chop the onion, mince the celery stalk, and coarsely chop the garlic. Add the vegetables to the hot skillet.
- 2
Step 2
2. Clean and wash the chicken gizzards and hearts. Add them to the skillet with the vegetables and sauté for 10–15 minutes.
- 3
Step 3
3. Cut the bacon slices and half the pear into small pieces, add them to the skillet, cook for a couple of minutes, then add the applesauce and cook for another 3-5 minutes.
- 4
Step 4
4. Transfer all the contents from the skillet into the blender bowl.
- 5
Step 5
5. Process the mixture until it forms a pâté (you can make it very fine or leave small pieces).
- 6
Step 6
6. Serve the pâté only after it has cooled; store it in the refrigerator in a container with a tight-fitting lid.