Chicken pate with vegetables
8 servings
120 minutes
The pate can be preserved. To do this, pour it into sterilized jars, put a layer of fat on top (lard or salted melted butter) and roll up. The fat helps the pates to be stored for a long time and without any artificial additives.
1
First, the liver needs to be cleared of films and blood clots.
- Chicken liver: 500 g
2
Clean the celery stalk from the long fibers (they are very tough and inedible), then chop it. Also chop the fennel as desired.
- Celery stalk: 1 piece
- Fennel: 30 g
3
It's important to remove the sprouts and shoots from the garlic cloves if they have appeared. They will give the pâté an unpleasant bitterness.
- Garlic: 20 g
4
Chop the carrot and onion.
- Carrot: 120 g
- Onion: 170 g
5
Pour vegetable oil into the pan; first add garlic and hold it for 30 seconds to infuse the oil with flavor, then add celery and fennel, followed by carrots and onions, and start sautéing while constantly stirring to prevent the vegetables from burning.
- Vegetable oil: 40 ml
- Garlic: 20 g
- Celery stalk: 1 piece
- Fennel: 30 g
- Carrot: 120 g
- Onion: 170 g
6
After 8-10 minutes, add wine to the vegetables. The wine will provide color, flavor, and aroma. Continue to simmer.
- Red dry wine: 200 ml
7
Simultaneously throw the liver onto a hot skillet, quickly sear one side until the surface changes color, then flip and sear for a few minutes.
- Chicken liver: 500 g
8
After 5 minutes of pouring wine over the vegetables, add a few sprigs of thyme.
- Thyme: 4 sprigs
9
When the liquid from the liver in the pan is gone, pour in 100 ml of good red port wine. Add salt and pepper, and simmer for 5 minutes.
- Port: 130 ml
- Salt: to taste
- Ground black pepper: to taste
10
Check the liver's readiness: there should be no blood left inside the largest pieces, and the meat should turn pinkish-purple. Do not cook the liver completely. Set the pan aside; the liver will finish cooking itself.
11
After 10 minutes, add chicken broth to the vegetables for flavor. Increase the heat to evaporate the liquid faster. Check the doneness of the vegetables by the carrot - it should be soft, no al dente.
- Chicken broth: 300 ml
12
Put the liver in the cutter. The juice left in the pan can be added to the pâté if it is too thick. Season with salt and pepper to taste, add 30 ml of port wine and armagnac. Add vegetables on top and start grinding.
- Salt: to taste
- Ground black pepper: to taste
- Port: 130 ml
- Armagnac: 30 ml
13
The pâté will look like this after 5 minutes in the cutter. Add fully softened butter to it. Leave it to grind for another 5 minutes.
- Butter: 450 g
14
Transfer the pâté to a suitable container and chill. After cooling, it will thicken slightly.