Chicken pate without liver
2 servings
60 minutes
Not everyone in our editorial team likes offal, so we decided to cook the pate without liver, fortunately the chicken and the recipe allow this. This recipe is flexible, you can slightly increase or decrease the amount of cognac, you can add nutmeg or cloves - to taste. Breadcrumbs allow you to vary the density of the pate, and stewed onions give it juiciness.
1
Prepare all the ingredients.
2
Cover the chicken thighs and wings with cold water and simmer for 40 minutes.
- Chicken leg quarters: 1 piece
- Chicken wings: 2 pieces
- Water: 1 l
3
Finely chop half of the onion and thyme leaves; the other half of the onion can be added to the chicken broth.
- Onion: 1 head
- Fresh thyme: 2 sprigs
4
Strain the broth, it will be needed in the recipe.
- Chicken broth: 60 ml
5
Remove the fillet from the bones, cut it.
- Chicken leg quarters: 1 piece
6
Sauté the onion in butter. When it becomes transparent, add the garlic pressed through a garlic press and sauté for another minute.
- Onion: 1 head
- Butter: 25 g
- Garlic: 1 clove
7
Add chopped chicken, breadcrumbs, thyme, strained broth, and cognac to the pan. Season with salt and pepper.
- Chicken leg quarters: 1 piece
- Breadcrumbs: 10 g
- Fresh thyme: 2 sprigs
- Chicken broth: 60 ml
- Cognac (brandy): 15 ml
- Salt: to taste
- Ground black pepper: to taste
8
Cover the pan with a lid and simmer on low heat for 15 minutes, stirring occasionally.
9
Blend the prepared mixture until smooth. If the consistency is too thick, add more chicken broth. Taste the pâté and add salt if necessary.
- Chicken broth: 60 ml
10
Divide the pâté into molds, cool for 2 hours or until the mixture is completely cold. Serve with toasted baguette.
- French baguette: to taste
