Prep 15 mins
Cook 0 mins
A tasty alternative to the normal pâte. I think this originally came from an English recipe.
- 6 skinless chicken thighs
- 1 onion, sliced
- 1 carrot, sliced
- 6 peppercorns
- 1 bay leaf
- 1 pinch ground mace
- 1 pinch cayenne pepper
- 1⁄4 teaspoon freshly grated nutmeg
- 200 g unsalted butter, softened
- Place chicken thighs, onion, carrot, peppercorns and bay leaf in a pan and add 2 cups of water.
- Bring to the boil, skimming of any foam.
- Reduce heat and cover and simmer for 30 minutes.
- Remove the chicken then rapidly boil the remaining liquid until it has reduced to about 1/4 cup.
- Strain though a fine sieve and allow to cool.
- Remove the chicken flesh from the bones.
- Place the flesh in a food processor with the liquid and process until smooth.
- Add the mace, cayenne and nutmeg and also 150g of the butter.
- Season to taste with salt and pepper and process until well combined and smooth.
- Put the chicken in a 750ml ceramic dish.
- Melt the remaining butter and pour the yellow clarified butter onto the surface of the chicken leaving the while milk solids in the pan.
- Refrigerate for at least 2 hours until the butter sets.