Chicken Heart Pâté
Ready In: 4 hrs
Serves: 20
Ingredients
- 600 g chicken giblets (hearts)
- 2 large carrots
- 1 large parsnip
- 400 ml chickpeas (with the brine it's been canned in)
- 200 g chicken breasts
- 2 1⁄2 tablespoons tomato concentrate
- 2 1⁄2 tablespoons lard
- 2 big onions
Directions
- Throw the hearts, diced chicken breast, chopped tomatoes, onion, carrots and parsnip into boiling water and let it all simmer for at least 30 minutes.
- Take the lid off the pan and let the liquid reduce itself for about fiftenn minutes.
- Sieve the mixture, trying not to loose the liquid - it makes great soup.
- Put all the boiled ingredients into a large bowl (or back into the pan) and add lard, tomato concentrate and chickpea. Mix thoroughy with a spoon.
- Set up the food processor and blend everything together until a fine paste is made. It should have the consistency of dumpling dough, if it's toothick add some broth or brine.
- Put the paste into a cake tin and bake for about 1.5 hour in 250 degrees centigrade. Poke the pâté once in a while to check if it's ready.
- When properly baked, take the pâté out of the tin and let it cool down. Serve in slices on a buttered toast.
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