Recipe
CHICKEN PATÉ
Serves: 10
Preparation time: 1 hour If they like it, it serves 10 otherwise
Cooking time: 1 hour 30 minutes
Totaltime: 2 hours 30 minutes
Ingredients
- 1-2 1/2 pound whole chicken
- 1/2 teaspoon salt
- 4 chopped juniper berries
- 1 ounce white wine
- 4 chicken livers
- 2 teaspoons Madeira
- 6 ounces cèpes
- 2 ounces walnuts
- 1/4 ounce pistachio nuts
- 1/4 ounce spice blend
- 1 pork caul
- 1 pound basic forcemeat
- 2 teaspoons black pepper
- 1 teaspoon butter
- Parsley for garnish
Preparation
-
Bone and butterfly chicken.
Remove breast and leg meat. Save skin. Butterfly chicken breast and pound lightly.
Cube meat from chicken legs. Season breast meat with salt and juniper berries and marinate in white wine for 2 hours. Drain and dry.
Season livers with salt and marinate in Madeira.
Combine cubed chicken leg meat, mushrooms, walnuts, and pistachio. Season with salt and season blend and fold into forcemeat.
Grease a 2 quart mold, dust with black pepper. Line with pork caul. Line with chicken skin and breast.
Fill with forcemeat, press, and fold caul over forcemeat. Sprinkle with pepper and cover with foil.
Bake at 300 degrees for 1 1/2 hours. Cool, unmold and chill. Slice into 1/2-inch slices. Serve cold.
-
Rosemary-roasted chicken with potatoes and fennel
-
Chicken baked with morels artichokes and peas
-
Chicken salad
-
Lemon chicken cutlets
In the kitchen. Happening Now
The latest
