Chicken Pate Recipe - Flavorful and Easy
How to make chicken pate that is both flavorful and elegant? This easy recipe for chicken pate with dried plums and slices of bacon perfectly combines traditional flavors with a hint of sweetness. The rich aroma of chicken, the delicate sweetness of dried plums, and a juicy layer of bacon create a composition ideal for holiday tables or elegant receptions. This chicken pate not only impresses with its taste, but also with its spectacular appearance, making it a great addition to bread or an appetizer for special occasions. If you're looking for the best way to prepare a pate that stands out, this recipe with a modern twist is sure to win the hearts of culinary enthusiasts.
Chicken pate recipe
Ingredients
Ingredients for the pate
- 2.5 kg chickens
- 150 g raw bacon in slices
- 1/2 kg raw bacon
- 2 medium onions
- 3 bay leaves
- 5 pcs. allspice
- 3/4 cup bread crumbs
- 5 eggs
- 1 teaspoon of salt
- 300 g dried plums
Spices for pate
- 2 teaspoons of black pepper
- 2 teaspoons of nutmeg
- 2 teaspoons of salt
Instructions
Preparation of the pate
Cut the chicken and bacon into smaller pieces, place in a pot and add onion, bay leaves, 1 teaspoon of salt and allspice. Pour in water to cover the ingredients, after boiling reduce the heat and simmer for 3 hours until soft. After cooking, set aside to cool together with the broth.
Pour the breadcrumbs into a bowl and add about 2 cups of broth; the breadcrumbs should swell and take on a soft consistency.
Grind the meat, bun, and onion three times in a meat grinder with a fine sieve. Add eggs to the ground mass, season with fresh pepper, salt, and nutmeg to taste. Mix everything thoroughly, if necessary add a little more broth so that the mass is not too dry.
Prepare two loaf pans about 30 cm long. You can line them with baking paper or grease them with oil and sprinkle with breadcrumbs. Fill each pan halfway with the pâté mass, arrange dried plums along the entire length and fill with the remaining mass. Carefully level the surface and arrange raw bacon slices.
Preheat the oven top and bottom, bake the pate for 1.5 hours at 190°C and bake for about 1.5 hours, until the top of the pate is lightly browned. Remove from the oven and let cool. The pate can be stored in the refrigerator for a few days or frozen.
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