How To make Herbed Chicken Pate
2 lb Skinned/boned breast chicken
2/3 c White part only leek
1/4 c Shallots
3/4 c Unsalted butter
3 Eggs whites only
1 1/2 ts Salt
1/4 ts Freshly ground pepper
1/8 ts Freshly grated nutmeg
2 1/4 c Well-chilled whipping cream
1/2 c Chicken broth
2 c Tight-packed leaves spinach
2 c Tight-packed leaves basil
3/4 c Well-chilled whipping cream
(See also: Tomato & Garlic Sauce.) Cut chicken into 1/2-inch pieces. Puree in processor in 2 batches to very smooth paste. Refrigerate until well chilled, at least 1 hour. Meanwhile, thinly slice leek and shallot. Melt butter in heavy small skillet over low heat. Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. Cool. Combine half of chicken with half of leek mixture in processor. Puree until smooth. Add half of egg whites and process until smooth. Transfer to bowl. Repeat with remaining chicken, leek mixture and egg whites. Refrigerate until well chilled. Blend half of chicken mixture, salt, pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. Blend 1 minute. Transfer to large bowl. Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. Combine both chicken mixtures. Bring chicken broth to boil in large skillet. Add spinach and basil and toss until just wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in 1/4 of chicken mixture. Preheat oven to 350 deg. Line 9x5-inch loaf pan with plastic wrap, leaving 5-inch overhang. Pour half of white chicken mixture into pan. Cover with
half of spinach mixture. Using knife, swirl through layers to create marble effect. Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil. Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate overnight. Unmold pate onto platter. Let stand at room temperature 1 hour before serving. Pass Tomato & Garlic Sauce separately.
How To make Herbed Chicken Pate's Videos
Calves liver pate with calvados and wild garlic recipe | Gustomondo
Calves liver pate with calvados and wild garlic recipe | Gustomondo
The wild garlic (ramsons) is now in season so I'm ready once again to make the best out of it.
This is another recipe using fresh wild garlic, a touch of calvados, some wild mushroom salt (this is just salt mixed with wild mushroom powder, chrushed dried mushrooms) and some extra spice from the Firehead Hotsauce.
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Keto Chicken Liver Pate | How to cook chicken liver 2-ways!!!
#KetoRecipes #ChickenLiver #LiverPate
Today we're cooking up some Keto chicken liver pate. I'm going to show you how to cook chicken live two ways. One country style and one more fancy. Liver is one of the most nutrient dense parts of the bird and I'd always recommend including it in your diet. This tasty liver pate is a great way to do that. I hope you like the recipe. Cheers!
Get the recipe with macros at
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How to Make Chicken Liver Pate
How to Make Chicken Liver Pate
Wild Rosemary & Courgette Chicken Liver Pate
We are using indigenous Fynbos in a delicious recipe
HOW TO MAKE CHICKEN LIVER PATE
This is a very simple recipe. I hope you like it.
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Chicken Liver Pate`- on paleo bread
Liver wurst made with pigs liver - is eaten alot here in Denmark. Here I make a simple one with our lovely Chicken livers. If you wish this pate to be smoother then remove just cut away the stringy parts of the liver before frying them.