CHICKEN PATE
Make and share this Chicken Pate recipe from Food.com.
Provided by BonnieZ
Categories Chicken Breast
Yield 1 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth.
- Transfer mixture to a 2 cup mold coated with cooking spray (Pam).
- Cover, and chill overnight.
- Unmold onto a serving plate.
- Sprinkle with paprika.
- Garnish with parsley sprigs, if desired.
- Serve with Melba toast rounds or unsalted crackers.
CHICKEN HEART PâTé
Make and share this Chicken Heart Pâté recipe from Food.com.
Provided by Aguslawa
Categories One Dish Meal
Time 4h
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 115, Fat 5.5, SaturatedFat 1.7, Cholesterol 79.9, Sodium 95.2, Carbohydrate 7.3, Fiber 1.3, Sugar 1, Protein 8.7
CHICKEN LIVER PATE
I don't usually like liver, but this is an excellent pate. You can sub turkey liver for some of the chicken livers if you like. Source: Epicurious
Provided by Tracy K
Categories Spreads
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thinly slice onion.
- In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through.
- Drain liver mixture in a sieve and in a food processor or food mill purée with butter, Cognac, and salt until smooth.
- To facilitate cooling, transfer pâté to a plate and spread.
- Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
- In a small bowl whisk cream until it holds stiff peaks and fold in pâté.
- Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
- Serve pâté with crackers or toasts.
Nutrition Facts : Calories 192, Fat 15.7, SaturatedFat 9, Cholesterol 234.5, Sodium 400.7, Carbohydrate 2.2, Fiber 0.3, Sugar 0.8, Protein 10.5
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