Chicken Pate Recipe
Chicken Pate is an irresistible recipe that you simply can't resist. Try this pate dish; I am sure you will have a huge fan following for this one!
Ingredients
| Butter | 1/2 Cup (16 tbs) | |
| 4 cups cooked chicken or turkey meat | ||
| 1/2 lb. cooked pork | ||
| Cooked ham | 1/2 Pound | |
| Garlic | 2 Clove (5gm) | |
| Scallions | 3 | |
| Onion | 1 Medium | |
| Parsley | 1 Tablespoon, finely chopped | |
| Bay Leaf | 1 | |
| Thyme | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| black pepper | 1 | |
| Eggs | 2 | |
| Flour | 1 Tablespoon | |
| Brandy | 1/4 Cup (16 tbs) | |
| Bacon | 1/2 Pound | |
Directions
1 Take the butter out of the refrigerator to soften.
2 Grind the chicken, pork and ham or chop them into very small pieces. Peel and crush the garlic and finely chop all the onions. Add the garlic, onion, parsley, bay leaf and thyme to the meat. Season with salt and pepper.
3 Lightly beat the eggs and add them to the meat mixture with the flour, butter and brandy. Stir until well combined.
4 Line a 3-pint casserole with the bacon slices. Add the meat mixture and top with the remaining bacon. Cover the casserole.
5 Preheat the oven to 350°F.
6 Place the casserole in a pan filled with enough hot water to come two-thirds of the way up, and cook in the oven for 1 hour.
7 Remove the pate from the oven, cool and place a weight on top.
8 Refrigerate for at least 1 day before slicing and serving.
2 Grind the chicken, pork and ham or chop them into very small pieces. Peel and crush the garlic and finely chop all the onions. Add the garlic, onion, parsley, bay leaf and thyme to the meat. Season with salt and pepper.
3 Lightly beat the eggs and add them to the meat mixture with the flour, butter and brandy. Stir until well combined.
4 Line a 3-pint casserole with the bacon slices. Add the meat mixture and top with the remaining bacon. Cover the casserole.
5 Preheat the oven to 350°F.
6 Place the casserole in a pan filled with enough hot water to come two-thirds of the way up, and cook in the oven for 1 hour.
7 Remove the pate from the oven, cool and place a weight on top.
8 Refrigerate for at least 1 day before slicing and serving.
Chef
