Chicken pate
Chicken pate is a simple and healthy dish made with chicken. How to make a good chicken pate? Discover a simple recipe for chicken pate made from broth chicken!
Chicken pate is a delicious and dietary dish made from chicken used in broth.
Pates are an integral part of Polish cuisine. They can be prepared in many ways and with various ingredients. They are very popular and often appear on holiday tables.
This meal is based on chicken broth. Therefore, it’s a good idea to combine these two meals and eat them, for example, day after day. To prepare chicken pate, cooked meat, vegetables, and a bit of broth are used. If you want to eat broth with meat and vegetables – prepare it with proportionally more ingredients to use in these two dishes.
My chicken pate is a dietary version of this delicious and incredibly simple-to-prepare meal. However, I must warn that poultry pate is time-consuming to prepare, so it’s worth preparing it even 1-2 days before you plan to eat it. First, you need to cook the vegetables and meat for about 1.5 hours, and then bake the prepared mixture for another 1.5 hours.
Chicken pate is a great idea for a meal or snack at any time of the day (hot or cold). It tastes great on its own, with various additions like drizzled olive oil (especially if you’re on a ketogenic diet), with different sauces (it pairs well with sweet and spicy flavors), or with bread.
How to make chicken pate from broth? Discover a simple recipe for chicken pate!
Preparation time: 1 h 40 min + broth preparation time
Calories: 343
Protein: 44 g
Carbohydrates: 27 g
Fats: 8 g
Ingredients for chicken pate (loaf pan size 8 x 20 cm):
- Chicken broth (see recipe)
- Chicken breast 1 small fillet (150 g)
- Carrot 1 small piece (90 g)
- Parsley root 1 medium piece (80 g)
- Celery root 1 piece (90 g)
- Leek 1 piece (70 g)
- Onion 1 small piece (50 g)
- Chicken egg 1 piece (50 g)
- Salt
- Pepper
Preparation of chicken pate:
Step 1: Prepare the broth (check the recipe).
Step 2: Remove the meat and vegetables from the broth and cut them into smaller pieces. Place the vegetables and meat in a blender container. Add an egg and optionally a bit of broth to make the pate moister after baking – do not add too much so that the mixture sets properly during baking (store the rest of the broth in the fridge and use it within a few days to prepare another meal). Season to taste with salt and pepper. Blend until smooth and uniform.
Step 3: Transfer the prepared mixture to a small loaf pan lined with baking paper or lightly greased. Smooth the top and put it in an oven preheated to 180°C (356°F). Bake for 90 minutes. After the indicated time, remove the pan from the oven and let it cool. Remove the pate from the pan and cut it only after it has completely cooled.
Step 4: Eat cold or after reheating.
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