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Chicken breast pate

Chicken Breast Pâté

Wonderfully tender, made from chicken, right at home! Chicken breast pâté is a delicious appetizer that's quick and easy to make. The butter makes it creamy, and the nuts add a gentle nutty note. Made from wholesome ingredients, it's a great stand-in for cold cuts and store-bought pâtés.

katushafin

Recipe author

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Composition / ingredients

Servings:

Chicken breast

600

Onions

Carrot

Garlic

Vegetable oil

Butter

150

Walnuts

Nutmeg

0.5

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 12 g

Fats 54 % 19 g

Carbohydrates 11 % 4 g

227 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make chicken breast pâté? Gather your ingredients. I used bone-in chicken breast, but you can use boneless. You'll have broth left over afterward — I think breast makes a tastier one.
Step 2:

Rinse the chicken under cold water. I removed the skin — there's nothing worthwhile in it. Put the chicken in a pot and cover it with cold clean water; use good-quality water, since its taste affects the dish. Peel two of the onions and add them to the chicken whole, without cutting them. Add the peeled, cut-up carrot and the garlic cloves too.
Step 3:

Set the chicken over low heat. Once it comes to a boil, skim off the foam. Cook the breast for 30–40 minutes, depending on size. Salt the broth.
Step 4:

While the chicken cooks, melt the butter — in the microwave, in a double boiler, or in a heavy-bottomed saucepan on the stove.
Step 5:

Peel the remaining onions and cut them into small cubes.
Step 6:

Heat the vegetable oil in a skillet. Add the onion and sauté over low heat, stirring, until translucent.
Step 7:

Pull the cooked meat off the bones and cut it into pieces. Put the meat, plus the vegetables it cooked with, into a blender. I used only the carrot, leaving out the onion and garlic. Blend the meat with the vegetables.
Step 8:

Add the sautéed onion, melted butter, nutmeg, salt, and pepper. Pour in about 100 ml of the chicken broth.
Step 9:

Add the shelled walnuts.
Step 10:

Blend everything until smooth and pâté-like. Taste for salt and add more if needed. Transfer the pâté to small jars and chill it in the fridge for an hour.

The pâté came out delicious — tender, smooth, and creamy. I served it on toasted baguette slices.
You can melt the butter in the microwave (on the appropriate setting — check your appliance's manual) or in a double boiler. How do you melt butter in a double boiler? You need two pots of different sizes. Fill the larger one with water and set it on the stove. Set the smaller one on top so it sits about halfway into the water. Put the cut-up butter in it. The boiling water below will melt the butter; stir it gently to speed things up. As soon as the butter has fully melted, take the pot off the heat.