Chicken ventricle pate
Composition / ingredients
8
Servings:
Cooking method
We take chicken stomachs, clean them and boil them in salt water for 1.5 hours. At this time, we grate carrots on a coarse grater, cut onions and cook everything over low heat. Part of the onion is marinated in vinegar. Then add the chopped chicken stomachs and a little water. Simmer a little with the addition of allspice and bay leaf. (if there is a lot of water left, you can thicken it with flour or ground breadcrumbs).
We put it all in a blender. Add a little mustard, boiled eggs (without shells) and pickled onions. I also add a little unrefined vegetable oil.
Grind in a blender until smooth. Then we put it in a bowl and in the refrigerator.
Yummy!
We put it all in a blender. Add a little mustard, boiled eggs (without shells) and pickled onions. I also add a little unrefined vegetable oil.
Grind in a blender until smooth. Then we put it in a bowl and in the refrigerator.
Yummy!
The caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Chicken stomachs - 114 kcal/100g
- Allspice - 263 kcal/100g
