Homemade chicken pate
Composition / ingredients
6
servings:
Step-by-step cooking
Step 1:
Prepare the ingredients. Pre-boil the chicken fillet in salted water until tender. Save the broth.
Step 2:
Peel onion, carrot and garlic, cut into small pieces.
Step 3:
Heat a small piece of butter in a frying pan.
Step 4:
Fry the vegetables on it for about 5 minutes.
Step 5:
Cut the meat into small pieces.
Step 6:
Chop walnuts in a blender.
Step 7:
Add chicken to the nuts in the blender bowl and chop.
Step 8:
Lay out the fried vegetables.
Step 9:
Pour in the broth and beat everything together until smooth.
Step 10:
At the end, add salt, pepper, nutmeg (optional) and the remaining butter. Beat until a smooth creamy mass is formed.
Step 11:
Keep the finished pate in the refrigerator.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Nutmeg - 556 kcal/100g
- Chicken broth - 19 kcal/100g
