Pate di pollo
This chicken pate is not as hard as the list of ingredients might indicate. In fact the cutting, stirring and mixing can be done in about 30 minutes. The rest of the time, the chicken pate minds its own business in the oven. While a great fragrance spreads through the house.
Serve the chicken pate recipe with bread as a starter or a light meal with a nice salad. If you want to make it look nicer you can cover it is homemade jelly, but I find that too much work to be worth the bother.
200 g minced chicken meat
100 g chopped chicken liver
1 breast of chicken
2 cloves of garlic
2 tsp thyme
2 tsp sage
1 orange (grated peel)
1 tbsp green peppercorn in brine
200 g sliced lardo or bacon
Salt and pepper
Stir the minced chicken with eggs
Add crushed garlic, salt, pepper, thyme, sage, peppercorns and grated orange peel
Chop the chicken livers coarsely – it is easier and less messy if they are frozen
Mix chicken liver with the minced chicken
Line a earthenware pate terrine with lardo or bacon
Pour one third of the chicken mixture in the terrine
Cut the chicken breasts lengthwise in two or three strips
Place the strips on top of the ground meat mixture
Cover with more meat mixture.
Place a bayleaf on top
Fold lardo or bacon over the top of the chicken pate
Bake the chicken pate in a water bath at 160 C / 320 F for 2 hours
Cover with a lid or foil if the top starts to look burned
Leave the chicken pate to cool for a couple of hours before serving.
The chicken pate will keep for 3-4 days in the fridge, but usually it doesn’t last that long.
Other great chicken recipes