Chicken paté

  • Time cooking time: 1 hour 30 minutes
  • Yield serves: 8 to 10


    1-2 1/2 pound whole chicken
    1/2 teaspoon salt
    4 chopped juniper berries
    1 ounce white wine
    4 chicken livers
    2 teaspoons Madeira
    6 ounces cèpes
    2 ounces walnuts
    1/4 ounce pistachio nuts
    1/4 ounce spice blend
    1 pork caul
    1 pound basic forcemeat
    2 teaspoons black pepper
    1 teaspoon butter
    Parsley for garnish


    Bone and butterfly chicken.
    Remove breast and leg meat. Save skin. Butterfly chicken breast and pound lightly.
    Cube meat from chicken legs. Season breast meat with salt and juniper berries and marinate in white wine for 2 hours. Drain and dry.
    Season livers with salt and marinate in Madeira.
    Combine cubed chicken leg meat, mushrooms, walnuts, and pistachio. Season with salt and season blend and fold into forcemeat.
    Grease a 2 quart mold, dust with black pepper. Line with pork caul. Line with chicken skin and breast.
    Fill with forcemeat, press, and fold caul over forcemeat. Sprinkle with pepper and cover with foil.
    Bake at 300 degrees for 1 1/2 hours. Cool, unmold and chill. Slice into 1/2-inch slices. Serve cold.
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