Lika
Chicken pate with curry


Chicken pate with curry

3 chicken legs
1 p gelatin (10 g Dr.Otter)
150 ml chicken stock
salt
1 tsp curry / turmeric

This amount of products is enough for a silicone mold V = 700 ml (I had a heart-shaped mold).

Boil the chicken meat (cook in a double boiler for 20 minutes), separate from the bones and pass through a meat grinder with a fine grid. Soak gelatin for a while, according to the instructions (Dr. Overt 10-15 minutes), in a few tablespoons of water to swell. Dissolve the gelatinous gruel with chicken broth and heat on the stove. DO NOT BOIL! Season chicken meat with salt, curry / turmeric and dilute with gelatin broth until it becomes "thick sour cream". Put in a mold and put in the refrigerator until it hardens completely, for at least 2 hours.
Before serving, the finished pate can be sprinkled with sauce and cut into portioned pieces, or spread on a sandwich.

Chicken pate with curry
TATbRHA
I really liked this pate! Delicate, unusual.
At first I doubted: what kind of dish will it turn out? Pate is not a paste, but a jelly is not a jelly. Well, I did it on sheer stubbornness.
Slightly changed the recipe: one leg and one large chicken breast. Chopped with a blender, not in a meat grinder. Added dry seasoning for chicken, hot pepper. The broth went much more - more than 300 ml in total (I also soaked the gelatin in the broth); probably because the breast is dry. I think that garlic would not be in the way here (I am without garlic - only coffee), and dill; all sorts of additives will work well: mushrooms, green onions, cilantro, dried apricots, chopped eggs, nuts, prunes ... In any case, pâté staboutit in order to cook it.
Can be decomposed into small portioned molds, beauty will be.
Liku it probably makes no sense to thank: she is two and a half gaboutyes, the site does not enter ...

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