Simple chicken pate with egg and vegetables
A simple chicken paste with an egg and vegetables is prepared for both the daily menu and the festive table. This is a very convenient recipe, for it you can use leftover food, for example, part of a baked chicken or turkey, boiled eggs and carrots, which were not useful for a salad.
Raw ingredients are indicated in the recipe, if all the products are prepared in advance, then it will take no more than 10 minutes to cook the chicken paste. You can grind the ingredients with a blender or pass through a meat grinder with a small nozzle, as our grandmothers once did.
For the festive version of this dish, I advise you to add finely chopped pickled cucumber, chopped olives or pickled sweet pepper to the ready-made chicken pate. The dish is stored in the refrigerator for no more than 2 days.
- Time for preparing: 1 hour
- Servings Per Container: 8
Ingredients for Chicken Paste with Egg and Vegetables
- 800 g chicken legs;
- 150 g onions or lettuce;
- 220 g carrots;
- 3 eggs;
- 100 g of 82% butter;
- salt, pepper, frying oil, spices for the broth.
The method of preparing a simple chicken paste with egg and vegetables
Finely chop the onion for the paste. Pour 2 tablespoons of odorless refined vegetable oil into the pan, add 1 tablespoon of butter, throw the chopped onion, sprinkle with a pinch of salt.
Pass the onions for 10 minutes until translucent. Stir so as not to burn.
Carrot with a brush, peel. Cut the carrots into thin strips or rub on a large vegetable grater.
Add the chopped carrot to the sautéed onion. Cook the vegetables for the paste for 15 minutes on low heat until the carrots become soft.
Boil chicken legs until cooked with spices for the broth. For this chicken pate, you can bake chicken legs in foil, cook in the microwave or use the remnants of baked chicken.
Remove the meat from the bones, put it in the bowl of a food processor.
Boil hard-boiled fresh eggs, cool in ice water, peel off the shell, cut into pieces and throw into the bowl.
Next, add cooled sauteed vegetables. The ingredients for mixing should be at room temperature!
Add the remaining butter. Use high-quality butter, the fat content of which is about 82%.
We grind the paste ingredients with several impulse inclusions, taste it, then salt and pepper to your taste and grind the ingredients again until a smooth, homogeneous mass is obtained.
We shift the finished chicken paste into a hermetically sealed jar. It is convenient to use cans whose lids are equipped with a clip.
We remove the jar of a simple chicken paste, with egg and vegetables in the refrigerator for half an hour, so that the mass cools down.
It remains to cut a slice of fresh bread, spread it with a generous portion of chicken paste with egg and vegetables, add a slice of pickled cucumber or a leaf of fresh salad. Enjoy your meal. Cook simple and delicious food with pleasure.
Similarly, you can make a paste of chicken liver or any cooked meat. It is important to properly prepare the liver or boil the meat so that the texture is tender.