Chicken is considered a dietary product. With high nutritional value, it is not too high in calories. The advantage of the product is its affordable price. Wanting to feed the family and guests tasty, but inexpensive snacks, many housewives prepare dishes from chicken. Chicken breast is the most delicate and dietary; it is precisely this that is taken as a basis for dishes, if they want to make them especially tasty. One of these appetizers is chicken breast pate. Its preparation does not take much time and effort, and the result is pleasant to almost everyone. Chicken pate can be served separately, prepare sandwiches with him. It is appropriate for everyday and holiday table.
Cooking Features
Chicken breast pate can be whipped up if you choose one of the simplest recipes. However, in this case, inexperienced hostess can expect pitfalls. To get the expected result, preparing chicken pate of any complexity, you need to know and take into account a few points.
- Chicken breast is healthy and non-nutritive due to its high protein content and low fat. Because of this, the chicken breast pate can turn out to be dry. Add lard or butter to make it more palatable. If you want the appetizer to remain dietary, you can dilute the pate with broth or cream.
- Frozen chicken breast is not the best choice for making pate. Fresh or chilled product is always more juicy. If you are still forced to use frozen breast, let it thaw in natural conditions, without subjecting to a sharp temperature drop. Then it will remain almost as juicy as it has not been subjected to freezing.
- Chicken breast pate is usually boiled or stewed. Baked and fried chicken pie can be dryish.
- To make a paste, the finished chicken breast is skin-cleaned, then the fillets are separated from the bones and crushed. This can be done with a meat grinder or blender. Experienced chefs advise to give preference to the blender, as it not only crushes the products, but also whips them, giving the pate a more delicate texture. If you use a meat grinder, it is advisable to turn the meat through it twice.
- To give the chicken breast pate juiciness and richer flavor, onions and other vegetables, prunes and mushrooms are often added to it. They can be crushed together with chicken meat, can be cut into small pieces and combined with the finished pate, beating it with a mixer. The choice depends on the culinary preferences of the cook and the characteristics of the selected recipe. Sometimes chicken offal, nuts, cheese are also added to the pate.
There are several recipes for chicken breast pate. Cooking technologies are also not always identical. In order to avoid mistakes and get the expected result, it is necessary to strictly follow the instructions accompanying a particular recipe.
Simple chicken breast pate recipe
Composition:
- chicken breast - 0, 4 kg;
- onions - 100 g;
- spices for chicken, salt - to taste;
- water - 1, 5 l.
Method of preparation:
- Wash the chicken breast.
- Boil the water.
- Dip chicken breast in boiling water. Boil it over low heat, cover the pan with a lid, 10 minutes.
- Salt the water, add the spices and the whole onion. Onions wash well enough, it is not necessary to peel it.
- Cook the breast for another 20-30 minutes. Cool, remove from broth.
- Discard the onion, strain the broth.
- Remove the skin from the chicken breast. Separate the chicken meat from the bones. Cut it into small pieces. Grind with a blender or grinder to the state of pate.
- By slightly adding broth to minced chicken and beating the pate with a blender or mixer, get a delicate creamy mass.
It remains to put the pate in the form and cool. Before serving, the pâté is laid out on the dish from the mold, decorated with fresh greens. It can also be used for making toasts, filling tartlets.
Juicy chicken breast pate with vegetables
Composition:
- chicken breast - 0, 8 kg;
- carrots - 150 g;
- onions - 0, 3 kg;
- garlic - 2-3 cloves;
- butter - 150 g;
- salt, ground nutmeg - to taste.
Method of preparation:
- Wash chicken breasts, boil in salted water, add spices to it. Additionally, you can put onions and carrots, cut into large pieces.
- Peel the boiled chicken breasts, separate the fillets, cut them into small pieces.
- Peel the bulbs and cut them into small cubes.
- Finely chop the garlic with a knife.
- Scrape carrots, wash and blot with a napkin. Grind on a coarse grater.
- In a deep frying pan, melt a small piece of butter (about 40-50 g). Leave the rest of the oil on the table so that it melts and becomes soft.
- Put onion and garlic in melted butter. Fry them on low heat until transparent onions. Add carrots. Continue to fry the vegetables until they are soft.
- Combine pieces of chicken fillet with roasted vegetables. Add to them salt and nutmeg, softened butter.
- Grind food with a blender, whipping at the same time.
When it stiffens, the paste will become denser, so it must have a delicate texture before being placed in the refrigerator. If it seems too thick, dilute it with a small amount of broth.
Chicken Breast Pate with Mushrooms
Composition:
- chicken breast - 0, 4 kg;
- fresh champignons - 100 g;
- onions - 100 g;
- cream - 40-60 ml;
- olive oil - 20 ml;
- salt, nutmeg - to taste.
Method of preparation:
- Boil chicken breast, cool, peel.
- Chop the chicken fillet.
- Wash mushrooms and blot with a napkin. Cut into small cubes.
- Onion, freeing from the husk, cut into small pieces.
- Heat oil in a saucepan, put onions in it. Fry it until it gets a golden hue.
- Add the mushrooms. Cook them together with the onions until the excess liquid released from the mushrooms is heated from the pan.
- Set aside a spoonful of mushrooms in order to add them to the already prepared pate afterwards.
- Combine the remaining mushrooms with slices of chicken fillet, salt and season with nutmeg. Using a blender or meat grinder, grind them to a state of pate.
- Heat the cream. Spoon them in a spoonful of pate and beat it until it reaches the desired consistency.
- Add previously set aside mushrooms. Stir the paste so that the mushrooms are distributed evenly in it. At this stage, you can use a mixer that will help you get the best result.
Place the pate in a form covered with cling film and cool. When serving, the appetizer must be laid out on a dish, trying not to break the integrity. To decorate the pate, you can use greens and champignons fried with plates.
Chicken breast pate is tender and light. It can afford people on a diet. Pate can be cooked with the addition of mushrooms, vegetables. This appetizer will decorate not only everyday, but also a festive table.
