Formula of the ideal chicken pate according to the precepts of Olga Matvey

How cook I learned from Olga Matvey at home. Now my family has breakfast sandwiches with this pâté and smiles. On store sausages after this homemade pate do not even want to look.

Today's edition. "Site" provide instructions for the preparation of fragrant and pate Chicken meat. For breakfast, lunch and as a snack – this pate is the perfect solution!



How to Make Chicken Pate Ingredients

• 8 hips
• 3-4 cloves of garlic
• 2 carrots
• 3 bulbs
• 2 bay leaves
• 50g butter
• 3-4 parsley branches
• pepper-pea
• 2 tsp paprika
• salt, pepper to taste

Preparation

1. Take the skin off your thighs. By the way, instead of thighs, you can use chicken fillet. Pour water into the pan, and then place thighs, 2 bay leaves, half carrots, half a small bulb and 3-4 pieces of scented pepper into it. Add parsley or celery root for taste. When the water boils - salt it, boil the broth on a slow heat until the meat is ready.
   
   
   
   
   
   
2. Take the chicken out of the broth and put it in a convenient container. Also, Olga Matvey advises to strain the broth, removing boiled onions and carrots from it. The resulting broth can be poured into zip bags and frozen, and then, when necessary, boil soup from it.
   
   
   
   
3. Slice the onions in large pieces and then roast in vegetable oil. Grate the carrots, cut the garlic into small pieces. Add carrots and garlic to the pan. Sprinkle and add paprika and black pepper to taste. Pass the vegetables until golden, and then add meat to them. Put it out for another 10 to 15 minutes.
   
   
   
   
   
   
4. Put the ingredients on the pâté in a deep bowl and let them cool. Blow the blender to uniformity. Add the softened butter. If the pate comes out too dry, you can pour another 50-70 milliliters of broth. Stir it up again.
   
   
   
   
5. Put the finished pate in a convenient container. On top of the pate can be sprinkled with your favorite dry spices. Olga Matvey uses Italian herbs, basil and a mixture of peppers, and you look to your taste. In my opinion, this pate is well suited nutmeg, Provencal herbs and pepper.
   
   
   
   
   
   
6. That's it, poultry ready. Bon appetit! 197352
   
   
   
   

And to get more detailed with the recipe, watch the video with cook-channel Olga Matvey. Beautiful Olga, thank you for your work, all the recipes from your channel come out the first time and please with their taste and aroma!

https://www.youtube.com/watch? v=LpOvEPXeVikik

I also suggest you learn how to make a homemade liver paste. With fragrant spices, rays and carrots, it will become your signature snack!



Now you know how to make chicken. homemade. And don’t worry, please, the cooking process only seems painstaking, in fact, cooking pate is quite easy. The case is definitely worth the effort, such a delicious and high-quality snack can not buy in the store!

By the way, instead of carrots, you can use mushrooms, it also comes out very tasty.