Hugrún's Recipes
ISEN

Sides, sauces & preserves

Chicken pâté

From
Ría, aunt in the Netherlands
Makes
Fills a 1½-litre terrine

Ingredients

  • 500 g chicken livers1 lb chicken livers
  • 250 g pork9 oz pork
  • 250 g chicken meat9 oz chicken meat
  • 2 slices bread, crusts removed
  • 5 tbsp Madeira or cognac
  • 1 egg yolk
  • 25 g butter1 oz butter
  • 1 onion, chopped
  • 1–2 cloves garlic, crushed
  • 1 tbsp parsley, chopped
  • 3–4 tsp salt
  • black pepper
  • 1 tsp marjoram, dried
  • 7 juniper berries, crushed
  • 150–200 g bacon, thin rashers5½–7 oz bacon, thin rashers
  • 2 bay leaves

Method

  1. Mince the meat and liver.
  2. Crumble the bread and mix it with the egg yolk and the Madeira or cognac.
  3. Fry the onion in the butter until golden.
  4. Then mix everything together well: onion, garlic, parsley, salt, pepper, marjoram, juniper, the meat and the bread mixture.
  5. Line the base and sides of the terrine with the bacon rashers.
  6. Pack in the meat mixture and lay the bay leaves on top. Fold the bacon over the top.
  7. Cover the terrine with foil and prick a few holes in it.
  8. Stand the terrine in a roasting tin of boiling water and bake in the middle of the oven at about 160°C for about 2 hours.Stand the terrine in a roasting tin of boiling water and bake in the middle of the oven at about 325 °F for about 2 hours.
  9. Cool, and wait at least 24 hours before eating.

Notes

  • You can cool the pâté pressed under a small board with something heavy on top.
  • Good luck!
  • Love this – and Ría too ♡

Other batch sizes

Double batch

Needs a 3-litre terrine or two 1½-litre ones.

  • 1000 g chicken livers2¼ lb chicken livers
  • 500 g pork1 lb pork
  • 500 g chicken meat1 lb chicken meat
  • 4 slices bread, crusts removed
  • 10 tbsp Madeira or cognac
  • 2 egg yolk
  • 50 g butter2 oz butter
  • 2 onion, chopped
  • 2–4 cloves garlic, crushed
  • 2 tbsp parsley, chopped
  • 6–8 tsp salt
  • 2 tsp marjoram, dried
  • 14 juniper berries, crushed
  • 400 g bacon, thin rashers14 oz bacon, thin rashers
  • 4 bay leaves

As she wrote it
Her page in the recipe book
Chicken - Paté.
Pot 1½ litre.
1000500 gramme chicken-liver. 500250 " pork-meat 500250 " chicken-meat 4 2 slices of bread without crust. 10 5 spoons of madeira or cognac. 2 1egg-yolk. 5025 gramme butter. 2 1 onion, cuttings. 2-4 1 or 2 garlic.( pressed) . 2 1 spoon (table) of parsley. 6-83-4 tea-spoons of salt. pepper. 2 1 tea-spoon of "majoraan" (dried) 14 7 juniper-berries. 400150-200 gramme thin slices of bacon . 4 2 laurel-leaves.
Grind the meat and liver. crumble the bread and mix the egg + madeira/cognac fry the onion + butter, gold-yellow. Onion, garlic, parcil, salt, pepper, "majoraan" meat, egg, bread cognac, so everything together . Cover the bottom and the walls of the pie-pot with the slices of bacon. Put the meat in the pot en the laurel-leaves over it. Cover the bacon over the top. Close the pot with cover of "aliminium-folie" (in the "folie" prick some holes) Put the pot in a tray, filled with boiling water in the middle of the oven during ± 2 hours, 1… Wait at least 24 hours before eating.
You can cool down the pâté under a little plank with a heavy object upon it. Much succes!
elsketta og Ríu líka ♡