Chicken Pâté {Pasztet z Kurczaka}
Pasztet turned out great. It’s sooth and savory with a slight tint of irony liver taste, but not overbearing. You can taste the aromatic herbs, sautéed mushrooms and other veggies in it. This smooth paste is eaten year around, but it always gets a spot on my Easter table. It does take a bit of time to make, but it is definitely worth it. You can eat it on bread or even crackers garnished with raw white onions or pickles. Yum!
**Time saving tip: use rotisserie chicken instead of roasting your own.
You will need:
1 whole chicken (roasted)
20 oz container of chicken livers
4 strips of good quality, thick cut smoked bacon (raw)
6 oz of crimini mushrooms or 1 portabella mushroom
1-1.5 cup of dried shiitake mushrooms, cooked
2 carrots cooked
1 parsnip cooked
2 medium onions
2 cups of stock
10 cloves of garlic
6 twigs of parsley
6 twigs of dill (about 3 tbs chopped)
3 eggs
Salt, pepper
1. Roast and cool a whole chicken (reserve the juices), separate meat from bones. Drain chicken livers and sauté in butter until fully cooked, cool. Chop onions and mushrooms and sauté with a dash of salt, cool. Cook carrots and parsnip, cool.
2. Process all ingredients (including raw bacon, garlic, parsley and dill) through a meat grinder.
3. Preheat oven to 350°F
4. To the mixture, add 2 cups of stock (cold OK), juice from roasting the chicken, 1 tbs of salt and 1 tsp of black pepper, and raw eggs. Mix well. Place in baking dishes. **This recipe makes about a 9x11 pan worth. I like to bake in smaller containers (like a bread pan 9x5 or smaller), for easier division later.
5. Bake for 1 hour, cool and refrigerate.
Because this recipe makes such a large amount, consider dividing the recipe in half. I wrap smaller portions in clear wrap and freeze. It's nice to have small portions for last minute sandwich ideas.
Smacznego!!
