French-style chicken offal pate

Step-by-step cooking

1. Step 1:

   

   Necessary products. I would like to draw your attention to the fact that all offal and fillets should be chilled - in no case frozen. Don't ignore the spices! The composition of the spicy salt:sea salt, basil, marjoram, tarragon, celery, mint.

2. Step 2:

   

   Grease a large frying pan lightly with vegetable oil, then melt three tablespoons of butter on it and heat it well over high heat.

3. Step 3:

   

   First fry the stomachs, then the hearts, last of all the liver. About two minutes each.

4. Step 4:

   

   Fry offal over high heat, without lid, stirring constantly. Caution! They shoot a lot of oil! After each batch is slightly browned, we squeeze the contents from the oil with a spatula and put it in a bowl. We leave the fillet in its raw form.

5. Step 5:

   

   Chop the onion into cubes. Drain the overcooked oil, wipe the pan with a napkin, put two more tablespoons of fresh oil and let the onion on it over low heat, until light yellow.

6. Step 6:

   

   Cool everything down. Now we twist all the products through a meat grinder, preferably twice.

8. Step 7:

   

   Add the egg, spices, pour in half the cream and brandy, mix well.

9. Step 8:

   

   Now we need a powerful mixer or blender. Carefully beat the mass until fluffy. gradually adding the remaining cream and remaining butter.

10. Step 9:

    

    Preheat the oven to 200 degrees. We put the whipped mass into the molds, level it with a wet silicone spatula;

11. Step 10:

    

    Put the mold on a baking sheet and pour hot water into it.

12. Step 11:

    

    Cook in a hot oven for 10 minutes. Then lubricate the surface of the pate with butter using a silicone brush. After that, cook for another 10-15 minutes, until lightly browned.

13. Step 12:

    

    We cool the finished pates slightly, carefully take them out on a dish and decorate with herbs. They taste best when they are warm, when they stand a little under the lid or film. But the cold ones are also very tasty! Bon appetit!