Chicken Pâté {Pasztet z Kurczaka}

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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. There are a lot of varieties of pasztet, this is the basic version. You can change it up or make it your own by adding different herbs or vegetables to it. If you are not a big fan of liver, you may skip it, and just use chicken.

Here are a few different versions of mine:

Chicken Pâté

This smooth paste is eaten year around, but it always gets a spot on my Easter table. Chicken pâté 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!

Chicken Pâté {Pasztet z Kurczaka}

  • Yields: 2 bread loaf pans
  • Prep Time: 2 hours
  • Cook Time: 1 hour

Ingredients

  • 1 whole chicken (boiled or roasted)
  • 2 carrots
  • 1 parsnip or parsley root
  • 20 oz / 500 g of chicken livers
  • 2 tbsp of vegetable oil
  • 2 medium onions
  • 4 strips of good quality, thick cut smoked bacon (raw)
  • 6 oz / 150 g of crimini mushrooms or 1 portabello mushroom
  • 4 strips / 150 g of good quality, thick-cut smoked bacon (raw)
  • 10 cloves of garlic
  • 6 springs of parsley
  • 6 springs of dill
  • 2 cups / 500 ml of chicken or vegetable stock
  • 3 eggs
  • Salt, pepper

Instructions

  1. Cook the chicken by boiling or roasting.

  2. To boil, place in a pot covered with water, add carrots, parsnip/parsley and two teaspoons of salt. Boil on low heat for 1-1 1/2 hours. Remove meat and veggies from stock and cool (reserve stock).

  3. To roast, sprinkle chicken with a bit of salt, and pepper and place in a 350ºF/180ºC oven. Roast until cooked (about 1 1/2 hours), then cool (reserve) juices from roasting.

  4. Separate meat from bones.

  5. Drain chicken livers and sauté in oil until fully cooked, set aside to cool. Chop onions and mushrooms and sauté in a bit of grease with a sprinkle of salt, set aside to cool. Cook carrots and parsnip (if they didn't cook with chicken), cool.

  6. Put all ingredients (including chicken meat, livers, raw bacon, vegetables, garlic, parsley, and dill) through a meat grinder with the smallest grinding plate.

  7. Preheat oven to 350°F / 180°C.

  8. To the mixture, add 2 cups of stock or juice from roasting the chicken, salt to taste, and 1 teaspoon of black pepper. Mix and taste. Add a bit more salt, if needed. Add raw eggs. Mix well. Place in baking dishes. Bake for 1 hour, cool and refrigerate.

  9. Serve cold, with hearty bread, garnished with sliced pickles and onions.

Notes

*Time saving tip: use rotisserie chicken instead of roasting your own.

**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.

 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!!

Anna

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3 Comments

  1. Wondering if this freezes well? It’s just my husband and myself. I’d like to make this in small containers and freeze. Thank you! This looks delicious. <3

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