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Chicken Pate
Prep Time
20
mins
Cook Time
10
mins
Total Time
30
mins
Author
:
Jane Sarchet
Ingredients
110
g
cooked chicken
left over from the roast
1
chicken liver
1
clove
garlic
50
g
butter
or the dripping from the roast chicken - I used the latter including the jelly too
1
teaspoon
mixed chopped herbs
Small pinch Mace
Salt & Pepper
Instructions
If the chicken liver is not already cooked, fry it gently in a little butter for about 5 minutes.
Mince and remince the chicken, liver and garlic through the fine blades of a mincing machine.
Heat butter in saucepan, add the chicken, livers, herbs & seasoning and mix well.
Cook gently for 5 minutes, then pack into a small pot or terrine and chill for at least an hour.
Serve with wedges of lemon and freshly made toast.