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Cold cuts
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Kyllingpate

0.25tspHerbes des provence
1can(80 g) mushrooms in brine
15gButter or margarine
150gChicken liver
2.5Hønsebouillon cube
250gChicken breast with skin
250gChicken breast without skin
30gWheat flour
4Leaf gelatin
500gGizzard and heart

Instructions for Kyllingpate

To prepare the Kyllingpate recipe, please follow these instructions:

Boil gizzards and hearts for 2 hours. Use one and a half dl of water for the pate. Set the oven to 150 degrees. Pour a liter of water into the pan. Chop choppers, hearts, liver and chicken breast with skins once through the meat chopper. Cut chicken breast without skin in tern. Chop the onions and brown them a little. Stir all the ingredients together to a father. Get the father in patéform and behind it approx. hour and a half. Beat it - when the meat is ready, the pate is peeled. Or goal with a step thermometer in the middle of the paté, at 80 degrees it is finished. Put the pâté for cooling. The gel is made by softening the house block for 10 minutes in cold water. Then dissolve it in boiling water. Add broth and color. Pour the boiling yellow over the paté. Decorate with, for example. Mushrooms and dried red pepper.