Appetizer pate

Category: Cold meals and snacks
Appetizer pate

Ingredients

Chicken heart 500gr
chicken stomachs 500gr
Large onion 2 pcs
Medium carrots 3 pcs
Vegetable oil or lard 50-70 gr
Salt, spices to taste

Cooking method

  • Pour stomachs and hearts with cold water, bring to a boil and simmer for 30 minutes. Add 2-3 bay leaves to broth, 5-6 peppercorns. and 1-2 carnation buds. Cook until soft for another 40 minutes. While the offal is boiling, cut the onion into cubes and grate the carrots on a coarse grater. Fry all this in vegetable oil or lard until golden brown. Fry over medium heat, stirring occasionally so as not to burn. Overcooked onions can ruin the taste. Remove the cooked hearts and stomachs from the broth, add the fried onions with carrots and chop with a blender. If such an animal is not yet found in the house, you can skip it several times through a meat grinder. Add salt to taste, a drop of sugar (it will give salt an interesting flavor), black and allspice. If it's too thick, you can add broth.

The dish is designed for

A lot, but eaten quickly

Time for preparing:

1.5 hour

Note

By the way, you can cook borscht, pea or bean soup in the broth, the cabbage soup should also turn out well.

Merri
Wow, everything goes into action!
Summer resident
Of course. Why waste good things. My husband is a passionate lover of giblets. And I am indifferent to them, to put it mildly, So a universal product was born: both you giblets and me a paste
Merri
Well, right, Tatiana! Everything to the house, everything to the house!

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