Polish Baked Chicken Pate

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Discover how to make Polish baked chicken pate! It is an easy recipe, has a rich flavor, and is perfect for any meal or gathering. Perfect for Easter brunch. Try it today!

Prep Time25

Cook Time1 30

Cooling time1

Total Time1 1 55

Course: Appetizer, Condiment, Spreads and Dips

Cuisine: Eastern European, Polish

Keyword: Polish Baked Chicken Pate

Servings:

Calories: 214kcal

Equipment

Ingredients

1 Whole chicken
3 Carrots
1 Parsnip
2 tbsp Butter
2 Onions medium
10 cloves Garlic
6 slices Bacon
3 Portobello mushrooms small
3/4 lbs Chicken livers
2 tbsp Fresh sage chopped
1/2 tsp Salt
1/2 tsp Black pepper
3/4 cup Chicken broth

Instructions

Clean the chicken livers thoroughly in cold water to eliminate any impurities. Let them rest at room temperature for about 15 minutes before cooking. This ensures they're easy to work with and evenly cooked. Choose fresh livers from local shops for the best quality.
Cook the chicken in a large pot with peeled carrots, parsnip and garlic. Add bay leaves, black pepper, allspice, and bay leaves to the broth.
Heat 1 tbsp. of butter in a large frying pan over medium-high heat until it melts and sizzles. Add the chopped onions, sage and garlic. Sauté them gently until they're golden and fragrant, stirring occasionally to prevent burning.
Add chopped mushrooms and cook on medium heat for 15 minutes and set it aside.
In a separate frying pan with 1 tbsp of butter, add the chicken livers and sauté until browned on the outside but still slightly pink inside. You don't want them to overcook—they should stay tender.
Remove the chicken from the pot and let it cool down when it is cooked. Keep the broth for later use.
Remove the meat from the chicken and transfer it to a bowl. Add the rest of the ingredients (carrot, parsnip, onion with mushrooms)and the bacon and run it through a meat grinder.
When the mixture is ground, add eggs, broth, salt, and black pepper and mix it together.
Line parchment paper in the bread loaf pan, grease it and transfer the mixture to the pan.
Bake it at 350°F (175°C) for 1 hour.

Nutrition