2020-08-13 / test@t

Super chicken gizzard pate

We are used to making pate from the liver, but from the ventricles it turns out no worse. The main thing is to boil them well, add more spices and wait until the pate is covered with an appetizing butter crust. With a piece of spongy country bread - one of the best snacks. Moreover, it is extremely budgetary.

Super chicken gizzard pate
  • 400 g pre-boiled stomachs
  • 1 large onion
  • 1 tbsp. l. semolina
  • 50 ml cream with fat content from 20%
  • 50 g of ghee
  • a pinch of dry marjoram
  • a pinch of nutmeg
  • smoked and ordinary hot paprika
  • vegetable oil for frying
  • salt


Step 1
Finely chop the onion and fry in vegetable oil until golden brown.
Step 2
Place all ingredients (except butter) in a blender and chop as thoroughly as possible. If you are using a meat grinder, first pass the stomachs and onions through a fine wire rack, and then mix them with the cereal and cream.
Step 3
Transfer the pate into a ceramic baking dish and press firmly. Fill the molds about two-thirds full. Place butter on top of each dish.
Step 4
Send the molds to an oven preheated to 200C for 15-20 minutes. Let the pate cool slightly and put some more oil on top to form an oily "lid".
Step 5
Chill the pate completely and store in the refrigerator. In the cold, it will be stored for 3-4 days.
See more