Tuesday, December 4, 2012

Chicken Pate - Use those leftovers!



If you are looking for a recipe software program, then I highly recommend MasterCook. I got my first copy about 12 years ago. I entered in all my family recipes and some favorites I found through the years. Several new pcs and a couple of crashes and they were forgotten about. I still had them in backups, but I couldn't open them on newer systems. This month I broke down and bought the latest version - 9. With that I was able to finally see my recipes again.

One of the lost recipes that was in the backups was one for chicken pate. I had found it somewhere years ago and decided to use it with leftover turkey for a holiday party. This weekend I had another holiday party and was happy to have stumbled upon the lost recipe.

The beauty of this recipe is that you can use leftover chicken. I went and got a rotisserie chicken for dinner the other night and used the rest for this pate. It's also great because you can use it as a base and doctor it up with spices to your own creative imaginations.

I took it to our blogger potluck and it was well received. The biggest fan was two year old Eva. She kept going back for more. The adults seemed to like it too. Let's just say that I didn't have any leftovers to bring home.

The recipe is good on its own, but I wanted something for a little extra garnish, so I added a few capers which added a nice bit of extra saltiness to each morsel.


Chicken Pate

2 t parsley, flat leafed
1 t tarragon, fresh
1 red onion, 2 inch piece
5 oz cooked chicken
1 tsp lemon zest
1 tsp lemon juice
6 tbsp unsalted butter (I use less. It's to help create the creamy spreadability, so add to make it to your desired consistency.)
1 ts salt
1 tsp ground black pepper

Process ingredients in a food processor until finely pureed and well blended. Taste and adjust seasonings. Pack into ramekins and chill. May be stored four days in advance.
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