Chicken offal pate

Cooking

Step 1

Rinse offal thoroughly under running water, clean from films. Remove the bile ducts from the livers, cut off the upper part with the vessels from the hearts. Put the livers in a saucepan, cover with cold water, put on fire and bring to a boil. Remove the foam with a slotted spoon, reduce the heat, salt, add 1 bay leaf, half of the coriander and cook under a loosely closed lid for 20 minutes. For 10 min. until ready to put half the black peppercorns. Similarly, boil the hearts separately with the remaining bay leaf, coriander and black pepper for 40 minutes. Take the giblets out of the broth. Strain the broth, save.

Step 2

Wash mushrooms, finely chop. Heat up in a skillet 1 tbsp. l. butter, add mushrooms, cook until the liquid has completely evaporated. Cut the ham and bacon into small cubes.

Step 3

Mince offal and bacon, add mushrooms, ham and egg. Season with salt and pepper to taste. To stir thoroughly.

Step 4

Preheat the oven to 180ºС. Lubricate the refractory form with the remaining oil, put the minced meat in it, close the lid (or cover with foil). Bake for 1.5 hours. For 30 minutes. before the end of cooking, remove the lid or foil. Remove pate from oven, let cool. Transfer to a slightly larger bowl. Dilute gelatin in 200 ml of broth, pour into a mold with pate. Place in refrigerator for 2 hours.