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Deli Roasted Chicken Pate

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Ingredients
  Deli chicken 2 1⁄2 Pound, roasted, reserving-any roasting liquid (1 Whole Piece)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Dried parsley flakes/1/4 cup chopped fresh parsley 1 Teaspoon
  Chopped green onions/Chopped shallots 3 Tablespoon
  Dry sherry 1 Tablespoon
  Water/Reserved roasting liquid 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped fresh parsley 2 Teaspoon
Directions

GETTING READY
1) Coat small pyrex bowl lightly with butter.
2) Remove the skin and deboned the chicken, and discard.
3) Cut into small pieces to make about 3 cups.

MAKING
4) In a food processor, place together chicken, cream, fresh parsley, onions or shallots, sherry, water or roasting liquid, garlic and seasoning.
5) Process the chicken mixture until well blended and finely chopped.
6) Spoon the chicken mixture in the pyrex bowl and press lightly.
7) Turn out the chicken mixture on the serving plate.

SERVING
8) Serve immediately, sprinkled with chopped parsley and serve with sliced French bread if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Blending
Occasion: 
Thanksgiving
Ingredient: 
Chicken
Interest: 
Quick, Healthy
Preparation Time: 
30 Minutes
Servings: 
4

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