Chicken pate with gelatin

Chicken gelatin pate is another alternative to store-bought sausage. Easy and simple recipe. Despite the presence of gelatin, the pate is tender and soft. It can be served as a sandwich, cutting the pate into layers or small portioned pate from small molds. For children, you can cook pate in animal molds.

Ingredients

• 1.5 kg chicken meat (thighs, fillets)
• 2 tbsp. broth
• 1 bulb
• 1 carrot
• 4 boiled eggs
• salt, pepper, nutmeg
• 30 g gelatin

Directions

1. Chicken meat, peeled carrots and onions, put in a saucepan, pour water, add salt, peppercorns and cook until the meat is ready.
2. Cool the meat, separate from the bones and skins.
3. Grind carrots, onions and boiled eggs in a blender (twist through a meat grinder).
4. Dissolve gelatin in 2 cups of broth (see package instructions).
5. Grind chicken meat in a blender (twist through a meat grinder).
6. Pouring the diluted gelatin, mix the chicken meat, carrots and onions into a homogeneous mass. Add salt and nutmeg to taste.
7. Without broth with gelatin, it is very difficult to beat a thick mass with a blender, the blender overheats. Therefore, be sure to immediately add the broth.
8. Spread the resulting mass into molds. It can be in one large mold or several small molds.
9. It is convenient to use silicone molds.
10. Place the molds with the pâté in the refrigerator until set, about 2 hours.
11. Bon appetit!