Pate of chicken gizzards
In the preparation of paste you can use a lot of products, but most often as the basis for his recipes use pork, beef, liver or poultry liver. I propose to prepare the pate chicken gizzards. From stomach - you will be surprised You? It is from them! Believe me - it's very tasty, a real delicacy!


  • Chicken stomachs

    1 kg

  • Onion

    3 piece

  • Carrots

    2 piece

  • Butter

    80 g

  • Sugar

    1 tsp

  • Vegetable oil

    20 ml

  • Bay leaf

    3 piece

  • Cognac

    2 Tbsp

  • Allspice

    5 piece

  • Black pepper

    1 pinch

  • Salt

    1 pinch


Chicken gizzards, rinsed and cleaned of membranes and fat. Cover with water, add spices and Bay leaf. Cook approximately 2 hours until soft, add salt to taste. Then the ventricles to drain in a colander and drain off the broth.
Gizzards chopped.
And fry in butter (40 g) butter.
Add brandy and simmer 5 minutes.
Onions clean, wash and cut into large feathers.
Peel the carrot, wash and grate on a coarse grater.
In a separate pan sauté onions and carrots in vegetable oil. Add salt, pepper and sugar, mix well.
To the vegetables add the stomachs, a little broth, cover and simmer over medium heat, about 10 minutes.
All put in a blender and grind to a state of large crumbs.
Mass shift in a bowl and again to break immersion blender until smooth.
Pate to spread out in molds and smooth the top.
Melt the remaining butter (40 g). It will stratify into 2 parts, which need only the top, amber. Gently pour the upper part of the oil in each mould on top of the pate. Pate put it in the refrigerator until the butter hardens.
Before serving, decorate pie. Believe me, it's delicious! Bon appetit!
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