Pate from chicken potroshkov

Description

A budget version of the pate has a rich, full-bodied and at the same time delicate taste. The idea of cooking this dish heartily thank the cook "Golena".

Ingredients

Chicken stomachs

300 g
The pie

300 g
Chicken liver

300 g
Carrots

1 piece
Butter

100 g
Broth

100 g
Roots

1 Tbsp
Allspice

5 piece
Bay leaf

2 piece
Seasoning

2 pinch
Onion

1 piece

Cooking

Chicken potroshki to boil with carrots, spices, Bay leaf and allspice. I cooked for 2 hours in a slow cooker.

Onions finely cut and fry in butter with salt, pepper and Provencal herbs.

The giblets chop them and grind in a blender with fried onions, carrots and butter. Add the chicken broth. If not chicken, then it is possible to add the broth in which the cooked offal. Adjust the number in the cooking process, the more butter, the less broth.