Kyllingpate recipe
Boil gizzards and hearts for 2 hours. Use one and a half dl of water for the pate. Set the oven to 150 degrees. Pour a liter of water into the ...
Keywords
- Kyllingpate
- Herbes des provence
- Pepper
- Thyme
- (80 g) mushrooms in brine
- Salt
- Butter or margarine
- Chicken liver
- Onion
- Eggs
- Suit
- Hønsebouillon cube
- Water
- Chicken breast with skin
- Chicken breast without skin
- Wheat flour
- Leaf gelatin
- Gizzard and heart
Ingredients
- 0.25 tsp Herbes des provence
- 0.25 tsp Pepper
- 0.25 tsp Thyme
- 1 can (80 g) mushrooms in brine
- 1 tbsp Salt
- 15 g Butter or margarine
- 150 g Chicken liver
- 150 g Onion
- 2 Eggs
- 2 drops Suit
- 2.5 Hønsebouillon cube
- 2.5 dl Water
- 250 g Chicken breast with skin
- 250 g Chicken breast without skin
- 30 g Wheat flour
- 4 Leaf gelatin
- 500 g Gizzard and heart
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