Chicken Heart Pâté

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 20
• 600 g chicken giblets (hearts)
• 2 large carrots
• 1 large parsnip
• 400 ml chickpeas (with the brine it's been canned in)
• 200 g chicken breasts
• 2 1/2 tablespoons tomato concentrate
• 2 1/2 tablespoons lard
• 2 big onions

Recipe

• 1 throw the hearts, diced chicken breast, chopped tomatoes, onion, carrots and parsnip into boiling water and let it all simmer for at least 30 minutes.
• 2 take the lid off the pan and let the liquid reduce itself for about fiftenn minutes.
• 3 sieve the mixture, trying not to loose the liquid - it makes great soup.
• 4 put all the boiled ingredients into a large bowl (or back into the pan) and add lard, tomato concentrate and chickpea. mix thoroughy with a spoon.
• 5 set up the food processor and blend everything together until a fine paste is made. it should have the consistency of dumpling dough, if it's toothick add some broth or brine.
• 6 put the paste into a cake tin and bake for about 1.5 hour in 250 degrees centigrade. poke the pâté once in a while to check if it's ready.
• 7 when properly baked, take the pâté out of the tin and let it cool down. serve in slices on a buttered toast.