Roast Chicken Pâté

Name: Roast Chicken Pâté
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 × 125 ml ramekins (serves 6–8 as a snack/starter)
Ingredients: 20 ml finely chopped fresh parsley; 60 ml sour cream; ±400 g Basic Roast Chicken, skin and bones removed, roughly chopped (reserve any roasting liquid); 100 ml clarified butter, for sealing (optional); ¼ small onion, finely chopped; 5 ml salt; 1 ml white pepper; 5 drops Tabasco sauce; 2 ml grated nutmeg; 30 ml dry sherry; 15 ml chicken stock or, ideally, reserved roasting liquid; ½ clove garlic, crushed

Preparation info

Makes 4 × 125 ml ramekins (serves
6–8
as a snack/starter)

Difficulty
Easy
Ready in
30 min

Appears in

Lisa Clark Everyday

By Lisa Clark

Published 2018

About

I hate wasting food, even the smallest amounts, so this recipe can work with even a leftover chicken breast and a wing – just adjust the ingredients accordingly. Serve with lots of fresh, crusty French bread or crackers.

Ingredients

±400 g Basic Roast Chicken, skin and bones removed, roughly chopped (reserve any roasting liquid)
60 ml sour cream

Snack
Starter
Leftovers
Gluten-free

Method

Grease four 125 ml ramekins with butter.
Place all the ingredients, except the clarified butter, into a food processor and blend until well combined and smooth.
Adjust the seasoning, if necessary.
Spoon the pâté into the ramekins and place in th