Roast Chicken Pâté


Preparation info

  • Difficulty


  • Makes 4 × 125 ml ramekins (serves


    as a snack/starter)

Appears in

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.

Preparation Time: 30 minutes
Cooking Time: None


  • ±400 g Basic Roast Chicken, skin and bones removed, roughly chopped (reserve any roasting liquid)
  • 60 ml sour cream
  • 20 ml finely chopped fresh parsley
  • ¼ small onion, finely chopped
  • 30 ml dry sherry
  • 15 ml chicken stock or, ideally, reserved roasting liquid
  • ½ clove garlic, crushed
  • 5 ml salt
  • 1 ml white pepper
  • 5 drops Tabasco sauce
  • 2 ml grated nutmeg
  • 100 ml clarified butter, for sealing (optional)


  1. Grease four 125 ml ramekins with butter.
  2. Place all the ingredients, except the clarified butter, into a food processor and blend until well combined and smooth.
  3. Adjust the seasoning, if necessary.
  4. Spoon the pâté into the ramekins and place in the fridge for 20 minutes to chill. Pour over a little clarified butter, if using, and refrigerate until needed.