Roasted Chicken Pate
Ingredients
- 1 rotisserie chicken meat pulled from bone
- 1/2 cup sour cream
- ¼ cup fresh parsley chopped
- 3 tablespoons green onions chopped
- 1 tablespoon dry Sherry
- 2 tablespoons water
- 1 clove garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- Parsley for garnish
Instructions
- Cut pulled chicken into 1 to 2-inch pieces. (about 3 cups) Double check the meat; making sure there are no small bones or pieces of tough grizzle.
- Combine all ingredients (except chicken) in a food processer. Process until well blended.
- Add chicken and process until smooth.
- Line a mold with saran wrap and place the pate in the mold. Cover and refrigerate for at least 3 hours.
- Serve with flatbreads, crackers and cornichons or gherkin pickles.
Notes
How we serve it
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