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–+ servings

Roasted Chicken Pate

Print Recipe
Prep Time 20 minutes
Course Appetizer
Servings 2 cups

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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