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Pate De Poulet En Gelee

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

45 min

Ready

1 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 whole chicken
* Camera
For poaching
1 medium spanish onions
peeled and quartered
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1 each carrots
whole and unpeeled
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1 each bay leaves
* Camera
1 Branch thyme
fresh
* Camera
2 each garlic cloves
whole and unpeeled
Camera
For pate
1 can chicken broth, low salt
* Camera
1 package gelatin, unflavored
unflavored
Camera
4 wholes chicken livers
* Camera
1 stalk celery
diced
* Camera
1 small zucchini
diced
* Camera
1 small yellow summer squash
diced
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1 large carrots
peeled and diced
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1 head romaine lettuce
washed, and dried
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1 cup parsley leaves
loosely packed, fresh, cleaned and stems removed
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2 each apples
cored, halved and, sliced
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2 tablespoons walnuts
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Ingredients

Amount Measure Ingredient Features
1 whole chicken
* Camera
For poaching
1 medium spanish onions
peeled and quartered
Camera
1 each carrots
whole and unpeeled
Camera
1 each bay leaves
* Camera
1 Branch thyme
fresh
* Camera
2 each garlic cloves
whole and unpeeled
Camera
For pate
1 can chicken broth, low salt
* Camera
1 package gelatin, unflavored
unflavored
Camera
4 wholes chicken livers
* Camera
1 stalk celery
diced
* Camera
1 small zucchini
diced
* Camera
1 small yellow summer squash
diced
Camera
1 large carrots
peeled and diced
Camera
1 head romaine lettuce
washed, and dried
Camera
237 ml parsley leaves
loosely packed, fresh, cleaned and stems removed
Camera
2 each apples
cored, halved and, sliced
Camera
3E+1 ml walnuts
Camera

Directions

Poach the chicken: Place whole chicken in stock pot and cover with cold water.

Add the seasonings and vegetables and bring to a boil. Lower to a simmer and cook 30 minutes.

Strain and reserve broth for some other use. Remove the skin and discard. Remove meat in slices. Set aside.

Broil chicken livers on a rack under high heat, turning when light brown. Rinse under cold running water and pat dry.

Pour can of chicken broth in a saucepan with ¼ cup cold water and bring to a boil.

Remove from heat and mix in the gelatin. Cool to room temperature (should remain liquid). Chop enough romaine lettuce to make 2 cups. Reserve rest for presentation.

Poach vegetables: In a small saucepan, bring cold salted water to a boil.

Poach the celery 3 minutes; remove celery and poach carrot 2 minutes; remove carrot and poach squash 10 seconds. Refresh vegetables under cold running water and set aside.

Assembly: Dividing ingredients equally among 4 serving dishes (4-5" in diameter, 1½-2" deep), layer the ingredients as follows: First layer is a mixture of vegetables and lettuce, covering bottom of dish.

Place one apple slice and some parsley on top, and one chicken liver in center of each dish. Next layer is slices of chicken, followed by layer of vegetables, parsley, and lastly chicken. Pour gelatin over ingredients and refrigerate, covered in plastic wrap, for at least 6 hours (or as long as 2 days), before serving so gelatin can set.

To serve, unmold and garnish with walnuts, remaining apple slices, whole romaine lettuce leaves and parsley.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 396g (14.0 oz)
Amount per Serving
Calories 16718% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 84mg 3%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 28%
Sugars g
Protein 24g
Vitamin A 321% Vitamin C 121%
Calcium 12% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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