Category Archives: Pate

Chicken Parts Pate

When I was a kid, I remember my family, or maybe it was just my parents, fighting over the turkey “parts” at Thanksgiving dinner. At the time, I thought eating turkey gizzard and heart was totally gross and likely some kind of country-hick hold-over from my parents’ rural childhoods, i.e., very suspect. Now as an adult, of course, I’m like, yum yum! My mom always put these “parts” in the stuffing, but all this liver-talk lately has made me rethink that. I took a look at Nourished Kitchen’s chicken liver pate and came up with this recipe based on the parts that came in the baggie stuffed inside a roaster chicken (except the neck, which I use in stock). I’ll be doing this with my Thanksgiving turkey as well. Mmmm.

Chicken Parts Pate

yogurt

chicken parts (all the tidbits that come inside the baggie of a roaster chicken/turkey, except the neck)

1/4 c finely chopped onions

1 T pork fat

salt

1 tsp dried thyme

1 tsp dried sage

2 T dry red wine

3 T butter

1 T yogurt, plus about 1 cup for the overnight soaking of the parts

optional: 1 tsp fruit jelly

Makes 1/2 cup of pate

  1. Rinse the chicken parts and then soak overnight in yogurt.
  2. Rinse the chicken parts and let drain.
  3. Meanwhile, back at the stove, saute onions with a pinch of salt over med-high heat in a tablespoon of pork fat and a tablespoon of butter until golden. (I have a lot of pork fat due to the pork belly, but I’m sure bacon fat would work just as well).
  4. Put the chicken parts and spices in with the onions, mix together, and heat until nearly all the moisture in the pan is gone.
  5. Pour in 2 T dry red wine and use your wooden spoon to rub off the yummy, stuck bits on the bottom of the skillet. Cook again until the skillet is nearly dry.
  6. When cool, place all this in your food processor with 2 T butter and 1 T yogurt. If you have a teaspoon of apricot-honey or quince-honey jelly, add that in as well. Adding sweetness balances out the rich flavor.
  7. Process until smooth. This will take a few times of using your spatula to wipe down the sides of the container and re-pulsing until smooth.

I have to say this doesn’t look like much (cat food comes to mind), but it tastes pretty darn good. I ate half of it at lunch with celery sticks and carrots. It would be awesome on cheddar crackers as well. It’s very rich, so that 1/2 cup goes a long way. I think I’ll make a turkey version of this for our Thanksgiving dinner, unless of course, The Man and I want to fight over the parts, in which case, they won’t make it to pate.

chicken parts pate in a ramekin

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Filed under foie gras, holiday recipes, Pate, Recipes, SCD, Thanksgiving

Oxtail Pate

My apologies for taking so long to post once again. I got busy with moving NS and getting the chicken feet. The feet handoff went very smoothly and included freshly picked strawberries and a jalapeno plant from my sister’s garden. The strawberries were spectacular and may have inspired me to actually try planting some myself next year (however, not holding my breath as my garden intentions always outdo my garden realities).

Oxtails had been on my mind due to my recent economical meats kick. I saw them on a local menu a few weeks back as something like “braised oxtails with orange” and knew that was the next thing I’d tackle.

They’re pretty cheap, though not as cheap as I thought they would be. I got three-ish pounds for $18. Not exactly the price of pigs’ feet, but this dish made it plenty worth it.

I first looked at this recipe to get an idea of what to do, and then went off-roading from there.

Oxtail Pate

3 lbs oxtails

5 T butter

1 c red wine

2 T bacon fat (optional)

1 onion

1/4 c orange juice

2 t drained bottled green peppercorns

4 cloves, ground

2 t salt

  1. Melt 3 T butter in a dutch oven. Add 1 c red wine and the oxtails. Cover and roast in the oven for 3.5 hours at 300F.
  2. Remove from the oven and try not to eat them all because they are super delish at this stage. Remember, you’re going all the way and making pate.

    Sooooooo good

    Sooooooo good

  3. Let cool a bit and then remove the bones using your fingers. It’s much harder to do with a knife and you risk losing a finger. Bad times.

    Meat separated from bones

    Meat separated from bones

  4. Saute the chopped onion until golden in some leftover bacon fat that you have lying around, or 2 T of butter.
  5. Add to the bowl of your food processor: oxtail meat, sauteed onion, orange juice, peppercorns, cloves, and salt. Pulse until fairly well minced but not to the point of a fine grind.
  6. Pack into a loaf pan and refrigerate overnight or until well set.
  7. Loosen the sides by running a spatula around the edges and plop out onto a serving platter. Serve at room temp with some seriously good crackers. This makes enough for two people to last a week and is plenty for a dinner party.

The Man’s comment on this pate was that it was good enough to serve to “normal” people and was actually quite yummy. I thought of it more as a great holiday dish that I won’t have to make excuses for (i.e., “This is my allergy-friendly dish that only I will find tasty.”)

Please take me to a dinner party so I can make people happy!

Please take me to a dinner party so I can make people happy!

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Filed under Cooking, food, Food allergies, Glorious Food, gluten-free, Pate, Recipes