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Pate la Damousselle đ
đ§đ·Brazil
âąView in original language
(PortuguĂȘs)
90 min(s)
50 servings
Thiago Gomes
@guinhorj- Ingredients
- Recipe
- Chicken1 kg
- Seasoning of your custom to taste
- Onion1 unit(s)
- Chive Sauce1 unit(s)
- Thyme Sauce1 unit(s)
- Marjoram Sauce1 unit(s)
- Leek1 unit(s)
- Salt and pepper to taste
- Alfalfa sprouts, red onion, cherry tomatoes and basil are for decoration. to taste
- Corn starch1 tablespoon
- Prepare your roast chicken, with the chicken parts of your choice and seasonings to your liking! The important thing here is to use the chicken with the bones, let's take advantage of that smart collagen, which makes this recipe shine. A tip can also be done in the pressure cooker which also works! The cool thing is that in addition to this delicious pùté, we will have chicken to go with it!
- Remove all the broth that yielded and set aside.
- Vms to butter all the remaining ingredients.
- Now add the reserved chicken stock, if necessary add up to 500ml of water and correct the salt and pepper
- Now add the cornstarch and you're done.
- When it is like a gelatinous cream, it will be ready. Great with bread, salads, toast and even with white rice.
- Put it in the shape of your preference, take the fridge for 6 hours, unmold and that's it!
- Decor is your creativity!
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