Autoclave poultry pate
Provides easily digestible poultry protein with the creamy softness of cream cheese, making it a filling keto snack. Celery, onion, garlic and thyme add aroma and freshness without a meaningful carb load.
This autoclave poultry pate is softer and creamier than a classic meat pate. Cream cheese gives it a tender texture, while celery, onion, garlic and thyme add depth without unnecessary carbs.
Cut the chicken into small pieces and mix it with nitrite salt, regular salt, allulose and spices. Cover and refrigerate for 3 days at 2-4 °C. If you use chicken thigh, extra fat is usually not needed; for very lean breast meat, replace part of it with a fattier poultry cut.
Saute the onion and celery until soft. If you do not have celery, replace it with the same weight of sauteed onion. Grind the cured poultry, then blend it with the vegetables in a cutter or powerful blender until smooth.
Add the cream cheese and process again until even. The mixture should be plastic and free of large pieces. Pack it into clean jars up to the shoulders, close with suitable lids and place in the autoclave.
In a water autoclave, cook at 115 °C for about 45 minutes after the appliance reaches working temperature. In a steam autoclave, use 115 °C for about 100 minutes. After the cycle, let pressure and temperature drop safely before removing and chilling the jars.
The pate can be eaten after chilling, but the flavor becomes more balanced after 2-4 weeks. Follow your autoclave manual for storage and do not use lids that are not meant for pressure processing.
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