Chicken Pâté with Butter Seal

Boneless skinless chicken thigh, Onion, Butter, Chicken broth, Carrot, Dry white wine, Cream 35% fat, Table salt, Black pepper, Pink pepper

To boil: 30 min. Slice: 10 min. Heat on the stove: 1 min. Fry: 10 min. To simmer: 3 min. Braise: 6 min. Cool down: 30 min. Blend with a blender: 5 min. Mix: 5 min. Bake in the microwave: 1 min. Chill in the refrigerator: 30 min.

Boil boneless skinless chicken thigh (600 g) for about 30 minutes, until fully cooked; 600 g is an estimated edible weight from 850 g of bone-in thighs after removing skin and bones.

Dice the onion (160 g) and grate the carrot (80 g). Divide the butter (100 g): use 20 g in the pan and reserve 80 g for the topping. Melt the pan portion and sauté the chicken and vegetables together for about 10 minutes, until the vegetables are soft.

Pour in dry white wine (50 g) and reduce it for about 3 minutes. Add chicken broth (100 g), cover, and stew for 5–7 minutes.

Remove from the heat and cool to room temperature for about 30 minutes. Transfer the chicken and vegetables to a blender, add 35% cream (25 g), and blend for about 5 minutes to a pâté-like consistency. Season with table salt (to taste) and black pepper (to taste), mix for about 5 minutes, and spoon into moulds.

Heat the remaining butter in a microwave for about 1 minute until melted and pour it over the pâté. Add pink pepper (to taste) if desired. Refrigerate the moulds for 30 minutes.