Useful pate of chicken and carrots

Useful pate of chicken and carrots


Ideal for a quick snack: sandwiches with pate recharge and overcome hunger!


● 1 chicken breast
● 2.3 large carrots (350 g)
● 1 small onion
● 3 boiled eggs,
● Pepper, dill, salt
● Apple cider vinegar


1. Carrot peel and cut into several pieces.
2. In a saucepan put the chicken breast and carrots. Cover with water, add salt and, if desired, to put pepper.
3. Boil at low boil for 30 minutes. For 5 ~ 10 minutes until cooked in the broth, you can report 2 ~ 3 bay leaves.
4. Remove the pan from the heat and leave to cool without draining the broth.
5. Onions chop as finely as possible and fill it with a weak vinegar, better than apple. Leave to marinate for 5 ~ 10 minutes until the mass is prepared sandwich.
6. From the chicken breast meat extract. Bone and skin throw.
7. mince with a large grille carrots and chicken.
8. In the resulting mass to rub on a coarse grater boiled eggs.
9. Fennel (without hard stems) is very finely chop or shear scissors.
10. With a bow to merge the vinegar.
11. Mix all the ingredients.
12. pepper and salt if necessary.

Bon Appetit!

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