Chicken giblet pâté

Chicken Offal Pudding - a traditional recipe full of flavor and warmth

Chicken offal pudding is a dish that reminds us of festive meals, when the family gathers around the table to savor lovingly prepared delicacies. It is a recipe that has stood the test of time, being popular in many cultures, each with specific variations. This pudding is an excellent choice for those who want to explore intense flavors and varied textures, all in one dish. Let's discover together how to prepare this delight step by step!

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 6

Required ingredients:

- 500 g chicken liver
- 500 g chicken gizzards and hearts
- 1 bunch green onions (5-6 stalks)
- 3 cloves garlic (or to taste)
- 5-6 fresh parsley leaves
- Salt, pepper, to taste
- 1 tablespoon sweet paprika
- 2 eggs
- 4-5 boiled eggs (for filling)
- 2 tablespoons oil (for greasing and lining)

Step 1: Preparing the offal

The first step in making the pudding is to carefully clean and wash the offal. It is essential that they are fresh and washed well under cold running water. In a large pot, add the gizzards and chicken heart, covering with water. Do not add salt at this stage, as salt can make the meat tougher. Let it boil over medium heat until almost fully cooked.

Useful tips:
- If you want to add a touch of flavor, you can add a few peppercorns or bay leaves to the boiling water.
- Ensure that the offal is cooked evenly, so you achieve a homogeneous texture.

Step 2: Adding the liver

After the gizzards and heart are almost cooked, add the chicken liver to the pot. The liver does not require much cooking time, so let it boil together with the other offal for about 20 minutes. Once cooked, drain everything, but keep 50-100 ml of the water in which the offal was boiled.

Step 3: Chopping the ingredients

Once the offal has cooled slightly, pass it through a meat grinder. This will give the pudding a fine and uniform texture. At this point, add salt, pepper, sweet paprika, finely chopped green onions, finely chopped parsley, and crushed garlic. Mix all the ingredients well, ensuring that the flavors are evenly distributed.

Possible variations:
- You can experiment with various herbs or spices, such as thyme or oregano, to give the pudding a personal touch.
- Instead of parsley, you can use dill or coriander for a different taste.

Step 4: Adding the eggs

Towards the end, add some of the water in which the offal was boiled, but in moderation, and the two beaten eggs. This will help bind the mixture and provide a fluffier texture. Mix until everything is well combined.

Step 5: Assembling the pudding

Preheat the oven to 180°C (350°F). Prepare a loaf pan, which you will line with baking paper and grease with a little oil to prevent sticking. Start by adding 1/3 of the meat mixture to the pan, then place the boiled eggs (cut lengthwise) and cover with the remaining mixture. Ensure everything is well spread out.

Step 6: Baking the pudding

Place the pan in the preheated oven and bake for 30-40 minutes or until the pudding is nicely browned and firm. Check with a toothpick if it is cooked inside; the toothpick should come out clean.

Step 7: Cooling and serving

After the pudding is ready, remove it from the oven and let it cool in the pan for a few minutes. Then, transfer it to a platter and let it cool completely. It is recommended to leave it in the fridge for a few hours or even overnight to firm up well and make it easier to slice.

Serving suggestion:
Serve the pudding alongside a fresh seasonal salad and homemade bread. A mustard glaze or a garlic yogurt sauce will add a touch of freshness and perfectly complement the dish. You can accompany the meal with a glass of dry white wine or a craft beer, which will highlight the flavors of the pudding.

Nutritional values:
This pudding is a nourishing option, rich in proteins, vitamins, and minerals, due to its ingredients. Chicken liver, in particular, is an excellent source of iron, essential for red blood cell formation, and vitamin A, beneficial for eye health.

Frequently asked questions:
1. Can I use other types of meat?
Yes, you can experiment with other types of meat, such as lamb or pork, but consider the differences in taste and texture.

2. How can I store the pudding?
The pudding keeps well in the fridge, covered, for 3-4 days. It can be eaten cold or reheated in the oven.

3. Can the pudding be frozen?
Yes, the pudding can be frozen. Slice it and wrap each slice in plastic wrap before putting them in the freezer.

Now that you know how to prepare a delicious chicken offal pudding, feel free to share this recipe with friends and family. In every bite, you will feel not only the savory taste but also the tradition that connects us to these dishes full of history and passion. Bon appétit!