Chicken Pate

Products:

1. Whole Chicken
2. 1 lbs. chicken liver
3. 1/2 lbs. chicken hearts ( not necessary )
4. 2 eggs, 1/2 cup of milk
5. 1/4 cups of breadcrumbs
6. 2 carrots,1 parsnip,1/2 celery root, 1 onion and 3 cloves of garlic
7. 1 stick of butter, 2 tsp olive oil
8. salt & pepper and  2 sprigs of rosemary

Clean and cut into pieces  all chicken offal. Chop half onion and garlic. Finely chop rosemary leaves. Dip the  breadcrumbs in the milk  and clean all veggies.  Put whole chicken, all veggies, half onion, few bay leaves and  few allspice balls into the pressure cooker. Add salt, cover and cook for ab 45 min (regular pot ab 90 min). Fry onion and garlic on 2 tsp olive oil and after few minutes add chicken liver, then chicken hearts ( it is not necessary just tastes better). Fry them until all liquid has evaporated. Set aside.

After chicken is done remove from pot and  separate meat from bones. Remove all veggies and let them cool  it down. You  can save chicken broth for future dishes. All ingredients are ready so  start preparing mass for pate. Using meat grinder grind whole meat veggies and  offal on a smallest mesh. To the meat mass  add soaked breadcrumbs, 2 eggs, salt and pepper. Mix by the hand and add melted or warm butter. Keep mixing until you will get smooth creamy mass. Oil baking mold with leftover of butter and cover with breadcrumbs around. Start filling bake mold with pate mass. Use a wet wooden spoon to smooth the surface. Grab the baking mold and hit the table few times. Garnish with rosemary put into the oven for 350 F for 80 minutes. 

After this time remove from the oven, let them cool  down and  remove from baking mold. You can use it to make a sandwich or as a filling to Croquettes.