Spread for Sandwiches, Made from Chicken with Carrots and Cream Cheese
by Editorial Staff
An excellent alternative to store-bought pate is a tender chicken spread for sandwiches, with carrots and melted cheese. The spread is very tasty, with an interesting, pleasant texture, similar to meat pâté. It is not difficult to prepare it, and most importantly, you know exactly what it is made of. A great option for sandwiches, toast, or tartlets!
Cook: 3 hours 20 minutes
Servings: 5
Ingredients
- Chicken thighs – 600-700 g
- Carrots – 100 g
- Processed cheese – 90 g
- Celery (root) – 40 g
- Salt to taste
- Ground black pepper – to taste
For the filling (optional):
- Bread – 2-3 slices
Directions
- Rinse the chicken thighs thoroughly and place them in a saucepan. Fill with water and put on heat. Bring to a boil, then reduce the heat to low, remove the foam with a slotted spoon (or spoon) and cook for about 1 hour.
- We clean the carrots. Cut the celery root into small random pieces.
- Put chopped carrots and celery root into a saucepan with chicken. Salt the broth and cook over low heat for about 2 more hours, adding water if necessary.
- Then we take out the chicken, carrots, celery from the pan and leave to cool. Pour about 100-150 ml of broth and filter. We do not need the remaining broth; it can be used to prepare other dishes.
- We free the chicken thighs from bones and skins. Tear the meat into small pieces.
- With a fork or pusher, knead the carrots and celery root into gruel.
- Rub the melted cheese on a fine grater.
- Combine chicken, cheese, and mashed vegetables in a deep bowl.
- Mix and pour in the broth in parts. We should have a liquid gruel. Add salt and pepper if necessary.
- We layout the finished spread-paste in jars. I got three cans of 220 g. We send them to the refrigerator for 6-8 hours or overnight.
- Optionally, serve chicken spread with melted cheese on slices of bread, slightly dried in a pan.
Bon Appetit!
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