Serves: makes about 5-6 cups of stock and ½ cup of pâté
Ingredients
For the stock:
Bones and carcass of one roasted chicken, preferably with some meat still intact
2 carrots, cut in half or quartered
2 onions, cut in half or quartered
handful of fresh thyme
handful of fresh parsley
2 bay leaves
10-12 cups of water
For the pâté:
1 egg
¼ lb chicken liver
2½ tablespoon butter, divided
½ yellow onion, chopped
½ teaspoon red wine vinegar
1 teaspoon fresh thyme
dash of salt
dash of cayenne pepper
Instructions
To make the stock:
Combine all ingredients in a large saucepan. Make sure there is enough water to fully cover the chicken and vegetables. Bring to a boil, cover, and lower heat. Cook over medium-low heat for an hour and a half, checking occasionally. Stock should reduce by about half.
When it's done reducing, strain stock through a fine mesh sieve to remove all solids. Store in the fridge in an airtight container for up to three weeks or freeze and keep for longer.
To make the pâté:
First, hard boil your egg. Place egg in a small pot. Cover with cold water. Bring water to a roiling boil, cover, and remove from heat. Let stand in hot water for 10 minutes, then remove egg and run it under cold water to stop the cooking. Peel and chop egg.
Next, melt 1 tablespoon butter in a small skillet. Add onions and cook until soft. Add in chicken liver and cook for about 5 minutes, flipping occasionally. Liver should be nicely browned and easily broken down with a fork. Let cool.
In a small food processor, combine liver and onions, hard boiled egg, red wine vinegar, thyme, remaining 1½ tablespoons butter, salt, and cayenne. Pulse until smooth. Adjust seasoning to taste. Transfer pâté to a small jar and let cool for at least an hour in the fridge, until butter has time to firm up again.
Serve with crusty bread.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/10/29/homemade-chicken-stock-pate/