{"id":9889,"date":"2009-12-08T21:40:30","date_gmt":"2009-12-09T02:40:30","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=9889"},"modified":"2009-12-08T22:17:58","modified_gmt":"2009-12-09T03:17:58","slug":"chicken-herb-pate%e3%83%81%e3%82%ad%e3%83%b3%e3%83%8f%e3%83%bc%e3%83%96%e3%83%91%e3%83%86","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=9889&lang=en","title":{"rendered":"Chicken Herb Pate
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Chicken Pate<\/strong>
\nDecember 6, 2009<\/em><\/p>\n

I’m a big fan of pate. When I was working in the kitchen of a French hotel on the East coast (a long time ago), our new chef who just arrived from France made unbelievably delicious pate (he was using different kinds of meat, like veal and pork…) and I thought it was the best thing I’d ever tasted. I wish I had learned how to make it from him… not doing so, it was a big mistake…<\/p>\n

Now I live in the Midwest, and pate is not something you can find at a nearby grocery store. Then I saw a chef\/owner of a French restaurant in California who was showing how to make chicken pate on TV the other day. I got very interested because he was using chicken breast. I thought Terry would be able to enjoy this kind of pate. It was a very quick demonstration and he did not specify the amount of ingredients or the exact cooking time. So when the show was over and I looked at my note that I scribbled, I realized it wouldn’t be very helpful. I did some google search, but there wasn’t really any recipe for chicken pate, although there were lots of recipes for chicken liver pate, which I knew I would love, but Terry wouldn’t touch.<\/p>\n

Last weekend I decided to go ahead and make my own chicken pate without any specific directions. I thought I would just experiment. Lots of herbs, such as oregano and thyme, were added. I also added some bacon, which I knew French people probably would not do but I thought I needed something to give flavor to the mild taste of chicken breast. My pate turned out pretty good, but it was far from perfect. Terry actually liked it much more than I did. I thought it was a bit dry, but it might be just something you can’t change about chicken pate. Now I feel like I need to eat good pate to recall what good pate tastes like. That should help next time I make another attempt to make pate. It might be a challenge to find good pate around here, though…<\/p>\n

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Chicken Pate December 6, 2009 I’m a big fan of pate. When I was working in the kitchen of a French hotel on the East coast (a long time ago), our new chef who just arrived from France made unbelievably delicious pate (he was using different kinds of meat, like veal and pork…) and I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,14],"tags":[],"class_list":["post-9889","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-sandwich"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9889","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9889"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9889\/revisions"}],"predecessor-version":[{"id":9904,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/9889\/revisions\/9904"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}