Description
Riet pate with a fairly rough texture. In France, Riet made from a variety of meats and poultry, and sometimes fish Riet. It is usually used for sandwiches.
Ingredients
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Chicken
1/2 шт
-
Carrots
1 шт
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Onion
1 шт
-
Garlic
2 зуб.
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Allspice
3 шт
-
Bay leaf
2 шт
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Thyme
-
Salt
-
Black pepper
Cooking
Half a chicken carcass cut into pieces, folded in the bowl multivarki. Add carrots cut lengthwise into quarters, onion cut into four pieces, garlic crushed with a knife, season with salt and pepper, add the thyme, Bay leaf and pepper dushisty. Turn on the program "Quenching" and set the timer for 5 hours.
Upon completion of the program, chicken pieces removed and allowed to cool. formed by quenching the liquid to pour out.
To remove the bones carefully browsing through pieces.
The chicken pieces thoroughly mash with a fork into paste by adding liquid obrazovavshuyusya when fighting. Ready pie to shift into a sterile jar cover and put into the refrigerator to Mature for a few days.
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