The famous partridge pâté from La Carolina
How to make partridge and chicken pâté from La Carolina, in the province of Jaén, an authentic village recipe. It is, without a doubt, one of the best pâtés you can make and serve as an appetizer to your guests. A pâté with an intense flavor, very rich and creamy, that delights everyone who tries it. And best of all, it is very easy to make and you can store it or even freeze it. Recipe explained step by step, so that yours turns out as delicious at home as mine does.
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INGREDIENTS:
For cooking the partridge:
1 partridge
1 onion
2 bay leaves
2 cloves of garlic
A few black peppercorns
1 tomato
For the pâté:
750 g chicken livers
Cognac (to cover)
2 cloves of garlic
400 g onion
100 g mushrooms
150 g salted Iberian bacon
2 bay leaves
Chicken stock (to cover)
1 teaspoon dried thyme
200 ml heavy cream Cooking
Extra virgin olive oil
Ground black pepper
Salt
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MJ's Recipes
2024