It’s not just leftovers from the Christmas dinner itself you have to deal with at Christmas, it’s all the extra things you buy because it’s Christmas and you’re fridge must be twice as full as usual. Things like the 15 different types of cheeses and the 1lb of pâté. Cheese isn’t too difficult for me, I love the stuff and never get bored of it, but when you have to use up a 1lb of pâté within 2 days of opening you can’t just keep having it on bread or toast, no matter how delicious the pâté it doesn’t exactly constitute an evening meal! So I came up with this recipe. It wasn’t a massive leap, I very much enjoy meat stuffed with more meat, it’s not long since I made Roast Chicken Stuffed with Black Pudding. I knew I had some chicken portions in the freezer, so defrosted them. I was just going to put the pâté under the skin, but while I was making them I decided to stuff some pâté in next to the bone too. The results were very tasty, the strong flavoured pâté really jazzed up the chicken.
You can make these ahead of time and refrigerate until needed.
Chicken portions (legs & thighs) – 2 per person
Pâté (I used venison, wild boar & cranberry though any will do, even mushroom, though fish might be a bit weird!) – 1oz/25g per chicken portion
Equipment: Bowl, fork, baking dish, tin foil
- Put the pâté into the bowl and mash up with the fork.
- Wash and dry the chicken portions, gently pull the skin away from the flesh a little, putting some of the pâté in and flatten down from above the skin.
- At the joint push your finger (or a kinfe) in between the bone and the flesh, pushing up along the bone to make a pocket and push in more pâté.
- Repeat with every portion.
- Place in the baking dish, season with black pepper, cover with foil and place in a preheated oven (190°C/Fan 170°C/Gas 5) for 30 minutes.
- Remove the foil and place back in the oven for another 15-20 minutes until golden brown and cooked through.