How to Make Chicken-Cranberry Pate

This is a light, tasty pate for people who do not care for liver. It is made with shredded dark chicken, butter, and cream cheese with the tangy taste of dried cranberries, a little garlic and onion, and a dash of brandy for added flavor. Try serving it with thinly sliced baguettes or crackers.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 chicken thighs
• 2 chicken drumsticks
• 1/4 c. butter
• 1/4 c. neufchatel (light cream cheese)
• 1/3 cup dried cranberries
• 1 tsp. garlic, minced
• 1/2 c. chopped sweet onion
• 1 tsp. dry mustard
• Dash celery salt
• 1/4 tsp. ground nutmeg
• Pinch cayenne pepper
• 2 to 3 tbsp. brandy

1. Roast the chicken thighs and drumsticks at 350 degrees for 45 minutes or until it tests done (cut into the meat next to the bone to check). Set aside to cool.
2. Skin the cooled chicken pieces, and remove the meat from the bones. Discard the skin and bones and shred the meat into small pieces.
3. Put the chicken meat into a large food processor bowl. Add the butter, neufchatel, cranberries, garlic and onions and pulse until not quite smooth.
4. Stir in the mustard, celery salt, nutmeg, and cayenne, mixing thoroughly. Taste and adjust the seasonings if necessary.
5. Pour 2 tbsp. of the brandy over the pate, mix until thoroughly blended. Taste, then add another tbsp. if necessary.
6. Stir pate into a serving bowl or a lightly greased mold. Chill for at least 8 hours before serving.

Tips & Warnings

• You may substitute dried apricots, currants, dried cherries, or any other type of dried fruit you'd care to experiment with (except perhaps banana chips).
• Try using this pate as the filling for finger or tea sandwiches.