Polish Chicken Soup Meat Pâté
Homemade Polish Chicken Soup Meat Pâté from Leftover Chicken is one of my favorite ways to be resourceful in the kitchen. I like finding simple ways to make healthier alternatives to deli meats. Homemade pâté is always on my list. It feels like a little splurge and one of those foods that makes a meal feel special. This pâté uses the chicken and vegetables from rosół, the traditional Polish version of chicken soup. To make rosół, chicken simmers for a long time with vegetables to create a rich, flavorful broth. In Poland, the clear broth usually comes with pasta or kluski lane, thin Polish egg dumplings, and cooked vegetables. The chicken gets served separately rather than in the soup. It works perfectly in recipes like this one. This is one of the simplest pâtés you can make, yet it is truly unique. The pâté is delicate, moist, and full of flavor. Serve it with fresh bread for an everyday meal or add it to a holiday table. It is a simple recipe that turns familiar ingredients into something special. My instructional video: Polish Chicken Soup Meat Pâté
Servings: 10 yield(s)
Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 65 mins
Ingredients
  • 1.2-1.5 lb boiled chicken meat (Skinless and boneless.)
  • 2 medium carrots (Cooked.)
  • 1 medium parsnip (Cooked.)
  • 1 small celery root, the size of a lemon. (Cooked.)
  • 1/4 cup fresh parsley (Finely chopped.)
  • 2 garlic cloves (Minced.)
  • 5 tbsp plain breadcrumbs
  • 2 large eggs
  • 150 ml chicken broth (Cold.)
  • 1 tsp salt
  • black pepper (To taste.)
Instructions
  1. Simmer the chicken for at least 1 hour to create a rich, flavorful broth. Add the whole vegetables without cutting them into pieces. Continue cooking until the vegetables are tender. Use the broth to serve the rosół, the traditional Polish chicken soup. Remove the chicken and vegetables and let them cool before making the pâté.
  2. Remove the skin and bones from the chicken. Grind the chicken, cooked vegetables, and garlic together in a meat grinder or a food processor. Add the remaining ingredients. Add the eggs, breadcrumbs, and finely chopped parsley. Season with salt and pepper. Mix the pâté. Pour in the chicken broth and mix well. Then work the mixture until it becomes smooth and evenly combined.
  3. Transfer the mixture to a loaf pan lined with parchment paper. Press it down and smooth the top. Place the pan in an oven preheated to 390°F (200°C) and bake for about 50-55 minutes. Remove the pâté from the oven and let it cool completely. Then refrigerate it.
Recipe Notes

When I make this pâté, I start by cooking a pot of chicken soup and simply add extra vegetables. I leave the vegetables intended for the pâté whole instead of slicing them. This way, the soup is ready with the usual sliced vegetables, while the whole vegetables are easy to remove and use for the pâté.