Chicken Heart Pâté

• 600 g chicken giblets (hearts)
• 2 large carrots
• 1 large parsnip
• 400 ml chickpeas (with the brine it's been canned in)
• 200 g chicken breasts
• 2 1/2 tablespoons tomato concentrate
• 2 1/2 tablespoons lard
• 2 big onions

1. Throw the hearts, diced chicken breast, chopped tomatoes, onion, carrots and parsnip into boiling water and let it all simmer for at least 30 minutes.
2. Take the lid off the pan and let the liquid reduce itself for about fiftenn minutes.
3. Sieve the mixture, trying not to loose the liquid - it makes great soup.
4. Put all the boiled ingredients into a large bowl (or back into the pan) and add lard, tomato concentrate and chickpea. Mix thoroughy with a spoon.
5. Set up the food processor and blend everything together until a fine paste is made. It should have the consistency of dumpling dough, if it's toothick add some broth or brine.
6. Put the paste into a cake tin and bake for about 1.5 hour in 250 degrees centigrade. Poke the pate once in a while to check if it's ready.
7. When properly baked, take the pate out of the tin and let it cool down. Serve in slices on a buttered toast.

chicken giblets, carrots, parsnip, chickpeas, chicken breasts, tomato concentrate, lard, onions

Taken from www.food.com/recipe/chicken-heart-p-t-508118 (may not work)