Ah, a chicken and carrot pâté or spread—smooth, savory, slightly sweet, and perfect on crackers, bread, or as a sandwich filling 🥕🍗
Here’s a simple, classic way to make it:
Chicken & Carrot Pâté / Spread
Ingredients (makes about 2 cups)
- 1 cup cooked chicken (rotisserie, poached, or roasted), roughly chopped
- 1 cup cooked carrots, softened
- ¼ cup cream cheese or soft butter
- 2–3 tbsp mayonnaise (or Greek yogurt for lighter)
- 1 small onion or shallot, sautéed until soft
- 1 garlic clove, minced (optional)
- 1 tsp Dijon mustard (optional, adds depth)
- Salt & pepper to taste
- Pinch of nutmeg or paprika (optional)
- Fresh herbs (parsley, thyme, or chives), optional
Instructions
- Cook the base:
- If not already cooked, steam or boil carrots until very soft.
- Sauté onion (and garlic if using) in a little oil or butter until translucent.
- Blend:
- In a food processor or blender, combine chicken, carrots, sautéed onion, cream cheese, mayonnaise, mustard, salt, pepper, and optional spices/herbs.
- Blend until smooth and creamy. Taste and adjust seasoning.
- Chill:
- Transfer to a bowl or container and refrigerate at least 1 hour to let flavors meld.
- Serve:
- On crackers, toast, baguette slices, or as a sandwich spread. Garnish with herbs or a small drizzle of olive oil.
Tips & Variations
- Richer: Use butter instead of cream cheese.
- Spicy twist: Add a small pinch of cayenne or smoked paprika.
- Chunky style: Pulse in food processor until partially smooth for a textured spread.
- Make-ahead: Keeps in the fridge 3–4 days; freezes well for up to 2 months.
If you want, I can also give a pressure cooker version using raw chicken, where everything cooks together and you just blend it—super quick and easy.
Do you want me to do that version?
