1 liter of seasoned boiling water, hot
1 stalk of celery
2 stalks of parsley
6 grams of paprika
0.5 kg of smoked chicken
to taste salt and chili pepper sauce
250g of butter at room temperature
1/2 teaspoon of ground nutmeg
2 tablespoons of mustard powder
1/2 teaspoon of whole cloves
5 tablespoons of finely chopped onion
1/2 a bulb of minced garlic
2 tablespoons of cognac
1 liter of seasoned boiling water, hot
1 stalk of celery
2 stalks of parsley
6 grams of paprika
0.5 kg of smoked chicken
to taste salt and chili pepper sauce
250g of butter at room temperature
1/2 teaspoon of ground nutmeg
2 tablespoons of mustard powder
1/2 teaspoon of whole cloves
5 tablespoons of finely chopped onion
1/2 a bulb of minced garlic
2 tablespoons of cognac
Add boiling water, thyme, parsley, and paprika to the mixture
Reduce heat and let it simmer for 5 minutes
Add the chicken thighs and cook in a covered pan for 10 minutes
Drain and process the chicken using a food processor or blender, while also liquefying some of the liquid
Combine the salt, chili pepper sauce, butter, nutmeg, mustard powder, whole cloves, onion, garlic, and cognac
Mix well
Pour into a mold with 3x the capacity and refrigerate
Unmold and garnish to taste
Serve with toast.
