This chilled spread starts with cooked, cooled chicken. A food processor gives a smoother pâté, while mixing with a fork leaves visible shreds. Both versions need to be kept refrigerated.
About 500 g, enough for approximately 20–25 small canapés. 15 minutes preparation plus 30 minutes chilling.
Ingredients
- 300 g cooked, cooled, shredded chicken
- 150 g cream cheese
- Up to 3 tbsp single cream (45 ml)
- 1 tbsp lemon juice (15 ml)
- 1 small garlic clove, optional
- 1 tbsp chopped parsley
- Salt and black pepper, to taste
- Small toasts or bread, to serve separately
Method
- Check the cold chicken for bones or cartilage. If freshly cooked, cool promptly and refrigerate within 2 hours; do not blend hot chicken with cream cheese.
- Put the chicken, cream cheese, lemon juice and optional garlic into a food processor. Pulse, then scrape the sides with the machine switched off. Add 1 tbsp cream to start.
- Process to a spread. If it is too stiff, add the remaining cream gradually, using no more than 3 tbsp in total. For a rustic version, chop the chicken finely and mix the same ingredients with a fork.
- Stir in the parsley, taste and adjust the salt and pepper. Transfer to a clean container, cover and refrigerate for about 30 minutes.
- Assemble the canapés shortly before serving. Put small amounts out at a time and keep the rest refrigerated for replenishing.
Adjusting the consistency
Cream loosens the spread rather than thickening it, so add it gradually. Chilling helps the cream cheese firm up, but cannot repair an overly diluted pâté. There is no need to leave it warming on the worktop before serving.
Storage
Keep covered in the fridge at 0–5°C and eat within 48 hours. Cool cooked food promptly and refrigerate within 2 hours, using shallow containers where needed. Mixing leftovers with new ingredients does not restart their storage time. Also follow any shorter use-by instructions on the packaging.
Storage guidance: Food Standards Agency.
Frequently asked questions
Can I use leftover roast chicken?
Yes, provided they were cooled and refrigerated correctly. The storage time still starts when the chicken was cooked, not when the pâté was mixed. Remove bones and very fatty skin.
