Chicken Heart Pâté

Directions

1. 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. 2
   Take the lid off the pan and let the liquid reduce itself for about fiftenn minutes.
3. 3
   Sieve the mixture, trying not to loose the liquid - it makes great soup.
4. 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. 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. 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. 7
   When properly baked, take the pate out of the tin and let it cool down. Serve in slices on a buttered toast.