Chicken Pâté Chinois Bake
A comforting Quebec-inspired meal-prep bake with roasted shredded whole chicken, sweet corn, and creamy mashed potatoes.
- Prep time
- 20 min
- Cook time
- 80 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 12 g Butter
- 80 g Chicken broth
- 120 g Corn kernel
- 1 g Dried Thyme
- 45 g Milk 2%
- 5 g Olive oil
- 60 g Onion
- 250 g Potato
- 2 g Salt
- 400 g Whole Chicken
Instructions
- Heat the oven to 190°C. Rub the whole chicken with olive oil, thyme, half the salt, and pepper.
- Place the chicken in a baking dish with 40 g of the chicken broth. Roast until cooked through and the thickest part reaches 74°C, about 55 to 60 minutes.
- Meanwhile, boil the potatoes in water until very tender, about 15 minutes. Drain well.
- Mash the potatoes with milk, butter, and the remaining salt until smooth. Set aside.
- Let the roasted chicken rest briefly, then remove the meat from the bones and shred it. Mix the shredded chicken with the onion and remaining chicken broth.
- Spread the chicken mixture in a small oven-safe meal-prep dish. Top with corn, then spread the mashed potatoes evenly over the corn.
- Bake at 190°C until the top is lightly golden and the filling is hot, about 20 minutes. Cool slightly before storing.