Cook the Chicken: Begin by boiling 500 g of chicken until it’s thoroughly cooked. If using a whole chicken, ensure the meat is tender and easily separates from the bone. This typically takes about 45-60 minutes. Once cooked, remove the chicken from the pot and allow it to cool slightly.

Prepare the Meat: Chop the cooled chicken into small, manageable pieces.

Blend the Chicken: Place the chopped chicken into a food processor or blender. Gradually add some of the cooking water to the processor; this will help achieve a smooth and creamy texture. Blend until the mixture is smooth and free of lumps.

Season the Pâté: Add 1 tsp paprika, salt and pepper to taste, ½ tsp garlic powder, and a small handful of finely chopped fresh parsley. Squeeze in the juice of ½ lemon. Blend again to incorporate all the seasonings.

Incorporate the Mustard: Add 1 tbsp mustard to the mixture. Blend for another minute or two until everything is well combined. If the pâté is too thick, gradually add 1-2 additional tablespoons of the reserved cooking water until you reach your desired consistency.

Store or Serve: Transfer the pâté into clean containers. Refrigerate until ready to use; it will keep in the fridge for up to six days. For serving, spread the pâté on warm baguette or ciabatta for a delicious treat.