This is my family recipe for pate. My mom and grandmother always put the pate through the meat grinder twice and the texture was coarser. I chop it with an immersion blender. This makes the pâté more tender. 

Why is this pâté called “country”? Because it’s not a newfangled pate, or even a pink soufflé with…. for example, lavender and truffle honey. This is a very simple, tasty, very livery and richly-flavored pate, with fried roots and onions. The recipe has parsnips, which is a very important ingredient! For me, parsnips are so important that if I can’t buy them, I don’t make the pâté. It gives a soft and delicate creamy consistency, which lets you reduce the amount of butter. That’s why there’s only 100 grams (3½ oz) of butter per 650 grams (23 oz) of liver. It is better to eat it the next day with toast and confiture. By the way, you can just caramelize the onions without the oranges.

Country chicken liver pate with onion-orange confiture


7-10 minutes 40 minutes 5-7 servings

INGREDIENTS for pate (serves 5-7)

  • 650 g (23 oz) chicken liver
  • 1 carrot (125 g, 4½ oz)
  • 1 onion (125 g, 4½ oz)
  • 1 parsnip (125 g, 4½ oz)
  • 100 g (3½ oz, 5 tbsp) butter
  • 2-3 tbsp oil for frying
  • 3 allspice seeds
  • 1 bay leaf
  • Pinch of nutmeg
  • Salt
  • 1 tbsp butter for each jar that will be filled with pate (necessary if storing more than 2 days)


  1. Slice the onion, parsnip, and carrot. Cut the carrot and parsnip thin so they cook quickly. You can even grate them.
  2. Fry the vegetables in vegetable oil in a large skillet. Cook over medium heat, stirring for about 10 minutes. The vegetables should not change color very much.
  3. Cut off the connective tissue from the liver. Add ⅓ of the butter to the skillet, melt it, and add the liver. Stir-fry for about 3 minutes.
  4. Pour in 200 ml (7 fl oz) of boiling water, add the bay leaf and allspice. Turn down the heat and cover with a lid. Braise for 20 minutes.
  5. At the end, add salt, pepper, and nutmeg and cool (about 10 minutes). Take out the bay leaf and allspice. A little liquid should remain in the pan.
  6. Transfer the pate to a deep bowl and grind with an immersion blender. Add the rest of the butter and chop again. Taste and salt again if necessary. When the pâté cools, the salt will be less noticeable.
  7. Place in jars, put in the refrigerator and cool. Fill with melted butter. You can do it the next day. This will extend the shelf life of the pâté up to 6-7 days.

Onion-orange confiture for pate


orange confiture for pate

INGREDIENTS for confiture (serves 6-8)

  • 1 orange
  • 1 blue onion (you can use a regular one)
  • 2 tbsp sugar
  • 10 g (½ tbsp) butter
  • 1 tbsp vegetable oil
  • Pinch of ground chili 
  • Salt
  • Small sprig of thyme (optional)


  1. Dice the onion. Remove the zest from the orange. Peel and dice the orange.
  2. Lightly fry the onion in vegetable oil. Add butter and sugar. Cook for 2 to 3 minutes. 
  3. Add the zest, thyme leaves, and orange. Add a pinch of salt and chili. After 2 minutes, add 50 ml (3 tbsp) of water and cook over very low heat for 20-25 minutes, until all the water has boiled off. Cool it down.

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