This homemade pâté recipe is an excellent option for any occasion. Try it!


  • 600 grams of chicken liver
  • 300 grams of chopped onion
  • 3 and ½ tablespoons of lard
  • 1 dessert spoon dried thyme
  • Black pepper to taste
  • Salt to taste

Preparation Mode

  1. In a pan, place 2 tablespoons of lard to heat over low heat.
  2. Add the onion and sauté.
  3. Remove them with the help of a slotted spoon and add the rest of the lard, letting it heat up.
  4. Over high heat, sauté the chicken livers, stirring constantly.
  5. Sprinkle with thyme and let it brown.
  6. Remove from heat.
  7. In a meat grinder or processor, pass the onion together with the liver.
  8. Remove, season with pepper and salt and place in a tureen, pressing well.
  9. Take it to freeze.

Mom Tips

In the grinder or processor, the pâté should have a pasty consistency.

Terrine is a deep, rectangular, oval or round container, usually made of glazed ceramic, earthenware or porcelain, commonly with a lid.

Excellent to be served with toast, bread,…

Serve as hors d’oeuvre. Hors-d’oeuvre are dishes served separately from the meal, before or at a time when there is no meal.

Approximate yield of 400 grams of pâté.


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