© NGV mbH, Photo: TLC Fotostudio

Meat pâté with chicken liver

1 slice
20 min
Average difficulty
MC plus
  1. Cut the meat (apart from the chicken liver) into chunks and remove any bones. Place in the blender jug and pour in 1 litre of cold water. Clean and wash the soup vegetables, peel the carrot and celeriac, then add to the blender jug along with the bay leaf and allspice corns. Cook for 90 minutes/100 °C/speed setting 1. Add the liver to the meat mixture 3 minutes before the end of cooking time. Remove the meat from the blender and set aside to cool. Place the bread roll in a bowl and add some of the chicken stock left in the blender. Reserve the rest of the stock and set aside.
  2. Once it has cooled, return the meat to the blender jug along with the squeezed-out bread roll and mince for 40 seconds/speed setting 5. Add the egg, salt and seasonings to the meat mixture, then blend all the ingredients for another 40 seconds/speed setting 2. If the mixture seems too dry, add a little more stock and blend.
  3. Line a baking tin with baking paper or grease with butter and sprinkle with breadcrumbs. Fill the baking tin about three-quarters full with meat mixture, then level off the surface and bang the tin down onto the work surface a few times to make sure the contents are evenly distributed. Pre-heat the oven to 180 °C, then bake for 60 minutes.
  4. Once baked, leave the tin to cool down and avoid tipping out the pâté until completely cool.

Ingredients Send me a list of ingredients by email


  • 250 g pork, with fat
  • 1 chicken leg
  • 100 g bacon, uncooked
  • 1 bunch soup vegetables (1 carrot, ⅛ celeriac, 15 cm leek)
  • 1 bay leaf
  • 5 allspice corns
  • 100 g chicken liver
  • 1 stale bread roll
  • 1 egg
  • salt
  • pepper
  • nutmeg
  • ground ginger


  • butter and fine breadcrumbs, for greasing and coating the baking tin

Nutritional values

Per slice:

  • calorific value
    4472 kj / 1068 kcal
  • protein: 93 g
  • carbohydrates: 14 g
  • fat: 71 g