Chicken Pate – Pasztet Drobiowy – Recipe #88


  • 800 g of chicken legs
  • 200 g of chicken liver
  • 3 eggs
  • 1 onion
  • carrot, celery, parsley
  • all spice
  • few dried mushrooms
  • few peppercorns
  • bay leaf
  • 1 stale dinner roll
  • garlic
  • salt and pepper
  • nutmeg
  • 1 tsp of marjoram
  • sliced almonds for decoration


  1. In a large pot cook together your chicken, carrot, parsley, celery, half a onion, dried mushrooms, all spice, peppercorns, bay leaf and teaspoon of salt until the meat comes of the bones easily (around one hour).
  2. Chop the remaining half of the onion and fry on 2 tbs of oil until soft and glossy. Add washed chicken liver and cook for around 5 minutes until cooked through
  3. Drain your chicken and vegetables saving the stock. When your chicken cooled down a little bit, take the meet off the bones.
  4. Grind the meats (chicken and liver) and vegetables  and soaked in stock dinner rolls twice. You can process it in a food processor until nice and creamy.
  5. Separate the eggs and beat your egg whites until stiff picks. 
  6. Add egg yolks to your meat mixture.
  7. Add grated garlic, marjoram, nutmeg and salt and pepper if needed.
  8. Mix everything and at the end add egg whites and fold in gently. 
  9. Line your loaf pan with aluminum foil and spray with non stick spray. Transfer your meat mixture, spread evenly and sprinkle with sliced almonds.
  10. Bake in preheated oven to 180 C for about an hour.


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1 thought on “Chicken Pate – Pasztet Drobiowy – Recipe #88”

  • Annia, I am confused, you say leek, carrot, parsley and celery. Yet after the carrot, I don’t see parsley nor celery. I see your putting some kind of root veggies, but I don’t really know what they are. Could you please clarify this for me. Also, after the chicken legs cook and cool, do you add the skin with the meat to be ground, or do you use only the meat with no skin? Thank you and I am planning on trying this recipe as soon as it is clarified to me.

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