Rustic french pork and chicken pâté recipe

| 20published May 15, 2019 | updated Oct 03, 2022 posted by LC Editors | photos by David Leite | Elie NassarThis post may contain tiếp thị liên kết links. If you make a purchase, we may make a small commission.

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This country pâté is made by cooking pork shoulder and liver with spices, heavy cream, và a splash of brandy. Perfect for entertaining và a stunning addition lớn any charcuterie plate.


Adapted from Brian Polcyn | Michael Ruhlman | Pâté, Confit, Rillette | Norton, 2019

I swear, if you look at this recipe, roll your eyes, & say, “What is it with Leite’s long recipes?” I will hunt you down, tie you to lớn a chair, & force feed you this pâté. As our tester Elie Nassar says: This pâté is just a wee bit harder khổng lồ make than plain ole Wednesday night meatloaf. Honest. So make it. Now. Và the seemingly long recipe? We want khổng lồ make sure you flip over this as much as we did. So we included a few tricks & techniques we learned along the way. End of lecture.David Leite


☞ Table of Contents

1Country Pâté

Country Pâté


For a beginner pâté maker, this is just slightly more complicated than making a meatloaf. The flavor is a great balance of spice & pork that’s mildly gamy from the chicken liver and pungent with garlic. Some country pâtés are too livery for my taste, so this one was a welcome change in the judicious use of the chicken livers. The liver flavor is there, though in the background, so if one is a liver phobe, they can certainly enjoy this with no problem. Sliced thick and served with mustards, cornichons, pickled prunes, and some crusty bread, this makes for a perfect meal.

Before grinding the liver mixture, I placed it in the freezer for about 15 minutes while I was grinding the first batch. The semi-frozen livers grind much better.

To chill all the meat mixture before mixing it, I left it in the freezer for đôi mươi minutes. This gets it semi-firm so the fat won’t melt when mixing in the Kitchenaid.

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I love the idea of using flour instead of the more common bread soaked in milk that I have used in other recipes. The flour has a similar impact as the bread but is much easier khổng lồ incorporate into the meat.

I took a cue from the picture & used pistachios for a flourish. I used about a cup of blanched pistachios.

I used a terrine mold & I lined it with bacon slices. Looks great and gives it a hint of smokiness. I do peel the bacon from each slice, though, before eating. The texture of the bacon isn’t great when cooked lượt thích that.

To evenly weigh the terrine down, I used a rectangle of cardboard that I cut out to lớn fit on top. I wrapped it with aluminum foil and then plastic wrap. I placed that on the surface of the meat và put a couple of cans of tomatoes on it. Works great.

This pâté keeps very well. I made it over a week ago and, wrapped well in the fridge, it still tastes good today. Thinking of making some banh mi sandwiches with the rest. Pâté is a classic banh mày filling & this garlicky one works great in a baguette with hoisin and carrot daikon Vietnamese pickle.

This French country pâté was a gentle reminder of those fond memories & I wanted lớn make it for the woman who introduced me khổng lồ “forcemeat.” It does take a little time but it’s worth it. It’s not expensive yet you are rewarded with a rich taste of history. If you don’t have a terrine mold, no problem, use a bread pan. The important thing is that you cook it to lớn temperature. Play around with the seasoning to get it where you like it. I encourage you to give it a try. You won’t be disappointed.