Homemade Chicken Pâté in Jars

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There's something uniquely satisfying about making your own preserves, and this Homemade Chicken Pâté in Jars is no exception. It's a classic comfort food, reminiscent of cozy kitchens and resourceful cooking. This recipe is not only incredibly flavorful but also wonderfully economical, as it uses chicken parts that might otherwise be overlooked. By transforming simple ingredients into a smooth, rich, and savory spread, you get to enjoy a delicious treat for breakfast, lunch, or as an elegant appetizer for guests. Plus, you'll be left with a bonus of liquid gold—a beautiful, homemade chicken broth! Let's dive into the simple art of making pâté at home.

A glass jar filled with homemade chicken pâté, sealed and ready for storage.

Homemade Chicken Pâté in Jars

Preparation: 1 hour
Cooking: 3 hours
Quantity: 400 Milliliters
Per 100g/ml
Calories: 493 kcal
Proteins: 41 g
Fats: 36 g
Carbohydrates: 0.1 g

Ingredients for Homemade Chicken Pâté in Jars

  • 1 kg (about 2.2 lbs) chicken (wings, drumsticks)
  • 1 chicken egg
  • 1 teaspoon ground sweet paprika
  • 1 teaspoon dried parsley
  • spices, seasonings, and root vegetables for the broth
  • salt and pepper to taste

How to Make Homemade Chicken Pâté in Jars

Raw chicken parts, including wings and drumsticks, in a pot ready for cooking.

For the pâté, we use the same parts that usually go into broth.

Cooked chicken pieces in a pot, so tender the meat is falling off the bone.

The chicken is ready when the meat literally falls off the bones and the cartilage is soft.

Deboned cooked chicken meat placed inside a blender bowl.

Place the chicken meat in the blender bowl.


First, butcher the chicken. For the pâté, use the same parts that typically go into making broth: wings, drumsticks, and the carcass from the breast. I usually collect and freeze these parts from several chickens. Once I have enough, I make the pâté.

Place the chicken parts in a large pot. Pour in two liters of cold water. Add spices, seasonings, and root vegetables: an onion, a carrot, a couple of garlic cloves, dried dill, a bay leaf, peppercorns, and a parsley root. Bring to a boil, then reduce the heat and simmer for 3 hours. Salt to taste. The chicken is ready when the meat is literally falling off the bones and the cartilage is soft. Strain the broth, and discard the vegetables and seasonings—they have served their purpose.

Remove the meat from the bones, including the skin. The skin is necessary for this recipe as it’s the only source of fat. Place the chicken meat in a blender bowl.

Strained chicken broth being poured into a blender with chicken meat.

Pour in about 200 ml of the strained broth.

Next, crack in a chicken egg. Pour in about 200 ml of the strained broth.

Chicken pâté ingredients being pureed in a blender.

Blend the ingredients for several minutes.

A close-up of the smooth, blended chicken pâté mixture in a bowl.

Mix everything until smooth.

Filling a sterilized glass jar with the chicken pâté mixture using a spoon.

Fill the prepared jars with the pâté, leaving 1.5-2 centimeters of headspace.


Blend the ingredients for several minutes. Add ground sweet paprika and salt to taste. You can also add some aromatic herbs like thyme, rosemary, or oregano.

Mix until completely smooth. If your blender isn’t powerful enough to turn the ingredients into a consistency resembling a liquid sausage, I recommend removing the blade attachment and using an immersion blender to get it perfectly smooth.

Thoroughly wash the jars for the pâté with dish soap, then sterilize them over steam or by drying them in the oven. Fill the prepared jars with the pâté, leaving about 1.5-2 centimeters (about 0.6-0.8 inches) of headspace at the top. Scald the lids with boiling water. Seal the jars tightly. Only jars with screw-top lids are suitable for this recipe.

Sealed jars of chicken pâté placed in a large pot and being covered with water.

Pour in warm water so that the jars are completely submerged.

Place a folded cloth or towel at the bottom of a deep pot. Arrange the jars on top, ensuring they don’t touch each other. Pour in warm water until the jars are completely submerged.

Jars of pâté simmering in a water bath inside a covered pot.

Cook the pâté for 2-3 hours over low heat.

Gradually bring the water to a boil. Cover the pot with a lid. Process the pâté for 2-3 hours over low heat. Turn off the heat and let the jars cool completely in the water. Once cooled, store the finished pâté in the refrigerator.

And there you have it—beautiful jars of homemade chicken pâté, ready to be enjoyed! This recipe is a wonderful way to embrace traditional preservation techniques while creating something truly delicious. Serve it chilled, spread generously on crusty bread, toast points, or crackers. It pairs wonderfully with pickles, fresh herbs, or a dollop of sharp mustard. Stored in the refrigerator, this pâté will be your go-to for quick, satisfying snacks and impressive appetizers. Enjoy the rich flavor and the pride of making this delightful spread from scratch!