Ingredients

• handful of dried mushrooms
• 4 large chicken thighs (legs with thighs), approximately 1.5 kg
• 1/2 kg raw bacon, cut into 4 pieces
• 1 large onion
• 6 allspice berries and 6 black peppercorns and 3 bay leaves
• sea salt
• 300 g veal liver (or poultry liver), cut into smaller pieces
• 1 kaiser roll
• 6 eggs
• a pinch of nutmeg
• breadcrumbs

Preparation

1. Soak mushrooms in cold water for several hours or overnight. Place in a large pot with the soaking liquid, add cleaned chicken thighs, pieces of bacon, peeled onion, allspice, pepper, and bay leaves. Cover meat with water (as little as possible), add salt, and cook covered until the meat is falling off the bones, for approximately 1 hour and 45 minutes. Add cleaned and diced liver and cook for another 15 minutes.
2. Strain the broth, reserve 1 cup, and soak the kaiser roll in the remaining broth. Separate chicken meat from bones and grind in a meat grinder together with bacon, liver, onion, mushrooms, and squeezed roll. Add egg yolks and beat egg whites until stiff. Mix the pâté mixture thoroughly, season with salt, pepper, and nutmeg, and finally fold in the meringue.
3. Grease loaf pans with oil and sprinkle with breadcrumbs, fill with meat mixture. If you will be covering the pâté with aspic, fill the pan 2/3 high. Place in an oven preheated to 180°C and bake for approximately 1 hour.
4. If covering the pâté with aspic, bring the reserved meat broth to boil with wine, remove from heat, add gelatin in the amount indicated on the package, stir until completely dissolved.
5. Cool the pâté, arrange peppercorns and possibly 3-4 marinated mushrooms, pour over thickening aspic. Refrigerate until completely set.