Wash the chicken and put it in a saucepan. When it starts to boil, froth and put the bay leaves, let it for 1 hour on low heat.

You can use chicken soup to make another soup or broth or anything else.

The meat used for pate can be only from the thighs, or any meat you prefer and have at home.

After the chicken has boiled, let it cool. Then choose the bone meat.

Cut the onion in half.

Fry the onion in a little oil, to be lightly fried.

Add the meat and simmer for about 10-15 minutes over medium heat.

Stir occasionally.

Put the meat and onion in a deeper bowl and with the vertical mixer grind the composition well, to look and be as fine as a pate.

Add the butter and mix until the butter is completely incorporated. Add salt, parsley, pepper, mix well.

Put the pate in a plate, cover with foil and leave in the fridge for a few hours.

Good appetite!