Festive guinea fowl/ chicken pate

I would like to offer you one of those delicacies that will surely steal the heart of meat lovers.

Festive guinea fowl pate

Preparation:

Divide Guinea fowl into pieces. Wash the vegetables – carrots, parsley, celery and leek, place it in a pot together with guinea fowl and add water. Add the spices and cook broth for approximately 5 hours.
Meanwhile, cut the onion into small cubes, fry it with ghee butter, once done place it into a bowl. In the same pan fry the liver.
Take out the meat cooked in broth, separate the meat from the bones and peel the skin. place cooked vegetables in a bowl, add  onions and meat and liver and grind it until you will get pate consistency. At the end, add  eggs and mix it again. Pour into baking tray and bake for about an hour at 180 degrees.