A piece of meat fill with water, hard salt and cook under cover for 30 minutes, throw the chicken liver (I didn't even defrosted) and cook for another 10 minutes. Cool. Onion coarsely cut, with the surface of the broth the collected fat on it and fry the onion until light brown colour.

Polyactive meat and liver cut into pieces with onions grind in a blender. Add in fresh broth (in which the cooked meat; it took me about 1 Cup), oregano, mix well, put in Cup/pot and put in a water bath for 60 minutes.

Ready paste stir again, put in molds and let cool. Where and how to use, I think, is not necessary to tell.

Can be stored in the freezer. Before use, just in advance get to pate thawed.