Debone the chicken meat and remove any cartilage and skin. Take it apart by hand or cut it. Chop the onion into small pieces. You can add it raw or sauteed or make onion marmalade.

Then, one by one, add the ingredients to the blender—first the harder ones, such as nuts—and gradually mix in the chicken meat and all other prepared products. If the pâté turns out to be very thick, dilute it (directly in the blender) with broth, milk, or cream, pouring them in a tablespoon at a time so that the pâté does not become too liquid.

In the end, add salt and spices to taste, mix again with a blender, place in a lidded bowl or container, and refrigerate for at least an hour.