Divide the poultry scraps without skin and bones into pieces, rinse, clean and drain the livers. Peel and chop the onions. Melt the butter in a frying pan, fry the livers and onion cubes in it, season heartily with coriander, pepper, thyme and salt and continue to fry for a few minutes. Deglaze with the port wine, then remove the frying pan from the stove.
Put the chicken meat and the livers with the whole roast stock through the meat grinder (fine slice). Mix the minced meat with the whipped cream, season it and leave it to cool.
Sprinkle the pâté with the pistachios and bring to the table decorated with bay leaves. Fresh white bread and a glass of light red wine go best with it.
Richi recommends a young, fruity Chianti.
Variations Small sliced ham or possibly chopped almonds or possibly nuts change the taste. Cognac instead of port.
The pâté can also be frozen.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.