Chicken and Carrot Pate

Peel the carrots and cut them into several pieces.

Place the chicken and carrots in a pot, cover with water, season with salt, and add peppercorns if desired.

Simmer over low heat for 30 minutes. Add 2–3 bay leaves 5–10 minutes before it's done.

Remove from heat and let cool without draining the broth.

Finely dice the onion and cover with a mild vinegar (apple cider vinegar works best). Marinate for 5–10 minutes.

Remove the meat from the chicken breast, discarding bones and skin.

Pass the chicken meat and carrots through a meat grinder using a coarse grating plate.

Grate the hard-boiled eggs on a coarse grater directly into the mixture.

Finely chop the dill, discarding any tough stems, using a knife or kitchen shears.

Drain the vinegar from the onions.

Combine all the ingredients.