Pigs feet and pork hocks are used because they have high gelatine content. The chicken legs also have some gelatine and they provide additional meat for the pate.
Cut all your vegetables into large chunks and separate the chicken legs into thighs and drumsticks. Place all ingredients into a very large pot and cover with water. Bring to a boil. Simmer for 2-3 hours until the meat falls from the bones and vegetables are done.
Using 2 large bowls and a large sieve to scoop, place the meat in one bowl and the vegetables in another. Let both bowls cool. When the meat has cooled enough to handle, remove the lean meat from the skin and bones. Then place the bowl of meat and the bowl of vegetables in the refrigerator.
Strain the pot of liquid into another container, making sure to remove the bay leaves, peppercorn and allspice. Place the pot in the refrigerator for several hours or overnight until it gels and the fat hardens on the top.
When everything has cooled and the pot of liquid has gelled, remove the fat which has solidified on top of the gelled liquid. Put the gelled liquid on the stove for several minutes until it turns back to liquid.
Time for the food processor — add some meat and some vegetables to the food processor as well as some of the liquid. Puree the contents and then pour into another large pot. Continue till all the meat and vegetables are pureed. You now have a pot of pureed meat and vegetables and probably some liquid left over. Put it all together in the largest pot. Stir everything together.
Get some plastic containers with tight lids. If you keep plastic containers from cottage cheese, sour cream, yogurt or the like, these will work well. Ladle the contents of the pot into these containers. You may have a dozen or more containers filled up. Place a couple of containers in the refrigerator. Allow enough time for the liquid to gel before using. Place the balance in the freezer.
There are a number of ways to enjoy this creation. Here are a couple of suggestions. If there is ample gelatine and your pate is quite solid, you can use it as a sandwich spread and add lettuce and/or cucumber slices and tomato slices for a delicious healthy lunch.
If your pate is less solid, you can spoon some on a small plate and accompany it with a little horseradish and crackers. Or alternatively, and add vinegar, pepper, a sprig of parsley and perhaps a radish and enjoy with toast or warm bun.
The frozen pate can be as fresh as your first batch. Remove one or two of your containers from the freezer. Run some warm water over the container to loosen the contents so it can drop out into a pot. Warm the pot for a few minutes until the contents become liquid. You can adjust the seasoning if you wish. When it is fully liquid, pour back into the same containers place the lid on top and return to the refrigerator until it is gelled. These, previously frozen batches, will be as fresh as the first ones.
The gelatine content can be controlled by adding less water or by adding more pork hocks and pigs feet. It is a question of preference. The flavor can also be adjusted according to taste. It can be hotter or milder, more or less salty or peppery.
The most important part is that you have a healthy snack food you made yourself. You know what is in it and you can pronounce it all. There are no strangely named preservatives! Fat has been removed resulting in a lean pate. You can make a large quantity at a very affordable price that will keep well in your freezer.