Guinea fowl or other poultry pÂtÉ

150 g guinea fowl or other poultry offal (chicken, pheasant, hen) (approximately 2 guinea fowls are needed: pâté is a clever way to reuse all the less desirable parts that are usually discarded when cooking poultry), ½ breast and 2 necks, 200 g butter at room temperature, 1 glass of brandy or other semi-sweet liqueur, herbs (thyme, sage, rosemary, garlic, onion, bay leaf), 10 slices of stale bread

Brown all the herbs with the offal—washed, dried, and cut into small pieces—and the remaining meat. After a few minutes, deglaze with the liqueur and allow it to evaporate completely. Let it cool in the pan and then blend everything together with the softened butter. The mixture should be homogeneous and smooth and must rest in the refrigerator for at least two hours. Before serving, heat a few slices of bread from the previous day in the oven or on the grill; once crispy and hot, serve it alongside the pâté. It is an excellent appetizer to enjoy before the guinea fowl or other bird that you will have thus cooked “in its entirety.”