There are many recipes for chicken pates on the site. I will also present you my version. I found one similar, but they are still different. When I come to visit my mother, she always asks me to cook it.
Fry the onion until golden brown in a mixture of vegetable and butter.
Add the chicken liver to the pan. Fry over medium heat for 7-10 minutes. Try not to over-dry the liver.
A minute before cooking, add salt, nutmeg, brandy.
Beat the chicken liver with an immersion blender until puree. If necessary, add salt and spices. Spread out on the molds (or in one large form). Do not forget that there will be jelly on top of the liver, so leave a place for it in the form. Put in the refrigerator for 2-3 hours.
Squeeze the juice from the oranges. Add sugar to it to taste. Pour the gelatin into the orange juice. Cook according to the instructions on the package (for me, as a rule, it is allowed to swell and warm up on the stove, without bringing to a boil).
Pour the slightly cooled orange juice with gelatin on the liver pate.