Place the chicken livers in a pot with the chicken drumsticks, spices and vegetables, but only 2 onions. Put enough water on top so that it is about two fingers width above the meat and vegetables.
Bring to a boil and simmer over low heat for about 35 minutes, then remove everything from the broth.
Remove the meat from the bones and put it through a meat grinder 2-3 times with the liver and vegetables, turning the remaining onions through as well. Mix everything well until it becomes a creamy mass, adding a little broth if needed to make it smooth.
Bring to the boil again in a saucepan, then immediately pour into twist-off jars and place them on a deep tray filled with water in the oven. Boil down at 100°C circulating air for about 2 hours, after which it is best to leave to cool in the oven.