First of all, for this homemade pate, I choose boneless chicken legs but with the skin on, they are more tender and release some delicious fat juice. I recommend as much as possible to choose chicken raised more correctly (I buy boneless thighs from Lidl, the yellow ones from chicken raised with corn).
If you buy the legs with bones, I recommend deboning them beforehand, it's not difficult. And they have the skin on. So make sure you clean them well and remove all the hard and bony parts, even for the already deboned ones!