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You need Chicken livers.
Prepare Butter (no substitutions).
Provide Onion, chopped.
You need to prepare Clove Garlic, minced.
You need to prepare Hardboiled eggs (fresh).
Prepare each Salt & Pepper.

Chicken Liver Pâté is a luxuriously rich and deeply nourishing addition to any dinner table. Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens. Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads. You can also exercise a pastry chief inner self and arrange pate flowers using pastry bag.

Bake livers for 30 min. at 350° covered..
Place butter in 4 cup glass measure. Add onion & garlic. Microwave 2 mins., let stand 1 min., microwave 2 more minutes..
Pour butter mix into food processor. Puree until smooth, about 30 secs..
Add cut up eggs, s&p, and cooked livers..
Puree until smooth about 1 min. Will be slightly grainy..
Pour into mold or container. Refriderate overnite..
Serve with pitas and crackers..

Then spoon your chicken liver pate into a dish and spread it out evenly. Before you dive in, chill your pate in the refrigerator for. To test, remove a piece of liver from the pan and cut it open; it should be moist but no longer bloody. My pâté tasting panel complain that Delia's chicken liver pâté is "a bit oily", although it's set solid: the winner, texture-wise is Merrony's pâté, which is smooth and creamy, denser than Child and Blanc's. A Chicken Liver Pâté (aka chopped liver recipe) passed down through generations.

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