Pam's Pate'
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1/2 pound chicken livers (sautéed or boiled)
4 tbsp butter, softened
2 chopped shallots or 1/4 chopped onion
2 tsp chopped fresh rosemary
1 clove garlic, chopped
1 tsp dried oregano or thyme
salt & pepper to taste
1/4 cup chicken stock
1/4 cup vodka, tequila, whatever (Most recipes call for brandy and that is fantastic if you have it!)
  1. In a skillet over low heat, melt 2 tablespoons of the butter.  Add onions or shallots and saute' until transparent.  
  2. Add garlic and seasonings and continue to cook for 2 minutes or so.
  3. Stir in chicken stock and liquor (I even used beer in a pinch!).  Remove from heat and let cool.
  4. Combine cooked chicken livers and stock mixture in a food processor.  Process until smooth, scraping down the sides, occasionally.  Taste, then add salt and pepper to taste.
  5. Remove from food processor into a mixing bowl.  Add the remaining 2 tablespoons of softened butter.  Stir with a whisk until thick and creamy.  This takes awhile, but I'm convinced that whisking in that air "puffs" up this pate', making less fat necessary.
  6. Place pate' in a serving bowl and refrigerate several hours before serving.  This can be made up to two days ahead of time; it just gets better the longer it sits.
  7. Serve with crackers or bread.