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You need chicken livers.
Provide butter.
Provide onion.
You need chopped garlic.
Prepare chopped chilli.
You need to prepare sweet red wine OR marsala OR sherry.

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.

Fry the chopped onion, garlic and chilli in a little bit of butter until glazed..
Add the chicken livers and cook until done. Add the sweet wine (replace with water with a dash of vinegar if you don't want to (or can't) use alcohol)..
Take the chicken livers off the heat and put the butter in. Add salt and pepper to taste..
When the butter has melted liquidise the livers until smooth..
Place in a terrine and place in the fridge until it has set..
Serve with provita biscuits or plain 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.

Take these Chicken liver pate recipe suggestions and also use them and also perhaps even experiment while you go to it. The kitchen is a great location to attempt new points with the right aid.

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