I love chicken liver pate and have discovered it freezes perfectly so I can divide the batch into four or more ramekins and always have it on hand. I used to boil my chicken livers but it is so much better if you saute them so that you can keep the pink color. I posted another recipe for pate on 3/20/12 that is a little bit different than this one-I like them both!
1# chicken livers, rinsed, de-sinewed and dried
4 oz. butter
5 T. chopped onion
1/2 t. ground coriander
1/8 t. cayenne
1/3 cup cream (I use half and half)
2 T. brandy
Bread or crackers for serving
Melt 2 of the tablespoons of butter and saute onion and cook until softened, about 3-4 minutes. Add livers to pan and sprinkle with salt. Cook on one side until they begin to brown, about 2 minutes, then flip and cook the other side. Keep the heat relatively high so that the outside of the livers sear and the inside stays pink. Put livers, onion, juices and remaining ingredients into a food processor and mix until smooth. Taste and adjust seasoning. Pour into a bowl or terrine, smooth top and refrigerate 2-3 hours until set. If you want to freeze some of the ramekins, wait until they are well chilled. Serve with bread or crackers.