As I prettied up those chickens - see below - for roasting on Saturday, I felt the need to save the livers and whip up a quick pate...It's a simple recipe from one of Jacques Pepin's cookbooks - I'm not sure which one as I only have a photo copy of the recipe. I didn't have a 1/2 pound of liver from only two chickens so I made what I could and stored it in a "recycled" jar. Cognac is essential!!!
Thanks to Google I found the recipe (minor changes) at Food & Wine - http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007
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