Chicken Liver Pate

This recipe makes a party-size amount

Ingredients:

**Soak livers in milk overnight

• 2 pints chicken livers

**Hard boil two eggs

• 6 tbsp (in two instances)  butter, cut into cubes
• 1 medium onion -chopped
• 1 garlic chopped
• 1 cup of red wine or port
• Fresh basil - clump - chopped
• Fresh oregano - clump - chopped
• 2 tbsp - Beef soup base
• Pepper to taste
• 3/4 cup heavy cream (1/2 n 1/2 works fine) -  plus more as needed

Preparation:

• Strain livers from milk and add chopped herbs
  • Let sit 20 min.
• Large heavy pan (iron skillet is best)
  • Melt 3 tablespoons of the butter
  • Sauté onions/garlic  over medium-low heatuntil translucent - do not brown
  • Remove and add to mixing bowl

• Cook livers
  • Bring the skillet heat to high.
  • Reduce wine in pan
  • Add 1/2 cup avocado oil (my fave)
  • Add livers with herbs evenly in pan
  • Cook until livers are lightly browned but still very soft and pink on the inside - Approximately 5 minutes - Flip at 2.5 minutes
  • Add livers to mixing bowl

• Chop hard boiled eggs and add to mixing bowl
• Put bowl contents into  food processor, along with the cream and the remaining butter
• Salt... add stuff... to taste.
• Cover with plastic and refrigerate for at least 12 hours.