Chicken Liver Pate

• 1 pound chicken livers
• 1 small onion, chopped
• 1/3 cup rendered chicken fat or canola oil
• 1/2 pound fresh mushrooms, quartered
• 2 hard-boiled large eggs, quartered
• 1 to 2 tablespoons sherry or chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Melba rounds or assorted crackers

1. In a large skillet, saute chicken livers and onion in chicken fat for 10 minutes or until livers are no longer pink. Transfer to a food processor; cover and process until chicken livers are coarsely chopped.
2. Add the mushrooms, eggs, 1 tablespoon sherry, salt and pepper. Cover and process until smooth, adding more sherry or broth if needed for pate to reach desired consistency.
3. Transfer to a bowl. Cover and refrigerate for at least 3 hours. Serve with melba rounds or assorted crackers.

chicken livers, onion, chicken, mushrooms, eggs, sherry, salt, pepper, melba

Taken from www.tasteofhome.com/recipes/chicken-liver-pate/ (may not work)