David Pitts' Chicken Liver Pate

Dennis Walsh

I enjoy being creative when it comes to cooking. I am also very frugal so I try to stretch the dollar.

1 pound trimmed chicken livers. You can use beef

1 cup white wine. You can use water

2 teaspoons chicken bouillon

1 onion chopped sauteed in additional white wine

½ teaspoon thyme

6 bacon slices fried crisp

½ cup butter

½ teaspoon dry mustard

¼ teaspoon garlic salt

ground pepper

Combine liver, wine, bouillon, sauteed onion, and thyme and bring to a boil

Simmer about 20 minutes

Drain and reserve ¼ cup of broth

Put the liver mixture, ¼ cup broth, and the remaining ingredients into a blender and blend until creamy

Place in a plastic wrap lined mold and refrigerate for a minimum of 4 hours

My stepfather, David Pitts, had a real estate company and everyone always loved it when he would surprise them with his chicken liver pate. It is so easy to make. During the holidays I double the recipe and pour it into a loaf pan. Once removed from the pan I cover it in a cream cheese frosting and decorate it.

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