This is one of my favorite appetizers—utterly delicious, and convenient to make ahead of time. In fact, the flavor improves after a day of storage.
| 1/2 | pound | chicken livers |
| 1 | small | onion, halved |
| 1/2 | cup | chicken stock |
| 1/2 | teaspoon | Hungarian paprika |
| 1/2 | teaspoon | curry powder |
| 1/2 | teaspoon | salt |
| 1 | teaspoon | Worcestershire sauce |
| 1/2 | teaspoon | freshly ground pepper |
| 8 | ounces | cream cheese |
1. Place the chicken livers, onion and chicken stock in a small saucepan and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes. Remove the pan from the heat when the livers are still slightly pink on the inside—the stock’s residual heat will finish the cooking.
2. Immediately transfer the livers, stock, and onion to a bowl and set-aside until cool. Discard the stock and onion. Place the livers in a food processor.
3. Add the paprika, curry powder, salt, Worcestershire sauce, and cream cheese and process until smooth.
4. Transfer the pate to a small bowl, cover with plastic wrap, and refrigerate for 4 to 6 hours—or overnight—to blend the flavors. Remove from the refrigerator at least 20 minutes before serving.
5. Serve with crackers, bread, or as a the most incredible chicken pate sandwich.
