Free-Range Poultry Recipe

Chicken Liver Pate


1 lb. chicken livers
1 onion chopped
3/4 cup butter
2 teaspoons mustard powder
1 teaspoon dried mixed herbs
1 teaspoon salt
1/2 teaspoon freshly ground peppers


Place chicken livers and onion in a pan with 1/4 cup butter. Cook gently until livers are not pink inside and onion is soft.

Remove heat and blend the livers and onion in a blender or food processor, or rub through a sieve until smooth. Add the remaining butter, mustard, mixed herbs, salt and pepper. Mix well then turn into a serving dish.

Cover and chill. Serve with toast or French bread.