Okay, so it's only chicken livers made into a pate, but it sure beats the price of the duck and goose variety, it's easy to make, and tastes wonderful on crackers. So take a look. If you like this recipe, see others at my website: mybestcookbook.wordpress.com
1Place all ingredients through chicken broth in a saucepan and simmer until chicken is done. About 10-15 minutes. Strain, and place contents in a food processor.
2Saute the onions in butter until carmelized (15-20 minutes). Add them to the food processor. Add the wine, and process until smooth. Add butter, cold in pieces until smooth.
3Mixture will be a bit soupy, but once cooled in the fridge, it will harden up nicely into a good paste easy to dip or spread. (I see no reason why half of this can't be placed in a heavy container and frozen for later use)