Serves: 6
Total Calories: 119

4 hard cooked eggs
1 large onion, finely chopped
1 clove garlic, crushed
5 tablespoons rendered chicken fat or butter
1 teaspoon kosher salt
1 pound chicken liver, cooked
1 to 1 1/2 teaspoon fresh ground black pepper (20 grinds)
pinch fresh ground nutmeg (generous)

Sweat onion and garlic over low heat in the fat or butter until browned, about 10 to 15 minutes, sprinkle with salt as soon as the onions begin to soften or wilt. Grate or chop 3 hard cooked eggs. Scrape onion mixture into food processor and blend until smooth. Add eggs, cooked chicken livers pepper and nutmeg process until smooth. Taste and adjust seasonings if necessary, remember flavors will strengthen while resting in refrigerator.

Scrape the live mixture into a plastic lined 6-inch Dutch oven, cover with another layer of plastic wrap, pressing the wrap onto the top surface of the pate. Refrigerate 12 hours or longer before serving. To serve remove pate and Dutch oven from the refrigerator or ice chest and remove top layer of plastic wrap from pate. Invert onto Dutch oven lid or decorative plate and remove remaining plastic wrap. Let rest at room temperature for 30 to 60 minutes, then grate remaining hard cooked egg over the top of the pate before serving.

Nutritional Facts:

Serves: 6
Total Calories: 119
Calories from Fat: 101

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Easy Smoked Salmon Paté
Ham Paté Spread
Liver And Apple Spread
Salmon Mouse
Simple And Easy Liver Pate