Rhonda's chicken liver pate

Chicken second courses

I concocted this pate recipe 20+ years ago and it's still a hit whenever I serve it. Over the years I've switched up the booze and seasonings based on what I had available; a recent version used rose wine instead of dry sherry along with lemon zest and dill instead of the turmeric, paprika and nutmeg. It was delicious! The pate takes some time to marinate and set up, so plan ahead.