Chicken Liver Pate


1 pound chicken livers
1 large onion, small chop
1 large golden delicious apple, unpeeled & small chop
3 cloves garlic, crushed
1 pound butter
1 Tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/8 teaspoon fresh grated nutmeg
1/2 teaspoon dried basil
1/3 cup sherry
salt & pepper to taste
2 hardboiled eggs, small chop


Rinse & drain chicken livers. Place livers, butter, onions, apples and garlic in a large skillet and cook gently for 3-4 minutes. Add allherbs, nutmeg and sherry. Continue to cook gently until livers are done and apples are tender. Season with salt & pepper to taste. Add chopped hardboiled eggs and mix together. Puree mixture in a food processor in 2 or 3 batches until you get a semi-smooth texture. This mixture will be somewhat watery but, don't worry because the butter in recipe will solidify after refrigeration. Pack pate in container and refrigerate until use and keep refrigerated until you make all gone. Serve with assorted crackers, breads, pickled vegetables and cheeses.