Chicken Liver Pate - cooking recipe

Ingredients

6 slices bacon
1 lb. chicken livers
1 c. chicken stock
1/2 c. sweet onion, chopped
1/2 c. butter
2 tsp. prepared mustard
1/2 tsp. Kitchen Bouquet
1/4 tsp. seasoned salt
1/8 tsp. pepper
1/8 tsp. thyme

Preparation

Cook bacon until crisp; save fat.
Simmer chicken livers in stock until tender, about 15 minutes.
Put livers, 1/4 cup stock and remaining ingredients in blender.
Blend until smooth.
Pack in small crocks or jars.
Seal with layer of melted bacon fat or butter.
Refrigerate.
Shelf life 2 to 3 weeks if sealed.
May be frozen, but it becomes slightly crumbly.
Makes 3 1/4 cups.
Serve with crackers.
One of our favorites!