When I roast a chicken, and if I'm not going to make a giblet gravy, I'll save the heart, gizzard and neck for stock and then make a tiny 5-minute pate with the liver.  I told my girlfriends about my tiny pate and while it's a pretty common thing to have in my refrigerator, they were a bit surprised and had never made a pate this way, which prompted this blog post to share my tiny and tasty 5-minute pate recipe.  

Take one chicken liver (a liver is lobed so it looks like two livers, but it is only one) and saute in a small sauce pan with 1 pat of butter and 1 tbsp. olive oil.  Add a few tablespoons of finely chopped onion or celery and a few tablespoons of fresh chopped herbs such as chives, sage, thyme and tarragon--or small amount of dry herbs if fresh is unavailable. Add  a few shakes of salt and pepper and a dash of dried red pepper flakes. Saute for a few minutes until veggies are soft and liver is cooked through.  Add one egg and stir for one minute to scramble and cook through. Pour into a mini-processor, add 1 heaping tbsp. of mayonnaise and 1-2 tsp. brandy or dry sherry. Whirl until smooth. Pour into a small ramekin, smooth top and decorate with a few herb leaves. Cover with plastic wrap and refrigerate. Total prep time: 5 minutes.  This is delicious and pretty enough to serve your guests, but will last in the refrigerator for a few days--just long enough to enjoy it for a few snacks/meals for you!  When my son was a tiny guy, I spread this pate on slices of cucumber and it was one of his favorite lunches.  I hadn't thought about that in a long time.  Maybe I'll head out and buy a cucumber.