A while ago I got tired of throwing away the livers when buying a whole chicken (something I've done WAY too many times, unfortunately), and started figuring out ways to eat it. The easiest I found was to saute the livers in butter, add garlic parsley, salt and pepper, and (optional) deglaze with a bit of port wine or other. Today I bought a whole chicken and I was looking for something a bit different, so I'm experimenting: right now the livers are slow cooking it a bit of white wine and port wine, with S & P. I'm going to cook them through and fork-mash them with some butter, then put in the fridge - hopefully I'll get something close to "pâté de foie de volaille" (poultry liver pâté). Anyone here ever made pâté with chicken livers? How about terrine? How about... some other idea? Thanks!