As for the pate, it's a great use for the livers. I don't mind fried livers but I LOVE pate. I have to do it in batches so i'm going to try some different recipes this year to see if some keep better than others. I've made pate from meat too but i was looking for a use for organ meat as we don't eat much of it here. Still can't figure what the appeal of gizzard is... Especially after cleaning them. I've eaten all kinds of parts and pieces of animals, I do mean all kinds, but the value of a gizzard evades me.
Any who, most recipes are similar, basically livers are sauteed in butter and shallots, garlic, onions etc then put in the food processor with more butter and some seasoning. Now if you really want to knock it out of the park save your chicken fat during processing the birds and render it out and use it instead of butter. There are recipes out there both ways. We'll be trying to render and save fat this year. There is a guy who wrote a who freaking book on chicken fat called schmaltz. I intend to be enlightened this year.
We eat it on crusty bread, crackers, tostinis, etc. It's an awesome addition to cheese trays. We use it mostly for snacking or entertaining but I like to spread it on a baguette for lunch now and then. It's not for everyone. If you hate livers, chances are you're gonna hate this pate. It still has the taste of livers but it's a lot less overwhelming and the flavor and texture are far superior.