Liver Pate'

2 chicken hearts
2 chicken gizzards
6 oz. chicken livers, 1 oz. chicken fat
1 large egg
1/2 t. bone meal (optional)
1/2 t. garlic powder
1/8 t. salt
sprig of parsley for garnish

Rinse the chicken hearts, gizzards and livers under cold water. Pat dry. Dice the hearts and gizzards. Set aside.

Preheat oven to 350�F.

In a small skillet, render the chicken fat over low heat. It will yield one tablespoon. Transfer the rendered fat to a small bowl and set aside. In the same skillet, reheat on teaspoon of the reserved fat over medium head. Add the hearts and gizzards and cook until brown, about 2 minutes. Remove from skillet and set aside.

In a food processor, combine the livers, egg, bone meal, garlic powder and salt. Process until smooth. Add the reserved hearts and gizzards. Process just to combine for a pate' with a chunky texture.

Prepare 2 mini-loaf pans by coating each with one teaspoon of the reserved fat. Fill equally with the mixture.

Bring 3 cups of water to a boil. Place a 9-inch cake pan in the oven and fill it with the boiling water. Sit the loaf pans with the pate' mixture in the hot water bath and bake for 30 minutes. Remove and let cool then place in the refrigerator to chill until firm.

Makes 2 four-ounce pate's that will keep in the refrigerator up to a week if kept in tightly sealed plastic container.