I hate throwing away the liver when I cook a whole chicken (I add the other giblets to stock). And I love a nice chicken liver pâté, but I never remember to plan ahead, so I don't have any specialty pate ingredients on hand, just a chilly, jiggly liver waiting for me to figure it out. One liver doesn't make a tremendous amount of pâté, so it would end up being a casual kitchen snack anyway-- for me and anyone who's helping.
So, what's the basic formula for liver pate? Butter, garlic, black pepper? Fry, then mash? What do you do with one lonely chicken liver?