Drain the Chicken Livers and toss everything into a pot with a little water.
Cover and allow to cook at a good simmer until chicken livers are tender and cooked. Add a little more liquid if needed to keep from drying out. If you add too much liquid the Pate will be runny.
When cooked cool slightly and put everything into blender until smooth and creamy.
Add black pepper to taste.
Once smooth add a couple of slices of Fat Free Ham and blend until mixed and smooth.
Put into 5 small pots. Can be frozen.
Depending on tastes, you could add any number of additional herbs/spices, and finish off with good dollop of fat free Cream Fraiche.
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