Schmalz is the oil of choice for such dishes as chopped chicken liver.
See Rendering Fats chapter for instructions.

Chicken-Macadamia Paté with Basil
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2 poached, skinless chicken breasts
1 cup macadamia nuts
1/2 cup homemade mayonnaise
1 medium onion, diced
1 Tbsp minced garlic
3 to 4 Tbsp fresh minced basil
salt, pepper
dill

Cut up chicken breasts, place in food processor. Add nuts; pulse until
assimilated. Add mayonnaise (more if you want it less firm, as a spread).
Blend in onion, garlic, and basil. Add salt, pepper, and a bit of dill to
taste. I've actually never put dill in and don't think I've missed it, but
I sometimes go for extra basil.
Chill for at least an hour. Good in tomato shells.
From: Andrea in rec.food.cooking


Liver Pate
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Chicken fat (just pull the fat from the thighs or legs or any where you see
the yellow fat attached to the skin). About a half hand full.
1 onion finely chopped, plus 2 or so minced for garnish
1 pound chicken livers
2 hard boiled eggs, plus 2 for garnish

Render the chicken fat over medium heat in a frying pan-DO NOT brown the
fat, just cook very slowly until the fat has been cooked out of the chicken
skin. Discard the skin. Gently boil the livers and cool-save some of the
liquid. Saute the onions in some of the chicken fat. Cool. Everything
should be cool before processing. Put all ingredients EXCEPT cooled fat
into a food processor and mix. Slowly add the fat and some of the reserved
broth from the livers to desired texture. Salt and pepper to taste. Serve
with the additional onions and chopped, boiled eggs.
From: Jan in rec.food.cooking