Light Chicken pate

2 large de-boned chicken breasts
4 carrots
1 leek
1/2 onion
several stalks of celery
1/2 c chicken liver
2 slices of bread

2 eggs
3 T flour
salt and pepper

Chop these ingredients into large chunks.  Cook in either a 9x13 pan or boil on the stove top with several cups of water for about an hour until the carrots are soft.

Add about 1/2 c chicken livers to the stock and cook for 15 more minutes.

Remove chicken, livers, carrots to a blender or food processor.  Blend well.  Add 1/2c stock liquid, bread that has been soaked in stock, eggs, and flour and salt and pepper to taste.  Put into loaf pan and cook at about 180-200 for 1 hour until top is browned.  I topped mine with whole pepper corns.