[MargaretR]

I used to make my own pate about 15 yrs ago and got my livers in frozen packs in Asda. I have just looked on Asda website and they aren't listed now. I suppose any butcher worth his salt could get them for you, or perhaps chicken/egg stalls on the market (if they still exist too)
When you find some here is the recipe


CHICKEN LIVER PATE WITH COGNAC Serves 6+

Ingredients

8 oz (225 g) chicken livers, rinsed and trimmed
2 tablespoons Cognac (or brandy)
8 oz (225 g) butter
2 level teaspoons mustard powder
¼ level teaspoon ground mace
1 level teaspoon chopped fresh thyme, plus 6 small sprigs to garnish
2 cloves garlic, crushed
salt and freshly milled black pepper

Method

Melt about 25g of the butter in a medium-sized, heavy-based frying pan and fry the chicken livers over a medium heat for about 5 minutes. Keep them on the move, turning them over quite frequently. Check for doneness by cutting into the largest pieces - you want them pink on the inside but not bloody. Remove them from the pan using a slotted spoon and transfer them to a blender or food processor.

Melt 150 g of the remaining butter in the same pan and add this to the blender or food processor. Then pour the Cognac on to the juices left in the frying pan, making sure you scrape up all the flavourful bits stuck to the bottom of the pan, and pour that over the livers. Add the mustard, mace, thyme and garlic, season well with salt and freshly milled black pepper, and blend until you have a smooth, velvety purée.

Divide the paté between three large individual or six small ramekins/pots. Melt the remaining 50g of butter and pour a little over each remakin to seal. Press a sprig of thyme on top and leave them to get cold before covering with clingfilm and refrigerating until needed.




PS - just found some(frozen) on Tesco website