Dry and clean chicken livers. Chop onion and garlic finely. Sweat garlic and onion in a little butter. Set aside. Saute chicken livers. Add onion mixture. Add red wine and pate spice. Let cook down until almost all liquid is reduced. Place mixture in a food processor. Process and let cool. Cream butter separately. Fold in the cooled liver mixture. Mix thoroughly.
At this point, you can put it into a nice bowl or crock. You can also roll it in wax paper.
Chill the pate overnight. If you rolled it up, slice it for putting on toast. If you did not roll it up, it is advisable to let it come to just about room temperature before serving.
If you want a lot of pate, just increase the number of chicken livers. This is a real crowd-pleaser, even for people who do not like pate, and especially those who do not like liver.