When we run out of stock and schmaltz we buy a whole chicken.

The breasts and legs are removed and usually frozen for later (sometimes the legs make confit).

The fat and skin is rendered into schmaltz.

The carcass - including wings and gizzard - are made into stock.

The liver and heart, and the meat picked from the boiled carcass become paté. The meat to liver ratio is a little high, so this is a relatively dry and textured pate, but the flavor is wonderful. You could easily double or triple the liver for a more traditional, unctuous, pate.

adapted from:
http://www.epicurious.com/recipes/food/views/Bourbon-Chicken-Liver-Pate-...
http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-liver-pate-ter...