In a pan with a spoon of butter, thyme, and bay leaf, sauté finely chopped shallot and garlic until soft, then add cleaned and coarsely chopped chicken liver. Fry until just cooked through, it should still be slightly pink inside but not bloody. Remove the bay leaves and thyme sprigs (if using fresh), transfer everything to a food processor (or blender with a bowl), add the remaining butter and cream, a little more thyme, and pour in the bourbon or sweet sherry. blend thoroughly, this will take at least 10–15 minutes, as the texture should be very smooth and creamy.

Put the pâté into a bowl and cover the surface with plastic wrap so it touches the pâté directly, this prevents a crust from forming. Refrigerate overnight to let it set.

Serve on hot toast with onion marmalade (which you can also find in our recipes!)

P.S. We prefer the version with sweet sherry, it adds a delicate caramel note that works beautifully with the pâté. If you don’t use alcohol, replace it with a spoonful of date syrup.