INGREDIENTS:

1/2 pound chicken livers, soaked for 24 hours in full cream milk then drained
1/2 cup water
5 tablespoons of avocado oil
1/2 small onion diced
2 small garlic cloves crushed
1/2 teaspoon of fresh thyme leaves
Salt
½ cup water
8- 12 tablespoons unsalted butter, room temperature
Freshly ground black pepper

INSTRUCTIONS:

Trim the white connective tissue from the chicken livers, then place in a bowl, cover with whole milk, and soak for 24 hours. drain.

Warm the avocado oil in a medium sized frypan, add the livers, onion, garlic, and thyme, and 1/2 teaspoon of salt, stir to combine. cook until onions are soft and translucent and livers are slightly browned.

Add the water, cover the pan and cook over a low heat until the liver is barely pink in the center when tested, about 10 minutes.

Remove the pan from heat and allow to stand for 5 minutes.

Drain the fluid from the pan and transfer the livers, onion, garlic, and thyme to a food processor, process until the mixture resembles crumbs.

Add 8 tablespoons of butter with the motor on – two tablespoons at a time – until it is incorporated, season with salt and pepper check for desired creamy-ness, if you want it more creamy, add more butter.

Scrape the mixture into a suitably sized container (or several smaller containers), and cover with a small amount of melted butter to protect the surface from browning. Keeps for about a week in the refrigerator, or for a month in the freezer.