No, I don’t really enjoy chopping liver either (I can hear you saying “yuck liver”!) but believe me this is so much better than shop bought. I never make a huge quantity, unless it’s part of a buffet spread, as it keeps for no more than 3 days.
Remove any fat and sinew fibres from the chicken liver.
Sauté a finely diced small onion in 80g of butter until softened. Add 300g chopped chicken liver and a crushed clove of galic. Sauté until browned and cooked through. Add a tblsp of brandy, sauté for a minute. Add fresh thyme leaves, a little salt and black pepper.
Tip into a food processor along with another 40g of butter and blend until really smooth. You could press through a metal sieve but if so do this twice.
Smooth the pate into a serving dish and cover with melted butter. Cover and leave in the fridge overnight for the flavours to develop.