Clean and slice the chicken livers into halves.
Melt two tablespoons of butter in a wok or a frying pan.
Add chicken livers, sliced onions, thyme, salt, bay leaves and garlic and gently mix around.
Once the ingredients have mixed well, add just enough water to cover. Bring it to simmer and reduce heat.
Cook on low heat till livers turn pink and are cooked (this will take about 5 minutes tops).
Remove from fire and drain the stock.
Remove & discard bay leaves.
Add the cooked livers to a blender and add two tablespoons of Chivas Regal. If the idea of adding scotch whiskey does not appeal you can use brandy or a cognac as well.
Blend well adding remaining butter as you go till the butter is nicely blended and the paste is smooth.
Check for seasoning and add half a tablespoon of black pepper and blend again.
If you wish the pâté to be a bit spicy, add 10 dashes of Fiery Red Tabasco.
Add to ramekins or small plastic boxes and refrigerate overnight to set firmly.