Clarify the butter

• Stovetop method: Melt ½ cup of butter in a saucepan over low heat, allow the melted butter to gently simmer until it has separated. Skim off foam as it rises to the surface.

  Oven method: Preheat oven to 225F 107C. Place ½ cup of butter in an ovenproof container and melt until it has separated.

  When no more foam forms on the surface, strain the clarified butter into a bowl, leaving the milky solids in the pan or oven proof container. Set the clarified butter aside and discard the milky solids.
• Prepare the Parfait
• Cut the remaining 1¼ cups of cold butter into cubes and set aside.
• Heat 2 tablespoons of olive oil in a sauté pan over medium -low heat. Cook the chopped shallot until soft, about 5 minutes. Add the chopped garlic and cook for 1-2 minutes longer, just to cook out the rawness of the garlic.

  Using a slotted spoon, remove the shallot and garlic and place them in a blender or food processor.
• Increase the heat to medium, add more olive oil if needed. Add the chicken livers to the pan and allow them to quickly sear on both sides. You want the livers to be lightly browned on the outside, but still slightly pink on the inside. If you overcook them the parfait will be grainy.

  Add the thyme
• Pour the brandy into the pan and allow to bubble for just a minute or so to cook off the alcohol (You can flame it until the alcohol cooks off, but be very careful not to set anything else on fire!)

  Remove from the heat.

  Transfer the chicken livers and the liquid from the pan to the blender or food processor with the cooked shallots and garlic.

  Blend or pulse immediately until you have a smooth purée.
• Add the allspice or nutmeg and half of the cubed butter to the parfait mixture and blend/pulse while adding the rest of the cubed butter a bit at a time until all the butter is fully incorporated. The heat from the chicken livers will melt the butter.

  Taste and add salt and pepper to taste.

  Note: If using a food processor the parfait will not have as silky smooth texture as with a blender. If you want a more silky smooth consistency push the pâté through a sieve before dividing.
• Divide the finished parfait between serving dishes, using an offset spatula, or knife to smooth and level the surface.
• Gently spoon an even layer of the clarified butter over each parfait to cover. The clarified butter acts as a seal to stop oxygen access. Place a few small sprigs of thyme on top of the clarified butter.
• Place the parfaits in the fridge to set.