In a bowl, soak the chicken livers in milk for 24 hours. Rinse.

For 2 minutes, sauté onions in two tablespoons of butter on medium-high heat. Cover pan, reduce to medium heat, and cook 5 to 7 minutes until translucent, stirring occasionally. Add garlic, alcohol, and cream and bring to a simmer. Reduce heat to low to low-medium and cook gently for 6 minutes. Remove from heat and stir in remainder of butter. Place raw livers in blender and add onion mixture with salt and pepper. Blend thoroughly and season to taste. Strain through a fine mesh strainer to remove any impurities. Fill an 8 oz. mason jar half way.

Preheat oven to 300°. Bring pot of water to a boil; the water line should stop were the liver ends. Place mason jar in water bath and cook for 30 minutes or until set. Allow to cool to room temperature for 15 minutes, and then refrigerate. After chilled, remove the fatty layer on top. Keep level in refrigerator. Once set again, cover with lid. Allow to come to room temperature before serving. Yields 12 four-ounce portions.