Remove all veins and fat from the chicken livers, wash them and cut them into small pieces. The smaller the pieces, the quicker the livers cook through. Fry them on low flame in the olive oil, add the cleaned and pressed garlic and about half of the Whiskey or Brandy. Non-alcoholics can simply skip the alcohol or substitue it with a tablespoon of sugar or 2 tablespoons of peach jam. Simmer for about 5 – 10 minutes until the livers are well done. It is absolutely important to cook the livers very well. Better simmer them a bit too long than not enough. If the livers are not perfectly cooked through, the pate will spoil quickly. After cooking let the liver pieces cool down. Puree the livers in a blender or with a blender stick, then mix well with the soft butter. Add salt and freshly ground pepper according to your taste. You can store the chicken liver pate up to a week in the fridge.