In a medium saucepan, combine the chicken livers, shallot, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce heat to low and cook until livers are barely pink inside. This should take about 3 minutes. You can stir occasionally during this step.
Once cooked, discard the bay leaf and transfer only the solids (NO LIQUIDS) to a food process and process until coarsely pureed.
Let cool with lid off - the mixture does not need to be completely cold to move on but it should only be slightly warm.
Once cooled, add in butter 2 tbsp at a time, pulsing until fully incorporated.
After the butter is mixed in, add the apple juice and bourbon then season with salt and pepper to taste. Keep processing until the mixture is completely smooth.
Scrape mixture into one or two ramekins then press a piece of plastic wrap into the top of the mixture and refrigerate until firm. Then serve chilled.
Not eating it right away? That's totally fine, add a thin layer of melted butter on top to seal the pate and refrigerate for up to one week!