In a small saute pan, simmer livers on low heat with broth, garlic, thyme and bay leaf.
After 5 minutes, turn livers over.
Cover and remove from heat.
Let stand for 5 minutes.
Remove bay leaf and strain liquid out. Place remaining solids in a food processor. Add salt.
Pulse a few times to chop the livers. Scrape down the sides.
Add one tablespoon of butter, process on high to incorporate. Scrape down sides.
Repeat with the rest of the butter, one tablespoon at a time, scraping sides between each.
The mixture will really start to come together as you get to the last couple of tablespoons of butter.
Add more butter if desired for a richer flavor. Salt and pepper to taste.
Place pate in a serving dish or ramekin. You can also line a storage dish with plastic wrap and fill with pate. Either way, place a layer of plastic wrap over the top and refrigerate for at least 4 hours before serving.
I like this pate best within 2 or 3 days of making it but it will keep for up to a week.