Clean the chicken liver, wash, pat dry. Peel the shallots, dice finely and fry with the liver in the butter heated in a pan.
Deglaze with wine and bring to the boil briefly. Soak gelatine in cold water according to instructions. Strain the stock and puree the rest.
Pour puree into a shallow dish. Squeeze out the gelatine, dissolve in the stock and add to the liver mixture. Stir in QimiQ with lemon juice and season to taste with salt, pepper and thyme.
Whip the cream until stiff, fold in and cover the spread and refrigerate for at least two hours.
The chicken liver spread is best served with fresh walnut bread or white baguette.