Heat 2 tablespoons of the ghee or coconut oil in a frying pan over low heat.
Add the diced apple, onion, nutmeg and thyme, then cook for approximately 10 minutes, stirring occasionally, until the apple and onion are soft and fragrant.
Transfer the mixture to a food processor or a tall jug if using a stick blender.
Return the frying pan to medium-high heat and add the remaining 2 tablespoons of ghee or coconut oil. Once melted, add the chicken livers and cook for 2–3 minutes on each side, until browned all over and just slightly pink in the centre (they should not be raw).
If using bone broth, add 2 tablespoons to the pan and scrape up any browned bits. If using breastmilk or formula, remove the pan from the heat first, then stir in the liquid.
Transfer the cooked livers, pan juices and liquid to the food processor with the apple mixture.
Blend until completely smooth, adding the remaining tablespoon of liquid if needed to achieve your desired consistency.
Allow to cool before serving or storing.
