Cook bacon until fat is rendered. Remove bacon from pan.
Saute shallots in bacon renderings until carmelized. Add minced rosemary and cook until fragrant--about 1 minute. Transfer all to blender or food processor.
Dry chicken liver on paper towels and season generously with salt and pepper. Melt 4 tbsp butter over medium high heat. Add chicken livers and cook about 2-3 minutes per side. Transfer all to blender or food processor.
Add 1/2 cup cream to chicken liver and shallot mixture. Process until smooth. Taste and add salt and pepper as desired. For sweeter paté add balsamic vinegar 1 tsp at a time, processing and tasting between additions. Transfer to serving containers. I use 4 ounce ball canning jars.
Serving Size 1 Tablespoon