Scared of livers? Think they'll taste too minerally? Well, first step is to start with chicken livers, lots of butter and beautiful fresh herbs. I bet they won't be so scary after that!
Please note: the less you cook livers, the more health benefits they will have. Similar to sushi-grade fish, if you are wary of the liver's sourcing, you may freeze organ meats for a period of fourteen days prior to consuming in a raw or briefly cooked (seared) state.