Pork and lamb livers are closer in taste and texture to calfs liver than to chicken liver.
Chicken livers can be cooked in many ways. I often make up a big curry to have during the week for breakfast. Here is a simple one:
* fry finely chopped onion, garlic and ginger until onion is golden (use your favourite saturated fat for the frying)
* stir in chilli and turmeric, fry for a minute
* stir in ground coriander and cumin, fry for a minute
* add chopped tomatoes, a little salt and garam masala, cook until tomato is pulped
* add coarsely chopped liver, cook for 5-10 minutes. I like them rare so 5min does me
As for chopping the livers, you should cut out the white veiny bits. I like to chop to bite size but there's no need to
Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.
Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine