On the subject of chicken livers I was delighted to find an entire website dedicated to them. See the link below. From my own point of view, I agree that this is a highly underrated food. All year I collect ramekins at 10p each from the local charity shop and, each Christmas I fill them with chicken liver pâté to give to only my best friends. Fried chicken livers on a bit of toast, nowadays called by mandate bruschetta (at a pinch crostini), is a perfect light supper dish, and a pasta bolognese dish is enriched beyond all measure by the addition of a few. Do not overlook this gem.