Just added salt and cooked these lightly in butter. not as tasty as cod liver but definitely easy to eat these on their own as a quick late night snack.
I previously got the pate, but it was out of stock, so I figured I could try to recreate it. I cooked up all the chicken livers in butter, and added a shallot (didn't have any onions that night). It smelled really good, just like my favorite burger spot In-N-Out! I could have eaten the whole pound of liver out of the pot if I wanted.
I ended up blending the liver + butter + shallot + lemon juice, adjusting the butter/lemon to get a good flavor. Poured that into a few freezable containers that I plan on defrosting each week as I go through it.
I use these livers to make the patê I eat regularly. It’s absolutely divine. I can’t go back to conventional livers because I can taste the corn/whatever the chickens are fed, and the color of conventional livers is grey. These livers have a delicate flavor and no hints of astringency, and they have a nice deep color. I don’t mind that the package sometimes leaks since Frank isn’t packing the livers—that’s an issue for the farmer/processor IMO. When defrosting, put the packaging in a plastic bag or a container and voila, problem solved.
Surprisingly mild considering I didn't soak them at all. I would even argue these are more mild than Veal liver. Would I reorder? In a way maybe. The Cod Liver, Lamb Liver, and Beef/Organ mix are my gotos now. However I have some Chicken Liver Pate on the way and I hear it's addicting so maybe that's how I'll get my Chicken liver in the future?
The product is great I have purchased and received probably 15 pounds of chicken liver from Frankie so far. My only complaint is that the plastic packaging leaks everywhere in my fridge.