Best thing to do with chicken livers is flash fry them in butter, add a little redcurrant sauce, thyme and white pepper, allow them to cool and - I'm sorry, Fraus - blend them - with a packet of ice cold butter and serve on toast or sourdough crackers.
Next is fry them as before, but with mash, savoy cabbage, onion and mushroom gravy. No blender required.
Next is fry them as before, but with mash, savoy cabbage, onion and mushroom gravy. No blender required.