Removes excess blood: Chicken livers have a high blood content, which can give them a strong, metallic taste if not rinsed off.Rinsing helps wash away some of the blood and results in a milder flavor.

Trim the livers of all and any trace of gall, easily recognised by its green colour ... season well with a pinch of each of salt and black pepper, then let cook until a fine-sounding sizzle ...

This luxurious Chicken Liver Pâté is infused with aromatic herbs ... ½ teaspoon salt, and ¼ teaspoon pepper, and blend until you have a creamy and smooth paste. Taste, and add more salt ...