The fastest way to make liver palatable...wrap in lots of bacon! Sage helps too. Feel free to adjust the bacon-liver ratio based on how much you like liver (I personally don't mind a good chunk of it, but I'm one of those organ meat weirdos/an offal person. Heh). Also a great appetizer/potluck number (if you're willing to share, of course, which I usually am not).
Ingredients
1 package of good-quality (pastured/heritage) bacon
1 pound of pastured chicken livers
1 package of fresh sage (about 3 tb worth)
Instructions
Preheat oven to 450 degrees Fahrenheit.
Clean and dry liver; cut in bite-sized pieces.
Cut bacon strips in half (or ⅓ if you want to do more liver:bacon).
Place one piece of sage and one piece of liver on bacon and roll. Stick onto skewer or toothpick (if on skewers, make sure there's some space in between each one so they cook properly).
Bake for 20-25 minutes, until bacon is brown and crispy (may have to adjust baking time based on your thickness of bacon and the liver: bacon ratio). Drain on paper towels.
Garnish with fresh sage and eat while warm.
Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/bacon-wrapped-liver-sage/