I have several thoughts on this!

The first time I had chicken livers, they were small (or small pieces) and deep fried. I really enjoyed them that way and thought chicken liver would taste really good with bell peppers. So I went off and made

- chicken liver bell pepper grilled kebabs (they sucked)

- a dish of sauteed bell peppers, onions, and chicken livers (it sucked)

The livers were just so ...livery tasting and mushy. I resigned myself that deep fried livers were the way to go, which was too bad, because deep frying stinks up the place so I never do it (next home needs a high powered over range fan, or a way to deep fry outside).

Years go by. I just cooked my first ever rabbit recently and it came with organs (liver and kidneys). I fried the organs in bacon fat and discovered I LOVED them. The flavor and texture were both so much milder than chicken liver. They are also much smaller than the chicken livers I had bought at the store.

From the same farm, I also bought a chicken liver pate to grudgingly try. I thought this was pretty delicious, too. It was all fixed up with herbs and tasted citrusy and herbal with barely a hint of organ taste.

So tl;dr, my recommendations are:

- deep fry small pieces of chicken liver

- make a nice herby chicken liver pate

- try rabbit liver