First, I have to apologize to TxChiknRanchers and broncbuster07 (umm - btw, where are you,bb07? LOL). I really am not being mean or wagging my livers in front you like a carrot LOL When we processed the jumbo cornish x's I harvested the liver and the gizzard. I had about 2 quarts of liver that I prepared for the freezer. Only I didn't put them all in there. I left a bag out in the fridge. I would look in there for something and think, "Will it be chicken liver pate or fried chicken livers?" This has gone on all week. Today I could not help it. Fried chicken livers won out. They are icey cold and fully cleaned with membrane and stringy parts removed. I soak them in buttermilk while prepare seasoned flour - salt, pepper, garlic. Then into the hot oil. Oh my word! Yummy! These are very healthy looking livers. They are also rather large. I am cooking 6 of them tonight. When we eat them I will come back and update as to the flavor and texture of home grown chicken livers.