chicken livers are the most widely available liver sold in most supermarkets and butchers look for livers that are a deep dark pink color and shiny with moisture avoid any that of brown or grey they should be firm if the livers feel pasty or shapeless they're past their best to prepare the livers use kitchen scissors or the tip of a small sharp knife to trim off and discard any blood vessels membranes fat and tough sinew if you find green patches on your chicken liver it's nothing to be alarmed by it's caused by bile from the recently detached gallbladder leaking into the tissue trim and discard the green bits as they will be bitter tasting the livers can be left whole or roughly chopped for sauteing heat a frying pan over a high heat and drizzle in a little oil add the livers and season with pepper and salt fry the chicken livers for about three to five minutes or until they turn golden and opaque and I just cooked all the way through be careful not to overcook the livers as they'll turn grainy and dry