You’ll never find liver like this in the store. Liver from chickens which exercise much of the day, get plenty of fresh air and sunshine, is plump and dry.

When chickens are out walking all day, rummaging for food, playing, and having a good time, they are pumping copious amounts of oxygenated blood through their bodies, much like people who exercise. Chickens raised in cramp quarters and butchered at a very young age, never attain the level of health of chickens raised outdoors. And this shows in the quality of their livers.

Fried in butter, chicken fat, or olive oil for several minutes on each side, it has so much flavor that no salt is needed. In fact,  you should first taste it before adding any salt. Often salt, instead of enhancing the flavor of foods, just makes foods taste like salt.

Liver is best eaten within a few hours of processing a chicken. Are there any stores which sell chicken liver from chickens butchered that day? Let me know if you find one. The next time you buy chicken liver in a store, ask the grocer when the liver was taken. If they don’t know, what does that say about their concern for the quality of the food they sell to you?