which is the best//calves liver/beef liver/or chicken livers??

Answer 1

Chicken. Because they're killed so young, chicken livers don't have time to collect a lot of toxins and get that funky liver flavor. (Remember the purpose of the liver). There's almost no amount of soaking that can get rid of the bad flavor in a beef liver. You can go to footnetwork.com and look up Alton Brown's episode on livers for more information and instructions.

Answer 2

They're all high in cholesterol. I guess it all depends on what you're doing with them. Chicken livers for pate, goose liver for fois gras, beef liver for liver and onion....ewwwww