I had the most amazing tomato sauce, it was very thick, and we ate it as a topping for some good italian bread. I discovered later that the unique taste in it was chicken liver(s).
Normally I'd be opposed to chicken livers, from a toxic yuck perspective, but this stuff was amazing.
So, anyone have any ideas on how to make a chicken liver ragu (other than, chop/saute/addtomato) and, more importantly, anyone have any advice for overcoming the ick factor when buying/preparing the livers themselves? and what to look for in a liver?