So I'm roasting a bird right now. @Peter1469 will be proud. non-GMO, humanely raised, organic...I figured that the more local this stuff is the cheaper it is. Anyway, the liver cooked pretty quickly so I took it out and ate it. Pretty intense. not as overpowering as beef liver but it was still strong. Is there a way to make these that will cut that a bit? It's a very inexpensive piece of meat. Maybe breaded and fried over pasta?