As Verbena suggested, I first got into chicken livers by making an easy pate...add enough butter and wine and anything tastes amazing. https://balancedbites.com/content/e...ken-liver-pate/
The DietDoctor version uses less wine and adds a T of tomato paste. https://www.dietdoctor.com/recipes/...te-thyme-butter
This way can use up a pound of them, store in the fridge, and spread on veggies or a side to eggs as wanted.