So today I cooked up the chicken livers that I pulled out to defrost on Tuesday. I "breaded" them, as per the following recipe link, and they were quite nice. I've made myself a note to cut a few minutes off the cooking time; the livers were not really overcooked, but I do prefer them still a bit pink in the middle. I will also make some sort of a sauce to go with them; something herby, like a pesto, or chimmichurri. I didn't have quite enough pork rinds, so added some psyllium husk, which worked fine, but might have added to the somewhat dry mouthfeel. Possible a bit of almond flour, and/or parmesan would have worked as well, or better. The rcipe's author posted this on another thread on this forum a couple of years ago, but the link leads to her recipe blog.
https://buttoni.wordpress.com/2018/...chicken-livers/

As a side dish I sauteed some artichoke hearts, also from the freezer.