Boulud's description is just so mouthwatering. He says:
I wonder why many people do not fully appreciate chicken liver, which is so much a part of French, English, Italian, and Jewish cooking. It is inexpensive, readily available, and nutritious—a serving of liver gives you a good dose of iron. ...
In France, chicken liver is often served with quenelles, large gnocchi that have been stewed in a delicate tomato sauce with olives and mushrooms. A warm gâteau of chicken liver makes a perfect lunch when accompanied by toasted bread and a salad of spinach and tomatoes seasoned with a light vinaigrette.
Yum! His recipes for baked chicken liver and a simple spinach and tomato salad can be found at Elle Decor. He even gives wine recommendations.
Related: Chicken Giblets: An Illustrated Gui
(Images: Antonis Achilleos for Elle Decor)