Chicken liver
Liver from the chicken, tender, mild and slightly sweet, with a creamy texture when it is not overcooked.
Caution: Chicken liver must be cooked through until it is no longer pink inside, as it frequently carries Campylobacter bacteria.
Chicken liver is sold fresh at butchers, at the meat counter of larger supermarkets and in Turkish or halal grocers, and frozen in many ordinary supermarkets. Thaw frozen liver slowly in the fridge and trim off sinews and any greenish spots before cooking.
Substitute:
Duck or turkey liver come closest, with duck liver being somewhat richer and stronger. Calf's liver also works but is firmer and more pronounced in flavour; pork or beef liver is too strong.