Grind grind grind your offal into your ground beef for meatloaf/balls - they'll never know and it improves the taste immeasurably!

Also, here's a great liverwurst recipe that I use regularly :

1 to 1.5 pounds chicken livers Cook them up for 10 minutes in a bit of redered fat, (I had beef fat on had from a recent bone broth). Chuck the liver in a blender or food processor with 1.5 tsp salt, 2.5 tsp paprika, 1 tsp marjoram, 1 tsp coriander, 1/2 tsp allspice, 1/2 tsp cardamom.

Blend it up until smooth. I lined an empty container with wax paper and filled it with the liver. Cool in the fridge and the consistency should be spreadable.

If your kids hate meat in general, they may not go for liver right away. When I was a kid I used to eat slices of liverwurst slathered in mustard with my great-grandfather who lived with us. He ate this for lunch nearly every day. He lived to be 100.

my ex used to quick fry them in bacon fat so they were crispy on the outside.
maybe an orange juice/ginger reduction glaze for the kids?

Chopped liver! One of my personal favorites... Any recipe should work, it's basically livers + rendered chicken fat + boiled egg + salt + pepper. In my wife's pre-paleo days, when she wanted bagels I'd happily go pick them up, just so I could get some decent chopped liver to eat with celery sticks.

Here's a recipe to get you started... if you need to source "schmaltz" (rendered chicken fat), just buy a pack of chicken thighs, skin them, and fry the skin in a pan until you have nothing but crispy, delicious chicken skin and a large quantity of chicken "oil".

http://www.foodnetwork.com/recipes/food-network-kitchens/chopped-chicken-livers-recipe/index.html

When I roast a whole chicken in the oven I put the giblets in the base of the roaster and let them cook with the fat that drips off. Then they're the best part of dinner! So I'd recommend cooking them in plenty of fat.

An easy way to use them is to skewer them onto rosemary sprigs and either broil them or saute them in butter. A squeeze of lemon kills the liver smell a bit.

If you make pate you come back to the 'missing cracker' problem. :(

2.5 pounds is a lot :-). Unfortunately they don't keep long in the fridge, a few days tops.

I have made Jacques Pepin's chicken liver pate and to my surprise my kids kind of liked it. I served it with jelly, dark berry jelly like raspberry or blackberry is particularly good, and they ate it with crackers.

You can also make chili or meat/bolognese sauce and just grind up some chicken livers and throw them in. The flavor will be detectable but not much if you don't use a lot, and this can be a way to introduce the family to the liver.

If you do dairy - Chicken Liver Stroganoff is delicious! My mom used to make this and serve it on egg noodles - but it would be good without the noodles - or on top of spagetti squash or the likes. It's so creamy and wonderful and doesn't have that 'liver' taste.

You can freeze liver... that will keep it fresh until you've decided what to do with it :-)

Frito Mallorquin, it's a traditional Mallorcan dish which is yummy: http://www.spanishstuff.co.uk/frito_mallorquin.htm I'm sure that the taste of chicken livers aren't too different to lambs liver that it would make a huge amount of difference.

Or, pate with carrot sticks is good. I haven't tried it, but there's a sunflower & sesame seed cracker recipe which is supposed to work well too (according to a friend of mine).

I use this recipe for pate: http://paleodietlifestyle.com/simple-and-delicious-liver-pate-recipes/ It's quick, easy, tasty and works :-)

Crackers: http://www.marksdailyapple.com/sunflower-sesame-crackers-with-shrimp-pate/

Rumaki! It's best grilled, IMO, but can be baked (including in a toaster oven) or pan fried. It's chicken livers, a water chestnut and optional jalepeno wrapped in bacon, skewered and cooked. Normally, they are marinated in a teriyaki sauce, but to get past the soy, you could marinate the livers first in some salt, ginger, fresh garlic, lemon or lime juice and a little tiny bit of honey, and maybe hot pepper flakes/etc for kick.

You can Google for recipes (sometimes also spelled rumake) - it was a fashionable appetizer in the 60s. You could make them up ahead of time, then freeze the rest. I'd probably freeze 4 to a bag since that would be a portion for me. I would flash-freeze them on a cookie sheet first in the freezer before bagging so they don't stick together. Any of the recipes out there should be easy to hack to your liking. You might even want to try them without a marinade at first to see how they taste. They're a bit of a production to make, but well worth it!

If you don't mind some dairy, take some plain yogurt and soak the livers in them for a few hours. Fry up some bacon. Fry some onions and apples with a little salt, pepper and tarragon and remove. Add some butter to the leftover bacon drippings. Rinse off the livers well and fry them gently in the fat (but not too gently, so they don't turn into mush. Top the apples and onions with them.

my favorite: toss them with cajun spices and pan blacken them in bacon fat or butter. Then serve over slightly wilted collard greens or similar vegetable.

The best..best way is to make them like a stew with tomatoes, onions and garlic, salt & pepper , tomato paste a little wine when they're done...delicious!

I would separate them and freeze. It sounds gross but spreading on a baking sheet or using an ice cube tray can help freeze them into portions.

A small amount like that can be mixed into entrees, soup, etc.

So far my best liver strategies are Pate with onions and plenty of butter, add to soup, or add to other ground meat dishes. The challenge of Pate is, what is Paleo to spread it on?