Sometimes restaraunts only serve chicken's liver. I realize that O3-O6 ratio should be different but aside from that is there anything else to be concerned with?
If it's from a restaurant, it's CAFO unless they advertise it as otherwise, while I may eat CAFO muscle meats, I will absolutely not eat CAFO liver - remember, the liver is what removes toxins.
I'm not aware of any major nutritional issues with chicken liver. I eat it myself on a fairly regular basis as I do not like beef liver at all. However, I rarely see it in restaurants unless it is deep fried with some kind of coating on it which would obviously be a deal breaker. Even if the restaurant has sauteed chicken livers, it's highly unlikely they would be pastured. I would be hesitant to eat the liver of any conventionally raised animal.
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