My children who are grown now ask me to make them liver and onions for their birthday meals. I don't care for liver so I have experimented cooking it in different ways. First off, I cook a lot of onions in olive oil and a little butter until they are tender but not brown. I set the onions aside. I save my bacon grease when ever I make bacon. I brown my liver in hot bacon grease for about 5 minutes on each side. After cooking the liver I make a brown gravy (you can use the brown gravy in an envelope) too or make it from scratch. I add a can of cream of mushroom soup to my gravy. I then add my liver to my gravy and simmer it using a low temperature either in the oven or in an electric skillet. The liver will be so tender it melts in your mouth. Then I put the onions over the top to serve. But you can't have liver and onions without mashed potatoes. I don't know about buying the liver that has no chemicals in it. We only eat this meal once a year if that. I always make another meat as well for those of us who don't like liver. I do take a bite or two though to see how it turned out. Hope this helps anyone who eats liver. JC from Nebraska