First of all, you pagan Italian, chopped liver is chopped chicken liver, and from a jewish cook, it's divine (often with chopped egg whites and onions and other stuff in the mix) and it's served cold and spread, like pate, on bread, preferably challah. We look forward to it at every holiday meal. Chicken liver is much mellower than beef liver. That being said, beef liver sauteed not past medium rare with sauteed onions is delicious but I know I am among the minority in that regard. If you were eating leather it was overcooked.