Toss the livers in some seasoned flour, then sauté them in a pan in a little melted butter. Cook on a high heat for 5-7 minutes, until browned and thoroughly cooked. Keep your chicken livers in the fridge in their original wrapping or in a covered container, below and away from cooked or ready-to-eat foods. To freeze, freeze on the day of delivery, for up to 1 month. Never re-freeze chicken livers that have been frozen and then thawed. Make sure you thoroughly wash work surfaces, chopping boards, utensils and hands after handling raw chicken livers.