bones and organs

i make my broths from whole, organic, free range, chickens that i have cooked, then deboned. this works out very well. i put the meat i can't eat right away into the freezer for later.

i got some organic beef liver the other day, what do i do with it? should i boil it to make broth? or just slowly simmer?

btw, i ordered weston's book the other day, should be here next week. Tweet