How can I make liver taste good not bitter

Butter and brandy. You might also try soaking the livers in milk for a while before you make the pâté--this draws out some of the blood that gives liver its metallic taste.

We traditionally go through a lot of this during the holidays: Winter, Spring, Summer, Fall Chicken Mousse http://food52.com/recipes/9969-winter-spring-summer-fall-chicken-mousse

For chicken livers, i make a pate with shallots,aLOT of butter, apple and spices/herbs and alot of brandy. have to mask that horrible liver taste.