I know from experience that chicken livers are a hassle to keep on the hook. Here's a trick I've been implementing for years, and it wokrs great.
Drain the livers of as much water as possible. Meanwhile, dry the original container they came in as well and cover the bottom with a nice layer of brown sugar. Add the livers, changing layers of brown sugar and livers. Add flavor, such as garlic or vanilla, on top. Let sit over night, stir or shake occasionally to mix ingredients.
The brown sugar will soak into the livers and stiffens it. That way they stay on the hook better, and won't come off as easy.

"GRAND-DAUGHTER" A"HAPPY BIRTHDAY" COMIN' FR. DOWN TEXAS WAY!
YALL HAVE A "GOOD & SAFE" DAY, ENJOY!
"TAKE CARE" OUT THERE! L8r. James,"VATO LOCO"
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I'LL B SURE TO FOLLOW UR RECIPE! "DUNKA, MON FRER!
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YEA, KAI: W/THAT 1--2
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L8r. YOU SOOO FUUNNYY!
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