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Back PP (pre-Primal) I would flour them and fry,,,,, love them and gizzards that way. I think I will try them with arrow root flour next time I have some see if it’s as good as traditional flour. Anyhow, other things you could do with them, is sauté in a little EVOO and onions, throw them on the grill, put them in a stew or soup, bake them and sprinkle in a salad.
A friend of mine did them like this (all in one pan):
Pan fry livers, about 2-3 minutes on each side
Remove livers from pan and set aside
Soften some chopped onions in the pan
Add some chicken stock, adjust flame so that it is just simmering
Add the livers back in
Continue simmering about 10? minutes, then remove the livers again
Bring heat up, reduce stock until desired thickness is reached, then turn heat off, and throw a knob of butter in
Stir rapidly until butter is incorporated into the sauce, and serve over the livers.
I fry some onions, then do a combination of frying/braising the livers, just add some salt... I may be a weirdo in this, but I love the taste of chicken livers, so cooking them very simply works well for me.