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Help, I've got Chicken Livers

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  • Help, I've got Chicken Livers

    I just bought a 16oz tub of chicken livers at the grocery store today (only $1.50), but I don't know how to cook them.

    I figure just put them in a skillet with some fat, but how do I know when they're done, what color or hardness should they be at?

    I have 3 fats available: Olive Oil, Butter, and Coconut Oil.

  • #2
    The outside should be done but the inside should still have color (i.e., pinkish). You don't want them to get tough. Let them go in a medium-heat skillet for a couple minutes on one side, flip, then go for another minute or so. At least that's what I recall.
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    • #3
      This recipe for chicken liver pate is called 'heart attack on a plate'. Obviously the chef doesn't know what he's talking about .... but the recipe sounds really good

      Mirj's Heart-Attack-On-A-Plate Chopped Chicken Liver Recipe - Food.com - 22420
      Newcomers: If you haven't read the book, at least read this thread ... and all the links!
      http://www.marksdailyapple.com/forum/thread17722.html

      F/49/5'4"
      Jan. 1, 2011: 186.6 lbs PBSW Mar. 1, 2011: 175.8 lbs
      CW: 146.8 lbs
      GW 140 lbs
      A proud member of PETA: People Eating Tasty Animals

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      • #4
        I rolled them in coconut flour and pan-fried them in bacon fat and my husband loved them. I don't care for them but I can definately say don't make chicken liver soup! haha, I fed it to the dogs. Actually, the flavor isn't the problem as much as the texture for me. Good luck!

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        • #5
          Make them with bacon and onions. It is one of the simplest liver recipes you can get, but I am sure it is one of the best as well! Put the bacon and onions in the skillet, and when the onions are brownish, add the liver cut in pieces. Turn them from time to time. Ideally, they should be brown on the outside and pink inside. It will not take long. Maybe 3 or 4 minutes. You will need medium to high heat for that. If you have doubts, take one piece and cut it to check. When done, add salt and pepper to taste (it may be a myth but my mother taught me to salt liver after cooking it, otherwise it gets tough). Serve with broccoli, asparagus, Brussels sprouts or other green vegetables. I had duck liver for breakfast today, with broccoli. It was soooo delicious, and the smell must have made my neighbours green with envy.

          I love liver but not when it is overcooked, like when you use it with other kinds of meat to make broth. It is still palatable (although far from as good as the above recipe) but I have major issues with the texture. I can't even swallow it properly. It feels like it is stuck in my throat.

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          • #6
            Anyone bother soaking 'em? Mom used to do that (in milk), but I'm not sure it's necessary.
            Steph
            My Primal Meanderings

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            • #7
              My mom always used to soak beef liver in milk first. Milk is a bit of a tenderizer and it helps to draw out any bitterness (I think that's why she did it, anyways).
              Newcomers: If you haven't read the book, at least read this thread ... and all the links!
              http://www.marksdailyapple.com/forum/thread17722.html

              F/49/5'4"
              Jan. 1, 2011: 186.6 lbs PBSW Mar. 1, 2011: 175.8 lbs
              CW: 146.8 lbs
              GW 140 lbs
              A proud member of PETA: People Eating Tasty Animals

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              • #8
                I saute onions, garlic, herbs, pepper in tons of butter, add liver, cook briefly, then puree the whole thing. Pour into a bowl, then cover with a layer of melted butter. It is SO good!
                Liz.

                Zone diet on and off for several years....worked, but too much focus on exact meal composition
                Primal since July 2010...skinniest I've ever been and the least stressed about food

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                • #9
                  I don't soak them. I don't think it is necessary for poultry. If I had beef or pork livers, maybe...

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                  • #10
                    Originally posted by Farfalla View Post
                    Make them with bacon and onions. It is one of the simplest liver recipes you can get, but I am sure it is one of the best as well! Put the bacon and onions in the skillet, and when the onions are brownish, add the liver cut in pieces. Turn them from time to time. Ideally, they should be brown on the outside and pink inside. It will not take long. Maybe 3 or 4 minutes. You will need medium to high heat for that. If you have doubts, take one piece and cut it to check. When done, add salt and pepper to taste (it may be a myth but my mother taught me to salt liver after cooking it, otherwise it gets tough). Serve with broccoli, asparagus, Brussels sprouts or other green vegetables.
                    this sounds good, thanks! i have a bunch of EXPENSIVE chicken livers from US wellness that I need to do something with eventually.

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                    • #11
                      Originally posted by belinda View Post
                      This recipe for chicken liver pate is called 'heart attack on a plate'. Obviously the chef doesn't know what he's talking about .... but the recipe sounds really good

                      Mirj's Heart-Attack-On-A-Plate Chopped Chicken Liver Recipe - Food.com - 22420
                      this sounds good too, thanks

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                      • #12
                        That's not good! What happened to the liver you were born with?

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                        • #13
                          The best way to cook Christian Livers is in a Fra Diavolo sauce.

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                          • #14
                            Have you cooked them yet? I just wanted to add that there is a reason that chicken liver recipes usually include a lot of strongly flavored ingredients like onions, bacon, and sage--to mask the taste! :^D Sorry, not a huge liver fan here, but a friend served me some chicken livers made according to some James Beard recipe with all those ingredients mentioned above, and they were approaching palatability. Good luck!!

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                            • #15
                              In Denmark, we make a baked liver pate, though it's usually made with beef or pork liver, but I'm sure it can be made successfully with chicken liver as well.

                              I don't know my family's recipe, but this is pretty good. I guess you could just substitute the liver.

                              1lbs liver
                              7oz lard
                              1 (small) onion
                              1 tbsp flour (I think coconut or almond or whatever would do)
                              0.8 cup heavy cream
                              1oz butter
                              1 egg
                              salt
                              pepper
                              opt. a few anchovies

                              Work time: 30 min.
                              Baking time: ~1 1/4 hour
                              Yield: 1 litre/0.26 gallons

                              Preheat ovent to 180 degrees Celcius/350 F. Grind liver and lard. Peel and chop the onion (you can just mix onion, liver and lard in a food processor, but don't overdo it).
                              Combine flour and cream in a pot and whisk it over low heat until it starts to thicken (I don't know which flour would do this for you... arrowroot, perhaps) or potato starch could be an idea!
                              Remove pot from heat source and add the butter - let it cool a bit.
                              Combine liver mix with cream mix, stir in the egg and add salt and pepper. Pour into a greased, ovenproof container and bake it for about 1h 15min.
                              Test the pate with a knife/fork; if nothing sticks to it, it's done.
                              Enjoy hot or cold - Danish custom is to put it on bread, but you can eat it without. Cucumber or pickled root beets go well with this, and I just read that 92% of Danes eat it - it's a favourite with many children, and I admit, it IS tasty! I'll work on my own primal version to test what works, but I'd give it a shot if I were you!

                              A tip would be to not bake it, but instead freeze it in portions, and when you need it, thaw it and bake. Of course, smaller portions equals less baking time, but I guess you have to test to see how long it needs.

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