I like both of these recipes:
[url=http://www.foodnetwork.com/recipes/ina-garten/chopped-liver-recipe/index.html]Chopped Liver Recipe : Ina Garten : Recipes : Food Network[/url]
[url=http://www.epicurious.com/recipes/food/views/Bourbon-Chicken-Liver-Pate-108720/]Bourbon Chicken Liver Pâté Recipe at Epicurious.com[/url]
I really like the method used in the second recipe of covering the top of the pate with clarified butter to preserve it for up to 2 weeks.
Dredge them in a mixture of coconut flour, herbs and spices, and parm. Fry until golden brown in your favorite oil. Even my husband, who generally hates liver, will eat that recipe.
[QUOTE=steffturner;925913][B]Organic Chicken Livers with Balsamic Glaze.[/B]Saute some onions in butter then add chicken livers and saute until your desired doneness. Remove the onions and liver from the pan. Add a good splash of balsamic vinegar to the pan and more butter to taste... reduce this sauce a bit to thicken. Return onions and liver to pan, toss, heat through and enjoy! Yum! :p
Thanks, I'm going to try this.
I like them best cut in to small cubes, coated in a mixture of curry spices (curry powder, turmeric, cumin, garam masala) with a touch of coconut flour then fried until crispy is butter. I top them with lemon juice, green onions, and cilantro and eat them with jicama slices.
[QUOTE=JudyCr;925854]Cut bacon strips in half and wrap around chicken liver, either bake or sauté until bacon looks cooked..real tasty.[/QUOTE]
I tried this one...ridiculously good!
Paleobird has a much-admired pate recipe in her [URL="http://www.marksdailyapple.com/forum/thread54851.html"]journal[/URL] (discussed again fairly recently).