Results 1 to 6 of 6

Thread: Chicken livers

  1. #1
    Join Date
    Mar 2011
    Location
    Connecticut
    Posts
    97

    Wink Chicken livers

    Shop Now
    So...I tried liver for the first time tonight! I'm trying to expand my food palate. I bought chicken livers from the local natural foods store.

    I cooked up some bacon then sauteed chopped onions in the bacon fat (along with some added butter and salt). Once the onions were done I added the chicken livers (sliced into pieces) and cooked until rare, maybe 2 min, then poured the mixture into a bowl and mixed in the bacon pieces.

    It was good! I pretty much only tasted the bacon and onions, they definitely overpowered the liver. The liver melted to a paste on my tongue, interesting texture.

    I think I would have really liked the dish if I didn't know that it was liver! It was hard to get past the yuck factor. I ate almost all of it (it was 1/2 lb of liver), but every bite was very difficult. Like I said, it wasn't a taste thing or even a texture thing, it was just the idea that I was eating liver! I'll definitely make it again in a couple of weeks, but a much much smaller portion. I think I need to get used to it mentally.

    I'm planning on getting some heart from the farm that I buy my grass-fed beef from (they have a fantastic CSA, I love my local farms!). Heart doesn't bother me, I grew up eating soffritto and it's still muscle meat, so it has the same texture. I may need some help preparing it, though, because it's going to look like a heart, weird.

  2. #2
    Join Date
    Aug 2011
    Location
    Northern California
    Posts
    77
    I grew up eating all parts of the beast be it duck, chicken, deer, steer or fish. I loved it as a child and I still do. When it comes to chicken liver I think it's just delightful drained, rinsed, and sauteed in butter. Add a little salt and pepper. Perfect. I picked up some at Whole Foods and plan on having some for breakfast tomorrow. Be careful not to overcook. It gets dry really fast.

  3. #3
    Join Date
    Apr 2011
    Location
    San Clemente, CA
    Posts
    1,660
    These are pretty good:
    Crispy Spiced Chicken Livers | theclothesmakethegirl

    Recommendation: don't skip the squeeze of lemon. For me, that's what took these from "yeah, I can eat this" to "YEAH! I can eat THIS!"

  4. #4
    Join Date
    Jun 2011
    Location
    Fredericksburg, Virginia
    Posts
    480
    faithy, what you did is very similar to what I do. I also add sage, which imparts a nice additional flavor. and onalark's suggestion of adding a bit of lemon juice would make it even better.
    Live your life and love your life. It's the only one you get.

  5. #5
    Join Date
    Jan 2011
    Posts
    27
    Quote Originally Posted by onalark View Post
    These are pretty good:
    Crispy Spiced Chicken Livers | theclothesmakethegirl

    Recommendation: don't skip the squeeze of lemon. For me, that's what took these from "yeah, I can eat this" to "YEAH! I can eat THIS!"
    Looks good. Bookmarked!

  6. #6
    Join Date
    Feb 2012
    Posts
    3
    Shop Now
    The way I fix chicken livers (which I love) is to cut the livers up into bite size pieces and brown them in coconut oil, sprinkle with salt, pepper and garlic granules add a cut up onion and several stalks of celery cut up. Cook on low until crisp tender. Yummmy

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •