Chicken livers - how do you cook them??
4 years ago
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How Do You Fix Beef/Calf Liver?
Comments (26)Moonie-I think the milk is suppose to tone down the strong liver flavor.I know it is recommended to soak wild game in milk for that reason.I never soak mine but I use only calf liver.For a long time there was a big deal about eating liver.It wasn't recommended because the liver is the organ that filters all the toxins,so supposedly not good for you.That is one reason I always used calf liver plus the taste is milder.I guess I figured a calf's liver had less time to absorb any toxins???LOL Here is a link that might be useful: Calf Liver...See MoreChicken livers and pre-cooked bacon
Comments (13)Random Thoughts Thunk While Cooking: A cook is only as good as the ingredients and ingenuity used. What a nightmare. What a colossal nightmare. lol For the non-liver lovers, chicken would've been a good substitute, but did I get breasts or tenders. No. I got thighs because it reminded me of a dinner made by my Aunt Mary-on-the-farm when I was a child. I cleaned and cut for a very long time. The chicken livers were frozen, but, in the past, it's never been a problem. These things were just awful - all mashed up together (like someone took a meat pounder) to the point where I really had to hunt for the connective tissue. Just in case, going to a real butcher instead of taking a chance at the supermarket was supposed to not have this problem. Surprise. I can't even give him the benefit of the doubt and I tried. No self respecting cook would ever use this things in a sauce or a soup. I've cooked purchased, pre-cooked, bacon once before for BLTs but really didn't pay that much attention to it other than the fact it cooked quickly without grease everywhere. Last night, I really got a chance to eyeball it. When the box says to cook it til crispy, it really means to cook until dry. There's a difference. lol I didn't use it. So, prosciutto wouldn't be a good candidate for rumaki. Pancetta would, though. I didn't use pancetta because I wasn't quite sure how it would go with the marinade and other stuff I was making. So, I used a nice smoky bacon. More later. Nice photo array, Rob333!...See MoreChicken - liver, gizzard, heart
Comments (6)I agree, leave out the liver, or it can make everything taste like liver. I love chicken liver and cook it separately, but never add it to gravy, stock, soup, etc. The gizzard is very "muscular", it's part of the digestive system and has to be cooked for quite a while before it's tender. The heart is shaped like the heart of every other creature and is the only piece left after identifying the liver and gizzard out of that little package of giblets. My girls used to fight over the heart. I like gizzards done in the pressure cooker, it tenderizes them nicely. The livers I just want sauteed with bacon and onions. The cooked gizzard and heart used to get diced up and added to the gravy when Grandma was cooking. Annie...See MoreChopped chicken liver--can I freeze it?
Comments (13)While it's true that traditional Ashkenazie cooks don't use mayonnaise as an extender--or for much of anything else except to dress tuna salad and egg salad--it's a very American, especially Midwest, thing to do. People put mayo in guacamole, mac and cheese, and all kinds of other things I would never think of. When Hellman's/Best Foods started selling stable mayo in jars, Americans started using it for a bit of zing in just about anything. There's an Israeli eggplant salad called (translated) "eggplant in mayonnaise". It makes Americans looking for baba ganouj nuts! There's also an Israeli salad called "eggplant in techina", which is basically baba ganouj, but you can't always tell the difference by looking, especially as there is often technia in the mayo salad as well (which is, by the way, delicious, if one isn't expecting baba ganouj!). "Recipe": Jewish Chopped Chicken Liver--render down some chicken fat with onion wedge. Use a yellow/Spanish onion for the traditional yellowish color. You can put the chicken fat in skins and all and the skins will turn to cracklings (but then you need more fat because they take away some). Let cool so the onion juice will separate below. Put cleaned livers in a small pot with a generous amount of schmaltz (the chicken fat) and some chopped onion and cook. Cook until the livers look good and cooked through. Pour out on a cutting board and chop with your biggest knife, when it's rough chopped add S&P. Add a hard boiled egg either during the chopping process, or chop separately and stir it in at the end. Keep chopping. It should hold together like a paste rather than crumbly (add more schmaltz if necessary), but still have texture. It should be craggy, not be smooth like a dip....See More- 4 years agolast modified: 4 years agoseagrass_gw Cape Cod thanked writersblock (9b/10a)
- 4 years ago
- 4 years agolast modified: 4 years agoseagrass_gw Cape Cod thanked WalnutCreek Zone 7b/8a
- 4 years ago
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