What do you do with chicken livers? - Page 2

hearts, I buy # of chix hearts from a local good farmer....love um fried ....light coating of flour (corn or wheat).heavy on the salt, soak in buttermilk if I got it.

 

Liver pate is very close to Chris's....though I bastardize it occasionally with orange zest &/or a glug of concentrated orange juice....add currants.

Or tart cherries (really nice with the liver.....)  usually a # of livers makes a bunch of pate so I end up freezing...turns alittle funky color & slightly looser consistency but works OK...

 

Good quality livers are a beautiful thing....red not mottled or tornup.....

I never liked any kind of animals livers or for that matter any organ meats 

That's until Rumaki came along... I prefer to put mine on the grill..

AND now I like pate, terraine, which ever you want to call it, I even make my own 

I had lost my favorite recipe, but thanks to chefPeteMcCraken, I have it once more...

They are also good for adding edame (sp) to a saucy dish, puree and cook in as you would anchovie paste.

Spelled "umami." Umami is the "fifth taste" and synonymous with "savory." Edamame is a dish of boiled, salted soy-beans cooked and served in the pod; usually served as an appetizer or "beer snack."

BDL

BLLT sandwiches (Bacon, Lettuce, Liver, Tomato)

soak the livers in buttermilk for about 10 minutes, dredge in seasoned flour, dip in fresh buttermilk and then dredge again then deep fry

use "ranch" aioli for spread

include some "bread and butter" pickled yellow onions on sandwich

serve on grilled rosemary focaccia

 

Oh My Gosh, Cheflayne

It's early, but my mouth is SOOOO watering

I'm not the biggest fan of organ meats of any kind

BUT your BLLT sounds pretty darn good to me

I just might have to try it

 

S&P flour, fry in butter, eat.

Bacon makes everything better, even organ meat!