Chicken Liver
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Anonymous
| I just fried up a bunch of chicken livers the other day with some onions. I'm trying to eat more liver for fertility reasons. It does not taste good and I'm wondering if anybody has ideas about making it taste better at this point or freezing it and grating it into something else. Can I make pate with cooked liver? |
Anonymous
|
Egg yolks have a lot of the same "good stuff" as liver from a nutritional stand point.
I'm mostly vegetarian and will not go near liver with a 10 foot pole, but definitely boost the number of eggs (esp. yolks) I eat during TTC and pregnancy and nursing. |
Anonymous
| Thanks! |
Anonymous
| Buy the best liver you can - organic, free-range! Flavor it up with tasty butter - also, good organic, grass-fed butter. And add some dried fruit. It will taste liver-y but it's worth it. The butter is also good for you, IF it's good butter. It's a good habit to get into, learn to like it. Chew it well and it will digest better. Find a recipe for Pate. Liver is one of the best-for-you foods there is. Good luck - it's worth it. |
Anonymous
| This post reminds me to ask for great chopped liver recipes that your Yiddish grandmother passed down. TIA. |
Anonymous
| Minced garlic, parsely, sautéed mashed chicken livers finished with lemon juice on crackers. Yum, yum. |
Anonymous
| You can deep fry them (dredge in seasoned flour, then fry), but be careful that they will pop a lot. |
Anonymous
Absolutely. Toss them in your food processor (the livers and the fried onions), and, while they're spinning, drizzle olive oil in the top. Add salt and pepper. I also like to add calvados--though I usually splash it in the pan while stuff is frying, to deglaze and to burn off some alcohol. If you don't have calvados or don't like it, you could also use white wine. (You could experiment with red too, I suppose, but that would change the flavor some--make sure it's something you like, do only a little at a time, and taste, taste, taste.) I don't have measurements for any of this stuff--I just throw it together, taste, and add more stuff, till it seems right. Then it's really good on crackers or crusty bread with wine. BTW when I'm doing this from scratch, I don't use onions, I use shallots. I chop a mess of them really fine, fry them with the livers in olive oil (or, if I'm feeling decadent, bacon or duck fat), deglaze with the calvados, then into the food processor they go. |
Anonymous
| Agree 100% about organic chicken liver. The liver is the filter for toxins, so hormones, antibiotics and anything else consumed by a factory-farmed chicken will be present in magnified quantities in the liver. Organic chopped chicken liver with onion on a toasted bagel was my go-to for iron when I was pregnant and post-partum anemic. |
Anonymous
| Yum liver! Or cook them with bacon and onions and mushrooms, eat with rice |
Anonymous
|
I've been trying and I can't figure out why they wouldn't taste good to you. My mind is thinking, what's not good about fried livers & onions? The only thing I can think is that you didn't salt and pepper. That should spritz them right up. (For that matter, you could also spritz them with some lemon.)
I'm the food-processor-pate suggester, though--that's the way I'd go. |
Anonymous
|
Go to Charlie Palmer's and order foie gras.
Or buy pre-made chicken liver (pate form) from a deli. A Jewish deli would most likely have it, but I've also seen it at places like Balducci's. |
Anonymous
| Chicken liver pate is very good. I don't have a recepie at hand, but I tried once with apples and it was good. Another my favorite was with prunes and walnuts. |
Anonymous
+I. You can try to soak liver for 30 min in milk if you really don't like the flavor. |
Anonymous
| OP. Thanks everyone! I put the liver in a food processor with sauted onions and sausage and lots of butter. It tastes better, but will try the milk suggestion next time. Good to know about the CP suggestion. |