+
Home Cooking

Did I clean and trim my chicken livers too much (or just enough)?

HillsofBeverly | Feb 21, 201511:53 AM     4

I grew up in an extremely squeamish family but have found a love of pate, and the recent Ragu Bolognese thread inspired me to make sauce with chicken livers. I love chicken liver pate, so why not make the rest of the 1 lb tub into pate (using the David Lebovitz recipe)?

Here is my question. My livers are from a quality local small producer and looked and smelled nice and fresh. After rinsing I inspected each one and per advice from a number of recipes, cut out tough sinew areas, a blood clot and a few large veins. It seemed like each liver had some sinew etc. between each liver lobe.

So I started with about 3/4 lb of livers and ended up with a scrap pile and a "good pile."

Did I do this correctly? The livers are going into the food processor anyway. When a pate recipe calls for 1 lb is it calling for 1 lb - scrap pile (that's my assumption)?

Thank you!

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Dog-Inspired Kitchen Tools That Are Perfect for Pet Lovers
Shop

Dog-Inspired Kitchen Tools That Are Perfect for Pet Lovers

by Joey Skladany | They say that dogs are man's best friend, but the same can be said about a slice of cheesecake or...

Chowhound Recommends: Our Favorite Floral Products for Spring
Latest

Chowhound Recommends: Our Favorite Floral Products for Spring

by Jen Wheeler and Kristin Cassidy | Welcome to Chowhound Recommends, Chowhound’s weekly series where our staff shares our favorite food...

World Water Day Products That Give Back
Shop

World Water Day Products That Give Back

by Jen Wheeler | For many of us, water is easy to take for granted—but as World Water Day on March 22 aims to remind...

Friday Food Finds: Matcha Dark Chocolate, Banana Raisin Bran, Fermented Hot Sauce, and More!
Food News

Friday Food Finds: Matcha Dark Chocolate, Banana Raisin Bran, Fermented Hot Sauce, and More!

by Joey Skladany | We're hoping you're hungry because this week we tried seven new products on our Taylor Strecker Show...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

See what's new!

View latest discussions ›