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Lusting for livers, from chickens. How best we do them? Kept whole, not pate'.

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Lusting for livers, from chickens. How best we do them? Kept whole, not pate'.

FoodFuser | Nov 11, 2011 02:04 PM

I'm a stir fry guy, and also tried steaming, but I'm looking for livers made medium rare. Your ideas of techniques and combinations? Remember... Whole... or at last limits, bequartered.

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