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I made a terrific chicken liver pate with cognac, cream cheese and spices, but too much of it. Will it freeze for an...
can everyone share their favourite pan-fried chicken livers recipe? i'm looking for something simple. any style (ch...
I love chicken livers, but I am the only one that does. I can get them at a chicken chain restaurant, but they always...
I read a lot of conflicting information across the boards, and most posts are years old, so hopefully by reintroducin...
I haven't made chopped liver in a while, but when I went shopping today it seems like none of the butchers (or even S...
I love both chicken and beef liver, but I always dread cooking it, particularly beef liver, because I have a lot of t...
I'm thinking because it's an 8 1/2 lb Perdue Oven Stuffer (sorry but 69 cents is hard to pass up) and the liver is th...
Over Christmas I made a rabbit liver and chicken liver pate now for New Year's I want to use my duck liver and chicke...
I've recently moved house and seem to have mislaid my copy of Marguerite Patten's Everyday Cookbook. There is a Chick...
Just finished making 5# of chopped liver containing diced browned onion and chopped hard boiled egg. Fresh chicken li...
In Copenhagen many eateries had hot chicken liver pate on the menu. It was delicious. I am wondering whether there is...
Hello, I'm thinking of making an improvised version of Heston Blumenthal's Meat Fruit for Christmas this year, u...
Any eateries or delis you can recommend in L.A. that sell chopped liver with ingredients truly chopped, not a puree o...
