Chicken Liver

by ninrn 1 month ago

I want to start eating more iron-rich organ meats (so, liver, kidneys, heart, spleen, as opposed to brains, sweetbreads, intestines), but I get a strong gag reflex at the taste and texture. Can any...

Hi Hounds. Is this okay? I picked up some chicken liver at a local farm and it is frozen in 2 lb. portions. I'm the only (or lonely) one eating it as my partner abstains. Can I cook it and then ref...

I read a lot of conflicting information across the boards, and most posts are years old, so hopefully by reintroducing the subject there will be some more recent information on whether or not anyon...

I've recently moved house and seem to have mislaid my copy of Marguerite Patten's Everyday Cookbook. There is a Chicken Liver Pate recipe in it that I love... and need urgently! Would anyone happen...

by danhole 13 years ago

I love chicken livers, but I am the only one that does. I can get them at a chicken chain restaurant, but they always over cook them, and I like them to be a bit pink. But the batter is so good on ...

I've decided to get back into the habit of eating chicken livers 1-2 times a week. They are a very nutritious food for me because of my very poor vision (vitamin A1) and very low iron levels. I...

What are some of your favorite restaurants to eat liver in LA? Of all types -- deli-style chopped liver, patés, Chinese-style liver, Thai, Vietnamese, etc. Chicken, beef, pork, etc. Anything relate...

I made a terrific chicken liver pate with cognac, cream cheese and spices, but too much of it. Will it freeze for another occasion?

can everyone share their favourite pan-fried chicken livers recipe? i'm looking for something simple. any style (chinese, etc), but preferably not too complicated. thanks.

I haven't made chopped liver in a while, but when I went shopping today it seems like none of the butchers (or even ShopRite!) sells raw, either fresh or frozen) chicken liver. I live in central N...

I love both chicken and beef liver, but I always dread cooking it, particularly beef liver, because I have a lot of trouble telling when it's done because it seems like the inside remains quite red...

by coll 11 years ago

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 the color of curry, never saw anything like that before. Because it's big, or was...

Over Christmas I made a rabbit liver and chicken liver pate now for New Year's I want to use my duck liver and chicken liver to make aNother pate. What I'm wondering is when you make your pates ...

Just finished making 5# of chopped liver containing diced browned onion and chopped hard boiled egg. Fresh chicken livers were sautéed in a combination of schmaltz and vegetable oil. Why does it t...

In Copenhagen many eateries had hot chicken liver pate on the menu. It was delicious. I am wondering whether there is a special Scandinavian recipe for hot chicken liver pate.

Any eateries or delis you can recommend in L.A. that sell chopped liver with ingredients truly chopped, not a puree or pate that looks like jarred baby food? Thanks!