Chicken livers

yraunaj

JoeyEmma wrote: »

I LOVE chicken livers! I make a pate by frying them in hot butter so they are golden on the outside and pink on the middle. I then whizz them up with the butter, a bit of cream and the butter juices from the pan. Then I add some brandy to the frying pan and heat it to cook off the alcohol. Pour this in to the pate mush. Sieve the pate into a serving bowl. I like to stir in a couple of tablespoons of green peppercorns (the ones that come in brine in the jars) as they add a nice hot crunch to the creamy pate. Put it in the fridge for about half an hour, then pour some melted butter over the pate to stop it going brown.

Sounds great, can you freeze it.

HariboJunkie

I make pate too by frying the livers in butter with chopped shallots, add half a tsp of brandy and some tarragon or thyme. chuck in a bit of cream and simmer. Then whizz.
And yes it freezes well.

JoeyEmma

yraunaj wrote: »

Sounds great, can you freeze it.

Yes! I sometimes make double and freeze half.

Shysarah

Hey,

I picked up a pack of chicken livers from the supermarket for 99p yesterday. I haven't eaten liver since i was a child and that was liver and bacon and i hated the dry taste of it.

Does anyone have a fab low fat recipe for using the liver which will not result in that all liquid being removed from mouth flavour?

I want to try eating offal as I know its a healthy and well priced food. Plus why not try eating something different eh..

TIA x

parsonswife8

http://www.rosemaryconley.tv/Recipes/Main-Courses/vx/2712_935231/Peri-Peri-Chicken-Livers.aspx

Not many calories in this recipe!

flea72

you would normally use pig or calf liver for liver and bacon (cheaper than chicken livers too)

i only really use chicken livers to make pate, as they give a smoother texture

however when cooking liver, its overcooking that makes it dry - so just flash fry in a hot pan for about 1m, til its coloured on the outside

F

Pink.

Hi Shysarah,

Like flea, I normally use chicken livers for pate, but this thread has more ideas:

What to do with chicken livers?

I'll add your thread to that one later to keep the sugggestions together.

Pink

Shysarah

Oooh thanks Parsonswife that looks really nice, I loved the fact I could watch the video too as I know a bit more how to do it and what to expect it to look like.

I think I will be trying that with some soya yoghurt and rice... Nomnomnomnom

If I enjoy these livers I will maybe try pigs liver too. I like to try and make use of different parts/cuts of meat. Reading the ham hock thread earlier took me back too so maybe a trip to the Butchers is on the cards.

Your all FAB!!

S x

ETA - Thanks Pink I have lots of ideas now!

meritaten

I was not a fan of pig or lamb liver - but I WILL eat chicken livers cooked like this
first take off all the white membrane stuff. then chuck all the livers in a plastic bag with a couple of tablespoons of flour, a pinch of salt and a good pinch of pepper. shake it to coat the livers.
heat a tablespoon or so of oil in a frying pan and add the livers - not too many make sure they have room (you can always do another batch). now cook the livers over a medium heat until until they are golden brown on the outside. I usualy take the largest liver and cut it to see if its cooked inside. if so remove then from the pan and put next batch in if you need to.
now cover the livers with foil to keep warm and put a couple of glasses of wine in the pan and turn up the heat, boil for a minute or two and stir well. you could add more black pepper if want - when the wine has become thickened add a knob of butter and stir in (not essential but it looks and tastes better). serve over the chicken livers. I like to serve this with garlic mash (but chips are nice too) and a green veg.
after eating this a few times I developed a taste for liver and can now eat lambs liver cooked the same way.

suered

(slightly tongue in cheek)

my ZERO fat, ZERO calorie use for chicken liver (and any other kind) - my cat! and she loves me for it :rotfl: