chicken livers, gizzards, and hearts. Help!
My bf just killed the last 30 of our chickens. Now, in addition to having glorious chicken for all of winter and feet for stock, we have the livers, gizzards, and hearts from each of them sitting in the freezer. I've never cooked with these parts and am in need of guidance, ideas and recipes. Please help!
chicken liver pate or fried livers with garlic on crostini
harissa-marinated chicken heart kebabs
... dunno much about gizzards
Gizzards make great confit.
Chicken hearts make great satay.
Chicken livers, you can make chopped liver, ravioli filling, pasta sauce, sauteed chicken livers.
re: Hungry Celeste
Right now I am addicted to Paula Dean's dirty rice, it's my Sunday afternoon NFL fix, and I use more liver than she calls for, at least 1.25 lbs. Brown 1lb. pork sausage with the livers in a BIG pan, chopping the livers with the edge of a spatula, then add 1 cup chopped onion, 1/2 cups each chopped celery and bell pepper, cook until the vegetables soften, fold in 4 cups cooked rice and 1/4 cup chopped fresh parsely, salt and pepper, to taste. The leftovers actually freeze well in portion sized freezer ziplocks.
A well known place in N. Oakland I once worked made a duck sauce for pasta, using standard tomato sauce ingredients plus duck gizzards as the only meat. You do need to trim off the silverskin, then chop them up, then just treat as regular meat for a pasta sauce recipe. If anyone is finicky about eating guts, they won't be able to tell, I swear. Come to think of it, you could probably throw the hearts in too, and they have no silverskin, just chop them. We served it over polenta.
Livers, I wouldn't put in sauce as they are strong flavored, maybe just a few. However they are very tasty sauteed with chopped onions, black pepper, some brandy and sage. Over pasta, over polenta, over risotto...
We regularly buy the odd bits (menudencias) from a person here at work who raises organic chickens. Clean and chop the gizzards, heart, necks, and livers in bite size bits. Marinate in soy sauce, grated fresh ginger, finely chopped garlic, touch of wine, touch of sugar (optional), and chili according to taste. Cook with your choice of sweet/picante peppers (e.g., Anaheim types), sliced onion, or chinese or other Asian cabbage or kales. Serve with rice. The resulting dish is a sort of okazu, Japanese peasant food that is good, cheap, and variable in terms of ingredients.