HOME > Chowhound > Greater Boston Area >

Discussion

Chicken livers: Any great recommendations?

i love the chicken livers at Solea (with bacon, onions, crispy, yummy). I'd love to hear other places with great renditions.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I love, love love the chicken liver salad at Alba Deli on Hancock St. In Quincy--just north of the square. Like a very loose pate. Delicious--buy it by weight or get it in a tasty sandwhich--or both!

    -----
    Alba Deli
    1085 Hancock St, Quincy, MA 02169

    1. The buffalo chicken livers (chicken livers breaded and served like chicken wings, doused in wing sauce) at The Gallows are rich yet balanced and quite addictive. Highly recommended.

      I also really like the chicken liver pâté at La Voile. Very liver-y, rich, unctuous. Reminiscent of liver pâtés in France--not for those not fully bullish on liver.

      -----
      La Voile
      261 Newbury Street, Boston, MA 02116

      1 Reply
      1. re: rlove

        I also highly recommend the buffalo chicken livers at The Gallows. Also the chicken liver crostini at Trattoria Toscana was fantastic.

        -----
        Trattoria Toscana
        130 Jersey St, Boston, MA 02215

      2. The East Coast Grill does a chipotle-glazed chicken liver app that is a favorite of mine. The livers are deep-fried and have a bit of heat. They are served with crispy, salty, very thin onion rings, sweet and sour greens with bacon, and an orange marmalade. I haven't been able to go to the ECG for too long, so the app may have changed a little.

        -----
        East Coast Grill and Raw Bar
        1271 Cambridge St, Cambridge, MA 02139

        1. Davios has a good chicken liver appetizer.

          -----
          Davio's
          75 Arlington Street, Boston, MA 02116

          2 Replies
            1. re: hotoynoodle

              3rd Davio's. And the portion is huge (crispy fried).

              -----
              Davio's
              75 Arlington Street, Boston, MA 02116

          1. I like the chicken liver appetizer at El Sarape in Braintree. They arecooked up with tomatoes and onions. Perfect with a margarita and some tortilla chips.

            -----
            El Sarape
            5 Commercial St, Braintree, MA 02184

            2 Replies
            1. re: mangorita

              I was going to say the same about El Sarape. I get that liver appetizer every time I go. It's delicious.

              -----
              El Sarape
              5 Commercial St, Braintree, MA 02184

              1. re: mwk

                I would like to "third" this recommendation. Higaditos Mexicanos at El Serape would have to be among the best chicken livers in the Greater Boston are. They have a bit of grilled crust on the outside but are still pink (may we say this without the germ police swooping in?) at the center. Try them!!

            2. The Franklin Cafe (South End original) does a seared soy-marinated chicken liver app that is fantastic.

              Koliza Singara at Darul Kabab near Porter Square is basically a samosa of coarsely chopped chicken liver with a couple of little chutneys for dipping that is fantastic, and $1.50. Thanks for that great tip, Hounds! (Phoenix review forthcoming.)

              Trattoria Toscana and Coppa both do a lovely little crostini di fegato.

              Chicken liver pates of one sort or another show up on charcuterie plates all over town, e.g., at Eastern Standard.

              http://mcslimjb.blogspot.com/

              -----
              Trattoria Toscana
              130 Jersey St, Boston, MA 02215

              Eastern Standard
              528 Commonwealth Avenue, Boston, MA 02215

              Coppa
              253 Shawmut Ave, Boston, MA 02118

              Darul Kabab
              2072 Massachusetts Ave, Cambridge, MA 02140

              11 Replies
              1. re: MC Slim JB

                Is Darul's koliza singara liver-y tasting? (in a good way of course - I do like liver) - 'cause I find meat samosas in general to be suuuuper bland. It sounds delicious.

                I had Highland Cafe's chopped liver with cornichons and toast, and it was rich, smooth and lovely.

                1. re: Prav

                  To the extent that chicken liver is liver-y, which I would say is not very, as livers go. Like most of the food, it tastes very fresh; lots of nice cilantro in there.

                  http://mcslimjb.blogspot.com/

                  1. re: MC Slim JB

                    I was finally able to get some of the liver samosas. (They are often out.) I was a bit disappointed. While you're right that chicken liver is not the liveriest of livers, the suspiciously uniform bits of liver in the samosas were overcooked almost to the point of rubbery tastelessness. The cilantro was nice, but most of the taste came from the potato that's also in the samosa.

                    I say this knowing that Indian cuisines often overcook (by Western standards) organ meats and fish. I don't mind that. A chewy bit of liver or a chewy bit of well fried, well spiced fish is as appealing to me as a moist, meltingly tender morsel. But, as with everything, you can over do it, and based on one experience Darul does.

                    Prav: I know what you're saying about meat samosas. It's a particular problem with meat samosas in the U.S. because they all seem to follow the Punjabi samosa model: large, samosas with the filling encased in thick, short-pastry. Meat samosas in some parts of India are encased in very thin pastry sheets (not quite filo thin, but heading there), and fried till the pastry is cracklingly crisp. The spicing of the meat stands out better.

                    1. re: FoodDabbler

                      I had a couple of those chicken liver samosas last night and they were pretty good. I didn't notice any potato in mine -- they seemed pretty dense with the chopped liver. Something in there that had the texture of almonds or maybe pine nuts too. Not sure what that is.

                      The chicken seekh kebab was good too -- and a very generous portion for the money with four pieces of strongly spiced kebab and four piping hot fresh slices of naan.

                      1. re: chickendhansak

                        Man, that's good to know - I've a nut allergy. I've never heard of any sort of nuts / badam / pine nuts inside a samosa! I'll ask them and see if I can get further clarification.

                        I've been really thinking of getting one of those liver-y samosas.

                        1. re: Prav

                          Well, like I said, it was a texture thing, and I didn't poke around too much to work out exactly what it was. But since you have an allergy I'm glad to have given you a reason to check. FWIW I thought they had a good, subtle liver flavour.

                        2. re: chickendhansak

                          Perhaps they are experimenting with combinations. We had the veg samosas at the same time and the potato filling there was also distinctly in the liver ones. Was your liver rubbery? I've not had nuts in samosas either, but some types of potato filling, usually in South Indian dishes (such as masala dosa), have al dente bits of lentil in them (black urad dal, and red-brown channa dal). Were the nutty bits in your samosa apparently chopped fine or were they almond or pine nut sized?

                          1. re: FoodDabbler

                            Now that this is coming under some scrutiny, I'm disappointed to say I didn't actually look at the bits in question. I do eat a lot of dal (including the kinds you mention) and I didn't find the texture similar, but I really am not sure what it was. Like both of you, I would be surprised if it actually was a pine nut. I suppose I should go back, try another one and see if I can identify what it was.

                              1. re: chickendhansak

                                I'm guessing you may know this, but dal when used as a flavoring or for textural contrast has a different toothfeel than when cooked normally. As a flavoring it's sizzled in hot oil (or ghee) along with popping mustard seeds, etc., then added to what it's meant to flavor and cooked briefly. The "grains" soften slightly, but retain their shape and resistance. They have a texture similar to chopped pine nuts, which is why I thought of them.

                                Having said that, this flavoring technique is used mainly for vegetarian dishes, so it is likely not what you experienced.

                                1. re: FoodDabbler

                                  I've cooked split urad dal this way (for poriyal), so I know what you mean. Like I say I will go round again and try another.

                  2. Higaditos Mexicanos at Sol Azteca are astoundingly good.

                    -----
                    Sol Azteca
                    914A Beacon Street, Boston, MA 02215

                    2 Replies
                    1. re: nightsky

                      thanks all. i'm going to try as many of your suggestions as I can get to.

                      1. re: nightsky

                        I'll second that. Best dish in the place. It's an appetizer but they'll make you an entree-sized portion if you ask.

                      2. Similar, although I think they might market it as pâté, Central Bottle's rendition is good enough to eat almost the entire tub in one sitting. Slightly sweet, with a generous layer of congealed fat on top. Perfect with an Iggy's ficelle.

                        -----
                        Central Bottle
                        196 Massachusetts Ave, Boston, MA 02115

                        1. I am in awe of what Boston has to offer in the way of chicken livers. Lucky youse!

                          1. Last week I had "crisped chicken livers florentine
                            w/ white polenta & sizzling hot garlic" at Scampo. Delicious.

                            -----
                            Scampo
                            215 Charles Street, Boston, MA 02114

                            1. Had a pretty interesting chicken liver dish at East by Northeast last night. Deep fried morsel sized pieces with yellow radishes and bacon. The initial taste was of the fried breading, then the rich liver taste at the same time that the bacon sunk in. Really interesting. It wasn't on the menu--it was from the chef--but maybe you could order it if you asked.

                              -----
                              East by Northeast
                              1128 Cambridge Street, Cambridge, MA 02139

                              1. I'm a fan of the Higadillos de Pollo at Solea --- livers with sherry on toast.

                                2 Replies
                                1. re: Boston_Otter

                                  yes, that's exactly the dish that started my quest. i think solea's version is great.

                                  1. re: teezeetoo

                                    Actually, of all places, Pemberton Farms on Mass Ave in Somerville/Cambridge often has excellent chicken livers in the deli. They're smothered in onions and crispy on the edges.

                                2. My favorite chopped liver in the area is at Arthur's in Chelsea which is heaven with a bit of mild onion. They now make it in house which they didn't in the past and it makes it eating there solo difficult because their corned beef (and tongue, and salami) are excellent too. Rendezvous usually has pate, mousse or livers themselves on the menu and Green Street was doing them for a while, as mentioned East Coast Grill has offered them forever. Also if you look back past posts from Joanie she was always on the hunt for good chicken livers and a big fan of them at Davio's.

                                  -----
                                  East Coast Grill and Raw Bar
                                  1271 Cambridge St, Cambridge, MA 02139

                                  1. Go to Erbaluce and sit at the bar. A huge portion for something like $10. Easily a meal with their delicious bread

                                    -----
                                    Erbaluce
                                    69 Church Street, Boston, MA 02116