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Chicken liver - how to use

512window Apr 15, 2011 03:26 PM

I find myself pet free for the first time in many years. And I bought a chicken. And the chicken came with liver and heart and giblets.

I do not care for the taste of chicken liver or heart. Any ideas on how to use them? It seems wrong to just pitch them out.

  1. Veggo Apr 17, 2011 05:27 PM

    A few times a year I sing the chicken liver blues, gotta have em. I fry a few strips of bacon, and then sautee the livers (ridiculously cheap for a tasty food), in the bacon fat, and make a mini- roux, red eye gravy with a quick maneuver, eat everything on Pepperidge Farm toast.
    Damn, I'm back in Texas and gettin' the blues...

    1. m
      magiesmom Apr 16, 2011 07:05 AM

      Chicken liver is great for enriching the sauce in any braised chicken recipe, and does not stand out with a liver flavor at all. They do freeze beautifully.

      1 Reply
      1. re: magiesmom
        RealMenJulienne Apr 17, 2011 10:15 PM

        I second this. Chop it up and saute it into a braising sauce or a bolognese. You get the rich flavor without the pasty stick-to-your-teeth texture.

      2. scubadoo97 Apr 16, 2011 06:51 AM

        hearts and gizzard can be used in making stock so you don't have to eat them. Too bad you don't care for liver. I always consider this the cook's treat when cleaning a chicken. A sliced shallot lightly frying in a pan, in goes the liver. Pull out while still pink inside. finish by making a quick pan sauce with port wine and eat straight away. A little tapa for the cook

        1. mamachef Apr 16, 2011 06:00 AM

          Make a ragu Bolognese de fegate: just mince the special items finely and saute briefly, then add to the sauce.

          1 Reply
          1. re: mamachef
            bayoucook Apr 16, 2011 06:28 AM

            Second that. We love chopped liver (I use only the liver) in bolognese. Adds such a richness of flavor.

          2. ipsedixit Apr 15, 2011 08:20 PM

            Make chicken pate, and just make sure to use extra helpings of pancetta, brandy (or cognac), capers, EVOO, garlic and salt to mute the taste of the liver.

            1. b
              Breezychow Apr 15, 2011 03:40 PM

              Kind of difficult to recommend anything if you already claim not to like them - lol! In addition, the "giblets" from just one chicken really aren't going to provide you with much to work with except perhaps as an addition to a small amount of gravy.

              Terrific chicken livers for me means about a pound of them sauteed in an obscene amount of butter, & then liberally sprinkled with fresh lemon juice, salt, black pepper, & caraway seeds to taste. Serve with frilly toothpicks as an appetizer, or over rice for a meal.

              Any meal at my grandmother's wouldn't be complete without a bowl of these served first.

              3 Replies
              1. re: Breezychow
                512window Apr 15, 2011 06:43 PM

                Thanks for the suggestions. It was so easy when I could just give them to the cat.
                I'm not much of a gravy gal either. Do they freeze well? It might be worth it if I could just freeze up a bunch and give them to someone who would appreciate their livery nature.

                1. re: 512window
                  bayoucook Apr 16, 2011 05:34 AM

                  Cut the livers in half and sprinkle with soy sauce and ginger. Put a water chestnut slice on top of a liver and wrap in a piece of bacon. Broil or bake until done and serve with a sweet-hot mustard. Even liver-haters love this one (a riff on rumaki).

                2. re: Breezychow
                  Sam at Novas Apr 16, 2011 06:38 AM

                  I love this, except I would use bacon grease instead of butter and serve over toast;-) Go Grandmother!

                3. l
                  limoen Apr 15, 2011 03:40 PM

                  I have a recipe for a roast chicken stuffed with its own liver and sweetcorn. I haven't been able to try it yet because I can't find chicken liver here but let me know if you want the gist.

                  1. monavano Apr 15, 2011 03:39 PM

                    I use the giblets roasting the chicken. I place them on the bottom of the pan along with my vegetables. They are terrific for flavoring the stock/gravy.

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