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.
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.
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.
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.
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.