What say you to chicken livers?

[jcam222]

I've had the munchies for them off and on for awhile now. Stoped in the local store for a few things yesterday and they had fresh ones. Ordinarily it's a spur of the moment idea for me and they are usually sold frozen solid. Brought home a couple containers and cooked them up with onions and butter, simple coarse salt and pepper. Man they were good. Nothing pic worthy but curious how many of you love some good chicken livers. I see some pate and deep fried in my near future.

 

[normanaj]

Love chicken livers.

 

[Smokin Okie]

When growing up, my Mother bought whole chickens to fry. Which came with the liver, heart, and gizzard. And me and my brothers would fight over those pieces ........... but we had to get past Dad first.

 

[Smoke-Chem BBQ]

I say 'No' personally, but I recognize that plenty of people love them.

 

[chilerelleno]

I love'em, deep fried or on kabobs.

 

[clifish]

growing up we fed them to the cats. Hard pass for me on any organ meat.

 

[Fueling Around]

That's a pass for me, too. Never cared for any bird liver.
Back when I did eat liver, a nice fresh calf beef was the only go.

 

[Up_In_Smoke]

I don't eat any internal organs.
No way, no how.

 

[chilerelleno]

Oh yeah, we could switch this conversation to 'Organ Meats' and I'm still 'All In'.
Livers, gizzards - when properly prepped, tongue, kidney, heart, sweet breads aka thymus and more.

 

[normanaj]

I should start a rocky mountain oysters thread!

 

[schlotz]

Great Appetizer on club crackers and a good glass of red wine!

Paté

1.25 lb chicken livers, full container
1 1/2 Tbs chicken bouillon granules
1 tsp celery seed
7 Tbs mayonnaise, Hellman's Light
1/2 tsp onion salt

Directions:

1. Dissolve celery seed and bouillon in 3 quarts of water.

2. Drain livers in a strainer, place in pan, bring to boil and cook until done. Not pink when cut into.

3. Remove livers from pot, drain and let cool on a cutting board.

4. IN TWO BATCHES Chop up the livers in the food processor. Adding half the mayo (3 1/2 tbs) and onion salt (1/4 tsp) to each batch. (you can substitute powder but you will have to then add salt)

5. Combine the two batches in a bowl. Adjust with more mayo and/or onion salt to taste.

Notes:

Total mayo usually ends up closer to 8-9 tbs but start with recipe then add as needed in step #5.

 

[Brokenhandle]

I should start a rocky mountain oysters thread!

Miss the days one of the local vets would have their annual nut fry... that with some cold beer!

But as mentioned already... properly prepared... is a big thing. I'd try anything once. There's things I eat now that I never used to like.

Ryan

 

[ronf]

I grew up eating chicken and calf liver. And I still love them today.

 

[chilerelleno]

A GREAT way to use chicken livers, and the recipe doesn't really need anything but chicken livers.
But Andouille sausage, bacon, ground meats and etc, doesn't hurt.

Thread 'Dirty Rice with Andouille/Chicken Livers' https://www.smokingmeatforums.com/threads/dirty-rice-with-andouille-chicken-livers.279142/

 

[civilsmoker]

....The cat fish I catch (and eat) eat/love them so maybe I should I love them too......LOL

 

[sandyut]

growing up we fed them to the cats. Hard pass for me on any organ meat.

same, I cant go there.

 

[thirdeye]

I prefer chicken gizzards over liver, especially if they are steamed or pressured before frying.

I should start a rocky mountain oysters thread!

Miss the days one of the local vets would have their annual nut fry... that with some cold beer!

But as mentioned already... properly prepared... is a big thing. I'd try anything once. There's things I eat now that I never used to like.

Ryan

Now, I go nuts over these. We also have lamb fries and turkey fries in some bars.

 

[fxsales1959]

I've had the munchies for them off and on for awhile now. Stoped in the local store for a few things yesterday and they had fresh ones. Ordinarily it's a spur of the moment idea for me and they are usually sold frozen solid. Brought home a couple containers and cooked them up with onions and butter, simple coarse salt and pepper. Man they were good. Nothing pic worthy but curious how many of you love some good chicken livers. I see some pate and deep fried in my near future.

way back in the day when I owned my bar in Indiana, i don't know how it started but we got big boxes of breaded frozen livers and gizzards. I've only put in my mouth and chewed ONE gizzzard and promtply spit it out. There were many mornings after a long late closing the night before, when the fryers got hot I'd grab a handful of livers and drop them in the fryer. A drizzle of hot sauce and a little wash your sister sauce, and it did wonders for a hang over. My bar had a large group of clients entering with over-alls and flannel shirts. Ever since I remember my Dad bagging the turkey on Thanksgiving, we would fight over the turkey livers in the giblets pack boiled for broth. Now., I wouldn't buy and bread them, as it would only be for me, plus some goober on TV said livers had some unhealthy connotation. not to mention gout

 

[Fueling Around]

I don't eat any internal organs.
No way, no how.

How about ... external?

 

[thirdeye]

How about ... external?

You mean swingin' beef?