What say you to chicken livers?

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You mean swingin' beef? 😄

I grew up in pasture area of NW Minnesota. Raised sheep & Hereford on family farm. Neighbors had beef or dairy, too.
NEVER did we have calf or lamb fries at home.
NO local bar or restaurant had them on the seasonal menu.
Scandinavians that relish Lutefisk I guess draw the line in the sand when it comes to "swingin' meat".
 
I don't mind the flavor, it's more of a texture thing why I don't like liver (I will eat liverwurst though).

Anyhow, years ago I had a woman move in with me. I had put a container of chicken livers left over from a catfishing trip in the freezer for the next trip.

Come home from work one night and she had cooked the dang things up and was right proud of herself. I did tell her they were fish bait and that I really didn't care for liver.

She offered to cook me something else, but I was a good sport and told her since she went through all the trouble, I would eat them.
 
I don't mind the flavor, it's more of a texture thing why I don't like liver (I will eat liverwurst though).

Anyhow, years ago I had a woman move in with me. I had put a container of chicken livers left over from a catfishing trip in the freezer for the next trip.

Come home from work one night and she had cooked the dang things up and was right proud of herself. I did tell her they were fish bait and that I really didn't care for liver.

She offered to cook me something else, but I was a good sport and told her since she went through all the trouble, I would eat them.
Man I love liverwurst and braunschweiger too
 
No livers for me. They are very popular here in the south. Always deep fried. Like DougE DougE it's a texture thing for me. Now gizzards are another story. I'll go out of my way for fresh fried gizzards. Absolutely love them. Chewy crunchy delicious.


I prefer chicken gizzards over liver, especially if they are steamed or pressured before frying.
Several years ago we came out to Wyoming for a pyrotechnics convention. Much to my surprise most of the bar and grills had fried gizzards on the menu. Went to a dirt track in Rapid City SD one night while we were there and they had gizzards in the concession stand.
I had no idea they existed outside of the deep south.
 
My family raised Herford beef on ranches in South Texas long before marketing of Angus beef sort of took over the beef market. Lo and behold, a local store carries Herford beef (it's making a comeback) and I regularly buy sirloins, sirloin flap and some steaks. I actually prefer it.
 
Fried chicken liver sounds mild to me, it really is delicious.

But last night, I had a lengua taco at OKC's Big Truck Taco before a Joanne Shaw Taylor concert.

Just don't think about eating tongue and it was really dam good.
 
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.
Thanks for posting this, definitely will try it
 
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I agree with others and grew up fishing with livers. Local chicken restaurant would give all I wanted. Just can't eat them. But with wife will fight ya over a fried gizzard!

Keith
 
I like to wrap chicken livers in bacon and grill them, you can brush lightly with bbq sauce for the last couple of minutes. I use the thinnest bacon I can find so that it’s done when the livers are done. Gizzards I put in the instant pot for 35-40 minutes. Then dip them out and cool in a bowl of water. Dredge in plain self rising flour, dip in a milk and egg wash then into seasoned flour and deep fry until golden brown. Serve either with ranch dressing with horseradish added to taste. My wife wouldn’t eat gizzards and when I started doing them this way essentially the whole family got on board.
 
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I like to wrap chicken livers in bacon and grill them, you can brush lightly with bbq sauce for the last couple of minutes. I use the thinnest bacon I can find so that it’s done when the livers are done. Gizzards I put in the instant pot for 35-40 minutes. Then dip them out and cool in a bowl of water. Dredge in plain self rising flour, dip in a milk and egg wash then into seasoned flour and deep fry until golden brown. Serve either with ranch dressing with horseradish added to taste. My wife wouldn’t eat gizzards and when I started doing them this way essentially the whole family got on board.
Bacon wrapped sounds great
 
Love me some chicken livers.do cook them different way, also chicken hearts are my favorite.
As I do as well. Chicken livers, as well as chicken hearts, have that distinctly nice taste.
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.
Recipe's a total winner! Thanks a lot for sharing it.
 
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Back when I was a kid, my Dad and I would go change ditch water where we raised hay. On the way ( now & then) we would stop and get gizzards or livers from a local store. Always loved em. Not only delicious... but fond memory for me.
 
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hell_no.jpg
 
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JC222, I'll take a pass on the straight up chicken livers, although I love them in a pate. Now gizzards/hearts are a different story, I'll eat them all day long!
 
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