Anyone got exp cooking chicken livers and heart

[AussieBear]

I never really messed with the stuff. So i have zero tricks.

The only time i ever used any liver was in gravy. the only time i really ate any was in gravies, pates, and processed meats. Cant say that i ever ate chicken heart. Regardless, imma go get some and cook sum up tonight. I need more variety to me diet with a protein punch. Would go with a different liver but chicken seems to have a lower vit A count so i could eat it more? i have docs coming up in 3 weeks so i may see what eating 100g everyday does to da blood.

Is a lil oil, garlic, herbs onions and a shot of white wine fine with chicken livers?

any go to recipes?

 

[Spunky Porkstacker]

My mom used to start out with sauteeing onions in butter, roll the liver in flour and throw it into the skillet with the onions. Frying in butter may not be what you're looking for now though. The hearts can be done the same way. I have'nt had either of these since leaving home though, not really interested.

 

[Dogstar]

Is there a food shortage in Australia?

 

[dennehy]

Yep, they're easy.

I make a bolognese of chicken hearts, just saute them in a pan, put them in the food processor and treat them the same way you would ground meat in a bolognase recipe. You can also marinate them and grill them on skewers.

Livers you can make pate or add them to tomato sauce for pasta. Pate you just cook them and puree them with salt, pepper, sage, onion, maybe a little brandy. Just cook and blend in for tomato sauce. My favorite way to cook them is to season with hot salt, bread with flour and breadcrumbs, and pan fry. Then put them on a poor boy.

 

[AussieBear]

My mom used to start out with sauteeing onions in butter, roll the liver in flour and throw it into the skillet with the onions. Frying in butter may not be what you're looking for now though. The hearts can be done the same way. I have'nt had either of these since leaving home though, not really interested.

yeah i just ending up sauteeing it in a lil oil. i needed another way to use oil rather than just drinking it or pouring it on shit. a lil real olive oil, no blended shit.. onions, chives, light basil, red chilis, garlic, s&p and deglazed with a lil white wine.. it wasnt bad.. butter, mushrooms and shallots would have taken it to a slightly high level fo show.... one day.. .. flavoring was a familiar profile, the livers just tasted like liver in gravy n pate.. i dont know why ive never made any. chicken hearts tomorrow..

Is there a food shortage in Australia?

nah just looking fer proteins n nutrient dense foods at a good p2p.. plus, we be on three different menus in dis house.. child menu, wife menu and my menu.. so i account fer costs... kid has about 1 year of freedom left with his diet, but hes getting better and trying everything again. use to eat everything, had surgery and stopped eating everything a couple years back. the wife and me menu mix a lil here and there....

 

[AussieBear]

Yep, they're easy.

I make a bolognese of chicken hearts, just saute them in a pan, put them in the food processor and treat them the same way you would ground meat in a bolognase recipe. You can also marinate them and grill them on skewers.

Livers you can make pate or add them to tomato sauce for pasta. Pate you just cook them and puree them with salt, pepper, sage, onion, maybe a little brandy. Just cook and blend in for tomato sauce. My favorite way to cook them is to season with hot salt, bread with flour and breadcrumbs, and pan fry. Then put them on a poor boy.

thanks, will try the skewers the next time i fire up the grill.. bolognese doesn't sound bad. i tried using roo for the first time a few weeks back and it was good. but ill just stick with a saute tomorrow. imma try not to overpower them too much so i get a better feel for their real flavor to start

 

[BearFanJohn]

We use chicken livers in our bolognese sauce. Fried chicken livers are, or used to be, a regular side dish or even a meal in southern Indiana. Flour and salt and pepper the livers and throw them in a pan with ample oil that has a high smoke point, something that you can get hot. If you have a fryer that works too. Cook with a splatter screen, don't cover completely or you'll get too much steam and they will be soggy. Cook 10+minutes or so until they firm up and are cooked through.

Some people will add onions, too. We do that with calf/veal liver.

 

[Tater]

I've only used chicken livers for catfish bait. They don't stay on the hook very well when you cast.

 

[AussieBear]

I've only used chicken livers for catfish bait. They don't stay on the hook very well when you cast.

if they dont stay on well, why use them? why not just get some live worms. n dip em in blood or spray em wiff powerbait if u want some stank?

if i was be single id be using the livers to bait chickenhead.. mane when buying da liver dis milf be on me nutz in front of her kid as me thick self brick shithouse self.. but imma use dis to bait fer skinnier me.. then other stuff

 

[Crystallas]

Don't boil them in Gatorade G2

 

[NCChiFan]

Lose a bet?

 

[AussieBear]

Don't boil them in Gatorade G2

hmm concentrated rain berry livers.. may be somein to that

 

[Warden of the Northeast]

People eat weird things.

 

[AussieBear]

I see the appeal of marinated hearts on skewers over some coals.. the hearts are pretty good.. the taste and texture is like leg/thigh meat with a hint of liver.. be like a darker dark meat in a sense.

did a light dusting of chinese 5 spice, star of anise, a lil cin stick.. onions,garlic,red chilli n deglazed wiff a lil white wine... good enough.. i cook with wine alot.. i buy a dirt cheap red and white aussie produced one at aldi every few weeks.. cheap aussie wine be good.. aint that much worse dan yellowtail imo.. especially cooking wiff it.. idk about dranking.. i aint in to drinking da wines.

nutrition n price vs chicken legs in aus is fairly similar for the most part.....the hearts are higher in cholesterol, iron, folate n the legs be higher in omega 3 and vit k... other shat... anyway.. ... hearts be good eats

 

[ruprecht]

I like gizzards

 

[Spunky Porkstacker]

I like gizzards

How bouts dem mountain oysters?

 

[ruprecht]

How bouts dem mountain oysters?

Not bad

 

[AussieBear]

I like gizzards

not bad.. only had dem deep fried though.. most things taste guud deep fried.. cept ive had good and bad chittlins.. i like tripe..

never had da mountain oysters

 

[Ares]

Don't boil them in Gatorade G2

Don't tell me how to live my life!

 

[ruprecht]

not bad.. only had dem deep fried though.. most things taste guud deep fried.. cept ive had good and bad chittlins.. i like tripe..

never had da mountain oysters

Fan of tripe as well