"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 02-26-2009, 09:37 AM   #1
Senior Cook
 
Join Date: Jun 2007
Posts: 352
ISO Help Cooking Chicken Livers

how long should you cook these for

__________________

__________________
nicklord1 is offline   Reply With Quote
Old 02-26-2009, 10:17 AM   #2
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
depends on the size/weight, how done you like it, etc. Fresh (not frozen) calves liver can be enjoyed med-rare or medium or fully cooked. It is most tender in the rarer states (I like mine medium) Cooked with onions or bacon and onions is very traditional. However, it is awesome after searing to cook with a spicy tomato sauce.

So it depends on thickness, temperature, etc. LIke a steak or chop, bring to room temp and use a hot pan, then depending on your likes anywhere from 2 min per side to 5 min per side. Thinner slices may cook faster than that.
__________________

__________________
Robo410 is offline   Reply With Quote
Old 02-26-2009, 10:22 AM   #3
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
While I'm a lifelong confirmed calves liver hater, I will admit that the one way my mother made it that I found tolerable was pan-sauteeing it until almost done, cutting it into strips, & then adding them to a mushroom/wine/sour cream sauce.

As far as just plain length of time - just pan saute until it's reached the level of doneness you want, as you would with a steak, but leaning towards medium to well without overcooking. Overcooked liver turns into shoeleather very quickly. If you've never made it before, just do a lot of cutting & tasting to determine how you like it, then save that timing knowledge for next time.
__________________
BreezyCooking is offline   Reply With Quote
Old 02-26-2009, 10:40 AM   #4
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
My grandma fixed the best calves liver I ever tasted. She seasoned it with salt and pepper, dipped it in flour, and fried it with bacon and onions until browned on one side. Then, when she flipped it over to brown the other side, she reduced the heat, added a little (1/4 cup) of water or Coca Cola, and partially covered it with a lid so it would steam and brown at the same time. As soon as it was fork-tender, she took it out, spooned the onions over the top and served it with mashed potatoes.
I sure would love to have some right now.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 02-26-2009, 10:55 AM   #5
Senior Cook
 
Join Date: Jun 2007
Posts: 352
SORRY i meant chicken livers
__________________
nicklord1 is offline   Reply With Quote
Old 02-26-2009, 10:57 AM   #6
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Changed the title for you nick to you'll get the response you want. I have a way to cook them but I have to dash right now. I'll post later.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 02-26-2009, 11:33 AM   #7
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
LOL - big BIG difference here - lol!!!

I make my chicken livers the same way my grandmother always did. While she always served these as an appetizer, speared with frilly toothpicks, I make them as an entree for myself.

For one pound she just melted an obscene amount of butter in a pan & sauteed them until nearly done, then added a goodly sprinkling of caraway seeds, some salt & freshly ground black pepper, & the juice from one lemon, sauteed for a minute or two more until cooked through & served. Chicken livers should NOT be served rare - they should be completely cooked through.

Once again, while they shouldn't take more than 10 minutes or so over medium/medium-high heat, your best bet is to cut & check. When juices run clear & the centers are no longer pink, they're done.
__________________
BreezyCooking is offline   Reply With Quote
Old 02-26-2009, 11:58 AM   #8
Senior Cook
 
Join Date: Oct 2008
Location: Beautiful Brooklyn NY
Posts: 325
I don't make them often but I either saute them or bake them till the
center is just a hint of pink.
__________________
anything that does not kill me makes me stronger
mike in brooklyn is offline   Reply With Quote
Old 02-26-2009, 01:31 PM   #9
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Mike - with all due respect - these days there truly isn't any part of a chicken that can be safely consumed with a "hint of pink". Chicken livers go by the same rule as the rest of the bird as far as safety is concerned.
__________________
BreezyCooking is offline   Reply With Quote
Old 02-27-2009, 09:26 AM   #10
Senior Cook
 
Join Date: Oct 2008
Location: Beautiful Brooklyn NY
Posts: 325
Quote:
Originally Posted by BreezyCooking View Post
Mike - with all due respect - these days there truly isn't any part of a chicken that can be safely consumed with a "hint of pink". Chicken livers go by the same rule as the rest of the bird as far as safety is concerned.
Absolutely right to point that out Breezy -
here is what the USDA has to say about it

"Safe Cooking of Giblets
Traditionally, chicken or turkey giblets are cooked by simmering in water for use in flavoring soups, gravies or poultry stuffing. Once cooked, the liver will become crumbly and the heart and gizzard will soften and become easy to chop. Cooked giblets should have a firm texture. Casseroles containing giblets should be cooked to 165 F. Stuffing should be cooked to 165 F. Chicken giblets are commonly fried or broiled. Leftovers should be refrigerated within 2 hours."


yet I don't follow it - I think the livers are too tough if cooked
completely grey and crumbly, I want them more 'creamy'.
Maybe I'm living dangerously

PS: they recommend roasting chicken till internal temp is 165 -
I usually go to 155-160 - additionally my ancient meat thermometer
has poultry @ 190.
__________________

__________________
anything that does not kill me makes me stronger
mike in brooklyn is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.