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Old 09-21-2007, 07:48 AM   #21
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I've always loved liver. One of my favorite preparations ever in a restaurant was chicken livers, sauteed, over a mixed greens salad (with quite a bit of frisee) and a balsamic-based dressing. It was in a little French bistro in, of all places, Winter Park, Florida (an old part of Orlando). That little place was also the first place I tasted confit. I've tried to reproduce the meal often at home, and it is good, but not as good as it was then!
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Old 09-21-2007, 01:32 PM   #22
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This may sound like a stupid question, but what kind of flavor and texture does a chicken liver have? Not when put into a pate, but sauteed or something...I'm really curious!
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Old 09-21-2007, 02:32 PM   #23
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This may sound like a stupid question, but what kind of flavor and texture does a chicken liver have? Not when put into a pate, but sauteed or something...I'm really curious!
When itís fried, itís chewy and tastes like dirt......filthy dirt flavored with powdered blood. LOL!

Iíve only eaten them fried, and chicken livers are an acquired taste. They can be a little chewy similar in texture to overcooked escargot or fried alligator tail. They have a ďdarkĒ flavor as most iron rich organ meats do. Imagine going into a dark musty cellar where mushroom are growing....convert that smell to a taste, and thatís kind of like what chicken livers taste like.

For some people, that taste is great, but for others, no go. And there is the in between crowd that likes chicken livers, but drowns them in a strong sauce so that the livers arenít as powerful on the palette.
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Old 09-21-2007, 07:59 PM   #24
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Originally Posted by keltin View Post
When itís fried, itís chewy and tastes like dirt......filthy dirt flavored with powdered blood. LOL!

Iíve only eaten them fried, and chicken livers are an acquired taste. They can be a little chewy similar in texture to overcooked escargot or fried alligator tail. They have a ďdarkĒ flavor as most iron rich organ meats do. Imagine going into a dark musty cellar where mushroom are growing....convert that smell to a taste, and thatís kind of like what chicken livers taste like.

For some people, that taste is great, but for others, no go. And there is the in between crowd that likes chicken livers, but drowns them in a strong sauce so that the livers arenít as powerful on the palette.
Interesting, keltin. I don't find chicken livers this way at all.

I have a way of preparing chicken livers that is, to me and my family, very tasty.

I dredge them in flour, some salt and freshly ground black pepper, then brown them in a combo of butter/olive oil. Once browned, I add some rich chicken broth, white wine, touch of minced garlic, and tarragon and simmer until the "sauce" thickens slightly and the livers are cooked through. Test by piercing with a knife point to be sure juices run clear. There's usually enough flour on the livers to cause the sauce to thicken.

I serve this over rice or noodles. My family prefers rice.
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Old 09-21-2007, 08:06 PM   #25
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Interesting, keltin. I don't find chicken livers this way at all.

I have a way of preparing chicken livers that is, to me and my family, very tasty.

I dredge them in flour, some salt and freshly ground black pepper, then brown them in a combo of butter/olive oil. Once browned, I add some rich chicken broth, white wine, touch of minced garlic, and tarragon and simmer until the "sauce" thickens slightly and the livers are cooked through. Test by piercing with a knife point to be sure juices run clear. There's usually enough flour on the livers to cause the sauce to thicken.

I serve this over rice or noodles. My family prefers rice.
Wow, that sounds good! Iíve only had them fried as ďnuggetsĒ of sorts. Just battered, dropped in oil, drained, and you eat them. They are a little chewy and have the ďdarkĒ liver taste.

But I imagine your recipe would be different. Iíve recently started doing cube steaks by batter frying them first, then cover in Cream of Mushroom soup and bake for about an hour. The texture is completely different than a standard pan fried and served cube steak, and the flavor is great. Iíll have to try you liver recipe since DW LOVES chicken livers. Thanks!
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Old 09-21-2007, 10:19 PM   #26
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Pate is the only form of liver I can tolerate. If I were to try liver I think it would be chicken livers and hide them under lots of bacon. Good luck with expanding your culinary tastes.
I hate liver but I like a good Pate or liverwurst.Straight up liver is so not good to me.There is a taste in it that I can not stand.
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Old 09-22-2007, 08:06 AM   #27
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If your liver is "chewy", boy did someone screw up. Liver takes only a very few minutes to cook, if it is chewy you've cooked it way, way, way too long. The texture should be very smooth, almost velvet-y. But even so, if you do not like liver, you simply don't like it, period, enough said. I have a freind who claims to hate liver, but he loves it in almost everything. Dumplings, pate, spreads, etc. When Thanksgiving comes around, I put the heart and gizzard into the gravy, but save the liver as a treat for ..... the cook, me.
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Old 09-22-2007, 01:02 PM   #28
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If your liver is "chewy", boy did someone screw up. Liver takes only a very few minutes to cook, if it is chewy you've cooked it way, way, way too long. The texture should be very smooth, almost velvet-y. But even so, if you do not like liver, you simply don't like it, period, enough said. I have a freind who claims to hate liver, but he loves it in almost everything. Dumplings, pate, spreads, etc. When Thanksgiving comes around, I put the heart and gizzard into the gravy, but save the liver as a treat for ..... the cook, me.
Me too! I also save the "orysters" for em and whoever is helping me cook. I boild the livers, gizzrds, heart and neck to make a great broth that I then use in the stuffing and to add to the drippings for gravy. I chop up everything bu the livers, which I lightly salt and consume on the spot, as I'm the only one around here that likes them.

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Old 09-22-2007, 01:09 PM   #29
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Calves liver and baby beef liver (I'm not sure what the difference is) are both really good cooked right. I agree that it should not be overcooked. I saute it in canola oil, just a couple of tablespoonsful, only til if firms up a bit. In another skillet I saute onions in a pat of butter for just a bit (they will still be crunchy, but cooked), and serve them over the liver. Any other kind of liver has a grainy texture and I can't eat that.
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Old 09-22-2007, 03:43 PM   #30
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Okay all you liver haters. Try this!

Mock Lobster


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