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Old 12-04-2010, 02:41 AM   #21
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Chopped liver. (deli type)

Cook the livers with onions. Add hard cooked eggs and some chopped up pickle. Season with S&P and grind it all up in a FP.
My fav, served on a water biscuit with a glass of chilled Noilly Prat.

Andy mate, if you want to make a trad french sauce for fish that uses white wine use Noilly Prat instead .
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Old 12-04-2010, 02:47 AM   #22
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Most bases have been skillfully covered, I would add only that I like to chop them and add for the last 10 mins or so to a Bolognese Ragu, or wrap in streaky bacon, skewer like a kebab and grill till pink on the BBQ.
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Old 12-04-2010, 07:03 PM   #23
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Demi glace? Oh dear, isn't that a lot of work to make? I have read about it, but I'm intimidated.
Knorr makes a decent product. Just add water.
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Old 12-04-2010, 07:04 PM   #24
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I named this "Chicken Livers a la Roch" when I copied and pasted it, unless you have a different name for it!
Nice one! I took this recipe from a place I worked at many years ago. We did it with sweetbreads there. I tried it once with livers and it worked out great.
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Old 12-04-2010, 07:20 PM   #25
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Knorr makes a decent product. Just add water.
Knorr

Thanks for the info, but it has MSG and soy, both of which are no nos for me. I looked that up because Knorr tends to have MSG.
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Old 12-04-2010, 07:28 PM   #26
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Knorr

Thanks for the info, but it has MSG and soy, both of which are no nos for me. I looked that up because Knorr tends to have MSG.
Ouch! Sorry about that. It really isn't too hard to make the real deal. Just takes time. Very rewarding...
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Old 12-04-2010, 08:19 PM   #27
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Ouch! Sorry about that. It really isn't too hard to make the real deal. Just takes time. Very rewarding...
Don't apologize, I'm weird. I have read that it will keep in the fridge for 6 months! Do you think that is true? Would certainly make it more worth the time of making it from scratch.

I have read the recipe in Joy of Cooking and Julia Child's The Way to Cook. Would you say it is pretty straight forward? Just take the time and patience and do it?
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Old 12-04-2010, 09:52 PM   #28
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Don't apologize, I'm weird. I have read that it will keep in the fridge for 6 months! Do you think that is true? Would certainly make it more worth the time of making it from scratch.

I have read the recipe in Joy of Cooking and Julia Child's The Way to Cook. Would you say it is pretty straight forward? Just take the time and patience and do it?
We kept large batches in the fridge for a while. It never sat around for that much time, so I wouldn't know how long it really lasts. It is straight forward, for sure. I make it about once a year and do so over a couple of days. I'll make the stock the night before and then finish it on a day off when I am doing other stuff around the house.
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Old 12-12-2010, 08:36 AM   #29
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Chicken Livers under BEEF ?
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Old 12-12-2010, 10:10 AM   #30
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Normaly I would recomend demi-glaze gold. No MSG but it does have soybeans.
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Old 12-12-2010, 11:46 AM   #31
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I once had a dish of fried chicken livers served on a bed of mixed greens in a French bistro (not in France, in Florida!). I just dust with seasoned flour as Constance said, but to me important (and a tip I learned here at DC) is that they tend to explode and spatter and it hurts. To stop that, cut each globe in half before flouring. Then serve over a plate of mixed greens (and include some bitter ones) and top with balsamic vinegar and olive oil. I also flour some thinly sliced onions and fry them first, move to a paper towel to drain, then do the livers. Top the entire plate with some of the crisp onions.

Oh, dear, now I have a taste for liver.
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Old 12-12-2010, 03:38 PM   #32
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Chicken Livers under BEEF ?
Guess I was still thinking of the beef livers thread, which is what got me thinking about chicken livers. Oh well, another oops.

I finally decided to dust them in flour and fry in bacon fat. I'll use my spatter guard in case of "pops".
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Old 12-12-2010, 03:57 PM   #33
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Guess I was still thinking of the beef livers thread, which is what got me thinking about chicken livers. Oh well, another oops.

I finally decided to dust them in flour and fry in bacon fat. I'll use my spatter guard in case of "pops".
There are lots of recipes that combine beef and chicken. Here is a classic one Cipaille, or Sea Pie
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Old 12-12-2010, 07:07 PM   #34
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Lightly fried in some butter with onions, Yum.Simple yet very sutisfying.
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Old 12-12-2010, 11:50 PM   #35
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Lightly fried in some butter with onions, Yum.Simple yet very sutisfying.
Sounds good. I don't really enjoy frying in oil/bacon fat like I did tonight. Once in a while is okay, but I like your idea of saute in butter. I'd probably cook the onions first as I like to add water and cover to cook them done first. I'm not a fan of al dente.

Then again, I'm still toying with the idea of paprikash, which as I recall was cooking the livers in a cream of something soup and adding lots of paprika, and serving on toast points or biscuits.
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Old 12-13-2010, 03:20 PM   #36
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i just fry mine in canola oil. pepper and a bit of paprika and dusted with flour. yum is right.
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Old 12-13-2010, 03:27 PM   #37
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I have a bunch of new spice blends to try out, chicken livers sound like the best vehicle to do so...yum!!!
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Old 12-13-2010, 06:06 PM   #38
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Which spices? Are these some of the new ones you just got?
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Old 12-13-2010, 06:22 PM   #39
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Which spices? Are these some of the new ones you just got?
Yep! We've been trying them out slowly and so far have not hit on one we haven't liked. The blends are out of this world!
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Old 12-13-2010, 08:21 PM   #40
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OOh, OOh, OOh! I have my new chicken livers recipe.

I nuked the leftovers from yesterday but had decided to make a while sauce for dipping as I knew the flour breading would be soggy. Oh boy! I actually used a Country Gravy mix because I could use water, and I added about a tablespoon of dried green onions (Zatarain's). It tasted wonderful. Next time, when I make the other 1/2#, I'll saute them unbreaded in butter and make the white sauce with dried green onions and put them together. I'll try the paprika with some to check it out as another ingredient, but I'm definitely making this again.
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