Pierogi Princess
Senior Cook
My husband loves chicken liver and onions. I cooked it for the first time tonight. I did not do bad, but they had a strong liver taste. How can I reduce that strong taste. Please help. Thanks.
My husband loves chicken liver and onions. I cooked it for the first time tonight. I did not do bad, but they had a strong liver taste. How can I reduce that strong taste. Please help. Thanks.
Can you also suggest an alternative breading than flour, I am not sure that was my best decision. I will try the milk - definitely.
Zhizara, I am a very [FONT="]amateur [/FONT]cook, I will need help with a sauce please.
White sauce is the simplest sauce of all:
2 Tbs. butter
2 Tbs. flour
2 Cups milk
Melt the butter, stir in the flour, add milk gradually while stirring. Salt & pepper to your taste.
Master this one sauce and you will be able to make any kind of gravy or sauce.
I think that is the way to go. You need an equally strong flavored meat to help mask the liver aftertaste. The smoke and salt from bacon helps a lot. The last restaurant I worked at sold liver. I added lots of Montreal steak spice to the breadcrumbs. It worked well. We had lots of repeat customers. It helps if you cook the onions together with the liver in the same pan. The onion juices get soaked up by the breadcrumbs for extra flavor.topping it with bacon never hurts.