Saturday, March 10, 2012

Don't be chicken about livers



I know that chicken livers are not for everyone. But they are for me. We hadn't had any in quite a while until last night. I had to think and think how I was going to prepare them. In the end I went with a simple saute over quite high heat, so high in fact that the livers spat and hissed at me.

Chicken liver saute
10 oz chicken livers trimmed of all naughty bits, halved
milk (or buttermilk)
salt and pepper to taste
paprika
flour
olive oil
butter

I soaked the livers in milk for a couple of hours. That removes residual blood and softens their flavor.

Dry them off and sprinkle with salt and pepper, paprika, and flour.

Heat oil (enough to coat the bottom of your saute pan) and 1 1/2 Tbs butter over medium high until the butter's foam has dissipated. Carefully add the livers to the pan. Use a spatter screen if you have one. Cook about 3 minutes per side. We like ours with a trace of pink remaining in their centers.

We served ours with a side of homemade succotash (just limas, corn, butter, and salt and pepper)..
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7 comments:

  1. ChrisMarch 10, 2012 at 10:54 AM

    A friend of mine tried making bacon wrapped chicken livers under a theory that bacon makes everything taste better. It disproved the theory.

    Alexis loves those things. I just can't eat them although I did use them as catfish bait as a kid and they worked great for that.

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  2. UnknownMarch 12, 2012 at 8:25 AM

    I love chicken livers! And simple preparation is the best. I've tried them in a beer batter before and they were ok, but a simple dusting of flour and quick fry in a pan is always the way to go!

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  3. Kitchen BelleiciousMarch 12, 2012 at 4:22 PM

    I don't know about this one. I am not too keen on livers but I might trust you and go for it- they do look good

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  4. chow and chatterMarch 12, 2012 at 10:00 PM

    my hubby loves these

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  5. Mary BergfeldMarch 13, 2012 at 12:13 AM

    Sorry to be so late in responding to your question. Finnan Haddie is only partially cooked as a result of smoking. It needs a bit of extra cooking time to finish and remove the skin. It can become unpleasantly tough it it simmers to long. I hope all is well. Blessings...Mary

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  6. AnonymousMarch 13, 2012 at 9:10 AM

    I like the sound of this, I'm sure soaking them in milk for a couple of hours was a good idea to soften them up a little. I also used to eat them with bacon - thought it was good actually!
    Mary

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  7. Shu HanMarch 14, 2012 at 6:34 PM

    I LOVE LIVERS (:

    i think the soaking in milk also helps to get rid of any "smell", but i find it not that necessary wit chicken livers as they're so mild.

    ReplyDelete

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