Great source of cheap protein

[anthrax]

Cheap
Rich in iron and zinc
Complete protein

The taste..... you like it or hate it

It's chicken liver

Tastes better than beef liber IMO, though not as good as veal liver (but 4 times less expensive)

 

[jenscats5]

Cheap
Rich in iron and zinc
Complete protein

The taste..... you like it or hate it

It's chicken liver

Tastes better than beef liber IMO, though not as good as veal liver (but 4 times less expensive)

Yep, I buy chix livers..............but for my cats....

 

[anthrax]

Yep, I buy chix livers..............but for my cats....

You don't know what you're missing...

 

[jenscats5]

You don't know what you're missing...

Couldn't bring myself to eat them....just can't........

 

[anthrax]

Couldn't bring myself to eat them....just can't........

[In such a case, when you can't convince someone to eat some food that smell like sh*t, there is just 1 solution :]

You don't like them.... because...... you don't know how to cook them

 

[InTraining]

Please share some recipes you use with the chicken liver

Thanks

 

[anthrax]

Please share some recipes you use with the chicken liver

Thanks

Chicken Liver Mousse

Ingredients:

3/4 lb chicken livers
1 salt and pepper to taste
1/4 bay leaf
1 sprig fresh thyme
1/8 tsp ground allspice
1/2 tsp ground cumin
1/8 tsp ground cinnamon
1 pinch cayenne pepper
1/4 lb melted chic fat or 1/4 lb.bu
1/2 cup thinly sliced shallots
1/4 lb mushrooms,thin slcd,2 cups
1 tbsp cognac

Instructions:

Pick over the livers to remove and discard tough connecting
tissue or blemished portions.Put liver in a bowl and add
salt,pepper,bay leaf,thyme,allspice,cumin,cinnamon and cayenne.
Heat chicken fat (butter) in heavy skillet over medium heat;add
shallots and mushrooms.Cook stirring,until mushrooms give up their
liquid.Cook until most of this liquid evaporeates.Add livers and
seasonings.Cook,stirring occasionally about 10 minutes.
Pour and scrape mixture into food processor or blender.Add cognac
and blend to a fine puree.Spoon and scrape mixture into a small
serving dish.Smooth the top.Serve slightly cooler than room
temperature.Makes 4 to 6 servings.

 

[anthrax]

Chopped Chicken Livers

Ingredients:

1 lb chicken livers
1 large onion,finely chopped
1/4 cup schmaltz (chicken fat)
3 hard boiled eggs
1/2 tsp salt
1 fresh ground pepper to taste

Instructions:

Preheat oven to 375 deg. Wash and drain the chicken livers. Remove
all fat and any discolored spots. If you find one with a green area,
which is the gall, throw it away. It would make everything taste
bitter. Arrange the livers on a foil lined baking sheet and bake for
30 minutes at 375 deg. While livers are baking, saute the onions in
the schmaltz (chicken fat) until very brown. Peel the eggs and chop
them coarsely. Place in a bowl of food processor,or blender.Add the
livers,the sauteed onions,salt and pepper.Pulse the machine until
everything is ground and mixed together.

 

[anthrax]

and the easier one :

Tangy Chicken Livers

Ingredients:

1 1/2 lb chicken livers
1 onion, chopped
2 tbsp balsamic vinegar, or red wine vine, gar
1 tsp dried sage, crumbled
2 tbsp fresh parsley, chopped

Instructions:

In large skillet,heat 1 tb vegetable oil over medium-high heat; cook livers, truning often, for 2 minutes. Add onion; cook stirring occasionally, for 2
minutes.

Add balsamic vinegr, sage and 1/4 ts each salt and pepper; cook
stirring often, for 5 minutes or until chicken livers are tender and
slightly pink inside. With slotted spoon, remove livers to platter.

Add 1/2 cup water to pan; boil, stirring to scrape up brown bits, for
1 minute. Pour over livers, Garnish with parsley. Makes 4 servings

Per Serving: about 240 calories, 31 g protein, 10 g fat, 4 g
carbohydrate, excellent source of iron.

 

[InTraining]

Thanks a lot for the recipes bro karma to you!