Guest guest Posted January 31, 2006 Report Share Posted January 31, 2006 Hi I have one pound of chicken livers and hearts from pasture feed chickens. I trust the source is of the best quality chickens so am trying to eat these for the first time and introduce them to my 2 and 6 year old. We stir fried them in eggs but it didnt' taste very good. I didn't like it either. I have searched this site for ideas how to cook liver but couldn't find any old posts. Please if you have some ideas how I can eat liver and mask the texture and taste of it completely I would appreciate it. I thought about blending it up in a shake of sorts. Anyone have a tasty pate recipe? What is the key to eating this nutrient dense food. Thanks Don Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 Don- >Please if you have some ideas how I can eat liver and mask the texture >and taste of it completely I would appreciate it. I thought about >blending it up in a shake of sorts. Anyone have a tasty pate recipe? NT has a great chicken (or duck) liver pate recipe. Absolutely delicious! I suggest using a quality dry vermouth for it, though. I don't remember whether NT has anything to say on the subject, but going with a cheap one because you're cooking with it won't help the resulting pate any. My personal favorite is Vya, but many people prefer a less flavorful vermouth. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2006 Report Share Posted February 3, 2006 Yeah, I'd say drinking plenty of vermouth or, actually I prefer an expensive Merlot, would definately improve the taste. Chicken liver is delicious, it's that pesky beef liver that drives me to drink. On Feb 2, 2006, at 12:07 PM, Idol wrote: >> Please if you have some ideas how I can eat liver and mask the texture >> and taste of it completely I would appreciate it. I thought about >> blending it up in a shake of sorts. Anyone have a tasty pate recipe? > > NT has a great chicken (or duck) liver pate recipe. Absolutely > delicious! I suggest using a quality dry vermouth for it, though. I > don't remember whether NT has anything to say on the subject, but > going with a cheap one because you're cooking with it won't help the > resulting pate any. My personal favorite is Vya, but many people > prefer a less flavorful vermouth. Parashis artpages@... zine: artpagesonline.com portfolio: http://www.artpagesonline.com/EPportfolio/000portfolio.html Quote Link to comment Share on other sites More sharing options...
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