Re: Re: Cooking chicken livers :(

[Guest guest]

Tonya,

You made me laugh! I'm sure everyone else has told you you can disguise those suckers by putting them in chopped meat and making meatloaf or hamburgers, right? ( that's what I do for my kids)

The only reason I said rare--actually med rare is the best, is because chix livers are delicate and the reason why they have a bad rap is because people over cook them and then they are disgusting. The trick is to season very well, don't skimp on the salt, butter imparts a nice flavor and to not over cook. I find beef liver disgusting and not delicate the way chix livers are.

My dear departed Mom was European and nothing is wasted on the animal so we were brought up with a lot of organ meats, ( which are incredibly healthy, BTW---chix hearts are extremely high in B12 for those who need it and really taste good if prepared properly).

Thanks for the laugh....

Terry

Re: Cooking chicken livers

> IMO--chicken livers need to be RARE~~~~~~~~~RARE~~~~~~~~~~ OH, how delightful! Can you tell I just love livers?!I just finished separating all 5 lbs. Am I glad that's over with! How disgusting! I ended up with 7 little sandwich baggies in the freezer. I'll be eating on those for a while:)And yes, I do have an iron skillet. I'll use that to cook them. I'm going to skip the iron pill and see if I can bring it up with food. I sure don't want to feed the bad guys. Tonya