Any ideas for chicken livers?

[TpdNotts]

Just bought some chicken livers for the first time and although there's a nice recipe on the back for pate, does anyone have any other suggestions for how to serve them? And also, are they very nutritious, you know, as in e.g. liver (iron) etc?

Thanks in anticipation of your replies....

[TpdNotts]

Well, I ain't gonna throw 'em out now I've bought 'em!

Don't think they're organic, just Tesco's brand I think. Suppose I'll end up making the pate if I don't know what else to do with them.. Can't imagine serving them cooked and as they are to be honest..

Can't be as bad as tripe surely...

[TpdNotts]

Kermit power said:

Once you've done the above, fry up some onions and mushrooms in either raspberry or balsamic vinegar until the onions start to caramelize. Add the chicken livers and flash fry them for a couple of minutes maximum (any more and they'll dry out and go tough) then serve on toast. You could also stir in a drop of cream if you fancy.

Gorgeous!

Mind you, as mentioned, best done with the livers of decent organic or free range chickens - the offal of intensively farmed birds will be just as inedible as the rest of the poor creature.

Might well give that a go...

What's the texture like? Is it like cooked liver?

[TpdNotts]

Well, you can't knock it til you've tried it so I'll give it a whirl.

Thanks

[TpdNotts]

tommundy said:

http://www.recipehound.com/Recipes/5404.html

Had these in a Lebanese restaurant once!

Cheers
Tom

They actually don't sound too bad. Love most Lebanese food so may try it..

[TpdNotts]

They're frozen... Will prob defrost over w/end..

[TpdNotts]

Now that sounds really nice..

Bloody amazing; the things you can do with a chicken's liver!

Ta.