chicken liver

[Walter]

Made a pretty good sauce to go over pasta last night using chicken liver and prosciutto, with garlic, lemon juice and zest, white wine, chix bro, parmesan cheese and heavy cream.

I was completely making it up on the fly, but it came out pretty good though I overwhelmed the chix liver flavor a little with some ingredient proportions so I need to tinker with that a bit.

But over all, not bad.

So, I was wondering if anyone, (this means you Robb) has a killer recipe for chicken liver pasta?

[Deleted]

GROSS!!!
Do not eat organ meat no more.....................

[Deleted]

Apr 26, 2013 17:15:28 GMT -5 @chadgristlethrob said:

GROSS!!!
Do not eat organ meat no more.....................

Oh gut it out.

[Deleted]

Apr 26, 2013 17:13:12 GMT -5 Walter said:

But over all, not bad.

Vitamin K ? Yes....The rest ? ....EN OH !!!!

[AlaCowboy]

Apr 26, 2013 17:13:12 GMT -5 Walter said:

Made a pretty good sauce to go over pasta last night using chicken liver and prosciutto, with garlic, lemon juice and zest, white wine, chix bro, parmesan cheese and heavy cream.

I was completely making it up on the fly, but it came out pretty good though I overwhelmed the chix liver flavor a little with some ingredient proportions so I need to tinker with that a bit.

But over all, not bad.

So, I was wondering if anyone, (this means you Robb) has a killer recipe for chicken liver pasta?

I only want chicken livers battered and fried. There's a great local dump here that has them every Thursday. I go about once a month and have 6 or 8 of them, with fried okra, pinto beans, and some terrific cole slaw.

[kaz]

Apr 27, 2013 1:28:28 GMT -5 @fraublucher said:

Apr 26, 2013 18:50:46 GMT -5 AlaCowboy said:

I only want chicken livers battered and fried. There's a great local dump here that has them every Thursday. I go about once a month and have 6 or 8 of them, with fried okra, pinto beans, and some terrific cole slaw.

Chicken livers are good prepared that way. We call them "gizzards."

Then what do you call gizzards?

[cyberobb99]

Apr 27, 2013 1:28:28 GMT -5 @fraublucher said:

Apr 26, 2013 18:50:46 GMT -5 AlaCowboy said:

I only want chicken livers battered and fried. There's a great local dump here that has them every Thursday. I go about once a month and have 6 or 8 of them, with fried okra, pinto beans, and some terrific cole slaw.

Chicken livers are good prepared that way. We call them "gizzards."

Livers and gizzards are not the same thing. The liver is an organ used, essentially, as a blood filter. The gizzard is part of the bird's digestive tract....it's a sort of "second stomach" used to grind up seed and stuff the bird eats. They don't taste the same either.

[cyberobb99]

Apr 26, 2013 17:13:12 GMT -5 Walter said:

Made a pretty good sauce to go over pasta last night using chicken liver and prosciutto, with garlic, lemon juice and zest, white wine, chix bro, parmesan cheese and heavy cream.

I was completely making it up on the fly, but it came out pretty good though I overwhelmed the chix liver flavor a little with some ingredient proportions so I need to tinker with that a bit.

But over all, not bad.

So, I was wondering if anyone, (this means you Robb) has a killer recipe for chicken liver pasta?

For a dish you made up on the fly I'd say you did quite well. I don't have any chicken liver-pasta recipes to recommend, but I think you're headed in the right direction.

[AlaCowboy]

Apr 26, 2013 17:13:12 GMT -5 Walter said:

Made a pretty good sauce to go over pasta last night using chicken liver and prosciutto, with garlic, lemon juice and zest, white wine, chix bro, parmesan cheese and heavy cream.

I was completely making it up on the fly, but it came out pretty good though I overwhelmed the chix liver flavor a little with some ingredient proportions so I need to tinker with that a bit.

But over all, not bad.

So, I was wondering if anyone, (this means you Robb) has a killer recipe for chicken liver pasta?

Try cutting the raw liver into small pieces, saute it in olive oil and add the garlic, wine, and zest, then make a thin gravy and pour that over the pasta. Sprinkle the grated cheese over the concoction.
Cut lemon juice, garlic, and zest in half, then add a bit more as needed.


Or, you can take the chicken livers, bait a treble hook with it, and catch a nice catfish for your next fish fry.

[Deleted]

Apr 27, 2013 8:34:03 GMT -5 AlaCowboy said:

Or, you can take the chicken livers, bait a treble hook with it, and catch a nice catfish for your next fish fry.

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[/quote]

...Best advice givin so far on this thread

[Walter]

Apr 27, 2013 8:34:03 GMT -5 AlaCowboy said:

Apr 26, 2013 17:13:12 GMT -5 Walter said:

Made a pretty good sauce to go over pasta last night using chicken liver and prosciutto, with garlic, lemon juice and zest, white wine, chix bro, parmesan cheese and heavy cream.

I was completely making it up on the fly, but it came out pretty good though I overwhelmed the chix liver flavor a little with some ingredient proportions so I need to tinker with that a bit.

But over all, not bad.

So, I was wondering if anyone, (this means you Robb) has a killer recipe for chicken liver pasta?

Try cutting the raw liver into small pieces, saute it in olive oil and add the garlic, wine, and zest, then make a thin gravy and pour that over the pasta. Sprinkle the grated cheese over the concoction.
Cut lemon juice, garlic, and zest in half, then add a bit more as needed.

That's pretty much what I did. I reduced the chixbro and wine while I sauted the chopped up proscuitto first and then added livers, cut up as you suggested, then the lemon juice, zest and garlic..
Then I dumped all that into the reduced chixbro, simmered a bit, then added cream and parmesan, simmered until it thickened a bit and boom....over the pasta.
I used linguine cuz it was all I had, but it would have done better over fettucine or papardelle, IMO.

The classic "liver and onions" combo idea almost got me to add onions to the proscuitto saute, but I didn't...seemed like too much stuff, but I might try that next and cut back on the proscuitto and lemon which I thought was too much and dominated the liver flavor.

[Deleted]

Apr 27, 2013 9:20:28 GMT -5 @flotus said:

Apr 27, 2013 8:34:03 GMT -5 AlaCowboy said:

Or, you can take the chicken livers, bait a treble hook with it, and catch a nice catfish for your next fish fry.

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[/quote]

...Best advice givin so far on this thread [/quote]
Did he say treble? All hail the treble!

[Walter]

Apr 27, 2013 13:17:33 GMT -5 AlaCowboy said:

Apr 27, 2013 10:39:01 GMT -5 Walter said:

That's pretty much what I did. I reduced the chixbro and wine while I sauted the chopped up proscuitto first and then added livers, cut up as you suggested, then the lemon juice, zest and garlic..
Then I dumped all that into the reduced chixbro, simmered a bit, then added cream and parmesan, simmered until it thickened a bit and boom....over the pasta.
I used linguine cuz it was all I had, but it would have done better over fettucine or papardelle, IMO.

The classic "liver and onions" combo idea almost got me to add onions to the proscuitto saute, but I didn't...seemed like too much stuff, but I might try that next and cut back on the proscuitto and lemon which I thought was too much and dominated the liver flavor.

Liver and onions is only for calf liver, isn't it? My mother used to make that, but it was one of just a few things she cooked that we kids weren't required to eat. She would make chicken fried steak for us for those times.

Hmmm. Could be.
Goin with a sweet Vidalia or something might still work.

[AlaCowboy]

Apr 27, 2013 14:29:57 GMT -5 Walter said:

Apr 27, 2013 13:17:33 GMT -5 AlaCowboy said:

Liver and onions is only for calf liver, isn't it? My mother used to make that, but it was one of just a few things she cooked that we kids weren't required to eat. She would make chicken fried steak for us for those times.

Vidalias are just coming into season in South Georgia. My daughter is going to send me about 5 lbs next week. The ones in the stores right now are the end of last summers crop that were kept refrigerated at 38º in darkness over the winter and shipped in small quantities beginning in early spring. Still good but a bit bland in tatse compared to fresh.

Hmmm. Could be.
Goin with a sweet Vidalia or something might still work.

[Deleted]

Apr 27, 2013 11:08:23 GMT -5 @chadgristlethrob said:

Apr 27, 2013 9:20:28 GMT -5 @flotus said:

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[/quote]

...Best advice givin so far on this thread [/quote]
Did he say treble? All hail the treble! [/quote]

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