any way to make liver tasty? (ingredients, best, boiled, cooking)

[Dirt Grinder]

Speaking of livers. Has anyone made chicken liver gravy to pour over fried chicken and mashed potatoes? It's a typical white gravy with boiled chicken livers dissolved into the gravy.

Edit: Actually, I suppose it's best described as a chicken giblet gravy using only pulverized chicken livers.

[gentlearts]

Originally Posted by Dirt Grinder

Speaking of livers. Has anyone made chicken liver gravy to pour over fried chicken and mashed potatoes? It's a typical white gravy with boiled chicken livers dissolved into the gravy.

My friend makes a gravy with regular liver, but no idea what's in it.

[Southern man]

Originally Posted by Dirt Grinder

Speaking of livers. Has anyone made chicken liver gravy to pour over fried chicken and mashed potatoes? It's a typical white gravy with boiled chicken livers dissolved into the gravy.

Edit: Actually, I suppose it's best described as a chicken giblet gravy using only pulverized chicken livers.

Sounds like what we call "giblet" gravy. I do love chicken and dressing with giblet gravy.

[TabulaRasa]

Originally Posted by mschrief

Chicken livers are tasty. Just soak them in buttermilk for 30 minutes, dredge in flour and pan fry. Lots of moisture in them little critters to they will pop hot oil on you if not covered.

Cream gravy and chicken livers YUM!

This is wildly popular at a legendary pan-fried chicken place, here. They even have a meal that's livers, cream gravy, and your choice of potato.

There's another local place, more of a takeout, that does them in a mixed box with gizzards and a hot cocktail sauce-like sauce for dipping.

[Unsettomati]

Originally Posted by nickerman

I was never a lover of liver but there might be a way to change that bland taste if bland is the right word for it. Any ideas?

The problem with liver (well, one of the problems) is that it is tasty - and that taste is an objectionable one!

[Other problems include its foul odor and unpleasant slimy texture.]

[lubby]

I hate the smell of liver and I don't make it for DH often but You can sauté some chopped up bacon and onions, then fry the liver in the bacon grease. You can lightly coat the liver with flour , salt and pepper.

[Shira_k]

I grew up eating liver

Chopped liver (chopped, not pate). Fry a LOT of onions, till golden brown to brown. Lightly cook the liver, then chop with the onions and a few hard boiled eggs. Serve cold with toast or crackers, serve with horseradish, pickle, onion jam

Sauteed with onions: again, fry lots of onions till golden, add a few splashes of wine, salt ,pepper. Summer the liver for a few minutes (add a little flour if you need to thicken). Serve over mashed potatoes, noodles or toast

Lately I heard about frying like chicke: dip in flour, egg, bread crumbs, and fry

[luzianne]

Originally Posted by coolgato

What is the part that looks like a bow? Now, that texture is okay and the flavor is good, but I don't know what it is called, maybe giblets?

gizzard

[luzianne]

I don't like beef liver. I can eat chicken liver if it's in small, crunchy pieces.

[CAjerseychick]

you guys are killing me- now, obviously, I will have to go down to the local food cart (thankfully hipster Portland happens to have its very own fried chicken food cart that serves hot fresh crispy fried livers and giblets to order) and get an order tomorrow-
love those deep fat fried livers!