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what do i do with these chicken livers?

by (15229)
Updated about 1 hour ago
Created June 20, 2011 at 7:51 PM

so, im trying to eat liver. im not a big fan, or at least i have not been in the past but i DO like liverwurst and pate. i just got back from my farm where i scored 2.5 pounds of pastured chicken livers. but i have no idea where to start! how long will they last in the fridge? what are some good ways i can start to enjoy them, and more importantly, get my meat-hating kids to eat them?

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3217 · September 07, 2013 at 1:28 AM

Thin slices of daikon radish are good cracker subs.

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1579 · June 21, 2011 at 11:57 PM

ohhh that sounds awesome!

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4124 · June 21, 2011 at 10:06 PM

AKD, I just cook mine in beef fat and butter with chives. I cook mine within three days of purchase. You could smash some pork rinds into crumbs, dip the livers in egg, and then roll them in the pork rind crumbs, and fry them in coconut oil. Coconut oil will take higher heat than butter or beef fat, I find. I used to quite enjoy breaded chicken livers as a child.

Medium avatar
12369 · June 21, 2011 at 2:54 PM

thanks everyone!!!!

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3631 · June 21, 2011 at 3:04 AM

one stick of butter = 1/2C.

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3976 · June 21, 2011 at 1:40 AM

LOL that combo does make pretty much anything win, no? ;)

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15229 · June 21, 2011 at 1:13 AM

you had me at jalapeno wrapped in bacon. say no more. thats all i need to know. thank you!

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15229 · June 21, 2011 at 1:11 AM

yum! thanks so much!

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15229 · June 21, 2011 at 1:10 AM

bree, i doubled the recipe so used one and a half bricks of kerrygold.

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78422 · June 21, 2011 at 12:43 AM

Good ideas Joshua! Celery sticks would taste good with liver pate instead of the creepy plastic cheese we used to use!

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195 · June 20, 2011 at 11:43 PM

Delicious! I love it.

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2435 · June 20, 2011 at 11:35 PM

I think a fluid cup is inaccurate. I know you use metric, but a stick is a quarter pound here. If I were on my computer rather than my phone I'd look up the conversion for you.

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15385 · June 20, 2011 at 10:54 PM

One American "stick" of butter is 8 tablespoons or about a fluid cup, so the 1 1/2 sticks in this recipe is about 1.5 times that.

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1801 · June 20, 2011 at 9:50 PM

And FWIW, my kids (DD, 3 & DS, 2) love eating my pate!

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1801 · June 20, 2011 at 9:49 PM

Bree, pate recipes seem to be quite forgiving with quantities of butter ime! And yep, I'm in the UK and we get blocks too :-)

Medium avatar
12369 · June 20, 2011 at 9:18 PM

oh - but on further review of the recipe - how much is a stick of butter? where i buy butter it comes in a brick - so how many cups? thanks!!

Medium avatar
12369 · June 20, 2011 at 9:16 PM

thanks for that recipe -it looks really good!

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15229 · June 20, 2011 at 8:53 PM

youre telling me! its a TON of liver! ok, so i just went and made a double batch of that pate recipe. SO EASY, and i had everything on hand. its chilling in the fridge right now. im excited because he says it freezes well, too. and A LOT OF FREAKING BUTTER. only one and a half pounds to go!

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21405 · June 20, 2011 at 8:41 PM

pork rinds and/or celery sticks work just fine... no crackers needed.

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15229 · June 20, 2011 at 8:05 PM

thank you, meridith! taht recipe looks awesome. i LOVED liverwurst with spicy brown mustard on pumpernickel when i was a kid, too. i had odd tastes for a child. i still love it so much.

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24523 · June 20, 2011 at 7:56 PM

yes, i want to know this too! liver makes me bluurghhhhau (that's what retching sounds like).

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13 Answers

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16131 · June 20, 2011 at 7:59 PM

Grind grind grind your offal into your ground beef for meatloaf/balls - they'll never know and it improves the taste immeasurably!

Also, here's a great liverwurst recipe that I use regularly :

1 to 1.5 pounds chicken livers Cook them up for 10 minutes in a bit of redered fat, (I had beef fat on had from a recent bone broth). Chuck the liver in a blender or food processor with 1.5 tsp salt, 2.5 tsp paprika, 1 tsp marjoram, 1 tsp coriander, 1/2 tsp allspice, 1/2 tsp cardamom.

Blend it up until smooth. I lined an empty container with wax paper and filled it with the liver. Cool in the fridge and the consistency should be spreadable.

If your kids hate meat in general, they may not go for liver right away. When I was a kid I used to eat slices of liverwurst slathered in mustard with my great-grandfather who lived with us. He ate this for lunch nearly every day. He lived to be 100.

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15229 · June 20, 2011 at 8:05 PM

thank you, meridith! taht recipe looks awesome. i LOVED liverwurst with spicy brown mustard on pumpernickel when i was a kid, too. i had odd tastes for a child. i still love it so much.

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15385 · June 20, 2011 at 8:41 PM

2.5 pounds is a lot :-). Unfortunately they don't keep long in the fridge, a few days tops.

I have made Jacques Pepin's chicken liver pate and to my surprise my kids kind of liked it. I served it with jelly, dark berry jelly like raspberry or blackberry is particularly good, and they ate it with crackers.

You can also make chili or meat/bolognese sauce and just grind up some chicken livers and throw them in. The flavor will be detectable but not much if you don't use a lot, and this can be a way to introduce the family to the liver.

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15229 · June 21, 2011 at 1:10 AM

bree, i doubled the recipe so used one and a half bricks of kerrygold.

559aa134ff5e6c8bcd608ba8dc505628
3631 · June 21, 2011 at 3:04 AM

one stick of butter = 1/2C.

9a5e2da94ad63ea3186dfa494e16a8d1
15385 · June 20, 2011 at 10:54 PM

One American "stick" of butter is 8 tablespoons or about a fluid cup, so the 1 1/2 sticks in this recipe is about 1.5 times that.

Medium avatar
12369 · June 20, 2011 at 9:16 PM

thanks for that recipe -it looks really good!

C4134ed417dbc0a6b79ab2cee32632d3
1801 · June 20, 2011 at 9:49 PM

Bree, pate recipes seem to be quite forgiving with quantities of butter ime! And yep, I'm in the UK and we get blocks too :-)

Medium avatar
12369 · June 20, 2011 at 9:18 PM

oh - but on further review of the recipe - how much is a stick of butter? where i buy butter it comes in a brick - so how many cups? thanks!!

Aead76beb5fc7b762a6b4ddc234f6051
15229 · June 20, 2011 at 8:53 PM

youre telling me! its a TON of liver! ok, so i just went and made a double batch of that pate recipe. SO EASY, and i had everything on hand. its chilling in the fridge right now. im excited because he says it freezes well, too. and A LOT OF FREAKING BUTTER. only one and a half pounds to go!

Medium avatar
12369 · June 21, 2011 at 2:54 PM

thanks everyone!!!!

1fc9c11cf23b2f62ac78979de933ad83
2435 · June 20, 2011 at 11:35 PM

I think a fluid cup is inaccurate. I know you use metric, but a stick is a quarter pound here. If I were on my computer rather than my phone I'd look up the conversion for you.

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1536 · June 21, 2011 at 12:13 PM

If you don't mind some dairy, take some plain yogurt and soak the livers in them for a few hours. Fry up some bacon. Fry some onions and apples with a little salt, pepper and tarragon and remove. Add some butter to the leftover bacon drippings. Rinse off the livers well and fry them gently in the fat (but not too gently, so they don't turn into mush. Top the apples and onions with them.

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1579 · June 21, 2011 at 11:57 PM

ohhh that sounds awesome!

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3976 · June 21, 2011 at 1:08 AM

Rumaki! It's best grilled, IMO, but can be baked (including in a toaster oven) or pan fried. It's chicken livers, a water chestnut and optional jalepeno wrapped in bacon, skewered and cooked. Normally, they are marinated in a teriyaki sauce, but to get past the soy, you could marinate the livers first in some salt, ginger, fresh garlic, lemon or lime juice and a little tiny bit of honey, and maybe hot pepper flakes/etc for kick.

You can Google for recipes (sometimes also spelled rumake) - it was a fashionable appetizer in the 60s. You could make them up ahead of time, then freeze the rest. I'd probably freeze 4 to a bag since that would be a portion for me. I would flash-freeze them on a cookie sheet first in the freezer before bagging so they don't stick together. Any of the recipes out there should be easy to hack to your liking. You might even want to try them without a marinade at first to see how they taste. They're a bit of a production to make, but well worth it!

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3976 · June 21, 2011 at 1:40 AM

LOL that combo does make pretty much anything win, no? ;)

Aead76beb5fc7b762a6b4ddc234f6051
15229 · June 21, 2011 at 1:13 AM

you had me at jalapeno wrapped in bacon. say no more. thats all i need to know. thank you!

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1801 · June 20, 2011 at 9:49 PM

You can freeze liver... that will keep it fresh until you've decided what to do with it :-)

Frito Mallorquin, it's a traditional Mallorcan dish which is yummy: http://www.spanishstuff.co.uk/frito_mallorquin.htm I'm sure that the taste of chicken livers aren't too different to lambs liver that it would make a huge amount of difference.

Or, pate with carrot sticks is good. I haven't tried it, but there's a sunflower & sesame seed cracker recipe which is supposed to work well too (according to a friend of mine).

I use this recipe for pate: http://paleodietlifestyle.com/simple-and-delicious-liver-pate-recipes/ It's quick, easy, tasty and works :-)

Crackers: http://www.marksdailyapple.com/sunflower-sesame-crackers-with-shrimp-pate/

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1801 · June 20, 2011 at 9:50 PM

And FWIW, my kids (DD, 3 & DS, 2) love eating my pate!

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15229 · June 21, 2011 at 1:11 AM

yum! thanks so much!

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12369 · June 20, 2011 at 9:16 PM

If you do dairy - Chicken Liver Stroganoff is delicious! My mom used to make this and serve it on egg noodles - but it would be good without the noodles - or on top of spagetti squash or the likes. It's so creamy and wonderful and doesn't have that 'liver' taste.

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21405 · June 20, 2011 at 8:33 PM

Chopped liver! One of my personal favorites... Any recipe should work, it's basically livers + rendered chicken fat + boiled egg + salt + pepper. In my wife's pre-paleo days, when she wanted bagels I'd happily go pick them up, just so I could get some decent chopped liver to eat with celery sticks.

Here's a recipe to get you started... if you need to source "schmaltz" (rendered chicken fat), just buy a pack of chicken thighs, skin them, and fry the skin in a pan until you have nothing but crispy, delicious chicken skin and a large quantity of chicken "oil".

http://www.foodnetwork.com/recipes/food-network-kitchens/chopped-chicken-livers-recipe/index.html

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195 · June 20, 2011 at 11:43 PM

Delicious! I love it.

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160 · June 21, 2011 at 8:34 PM

my favorite: toss them with cajun spices and pan blacken them in bacon fat or butter. Then serve over slightly wilted collard greens or similar vegetable.

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78422 · June 20, 2011 at 8:38 PM

An easy way to use them is to skewer them onto rosemary sprigs and either broil them or saute them in butter. A squeeze of lemon kills the liver smell a bit.

If you make pate you come back to the 'missing cracker' problem. :(

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21405 · June 20, 2011 at 8:41 PM

pork rinds and/or celery sticks work just fine... no crackers needed.

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78422 · June 21, 2011 at 12:43 AM

Good ideas Joshua! Celery sticks would taste good with liver pate instead of the creepy plastic cheese we used to use!

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3217 · September 07, 2013 at 1:28 AM

Thin slices of daikon radish are good cracker subs.

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828 · June 20, 2011 at 8:37 PM

When I roast a whole chicken in the oven I put the giblets in the base of the roaster and let them cook with the fat that drips off. Then they're the best part of dinner! So I'd recommend cooking them in plenty of fat.

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10255 · June 20, 2011 at 7:59 PM

my ex used to quick fry them in bacon fat so they were crispy on the outside.
maybe an orange juice/ginger reduction glaze for the kids?

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1013 · January 09, 2013 at 7:15 PM

I would separate them and freeze. It sounds gross but spreading on a baking sheet or using an ice cube tray can help freeze them into portions.

A small amount like that can be mixed into entrees, soup, etc.

So far my best liver strategies are Pate with onions and plenty of butter, add to soup, or add to other ground meat dishes. The challenge of Pate is, what is Paleo to spread it on?

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0 · January 09, 2013 at 6:20 PM

The best..best way is to make them like a stew with tomatoes, onions and garlic, salt & pepper , tomato paste a little wine when they're done...delicious!

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