Tuesday, January 17, 2012

Chicken Livers

I found out a way to get liver into my diet.  It may not be the healthiest way, but I can eat it this way without a problem.  Michael and I decided to treat ourselves to a newer restaurant called Grove in Grand Rapids.  The food is prepared with creativity and sustainability in mind, and oh boy, was it ever good!

So.  The liver.

Anyway, a while back, I tried cooking beef liver.  It was horrible.  I fed my plateful to the dog, and he liked it.  I couldn't stand the flavor or the texture.  I really want to like liver though, and that makes me a perfect candidate for truly enjoying it someday hopefully soon. I thought that if I tried some liver that was "properly" prepared (aka made by someone who had made it before...) I might actually like it--and guess what. I was right! The chicken livers we had were lightly breaded and fried, and just slightly pink in the middle.  They were perfect.  They were much more mild in flavor compared to the beef liver, and definitely better prepared than what I had made (mine were WAY overcooked...I learned that liver should not be cooked more than  medium or medium-rare! ...and my beef liver was definitely well done).

All that being said, I think now I can order a couple of pounds of chicken livers from Creswick Farms with confidence and know that I'll actually enjoy eating them.  I see chicken liver pate in my near future...


Sheila said...

When I cook beef liver I roll it in flour before frying it in a pan with a little oil and plenty of onions. I always eat mine with cocktail sauce which is just ketchup and horseradish.....I have enjoyed it since I was just a kid. :)

TW said...

Thanks for the tip, Sheila! :)I will have to give beef liver another go...it's so good for you!

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