Fried Chicken Livers

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by MissPrissy, Jan 9, 2008.

  1. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    Forks, Virginia
    First, I have to apologize to TxChiknRanchers and broncbuster07 (umm - btw, where are you,bb07? LOL). I really am not being mean or wagging my livers in front you like a carrot LOL

    When we processed the jumbo cornish x's I harvested the liver and the gizzard. I had about 2 quarts of liver that I prepared for the freezer. Only I didn't put them all in there. I left a bag out in the fridge. I would look in there for something and think, "Will it be chicken liver pate or fried chicken livers?" This has gone on all week. Today I could not help it. Fried chicken livers won out.

    They are icey cold and fully cleaned with membrane and stringy parts removed.

    [​IMG]

    I soak them in buttermilk while prepare seasoned flour - salt, pepper, garlic.

    [​IMG]

    Then into the hot oil.

    [​IMG]

    Oh my word! Yummy!

    [​IMG]

    These are very healthy looking livers. They are also rather large. I am cooking 6 of them tonight.

    When we eat them I will come back and update as to the flavor and texture of home grown chicken livers.
     
    Last edited: Jan 9, 2008
  2. Wildsky

    Wildsky Wild Egg!

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    Oct 13, 2007
    California
    Mmmmmmmm and do post the liver pate recipe!!!
     
  3. hencackle

    hencackle Chillin' With My Peeps

    Mar 25, 2007
    Telford, TN
    Yummy! Hey Nifty--we need a drooling smilie here!
     
  4. picklespickles

    picklespickles Chillin' With My Peeps

    Oct 27, 2007
    my mother loved this kind of stuff. i still can't get into liver. though i somewhat tricked myself the other night by spreading some with cheese and hot mustard on bread and then microwaving into a warm mush. if i couldn't see it and it was mushy i could pretend. not sure why they ick me out so much. maybe home grown ones would taste better. i hadn't really considered that.
     
  5. obsessed

    obsessed Chillin' With My Peeps

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    Jan 3, 2008
    Slidell, LA
    Yuuuumy... I lov it.... tell me more..


    so soak in buttermilk then rollin four then fry right?

    how about wrapped in bacon?[​IMG]
     
  6. BearSwampChick

    BearSwampChick Chicken Sensei

    Jan 10, 2008
    Marysville, OH
    When I was a kid we always had the livers fried and also the gizzards. My mom even boiled the chickens' feet and they gnawed on those. She was German and believe me, she didn't let nuttin' go to waste! A handy trick to know when you're pan-frying livers is to poke them with a fork. That way they won't pop and splatter hot grease in your eye!

    Well, I didn't see the other livers, gizzards and hearts posts until after I posted this one.
     
    Last edited: Jan 20, 2008
  7. Standard Hen

    Standard Hen Chillin' With My Peeps

    May 17, 2007
    Massachusetts
    Ohhhhhhhhh I can taste them. One question, we only have buttermilk in my area around the holidays, why I have no idea. Could I use regular milk and I need to get one of those deep fryers things.!
     
  8. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    You can make buttermilk. You can buy the buttermilk powder too.
     
  9. Standard Hen

    Standard Hen Chillin' With My Peeps

    May 17, 2007
    Massachusetts
    I tried making buttermilk once and did not really like how it came out, I suppose I could try it again just for this recipie or look for the powder which I had no idea even exsisted. There is a certain cake I make around the holidays and that is what I use it for so like the real buttermilk but as I said you can only find it in cartons here around the holidays. Thanks!
     
  10. MissPrissy

    MissPrissy Overrun With Chickens Premium Member

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    StandardHen, have you seen this before?

    http://www.rentmothernature.com/

    I think if you try this buttermilk culture and use whole milk for it you will be pleased with the result. This makes a thick buttermilk that should coat the sides of a glass when you pour it.

    Once you have cultured your own buttermilk you can then use that buttermilk to make more. Simply take 8oz of you buttermilk you made and pour it into a clean jar with a tight closing lid, top it off with whole milk and leave in a warm place until thick.

    In 24 hours it should be thickened. After 36 hours if it hasn't thickened the culture was either no good (had died) or the milk was ultra pasturized (not much can be done with that milk).

    The buttermilk can be kept for several weeks in the coldest part of our fridge.
     

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