I'll be suprised if I get any response to this question. Most people hate liver, I love it! I bought some chicken liver and froze it until I could figure out a "new and exciting" (if that's possible :roll: ) way to cook it. I am tired of fried liver and it doesn't last long, in terms of leftovers. I can't find any other ways to cook it in my American cookbooks. Is there a Czech way to cook it, while not frying it? I have a recipe for liver dumplings in my Bohemian cookbook, but I want it to be the main course. Thank you to anyone else who actually likes liver. Bye 4 Now, gypzy
I love any liver. You can have liver bredded (flour, egg, bread crumbs) and fried. Serv e with mash potato. or Chicken liver (or any other liver) on mushrooms: 1 lb chicken liver 1 lb sliced fresh mushrooms 1 onion 1 tsp paprika black pepper to taste chicken broth (or flavoured oxo cube) 1 tbs flour 1 tbs oil 1 tsp butter Cut liver into strips. Fry chopped onion in oil till golden add liver and fry on high temperature stirring. When liver gets lighter, add mushrooms and oxo cube. Add woter as needed (for gravy later). Lower heat and cover pot with lid. After 10 min add pepper. Mix flour with water till smooth and runny, add to your pot. Cook for a while, add butter and salt to your taste. Serve with rice. Enjoy.
Heh, Hawkey from M*A*S*H wouldn't agree with you two, reminds me his famous qoute: "I've eaten a river of liver and an ocean of fish! I've eaten so much fish, I'm ready to grow gills! I've eaten so much liver, I can only make love if I'm smothered in bacon and onions" (maybe you should try livers smothered in bacon and onions :-D )
In our family, there are several favorite recipes for chicken liver - besides breaded and fried liver (the way magan described), we also like chicken liver dipped in egg, milk and flour mix and fried, chicken liver skillet with vegetables and rice, omelettes or crepes filled with chicken liver, and chicken liver stuffing for roast chicken or duck.
Well, I can barely abide liver but there is one way I like chicken liver - Rumaki Marinate chiken livers in Teriyaki Sauce (couple of hours - overnight is best), slap half-inch or so pieces up next to a water chestnut (cleaned and drained from a can), wrap 'em in bacon (American style stripey bacon) and stick 'em with a toothpick. Broil until crispy (care not to burn). A really tasty appetizer.
There are many variations, too. Instead of Teriyaki, you can use soy sauce and ginger or soy sauce and garlic or soy sauce and brown sugar. You can also sprinkle them with brown sugar prior to broiling. You can also just broil bacon with brown sugar sprinkled on it - we call it "pig candy" in the South. You can just feel your arteries clogging.
Yummy! ! I like to dip my bacon in honey, and let the honey run over to my eggs, that were fried in bacon grease. It's the best way to cook 'em. Thank you everyone for the liver recipes. I only have one pound so I don't know which to choose first :? .
Hi magan, I tried the recipe you posted. Very delish! I cut up a couple cat size bites for my cats. They loved it. Even ate the mushrooms and onions. gypzy
