Marksman
Member
The company cafeteria used to have chicken livers & chicken gizzards on the menu or I could get an order at KFC, but no more. Can any of the chefs on the forum tell me how you prepare chicken livers & chicken gizzards?
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How do you prepare chicken livers & gizzards?
- Thread starter Marksman
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jframe
Member
I'd be willing to bet a month's pay that TnDixieGirl can explain a killer receipe for them!
Nframe
Member
Don't fry livers when you are nekkid!!!!!! They do some poppin! I just wash them, salt and pepper them, ( maybe sprinkle with a little Lowreys seasoned salt) drag em thru some flour, shake 'em off and put them in my cast iron frying pan on about medium heat with about an inch of cooking oil in it. Cover the frying pan with one of those screen things.
TNDixieGirl
Member
Don't make that bet!
I don't eat animal innerds so I have no clue what to do with them. In fact, when I read the thread title, my first thought was "By putting them down the disposal at an alarmingly fast rate, flip the switch, all done."
But I do know folks who loved those that KFC served. And I'll check with my friends that do make them and see how they do it.
m75rlg
US Veteran
Boiled or fried, the liver is the best part of the chicken!
Had a liver dinner at KFC for lunch yesterday, and the leftovers for
supper.
I just wish I could make slaw the way KFC does!
Had a liver dinner at KFC for lunch yesterday, and the leftovers for
supper.
I just wish I could make slaw the way KFC does!
gr8AmericanBash
Member
yum-yum! Fried gizzards are hard to beat!
Never had 'em any other way.....
I take that back. Boiled and mixed in with chicken pastry (we call it chicken slick around home), they are mighty tasty, too.
Never had 'em any other way.....
I take that back. Boiled and mixed in with chicken pastry (we call it chicken slick around home), they are mighty tasty, too.
phs3194
Member
The best way to prepare them is to carefully place them on a hook. Cast the baited hook into an area where you think a catfish waits, and then relax.
Chicken livers and gizzards are cooked differently. I love them both.
Livers typically come in a tub. Drain them and pitch the ones that aren't firm with a nice red color. I don't know what's up with the gray mushy ones, but I'm not eating it. Pat the good ones dry, dredge them in dry Drakes Fry Mix (or seasoned flour) and fry them in a mixture bacon grease and butter on medium high heat. You want the outside nice and crispy and the inside moist and tender. Don't overcook them, but you don't want the insides bloody either. Don't be afraid to poke them with your finger in the pan (like a steak) to check the consistency.
Gizzards usually come in a meat tray with a few hearts mixed in. Separate the hearts and set them aside. Make sure the membrane has been peeled off from the inside of the gizzards and boil them for about 20-30 minutes until tender (I like to add a cut onion and a bay leaf to the water). When they're done, drain and dust them and the raw hearts in Drakes mix and brown them in butter. The hearts cook fast. Mmmmmmmmmmmm!
Livers typically come in a tub. Drain them and pitch the ones that aren't firm with a nice red color. I don't know what's up with the gray mushy ones, but I'm not eating it. Pat the good ones dry, dredge them in dry Drakes Fry Mix (or seasoned flour) and fry them in a mixture bacon grease and butter on medium high heat. You want the outside nice and crispy and the inside moist and tender. Don't overcook them, but you don't want the insides bloody either. Don't be afraid to poke them with your finger in the pan (like a steak) to check the consistency.
Gizzards usually come in a meat tray with a few hearts mixed in. Separate the hearts and set them aside. Make sure the membrane has been peeled off from the inside of the gizzards and boil them for about 20-30 minutes until tender (I like to add a cut onion and a bay leaf to the water). When they're done, drain and dust them and the raw hearts in Drakes mix and brown them in butter. The hearts cook fast. Mmmmmmmmmmmm!
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Don't make that bet!
I don't eat animal innerds so I have no clue what to do with them. In fact, when I read the thread title, my first thought was "By putting them down the disposal at an alarmingly fast rate, flip the switch, all done."
But I do know folks who loved those that KFC served. And I'll check with my friends that do make them and see how they do it.
+1 on that. I pride myself in eating pretty much any kind of food served but I also do not eat internal organs.
My wife likes cow liver and onions but I will not make it for her. Got to go to Cracker Barrel or someplace like that.
Exactly! Pressure cook gizzards (about 5 min) or just boil about 15-20. Then dip in your favorite batter mix & fry.
Livers, just batter & fry.
Thanks for the recipes for preparing liver & gizzards, the wife wil join me for the chicken liver but i am the only one who will eat gizzards. At thanksgiving we use the turkey neck, heart, liver & gizzard to make gravy for the turkey. I enjoy the gravy with my turkey preferring the dark meat over the white, the innards are removed from the gravy pan are always on my plate. Yumm!
cass
Member
phs3194 is spot on.
bobcat
US Veteran
I leave them in the bag and throw them in the garbage, that's my only recipe for them.
However, to each their own,
Take care...
However, to each their own,
Take care...
gunsmith11
Member
mountain oysters are great but will have to pass on the chicken livers and gizzards
Vulcan Bob
Member
First dig a hole in the backyard, then drop in the chicken livers and gizzard's, refill hole and forget!
