At a Fav. family owned (3 gens) Italian restaurant last night. Only a mile from home, with another couple.

It's not on the menu but I always ask. One order left and it has my name on it. Succulent, after the jumbo lump crab salad.

I brought @ 8 home we couldn't finish. Just had them reheated for a late lunch. If you've never, ya don't know the
extacy.

Any other takers? No Broccoli involved.

I'm a deep fired chicken heart person myself.

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It's Alive !!

Good stuff. Have usually seen it with water chestnut included (runaki).
Rumaki - Wikipedia, the free encyclopedia

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Certified AR-15 / SIG Armorer.

Baked chicken livers wrapped with bacon. Not fried we want to keep the frying down. I'm having problems with fried foods.

chicken livers cooked any way is fine with me. Love them fried in butter with eggs, salt and pepper.

I love chicken livers most any way as long as they aren't grossly overcooked to the consistency of leather. Try them sometime very lightly sautéed to set them, and then cooked in marinara sauce. It's called spaghetti Caruso, and it's wonderful. Criminally rich, of course.

Also, try wrapping dove breasts in bacon and baking them.

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Oh well, what the hell.

Cheese and chicken liver omelet for me. There was a place in my college town run by a Greek guy who made them with yellow cheese. After you had a couple, if he thought you had the palate for it, he would offer one made with feta. That was 45 years ago. They would be an easier sell today.

Around the holidays, my bride makes a nice pate with chicken livers. Real good with Wheat Thins.

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Not in jail.

the cook at the NCO club at Rhein Main AB had chicken livers two or three times a month. he used bacon and onions with them. it was standing room only

Yep...I love them! My Mom made them when I was a kid and I still make them to this day....sometimes with water chestnut, sometimes without...sometimes with peppered bacon. I found that the easiest way to make them is in the oven as opposed to frying or broiling.....

If we ever have any left over, our cats are only too willing to help finish them.

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You're shy a few manners.

Givr me livers and bacon, fried gizzards and hearts. We have a restaurant that has pickled gizzards yum.

They are great wrapped in bacon and cooked on the grill, or in the oven.

When ever I shoot any birds, I always save the heart, liver, and the gizzard, especially on wild turkeys.
I flour and fry them in oilve oil.

I also save the deer hearts. I had one for lunch just yesterday.

Sorry, sounds like a waste of some good bacon to me. I find any kind of liver to be gross and nasty.
Now wrap that bacon around some pheasant and deep fry, can't get enough of that!!

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NRA Life member

Aloha,

Just learned something new to eat.

Yes, the Wife is aware of them(she's From Minnesota)

So, I guess the next time we go food shopping, I will have to be on the lookout for them.

Where should I look?

Love my chicken livers.
I have the wife make me some once every month or so.
Bake up a pan of fresh cornbread and i'm in heaven.
There's a small Bar not too far from me that serves them
up with scallions and brings them out with a side sauce made
up of ranch dressing mixed with horseradish i believe, that is
very good.
Now ya'll got me hungry.....

Chuck

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They hold no Quarter

Well my wife will NOT eat hearts, livers, and gizzards, of any kind. She states "I do NOT eat GUTS"...

Which is good for me, as I get them ALL...

When I was still a kid living at home, my mother frequently made liver and onions in gravy. The excess gravy went over mashed potatoes. This was sliced beef liver.

I'd like a plate of that about now.

I was shocked when I went away to college and found out there were people who hated liver.

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You're shy a few manners.

One of my favorites gtowing up too


Sent from my iPhone using Tapatalk

Need a dislike button!!!!!!!!!!!!!!!!!!!
JIM...................

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SWCA # L-1911

So, I guess the next time we go food shopping, I will have to be on the lookout for them.

Where should I look?

I think the liver is just below the heart and adjacent to the stomach???
JIM....................

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SWCA # L-1911

Chicken livers, fried, baked, simmered,broiled, with bacon. ham strips, water chestnuts, olives. actually I have not seen any that I don't like...I guess raw would be bad...well on second thought.....I'll check with Andrew Zimmerman he will eat anything and has...

Chicken livers and bacon.

That sounds offal.

I don't eat that stuff.

I'll have some! Love me some fried chicken livers, bacon wrapped sounds delicious

I'm one of 'em. Not just chicken liver,ANY kind of liver. Every now and then I would try it again to see if my tastes had changed. No luck. Smells great and I like the gravy,but can NOT eat it. Gizzards and hearts I can eat,just not the livers.
f.t.

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South Carolina-God's country

For me it is Scallops wrapped in bacon.

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Don

That ain't bad...In fact that is good, it has chicken livers don't it.....May be, not good for the tummy but good for the soul!!!! Last I heard the soul is what is important.....

Wrapping things in bacon is a Texas tradition it seems. Though with a home I will retire to in Texas it just seems :-) they are masking the flavor they really do not like. A dove breast is a good example. I have been on dove camps where clearly the dove to bacon ratio was rather silly. Growing up my dear Mother cooked game as it was, sometimes harsh, but as it was intended to be. With a proper wrap, a "Baby Ruth" is edible.

I like the flavor of dove breasts. My purpose in wrapping them in bacon (one strip or less) was to add some moisture when baking them. Didn't impart much flavor to the meat, and the bacon was eaten separately.

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Oh well, what the hell.

Offal, now that's a whole 'nother thing. Pretty tasty, but can't be good for you.

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Wayne
Torn & Frayed