My Irish-Jewish friend cooked up a bucket of these this past week.

Onion, garlic, a drop of oil, and a $1.29 bucket of chicken guts.

Very good!

Never been a fan of beef liver, but the chicken livers were nice.

Gonna mix 'em with egg and I think he said mayo, next time, for some chopped liver.

Suprisingly, good eatin's!

Now I gotta try some gizzards....:scratch2:

:yuck:

i use them quite often for fish bait ...the catfish really seem to enjoy them .

but to tell the truth ...Browns chicken sells them by breaded the 1/2 pound and i also enjoy them from time to time . just stay away from the gizzards they are a bit tough/ stringy for me .

Yep - nasty catfish bait. I'll fish with them, but I won't eat them.

In fact, as a general rule, I won't eat organs of any kind. But that's just me.

JD

I'll try almost anything. Almost.

I was pleasantly suprised by this concoction.

Nasty looking, smelling things raw, better smelling after cooking 'em, but still not too good looking.

But suprisingly good to eat. Suprisingly.

Really.

I like 'em. I always wrap them and the gizzards in foil and toss them on the grill when I cut up the whole bird.

Warning to those who want to try 'em-

High in cholesterol.

Paul, to try chicken livers in their best supporting role, find yourself a good Beef Wellington recipe. It's a little bit of prep work to get it all done, but it is heavenly!

P.S. - This will help you get rid of that puf pastry dough you bought for your chicken pot pies..:thmbsp:

famous recipe(fast food place) used to get there gizzards right myself i like mine with bacon ,onion, mushrooms and a little red wine

Aw, guys....crispy on a bun, ummmm! I love 'em!.R1

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Now I gotta try some gizzards....:scratch2:[/QUOTE]

What I do with gizzards, is cook them in an electric fry pan in about a half inch of water at the setting listed for chicken and cook them for a little over an hour or until tender to a fork. Then I ad BBQ sauce and cook about a half hour more. When the gizzards are done I remove them from the pan and add flour, or cornstarch to the liquid in the pan and make a BBQ gravy for the mashed taters or to pour over the gizzards. Good Eats!

Love gizzards, yumm. My trip south takes me past a gas station/deli that fries them up. A little sweet and sour and your in heaven. Cholesterol sholesterol, they taste too good to worry about that. :D

Livers are GREAT w/white gravy over 'em...Or wrapped w/a slice of bacon. Gizzards can be kinda tough & chewy. And every now & then, you'll get a heart..they're rubbery, too. But yeah, they are like eating pure cholesterol.

First off, I'm English, but you would swear that I was born in nice Jewish Deli because of my love for their cusine! Well, a lot of it anyways!

Sandy has it right, wrapped in bacon, under the broiler, is one of the tastiest things you can eat! Real chopped liver is made with Smaltz, which is rendered, strained chicken fat, not mayo, but unless you have a source for smaltz, it'll do. The hard boiled eggs are common, although some purists do not use them. Loaded with vitamins and minerals, chicken livers are very good for you, unless you have cholesterol issues. Even then, as long as you only eat them occasionally, the benefits of the good stuff in them out weighs the negatives. Gizzards I usually save for making gravy...

I'm with JD on this one...no organ meat.

Except in giblet gravy to go with roasted or smoked turkey and cornbread dressing. After boiled the aforementioned nastiness for several hours until tender, the neck, liver, gizzard, and heart meat are chopped into the gravy, and the stock is also used, if needed.

Otherwise?

Yuk.

Some of my favorite foods are organ meat! Take for instance veal sweetbreads and foie gras. I don't want to live in a world without those two things.:no:

Two things I absolutely will not eat no matter how they are prepared are livers or gizzards. To those that can tolerate them, you can have my share of them!

My wife makes the worlds best livers & gizzards,livers she pan fry's like chicken & the gizzards she pressure cooks,the gizzards come out as tender as a slice of ham :drool:

One of my favorite meals is chicken livers,broiled red potatoes & collard greens:drool:

Panhead, what time is dinner? :thmbsp:

I love all liver. Fried chicken livers and hot sauce. Yum! Gives me heartburn though.

Oh, yeah! I love 'em. Most places cook them too long and they get dry and hard. I want mine soft with only a thin breading on them. There's a local chain of chicken places up in Temple (Ervin's) that makes the best. Just a fast food place, but the kids working there are friendly and the livers are the best.

Ghog

I love all liver. Fried chicken livers and hot sauce. Yum! Gives me heartburn though.

Me too, pretty much. But chicken livers are the tops - goose/duck can be too fatty, lamb and beef can be too tough - tender and flavoursome.

I've tried just about everything and I'll still eat just about anything. Exceptions are those things that have been thought with (brains), f***ed with (testicles, penises) and pineapple (don't ask!)

I love chicken livers, sauteed with onions, then put on toast, with a plate of fries on the side. It's a daily special at a diner I go to every so often. Also, Cracker Barrel breads 'em and deep fries 'em, and they end up with a nice crunch. Their sawmill gravy is a perfect accompaniment. Yum-o!
Tom

Gizzards are good. Deep Fried Goodness.

I season them with seasoned meat tenderizer, freeze them until I want them, Thaw them in the fridge,Drain them, then Salt, Pepper, and Flour, Deep Fry Until Brown.

Chicken livers are hit and miss at my local market, last two times I went there were none to be found.... :tears:

One of my favorite meals is chicken livers,broiled red potatoes & collard greens:drool:
Oh yeah! :)

Chicken liver is the only liver I'll eat, as long as they're not over cooked. They need to be a "golden brown". If they're dark brown, they're over cooked. Sometimes you can get some good ones at KFC, but most of the time, they over cook them.

chicken livers are especially good after you shake and bake em.

Oh yeah! :)

Chicken liver is the only liver I'll eat, as long as they're not over cooked. They need to be a "golden brown". If they're dark brown, they're over cooked. Sometimes you can get some good ones at KFC, but most of the time, they over cook them.

Must be a Southern thing, I've never seen livers on a KFC menu up this way... Shame, they're damn good eatin'!

Must be a Southern thing, I've never seen livers on a KFC menu up this way... Shame, they're damn good eatin'!
May be a southern thing. I didn't know that.
Maybe they just aren't on the menu, because they don't sell enough of them?
You can ask for them. All they can say is "no".

You just don't see them much around here, I imagine they would not be a big hit on the menu around here... Again a shame, because they are tasty! I can't usually find them in my local market which is a chain of almost 80 supermarkets, and I live 2 miles from the headquarters/main office of the operation! Not one place I know of around here where you can even get a chopped liver sandwich!

how did I miss this thread??? Chicken livers are a wonderful thing! I usually put them in a piece of tin foil and some butter and cook them out on the grill when i'm grilling chicken. Makes a great little appetizer for the chef :).

I used to buy them by the order at Churches Fried Chicken years ago. I went by there the other day and they looked at me like I was crazy when order some!

The other meat I just love that most folks wont touch is Beef Tongue. It is my favorite!

Steve