Chicken Liver

Today I want to talk about chicken liver. It is one of the best foods that a pregnant or nursing woman can eat. It has tons of vitamins, one of which is folate. Yes, that stuff which everyone is always telling women that they should get from green leafy vegetables. Funnily enough, greens have little compared to chicken liver.

I know a lot of people don’t like the taste of chicken liver and I used to hate the stuff but it can be yummy when cooked right. Also, it can be added easily to casseroles or other savory dishes where it adds flavor without being overwhelming and the texture is disguised.

Cooking Chicken Liver

  • One to two pounds of liver
  • 2 or 3 Tablespoons butter

The important part about chicken liver is that it can’t just be thrown in a pan and heated. It needs to be prepared first and cooked right to taste good.

Choose livers that are one single color and have no green patches on them. Green signifies it has been contaminated by bile and it will taste horribly bitter. There are basically two colors of liver that I have eaten and like: a light sort of cloudy pink and a dark red. Both taste good, although I lean towards the dark red. Liver has veins, blood clots, bits of fat, stringy parts and other not so tasty bits that need to be trimmed off before it is cooked. Trim off those parts and cut the livers into one inch chunks. The leftover trimmings, minus any green bits, can be given to your cat or dog.

Once the liver has been prepared, heat up your saute pan to medium high heat. When it is hot, add the butter. You want enough butter to completely cover the bottom of your pan and coat each piece of liver. A tablespoon and a half or so for each pound of liver usually works. The butter will foam up. Once the bubbles have died down, add the liver chunks. They should sizzle. Cook for two to three minutes on one side and then flip and cook until the liver is brown but ‘bleeding’ red dots on the outside. You don’t want it to be raw, but if you overcook liver it will become rubbery and disgusting. It’s a delicate balance to get it done through yet still soft and tender. Once it is cooked, you can move it onto a plate and serve, or add it to other dishes.

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