How to prepare chicken livers?
Hello. I am the Chicken Liver Queen. Everybody knows it, too.
You can use a little Pam in a non stick pan if you're scared to use butter or olive oil. Or, plenty of people also kind of poach them--a few tablespoons of water in the bottom of a frying pan and cook the chicken livers in them. Another fun thing I've done is skewer the livers onto a stick (like shish kebob) , spray them with Pam, salt them, and put them on the grill, a few minutes on each side.
DON'T OVERCOOK THEM. Let there be a tiny bit of pink left on the inside. When early out, chew them well and spit out any little gristly parts that are hard to cut off.
Way high quality protein.
pp
You can use a little Pam in a non stick pan if you're scared to use butter or olive oil. Or, plenty of people also kind of poach them--a few tablespoons of water in the bottom of a frying pan and cook the chicken livers in them. Another fun thing I've done is skewer the livers onto a stick (like shish kebob) , spray them with Pam, salt them, and put them on the grill, a few minutes on each side.
DON'T OVERCOOK THEM. Let there be a tiny bit of pink left on the inside. When early out, chew them well and spit out any little gristly parts that are hard to cut off.
Way high quality protein.
pp
Yummmmm one of my favs .. 
Yes, you're probably too early out to eat the traditional "batter-dipped and fried" version (and you don't need the carbs anyway, at least this early out).
I usually fry mine one of three ways (all fried initially in cooking oil w/o breading and a bit of salt, pepper, onion powder, and sage): (1) add a good quality jar speghetti sauce (and sometimes fried mushrooms) when done frying, to make "chicken livers Italian (2) add a good quality jar of Alfredo sauce to make "chicken livers Alfredo" .. or (3) (my fav) make up a curry sauce w. them.
As to the curry sauce, I usually make a "roux" (reux?) in one corner of the skillet while frying the livers, using a tablesppon of whole wheat flour, salt, pepper and garlic powder mixed in with a big spoonful of margarine. When it's bubbling, add in milk (I use soy milk, to avoid lactose intolerance probs), put in more pepper and curry powder (I like to use Madras) and coo****il everything thickens up. As a pre-op, I would usually put this concoction on a pile of white rice or a piece of whole-wheat bread before eating, but I skip that part now. I also sometimes stir in a bit of mayo or sour cream with the concoction after it has cooled a bit somewhat, before serving, to make it a bit "creamier" and tangy-er.
Yes, you're probably too early out to eat the traditional "batter-dipped and fried" version (and you don't need the carbs anyway, at least this early out).
I usually fry mine one of three ways (all fried initially in cooking oil w/o breading and a bit of salt, pepper, onion powder, and sage): (1) add a good quality jar speghetti sauce (and sometimes fried mushrooms) when done frying, to make "chicken livers Italian (2) add a good quality jar of Alfredo sauce to make "chicken livers Alfredo" .. or (3) (my fav) make up a curry sauce w. them.
As to the curry sauce, I usually make a "roux" (reux?) in one corner of the skillet while frying the livers, using a tablesppon of whole wheat flour, salt, pepper and garlic powder mixed in with a big spoonful of margarine. When it's bubbling, add in milk (I use soy milk, to avoid lactose intolerance probs), put in more pepper and curry powder (I like to use Madras) and coo****il everything thickens up. As a pre-op, I would usually put this concoction on a pile of white rice or a piece of whole-wheat bread before eating, but I skip that part now. I also sometimes stir in a bit of mayo or sour cream with the concoction after it has cooled a bit somewhat, before serving, to make it a bit "creamier" and tangy-er.
Frank talk about the DS / "All I ever wanted to be was thin, like that Rolling Stones dude ... "
HW/461 LW/251 GW/189 CW/274 (yep, a DS semi-failure - it happens :-( )
Pat, I was going to ask this question today too. I just bought a small container of chicken livers, but wasn't sure the best way to make them. I probably will try one of those ideas.
KAREN W.
I LOVE MY DS!!!!!
STRIVE TO BE THE BEST YOU CAN BE AND DO THE BEST THAT YOU CAN.
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I love me some chicken livers!
I don't really cook, but cooking chicken livers is so easy and it tastes so good. First I fry up some onions and garlic in a little oil, then I add the chicken livers and soy sauce. If it gets too dry, I just ass a little water. That's it! I usually have that over rice. mmmm
I don't really cook, but cooking chicken livers is so easy and it tastes so good. First I fry up some onions and garlic in a little oil, then I add the chicken livers and soy sauce. If it gets too dry, I just ass a little water. That's it! I usually have that over rice. mmmm
4 Years Post Op: At Goal And STILL Loving My DS!
340/180/180 ~ 5'11" ~ I lost 160 lbs!!
LBL & Hernia Repair: Done! Arm Lift: Done! Next Up: Thighs & Boobs!
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Favorite chicken liver dish-
Saute livers in a teaspoon of soy margarine abut 10 minutes with 1 Teaspoon Willow Brook Soy Margarine (made by Shedd's Country Crock company,it is parve, for those keeping Kosher), thinly slice a Vidalia onion and add to livers, with a teaspoon of water. Cover with lid and "sweat" onions, until translucent. Lightly season with steak spice (from Big Lots) or seasonings you prefer.
Great breakfast item!
Variation
Use green onions, red,green or yellow sweet peppers, mushrooms, all finely chopped and cooked until soft and combine with chicken livers.
Can also be processed into chopped liver and used as a spread on whole wheat crackers (Triscuits) but not until you're further out!
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