Chicken livers

Robmac

Robmac

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Had some of these last night along with a Venison burger, first time I've had Chicken livers in years.

They make a quick easy meal, very tasty with bacon and fried onions, maybe a touch of mustard or even Balsamic vinegar. :tongue:

They are also very good for you as well as being cheap (until the TV chef's decide they are a delicacy).
 
Robmac said:
Had some of these last night along with a Venison burger, first time I've had Chicken livers in years.

They make a quick easy meal, very tasty with bacon and fried onions, maybe a touch of mustard or even Balsamic vinegar. :tongue:

They are also very good for you as well as being cheap (until the TV chef's decide they are a delicacy).
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That`s what happened with Beef Skirt, Gary Rhodes did a recipe with it on This Morning and the bloody price has gone through the roof :mad2::mad2::mad2:
 
Sorry was going to comment on this rob but I thought it read chicken lovers😡:banana::banana::banana:
 
Chicken livers are popular with Asians in currys. cost and easy availability.

TV chefs making unpopular cuts popular is par for case oxtail another example and calfs liver

Channa
 
nice ox heart stuffed is one of my favourites . or even ox liver cooked as a joint wrapped in a nice pork belly fat . or a loin of pork back fat . makes nice scratchings as well.
 
Chainsaw Charlie said:
Tripe is horrible nastiness, had tripe soup in Bulgaria at a birthday meal and I ate it really quickly as it was so vile I wanted it gone , they thought I liked it and served me more :scared::scared:
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just have it boiled and then when its cold splash some vinegar and some salt n pepper on it .
dont need all this fancy soup, or boiled in milk etc . its lovely .
mind when you buy it its usually all ready been boiled and bleached .
you wouldnt buy it as it comes from the animal its not very nice to look at then .
i was a butcher ,slaughterman . mind did train as a chef as well.
 
Chainsaw Charlie said:
I like chicken livers too but forget to buy them very often , had chicken hearts in Bulgaria but you don't see them here ?
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...and what's happened to the bag of giblets, which used to contain hearts and sometimes gizzards and the neck, all very tasty? :tongue:
 
I love Chicken livers and especially a good chicken liver pate (not that crap they try and convince you is chicken liver pate in the supermarket but is mainly pork).

But why are they so scarce and hard to get hold of? We eat half a billion chickens or something (it's a lot anyway) in the uk? What happens to all the livers eh? There is a deli in Barnard Castle near us that does the best home made chicken liver pate I have ever tasted but they only have it in once in a blue moon.

It's a conspiracy innit?' I reckon someone is stock piling em!!
 
I used to get lamb shanks for sod all money until some poncy TV chef started using them now they are a couple of quid each!!!! Some say its the Delia effect use something on a TV show and every aspirational incompetent buys it and the prices goes up after it is unavailable for a while.
 
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I use chicken livers to make liver cake for my dog. It’s the safer option as pig/lambs liver gives him rather pungent wind. I daren’t try Ox liver as he’d strip the wallpaper off!
 
All this talk has got me a hankering, so I've just put my order in for Saturday morning breakfast.

Chicken livers, fried with bacon, onions and mushrooms, a large portion of bubble and squeak and a couple of sausages from the local butchers. :tongue:

Should sort out any hangover problems.
 
Robmac said:
All this talk has got me a hankering, so I've just put my order in for Saturday morning breakfast.

Chicken livers, fried with bacon, onions and mushrooms, a large portion of bubble and squeak and a couple of sausages from the local butchers. :tongue:

Should sort out any hangover problems.
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More chance if you make it a request rather than an order Rob ;)
 
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