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Posted: 4/6/2013 12:29:55 PM EDT
Was just at the store, they had chicken livers on sale. I LOVE me some fried chicken livers, but I'm grilling tonight.
Hmmm...the oven will be on baking potatoes...shake and bake livers? Picked up some generic shake and bake to try. Anybody done this? If so, any tricks to keep the livers from drying out? 
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Posted: 4/6/2013 12:31:08 PM EDT
[#1]
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Posted: 4/6/2013 12:31:09 PM EDT
[#2]
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Posted: 4/6/2013 12:31:37 PM EDT
[#3]
Don't think it will turn out well, but tag for AAR.
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Posted: 4/6/2013 12:34:30 PM EDT
[#4]
Quoted:
Don't think it will turn out well, but tag for AAR. My wife has made shake and bake chicken, and cooked the liver with the rest before. It was kind of OK, but dry. I think they might turn out better, since I'm only doing livers. I can take them out sooner than a whole cut up chicken. Pics later if the camera has batteries. Shitty ipod pics otherwise. |
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Posted: 4/6/2013 12:34:49 PM EDT
[#5]
Chicken livers are good for 2 things only:
1) fish bait 2) trash bin /thread Posted Via AR15.Com Mobile |
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Posted: 4/6/2013 12:36:44 PM EDT
[#6]
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Posted: 4/6/2013 12:37:56 PM EDT
[#7]
Quoted:
Chicken livers are good for 2 things only: 1) fish bait 2) trash bin /thread Posted Via AR15.Com Mobile This. Gross.
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Posted: 4/6/2013 12:38:15 PM EDT
[#8]
Quoted:
Chicken livers are good for 2 things only: 1) fish bait 2) trash bin /thread Posted Via AR15.Com Mobile Texans. 
Go eat some of that meat soup ya'll call "chili". |
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Posted: 4/6/2013 12:38:23 PM EDT
[#9]
DO IT!
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Posted: 4/6/2013 12:41:41 PM EDT
[#10]
All I know is that when I get a craving for some chicken livers the ones at Chicken Express are quick and easy. No need to handle those things when they're RAWR as Gordon Ramsay says...
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Posted: 4/6/2013 12:46:18 PM EDT
[#11]
I googled it and found...this thread.
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Posted: 4/6/2013 12:48:30 PM EDT
[#12]
Quoted: I googled it and found...this thread. I googled a couple of breaded chicken liver recipes, they all had cooking times that seemed way too long for chicken liver. Personally I would be tempted to dip them in milk, then in the shake and bake, then quickly deep fry them
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Posted: 4/6/2013 12:49:01 PM EDT
[#13]
When I lived in TN I used to see chicken liver all the time... is that a regional thing?
I'd eat it. Would be better deep fried though
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Posted: 4/6/2013 12:49:51 PM EDT
[#14]
Quoted:
Quoted:
I googled it and found...this thread.
I googled a couple of breaded chicken liver recipes, they all had cooking times that seemed way too long for chicken liver. Personally I would be tempted to dip them in milk, then in the shake and bake, then quickly deep fry them Yeah, but I don't want to mess with the deep fryer. And the oven will be on, anyway. And it cost $1.27, so WTF? 
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Posted: 4/6/2013 12:50:19 PM EDT
[#15]
sounds interesting.
Lacking frying oil though may not taste good.
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Posted: 4/6/2013 12:51:08 PM EDT
[#16]
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Posted: 4/6/2013 12:52:53 PM EDT
[#17]
Free range, cage free maybe.
Mass produced chicken mill tyoe chickens... NOT A FUCKING CHANCE in hell. |
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Posted: 4/6/2013 12:57:51 PM EDT
[#18]
Quoted:
Free range, cage free maybe. Mass produced chicken mill tyoe chickens... NOT A FUCKING CHANCE in hell. The hormones give the liver FLAVOR! |
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Posted: 4/6/2013 1:02:02 PM EDT
[#19]
Quoted:
LOL, they are fucking nasty, but I love them.
I usually make liver and onions, or Rumaki ie. liver and water chestnut wrapped in bacon and marinated in Worchestershire sauce and lemon juice and baked: 
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Posted: 4/6/2013 1:04:41 PM EDT
[#20]
Quoted: Quoted: LOL, they are fucking nasty, but I love them. I usually make liver and onions, or Rumaki ie. liver and water chestnut wrapped in bacon and marinated in Worchestershire sauce and lemon juice and baked: http://food.sndimg.com/img/recipes/77/80/6/large/picviBYRo.jpg whenever I go back to my birthplace (Wichita) I always stop at a KFC and get livers n gizzards. |
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Posted: 4/6/2013 1:23:37 PM EDT
[#21]
Quoted:
Quoted:
LOL, they are fucking nasty, but I love them.
I usually make liver and onions, or Rumaki ie. liver and water chestnut wrapped in bacon and marinated in Worchestershire sauce and lemon juice and baked: http://food.sndimg.com/img/recipes/77/80/6/large/picviBYRo.jpg The bacon is on the filets, this time. I've had oysters and livers wrapped in bacon and deep fried. Those were DAMN GOOD!
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Posted: 4/6/2013 1:40:16 PM EDT
[#22]
Just dont overcook em.
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Posted: 4/6/2013 1:41:38 PM EDT
[#23]
Quoted:
Quoted:
Quoted:
LOL, they are fucking nasty, but I love them.
I usually make liver and onions, or Rumaki ie. liver and water chestnut wrapped in bacon and marinated in Worchestershire sauce and lemon juice and baked: http://food.sndimg.com/img/recipes/77/80/6/large/picviBYRo.jpg The bacon is on the filets, this time. I've had oysters and livers wrapped in bacon and deep fried. Those were DAMN GOOD! Yes, those are excellent as well. If you don't do it already, put a piece of sliced water chestnut. It gives it some extra crunch. |
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Posted: 4/6/2013 1:42:56 PM EDT
[#24]
Quoted:
Just dont overcook em. Yeah, I'm gonna keep a close on `em. Wonder if we have some bacon? I might wrap a couple of livers, to see how it turns out. |
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Posted: 4/6/2013 1:43:32 PM EDT
[#25]
it will suck, he coating will be soggy and the livers way over cooked.
livers can only be sauted or fried, thats it |
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Posted: 4/6/2013 2:11:56 PM EDT
[#26]
Quoted:
it will suck, he coating will be soggy and the livers way over cooked. livers can only be sauted or fried, thats it We will see. They're in the oven. I wrapped three in bacon before breading. My 15yo son: "Why are you wasting bacon like that?" 
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Posted: 4/6/2013 2:13:46 PM EDT
[#27]
Saw the Title And 1st post delivers, I just came for the clip.
chicken livers are
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Posted: 4/6/2013 3:11:53 PM EDT
[#28]
Turned out damn good. Not as good as deep frying, but damn good.
Even better wrapped in bacon (surprise). 
ETA: about 30 minutes at 350*F, turn them over once. |
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Posted: 4/6/2013 3:15:05 PM EDT
[#29]
Quoted:
Turned out damn good. Not as good as deep frying, but damn good. Even better wrapped in bacon (surprise). http://i6.photobucket.com/albums/y249/Cpt_Kirks/photo.jpg
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Posted: 4/6/2013 3:22:16 PM EDT
[#30]
I like to throw a couple pounds of chicken livers in the fryer when we do a turkey around the holidays. The rest of the year the Lucky Wishbone takes care of my chicken liver needs. They're local only and so damn good.
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Posted: 4/6/2013 3:23:25 PM EDT
[#31]
Quoted:
Quoted:
Quoted:
LOL, they are fucking nasty, but I love them.
I usually make liver and onions, or Rumaki ie. liver and water chestnut wrapped in bacon and marinated in Worchestershire sauce and lemon juice and baked: http://food.sndimg.com/img/recipes/77/80/6/large/picviBYRo.jpg whenever I go back to my birthplace (Wichita) I always stop at a KFC and get livers n gizzards. I hope you're being serious. My mother's chicken soup always had the gizzard. Chewy but delicious.
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Posted: 4/6/2013 3:29:42 PM EDT
[#32]
I know a place that has fried chicken livers for breakfast, every Thursday.
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Posted: 4/6/2013 3:40:46 PM EDT
[#33]
Quoted:
Turned out damn good. Not as good as deep frying, but damn good. Even better wrapped in bacon (surprise). http://i6.photobucket.com/albums/y249/Cpt_Kirks/photo.jpg ETA: about 30 minutes at 350*F, turn them over once. Liver has a ridiculous amount of nutrients in it: vitamin B12, vitamin A, iron, etc. It's really good for you. Some animal livers, though, can be toxic. When I went on my moose hunt in 2002, we were told not to eat the liver. There were some issue with high cadmium levels, but they also told us about vitamin A poisoning. From Wiki: While liver is often eaten, the vitamin A content of the liver of certain animals — including the polar bear, seal, walrus, moose, and husky — is highly hazardous. This danger has long been known to the Inuit and has been recognized by Europeans since at least 1597 when Gerrit de Veer wrote in his diary that, while taking refuge in the winter in Nova Zemlya, he and his men became severely ill after eating polar bear liver. In 1913, Antarctic explorers Douglas Mawson and Xavier Mertz were both poisoned (and Mertz died) from eating the livers of their sled dogs during the Far Eastern Party. Fish and chicken liver is fine. In fact, I just learned this season that you can eat burbot/cusk liver which is a relative of cod fish. I may try it next year. I will be careful about cutting out the gallbladder. I ice-fish for cusk during the winter as long as there is enough ice for it. Bon appetit! |
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Posted: 4/6/2013 3:44:36 PM EDT
[#34]
Quoted: Quoted: I googled it and found...this thread. I googled a couple of breaded chicken liver recipes, they all had cooking times that seemed way too long for chicken liver. Personally I would be tempted to dip them in milk, then in the shake and bake, then quickly deep fry them This. |
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Posted: 4/6/2013 3:51:31 PM EDT
[#35]
Intriguing, I've only ever had chicken livers two ways, fried and on the end of a fish hook. May have to try new things this weekend.
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Posted: 4/6/2013 3:59:12 PM EDT
[#36]
Quoted: Turned out damn good. Not as good as deep frying, but damn good. Even better wrapped in bacon (surprise). http://i6.photobucket.com/albums/y249/Cpt_Kirks/photo.jpg ETA: about 30 minutes at 350*F, turn them over once. Looks good to me. |
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Posted: 4/6/2013 4:30:39 PM EDT
[#37]
50/50 mix of hot Cheetos and Ritz crackers with a touch of flour...
Dip livers in egg mixture and coat with cheeto/ritz blend... deep fry...enjoy This recipe comes from running out of supplies at fish camp... |
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Posted: 4/6/2013 4:33:46 PM EDT
[#38]
I just made beef liver and onions tonight! Put some Panko in with the flour... Pretty darn good.
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Posted: 4/6/2013 5:12:09 PM EDT
[#39]
Quoted:
Quoted:
Turned out damn good. Not as good as deep frying, but damn good. Even better wrapped in bacon (surprise). http://i6.photobucket.com/albums/y249/Cpt_Kirks/photo.jpg ETA: about 30 minutes at 350*F, turn them over once. Liver has a ridiculous amount of nutrients in it: vitamin B12, vitamin A, iron, etc. It's really good for you. Some animal livers, though, can be toxic. When I went on my moose hunt in 2002, we were told not to eat the liver. There were some issue with high cadmium levels, but they also told us about vitamin A poisoning. From Wiki: While liver is often eaten, the vitamin A content of the liver of certain animals — including the polar bear, seal, walrus, moose, and husky — is highly hazardous. This danger has long been known to the Inuit and has been recognized by Europeans since at least 1597 when Gerrit de Veer wrote in his diary that, while taking refuge in the winter in Nova Zemlya, he and his men became severely ill after eating polar bear liver. In 1913, Antarctic explorers Douglas Mawson and Xavier Mertz were both poisoned (and Mertz died) from eating the livers of their sled dogs during the Far Eastern Party. Fish and chicken liver is fine. In fact, I just learned this season that you can eat burbot/cusk liver which is a relative of cod fish. I may try it next year. I will be careful about cutting out the gallbladder. I ice-fish for cusk during the winter as long as there is enough ice for it. Bon appetit! Thank you, Doctor Oz. 
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Posted: 4/6/2013 5:16:17 PM EDT
[#40]
Quoted:
Chicken livers are good for 2 things only: 1) fish bait 2) trash bin /thread Posted Via AR15.Com Mobile You forgot dog food. |
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Posted: 4/6/2013 5:17:25 PM EDT
[#41]
Quoted:
Quoted:
Chicken livers are good for 2 things only: 1) fish bait 2) trash bin /thread Posted Via AR15.Com Mobile You forgot dog food. The dog was crazy about them. Though, she prefers them raw. |
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Posted: 4/6/2013 5:18:38 PM EDT
[#42]
Last batch of livers I got at the store looked like they had been through a shredder...
Ended up making pate out of them instead of frying them like I wanted to. |
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Posted: 4/6/2013 5:21:50 PM EDT
[#43]
Even the smell of livers, any kind, makes me want to
But hey, those pics look good. 
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Posted: 4/6/2013 5:23:48 PM EDT
[#44]
Quoted:
Last batch of livers I got at the store looked like they had been through a shredder... Ended up making pate out of them instead of frying them like I wanted to. These were very nice, both lobes whole, good color. Not bait quality. |
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Posted: 4/6/2013 5:25:28 PM EDT
[#45]
Catfish bait
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Posted: 4/6/2013 5:29:33 PM EDT
[#46]
Hey OP, you like chicken gizzards too ????????????????
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Posted: 4/6/2013 5:32:26 PM EDT
[#47]
Quoted:
Hey OP, you like chicken gizzards too ???????????????? Not for the most part. The only time I've really liked them were the KFC gizzards. That pressure frying makes them tender. |
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Posted: 4/6/2013 5:36:50 PM EDT
[#48]
LOL, I eat them every other month or so.
Hell, even the Walmart around here sells them fried. 
I usually kill 50 or so chickens a year: usually eat some of the livers, and the rest get dunked whilst chasing catfish. |
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Posted: 4/6/2013 5:36:51 PM EDT
[#49]
I've shaked n baked gizzards - they come out good.
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Posted: 4/6/2013 5:42:41 PM EDT
[#50]
Chicken livers wrapped in bacon and dusted with dry rub. Bake @ 350 for 10 minutes/side. I eat this 3 - 4 times a month.
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