I bought some chicken livers, and just made them with salt and pepper with my breakfast today. Organs have a really strong flavor, and I think it'll take some time to get used to them.
I remember nostr:nprofile1qqsyx708d0a8d2qt3ku75avjz8vshvlx0v3q97ygpnz0tllzqegxrtgprpmhxue69uhkv6tvw3jhytnwdaehgu3wwa5kuef0unrtk3 talking about the magic of middle eastern methods of dressing organs. I should probably look into that.
Last year I raised 150 chickens for meat with a couple of other people.
I took all of the livers and made pate from them using butter, herbs/spices, and apple brandy.
There was gallons of it. I then divided it up into portions and froze it. It works great.
Another thing I do is to make cajun dirty rice base from them and freeze it.
I've seen that people make pate out of liver. How do you actually use it?
