Now that's something I've never had.I always loved a deli-style chopped chicken liver sandwich. It's easy to make at home too.
Easy to make. It's basically liver, onions and HB eggs.Now that's something I've never had.
I've got to try that sometime. Thanks!Easy to make. It's basically liver, onions and HB eggs.
Do you have any idea how long it will keep in the fridge? I can only get chicken livers in quantities that I can't finish right away from the stores that deliver to me.Easy to make. It's basically liver, onions and HB eggs.
I portion out my chicken livers and freeze them. I can't eat them all in one shot either.Do you have any idea how long it will keep in the fridge? I can only get chicken livers in quantities that I can't finish right away from the stores that deliver to me.
I would do that, but, of the stores that I use for delivery, only Lufa, the produce basket place even sells chicken livers. The frozen package has around a pound of chicken livers. I'm sure the texture would suffer a lot if I defrosted and refroze the chicken livers that I wouldn't use right away.I portion out my chicken livers and freeze them. I can't eat them all in one shot either.
Sounds pretty good. Doesn't the liver get overcooked while it simmers for 30 minutes?Tenor spaghetti is a great way to serve chicken livers.
This is one of several ‘original’ recipes.
Spaghetti Alla Caruso ( Tenor Spaghetti ) | Food.com
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I usually cheat and use a jar of pasta sauce.
That's possible, but I've actually thawed, portioned and refroze chicken livers before and it didn't affect them too much. You could maybe try it sometime and see for yourself if you like the texture of them or not.I would do that, but, of the stores that I use for delivery, only Lufa, the produce basket place even sells chicken livers. The frozen package has around a pound of chicken livers. I'm sure the texture would suffer a lot if I defrosted and refroze the chicken livers that I wouldn't use right away.