Chicken livers...

[snags]

I have a large tub of chicken livers. At the moment it is 50/50 as to whether I cook them or bin them as they are not particularly appealing to me. Any ABers got tried and tested recipes (other than paté)?

[B00]

As thrifty as i am, id bin 'em. Or cook 'em up for the cat.

[JonnyBoy12]

Make them all into a chicken liver casserole and then invite all us ABers round for a dinner party. We will not waste the food and some of us can bring wine.

You can not waste food; it is not allowed!

[granny grump]

I have had curried liver in an Indian restaurant and it was absolutely lovely

[notasyoungasiwas]

I'll pass on the dinner party thank you lol

[snags]

So... 2 for and 2 against. I don't have a cat so it looks like the bin...

[B00]

And CD won't even touch 'em? Crikey they really must look bad!

[notasyoungasiwas]

Definitely bin .....

[snags]

''CD won't even touch 'em?''

She bought them! I mentioned in passing that I'd had them once but couldn't remember exactly how, and a couple of days later she proudly presented me with this brown wobbling tub :-/

[B00]

Corrr who said romance was dead eh? LOL

[craft1948]

what fluffs?

[notasyoungasiwas]

Ugghhhh 'large tub of chicken livers' I don't feel well !!!

[snags]

Could they work in a stir-fry with lots of soy sauce and spices... i.e. disguise them completely...

The tub is getting nearer the bin by the second...

[notasyoungasiwas]

Just go for it snags - tub, bin, there it's done !

I don't think anything would disguise them to be honest

[Robinia]

A friend of mine recently spent 4 days on the loo after eating chicken livers

:o(

[snags]

Looking at them closely, there seems to be veins/fleshy tubes in each one... which I'd have to cut out, so 'post-op' there may not be much left to actually cook...

[jno]

ketchup? Approximately 5 gallons?

[notasyoungasiwas]

O God it gets worse (veins, fleshy tubes) !!

[cazzz1975]

i would use them as catfish bait

[snags]

Doesn't the liver make Bile?

[flip_flop]

Gently fry them in a bit in olive oil together with garlic, fresh sage and balsamic vinegar, and pour them over ciabatta - the bread will absorb all the juices.

I like them still very pink.

Delicious.