Chicken liver preparation

Hurry @hurry

Bristol, England, United Kingdom

This preparation method reduces the unpleasant texture and smell of liver and brings out its best flavour.

Hurry @hurry

Bristol, England, United Kingdom

This preparation method reduces the unpleasant texture and smell of liver and brings out its best flavour.

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Ingredients

Chicken liver
White liver
Water
Milk (If the liver is of poor quality)

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Steps

1

Remove any streaks from the chicken liver.
2

Fill a bowl with cold water, rinse the liver well and discard the water. Repeat three times.
The veins in the liver should be removed.
If any streaks still remain after washing, remove more.
3

Smell the liver and if it smells too bad, soak it in milk in the fridge for 30 minutes~1 hour. Then rinse off the milk with water.
Fresh liver should not have a strong bad smell. Soaking in milk removes the bad smell, but the flavour typical of liver is lost.
The best method is therefore to buy fresh liver and not soak it in milk.
4

Dry the liver with kitchen paper, place it on a plate, let it dry in the fridge for half an hour, and it's ready to cook!

Tips

White liver

If you buy chicken liver you may find some liver whiter than others.This is the liver on the left side of the picture.This is a liver with a higher fat content than normal liver.In concept, it is similar to foie gras, but it is not force-fed and is spontaneous.It is very tasty with few unpleasant peculiarities and blood smells.Due to its high fat content, chicken liver paste made from it needs to be cooked with reduced amounts of milk fat such as cream or butter.

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